Steak Fajita Casserole: An Easy Family Favorite

Cherry Almond Amish Sugar Cookies: A Taste of Simple Joy

Is there anything more comforting than the smell of cookies baking? It’s like a warm hug for your whole house. My grandma used to say the secret to a happy home was a full cookie jar, and let me tell you, this recipe would have made her proud. Today, we’re making Cherry Almond Amish Sugar Cookies. They’re not your ordinary sugar cookie! Imagine a cookie that’s soft, buttery, and melts in your mouth. Now add little pops of sweet cherry and a gentle crunch of nutty almond. It’s a flavor party, and everyone’s invited. I’ve tweaked and tested this one for years, and it’s become my absolute go-to for making people smile.

Where Did These Delicious Cookies Come From?

Amish cooking is famous for its simplicity and from-the-heart goodness. It focuses on basic, wholesome ingredients that create something truly special. The classic Amish sugar cookie is a wonder of soft texture, often using cream of tartar for that perfect lift. This version is my little twist on that tradition. I first tried something similar at a country market years ago. I bought one cookie, then went back for three more! I was determined to recreate that magic at home. Adding the cherries and almonds felt like a natural step—the red and white looks so cheerful, and the flavors pair like old friends. It’s a nod to tradition with a bright, modern burst of flavor.

Why You’ll Fall in Love With This Recipe

First off, these cookies are incredibly easy. No chilling the dough, no fancy decorating skills needed. You just mix, drop, and bake. The result? A cookie that’s tender on the inside with the tiniest bit of crisp on the edge. The almond extract is the real star—it gives them a wonderfully warm, sophisticated flavor that makes people ask, “What’s in these? They’re amazing!” Plus, they look gorgeous with those little flecks of red and white. They feel fancy but require zero fuss. That’s my kind of baking success.

Perfect Occasions for Cherry Almond Cookies

Honestly, Tuesday afternoon is a perfect occasion! But these cookies truly shine when you want to share a little love. They’re fantastic for holiday cookie swaps—they always stand out on the tray. Pack them in a pretty tin for a heartfelt homemade gift. I always make a double batch for Christmas. They’re also lovely for baby showers, spring teas, or just because it’s Saturday. Any moment becomes sweeter with a plate of these on the table.

Gathering Your Ingredients

Let’s get everything together! Here’s what you’ll need:

• 1 cup (2 sticks) of unsalted butter, softened
• 1 cup of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of almond extract
• 2 1/4 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of cream of tartar
• 1/2 cup of chopped maraschino cherries, well drained
• 1/4 cup of sliced almonds

No Problem! Handy Substitution Options

Out of something? Don’t worry, here are some easy swaps:

• Butter: Salted butter works fine; just omit any added salt in the recipe.
• Almond Extract: Use all vanilla extract if you must, but the almond flavor is key. A drop of amaretto could work in a pinch.
• Maraschino Cherries: Try dried tart cherries (chopped) or even chopped candied orange peel for a different twist.
• Sliced Almonds: Any finely chopped nut works—pecans or walnuts would be lovely.
• Cream of Tartar: If you don’t have it, you can use 1 1/2 teaspoons of lemon juice or white vinegar. It helps with the texture!

Let’s Bake! Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). This gives it time to reach the perfect, even temperature. While it heats, line your baking sheets with parchment paper. I swear by parchment paper! It prevents sticking and makes cleanup a breeze. No scrubbing pans—just toss the paper. Pro tip: If you don’t have parchment, a light coat of baking spray will do.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine your softened butter and granulated sugar. Use an electric mixer on medium speed. You want to beat them for a good 2-3 minutes. Watch the magic happen! The mixture will go from grainy and yellow to pale, fluffy, and almost white. This step is crucial for giving your cookies that light, tender texture. Don’t rush it. Creaming incorporates air, which is your secret weapon for softness.

Step 3: Add the Egg and Extracts

Now, beat in the egg, vanilla extract, and that wonderful almond extract. The smell that starts to fill your kitchen right now is divine—sweet, buttery, and nutty all at once. Mix until everything is smooth and completely combined. You’ll see the batter become slightly glossier. Make sure to scrape down the sides of the bowl with a spatula so every bit gets mixed in.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, and cream of tartar. Whisking by hand here is perfect. It evenly distributes the leavening agents so your cookies bake uniformly. Gradually add these dry ingredients to your wet mixture. Mix on low speed just until the flour disappears. A few streaks are okay; you’ll finish mixing in the next step. Over-mixing is the enemy of tender cookies!

Step 5: Fold in Cherries and Almonds

This is the fun part! Take your well-drained, chopped cherries and sliced almonds. Add them to the dough. Now, put the mixer away. Use a sturdy spatula or wooden spoon to gently fold them in. “Folding” means you cut through the center and turn the dough over, repeating until the cherries and nuts are evenly dotted throughout. The dough will be thick and beautiful with pops of red and white.

Step 6: Shape the Cookies

No cookie cutters needed! Simply drop rounded tablespoonfuls of dough onto your prepared baking sheet. I like using a small cookie scoop for even sizes. Space them about 2 inches apart. They don’t spread a huge amount, but they need a little room to breathe. If you want them extra pretty, you can gently roll the dough balls in your palms. For more almond flavor on top, press a few extra almond slices onto each dough ball now.

Step 7: Bake to Perfection

Slide the baking sheet into your preheated oven. Bake for 8 to 10 minutes. Keep a close eye. You want the edges to be just barely starting to turn a light golden brown. The centers should still look soft and puffy. They will look underdone. This is the trick! They finish cooking on the hot sheet out of the oven. Over-baking will give you a crisp cookie, not the signature soft Amish texture we love.

Step 8: The All-Important Cool Down

When you take the cookies out, let them sit right on the baking sheet for 4-5 minutes. This is when they firm up just enough to move. Then, use a spatula to transfer them to a wire rack to cool completely. Try to resist eating one right away—the flavors really settle and deepen as they cool. I know, it’s hard! But it’s worth the wait.

Your Baking Timeline

This recipe fits beautifully into a busy schedule.

• Prep Time: 15 minutes (really, it’s that fast!)
• Cooking Time: 8-10 minutes per batch
• Cooling Time: 15-20 minutes
• Total Time: About 40 minutes start to finish
• Servings: Makes about 24 delicious cookies

Chef’s Secret for the Best Cookies

My number one secret is all in the butter. Your butter must be truly softened, not melted. Leave it on the counter for an hour before you start. It should give easily when you press it but still hold its shape. If you poke it, your finger should leave an indent without sinking right through. This is the golden rule for perfect creaming and the ultimate cookie texture.

A Little Extra Cookie Info

Ever wonder what cream of tartar does? It’s a natural byproduct of winemaking! In cookies, it acts as a stabilizing agent. It reacts with the baking soda to give your cookies a slight lift and helps prevent the sugar from crystallizing. This is what gives these Amish sugar cookies their distinctive soft, slightly chewy texture instead of being flat and crisp. A little kitchen science magic!

Equipment You’ll Need

You don’t need fancy tools. Here’s the simple list:

• Large mixing bowl
• Medium mixing bowl (for dry ingredients)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheets
• Parchment paper
• Wire cooling rack
• Cookie scoop or tablespoons

Storing Your Cherry Almond Masterpieces

To keep your cookies soft and fresh, store them in an airtight container at room temperature. Place a piece of bread in the container with them. It sounds strange, but it works! The cookies will draw moisture from the bread, staying tender for days. Just change the bread slice if it gets hard.

You can also freeze the baked cookies for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe bag or container. Thaw at room temperature when the craving hits.

If you’re a planner, you can freeze the unbaked dough balls too! Place them on a sheet pan to freeze solid, then transfer to a bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Fresh cookies anytime!

My Best Tips and Advice

• Drain those cherries well! Pat them dry with a paper towel after chopping. Extra liquid can make your dough sticky and affect the texture.
• If your dough feels too soft after adding the mix-ins, pop the whole bowl in the fridge for 15 minutes. This makes scooping easier.
• For uniform cookies, use a #40 cookie scoop (about 1.5 tablespoons). They’ll all bake at the same rate.
• Rotate your baking sheet halfway through baking if your oven has hot spots for even browning.

Pretty Presentation Ideas

Making them look special is easy:

• Dust cooled cookies with a light snowfall of powdered sugar.
• Drizzle with a simple almond glaze (mix powdered sugar, a little milk, and a drop of almond extract).
• Stack them on a vintage cake stand for a tea party.
• Package them in a clear cellophane bag tied with a red ribbon for a lovely gift.

Want to Mix It Up? Healthier & Fun Variations

Love the base recipe? Try these twists:

1. Whole Wheat Cherry Almond: Substitute 1 cup of the all-purpose flour with whole wheat flour for a nuttier, heartier texture.
2. Gluten-Free Sugar Cookies: Use a 1:1 gluten-free all-purpose flour blend. Ensure your extracts are gluten-free certified.
3. Orange-Cranberry Almond: Swap cherries for dried cranberries and add 1 tablespoon of orange zest. So bright and festive!
4. Lemon Poppy Seed Twist: Omit almond extract and cherries. Use lemon extract, add 2 tablespoons lemon zest and 1 tablespoon poppy seeds.
5. Dark Chocolate Chip Cherry: Fold in 1/2 cup of dark chocolate chips along with the cherries. Chocolate makes everything better.
6. Lower-Sugar Option: Reduce the granulated sugar to 3/4 cup. The cherries add plenty of sweetness.

Common Mistakes to Avoid

Mistake 1: Using Cold or Melted Butter

Butter temperature is everything. Cold butter won’t cream properly, leading to dense cookies. Melted butter will make the dough spread too thin, creating greasy, flat cookies. The sweet spot is softened butter that’s cool to the touch but yields to gentle pressure. If you forget to take it out, you can soften it quickly by cutting it into chunks and letting it sit for 15 minutes.

Mistake 2: Over-Mixing the Dough

Once you add the flour, too much mixing develops the gluten in the flour. This can make your cookies tough and chewy instead of tender and soft. Mix the dry ingredients in just until no white streaks remain. For the cherries and almonds, always fold by hand with a spatula. A little care here makes a big difference in texture.

Mistake 3: Over-Baking the Cookies

This is the most common error! These cookies are meant to be soft. They will look underdone in the center when you take them out. They continue to cook on the hot baking sheet. Wait for just a hint of gold around the very bottom edge. If the tops are brown, they’ve gone too far. Remember, a soft center means a perfectly baked, melt-in-your-mouth cookie after cooling.

Mistake 4: Not Draining the Cherries Enough

Maraschino cherries are packed in syrup. If you add them straight from the jar, all that extra liquid goes into your dough. This can make it too wet, causing cookies to spread more and have a gummy texture. Always drain them thoroughly, then chop, and pat them dry with a paper towel. It takes one extra minute but saves your cookie texture.

Your Cherry Almond Cookie Questions, Answered

Can I use frozen cherries instead of maraschino?

You can, but it will be a different cookie. Thaw and thoroughly drain frozen tart cherries, then chop them. The flavor will be less sweet and more tart, which is lovely. However, you’ll lose the classic bright red color and that nostalgic maraschino cherry taste. They might also add more moisture, so pat them very, very dry or even give them a quick roast in the oven to remove excess water before adding to the dough.

Why do I need cream of tartar? Can I skip it?

Cream of tartar is a key player in authentic Amish sugar cookie texture. It reacts with the baking soda to create a little lift and helps keep the cookies soft and tender by interfering with sugar crystallization. If you must skip it, your cookies will still taste good but might be flatter and crisper. For a closer result, you can substitute it with 1 1/2 teaspoons of lemon juice or white vinegar added with the wet ingredients.

My cookies spread too much. What happened?

Too much spread usually points to warm dough or inaccurate measurements. Was your butter too soft or partially melted? Did you accurately measure your flour? Scooping flour directly from the bag packs it in, leading to too much flour. Instead, spoon flour into your measuring cup and level it off. Also, make sure your baking soda is fresh. And don’t forget to let your baking sheet cool between batches; putting dough on a hot sheet starts spreading immediately.

Can I make the dough ahead of time?

Absolutely! You can cover the bowl tightly and refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 15-20 minutes to soften slightly before scooping. This chilling can actually improve the flavor as the ingredients meld. You can also freeze scooped dough balls for up to 3 months. Bake from frozen, adding a minute or two to the bake time.

How do I keep my cookies soft for days?

The enemy of soft cookies is air. As soon as they are completely cool, store them in an airtight container. Adding a piece of plain bread to the container is a baker’s old trick. The cookies absorb moisture from the bread, staying soft. If the bread gets hard, replace it. A single slice can keep a whole batch tender for nearly a week.

What’s the best way to chop the cherries?

After draining, I pile them on a cutting board and use a sharp chef’s knife. You want them in small, pea-sized pieces. This ensures you get a little bit of cherry in every bite without huge, wet chunks. You can also use kitchen shears to snip them right over the bowl. Just be sure to dry the shears well first!

Can I use almond flour instead of sliced almonds?

Almond flour and sliced almonds serve very different purposes here. Almond flour would replace some of the all-purpose flour and change the entire texture of the cookie, making it denser and more macaron-like. The sliced almonds are for texture and visual appeal. Stick with the sliced almonds for the crunch. If you want more almond flavor, add an extra 1/4 teaspoon of almond extract.

Are these cookies good for shipping?

They are decent shippers because they are sturdy once cooled. To mail them, let them cool completely. Stack them in a tight, single layer in a sturdy tin or cardboard box. Cushion them with bubble wrap or packing peanuts so they don’t bounce around. Avoid shipping in very hot weather, as the butter can soften. They should arrive in good shape, bringing joy to someone far away!

My dough is sticky and hard to scoop. Help!

This usually means the dough is a bit too warm, often from handling or a warm kitchen. No worries! Simply cover the bowl and pop it in the refrigerator for 15-20 minutes. This will firm up the butter slightly, making the dough easier to handle and scoop. You can also lightly dampen your hands with water to prevent sticking when rolling dough balls.

Can I double or halve this recipe?

You can easily double it for a big batch. Just use a very large bowl or mix in two separate batches to avoid overworking the dough. Halving it works perfectly too if you just want a small treat. For a half batch, you’ll use half of one egg. Crack an egg, beat it lightly in a small bowl, and then measure out roughly 2 tablespoons to use. It doesn’t have to be perfect!

Time to Share the Sweetness

And there you have it! My beloved Cherry Almond Amish Sugar Cookies. This recipe is more than just a list of steps—it’s a little piece of my kitchen, shared with you. The moment you pull that first batch from the oven, you’ll understand the magic. That soft texture, the happy cherry bits, the warm almond scent… it’s pure comfort. So preheat that oven, call someone you love to help with the dishes (or better yet, the taste-testing), and bake up a batch of joy. I can’t wait for you to try them. Happy baking!