There’s something magical about a simple sugar cookie. It’s not flashy, but it’s pure comfort. I remember my grandma’s cookie jar, always filled with some version of a soft, melt-in-your-mouth cookie that made any day better.
These Cherry Almond Amish Sugar Cookies are born from that same spirit of simplicity. They have the classic, tender crumb of a traditional Amish cookie, but with a little twist.
We’re adding the delightful pairing of sweet cherry and nutty almond. It sounds elegant, but I promise you, this recipe is wonderfully down-to-earth and forgiving. It’s the kind of cookie that makes you look like a baking pro, even if you’re just starting out.
What You’ll Need
Gathering your ingredients first makes the whole process feel smoother. Here’s what you need to grab from your pantry and fridge.
For the Cookies:
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar, sifted
- 2 large eggs
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup maraschino cherries, drained well and finely chopped
For the Simple Almond Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup milk (or as needed)
- 1/2 teaspoon almond extract
- Sliced almonds for garnish (optional)
Required Tools
You don’t need any fancy gadgets for this recipe. Here are the basics:
- Large mixing bowl
- Separate medium bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Small bowl (for the glaze)
- Wire cooling rack
How to Make Cherry Almond Amish Sugar Cookies
Follow these simple steps for perfect, soft cookies every time. The key is not to rush the process, especially the chilling!
Step 1: In a large bowl, whisk together the vegetable oil, granulated sugar, and powdered sugar until well combined. Add the eggs and almond extract, mixing until everything is smooth.
Step 2: In a separate medium bowl, stir together the flour, baking soda, cream of tartar, and salt. This ensures the leavening agents are evenly distributed.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix here; stop as soon as you no longer see dry flour.
Step 4: Gently fold in the finely chopped maraschino cherries. The dough will be soft.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or up to overnight. This step is crucial and prevents the cookies from spreading too much.
Step 6: When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper for easy cleanup and even baking.
Step 7: Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft and puffy. They might look slightly underdone in the middle, which is exactly what you want.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They need to be fully cool before you add the glaze.
Step 10: While the cookies cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, almond extract, and a few tablespoons of milk. Add milk slowly until you reach a smooth, drizzle-able consistency.
Step 11: Once the cookies are completely cool, drizzle or spread the glaze over them. Immediately sprinkle with sliced almonds if you’re using them. Let the glaze set before storing.
Pro Tips
After making these dozens of times, I’ve picked up a few tricks that make a real difference.
- Don’t Skip the Chill. I know it’s tempting to bake them right away, but chilling is non-negotiable. The oil-based dough will spread into flat, greasy discs without it. Chilling solidifies the fat, ensuring a soft, puffy cookie.
- Chop Cherries Finely. Make sure your maraschino cherries are well-drained and chopped small. Large, wet chunks can create pockets of moisture and make the dough harder to work with. Pat them dry with a paper towel before chopping.
- The “Just Combined” Rule. Overmixing flour develops gluten, which leads to tough, dense cookies instead of soft, tender ones. Mix the dry ingredients in only until you can’t see any more flour streaks. A few gentle folds with a spatula at the end is all you need.
- Cool Completely Before Glazing. If you glaze warm cookies, the glaze will melt and slide right off, creating a sticky mess. Patience is key! Let them cool fully on a wire rack first.
Possible Substitutions and Variations
This recipe is great for experimenting. Here are a few ideas if you want to switch things up or are missing an ingredient.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Almond Extract | Vanilla Extract | Creates a classic cherry-vanilla flavor. Use the same amount. |
| Maraschino Cherries | Dried Cherries | Offers a chewier texture and tarter flavor. |
| Vegetable Oil | Melted Coconut Oil | Adds a very subtle coconut note. Use refined if you don’t want the flavor. |
| All-Purpose Flour | 1-to-1 GF Blend | A good gluten-free baking blend (with xanthan gum) should work well. |
You could also try adding 1/2 cup of mini white chocolate chips for extra sweetness or using different extracts like lemon for a completely new flavor profile.
Make-Ahead and Storage Tips
Life gets busy, so here’s how you can prep these cookies ahead of time.
Make-Ahead
The cookie dough can be made and stored in the refrigerator for up to 3 days. You can also roll the dough into balls, place them on a baking sheet, and freeze them until solid. Transfer the frozen dough balls to a freezer-safe bag and store for up to 3 months. You can bake them straight from frozen; just add 2-3 minutes to the baking time.
Leftovers and Storage
Store the glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. If you stack them, place a sheet of parchment paper between the layers to prevent sticking.
Nutritional Information & More
Here’s a quick look at the nutritional estimates and other helpful info.
| Nutritional Estimate (Per Cookie) | |
|---|---|
| Calories | Approx. 150 kcal |
| Fat | 8g |
| Carbohydrates | 18g |
| Protein | 2g |
| Note: Values are estimates and vary based on exact ingredients used. | |
Meal Pairing Suggestions
These cookies are a star on their own, but they pair beautifully with a hot cup of black coffee, a simple English breakfast tea, or a cold glass of milk.
Cooking Time Efficiency
The best way to save time is to practice “mise en place.” That’s a fancy term for getting all your ingredients measured and ready before you start mixing. It turns baking from a chaotic scramble into a calm, enjoyable process.
Frequently Asked Questions
Here are some common questions that might pop up while you’re baking.
Q1. Why did my cookies spread out so much and get flat?
Ans: This is almost always because the dough wasn’t chilled long enough. The oil needs time to solidify. Another culprit could be expired baking soda, so always check the date on your container!
Q2. Can I use butter instead of oil in this recipe?
Ans: You can, but it will change the texture. Oil creates a distinctively soft, almost cake-like crumb. Melted butter will result in a chewier cookie with a different flavor. If you do use butter, chilling is still a must.
Q3. My glaze is too thick/thin. How do I fix it?
Ans: This is an easy fix! If the glaze is too thick, add milk a tiny bit at a time (like, 1/2 teaspoon) until it’s the right consistency. If it’s too thin, just whisk in more sifted powdered sugar until it thickens up.
Q4. Do I have to use cream of tartar?
Ans: I highly recommend it. Cream of tartar gives Amish sugar cookies their signature tang and super soft texture by preventing sugar from crystallizing. It also works with the baking soda to help them rise. In a pinch, you can leave it out, but the texture won’t be quite the same.
Wrapping Up
There you have it a simple, comforting cookie with a touch of elegance. The soft, tender bite combined with the sweet cherry and almond flavor is truly something special.
This is the perfect recipe for sharing with family, bringing to a gathering, or just stocking your own cookie jar for a cozy afternoon treat.
I hope you give these Cherry Almond Amish Sugar Cookies a try. If you do, I’d love to hear about it! Leave a comment below with your experience or any questions you might have.
