Cherry Almond Amish Sugar Cookies

Cherry Almond Amish Sugar Cookies: A Soft and Fruity Twist on a Classic

If you’re looking for a sweet treat with a burst of cherry flavor and a hint of almond, these Cherry Almond Amish Sugar Cookies are sure to be a hit! Soft, buttery, and full of maraschino cherries, these cookies are topped with a vibrant cherry almond icing and garnished with slivered almonds for the perfect balance of flavor and texture. They’re great for special occasions or just to satisfy your sweet tooth!

Ingredients:

For the Cookies:

• 2 (12 oz.) jars maraschino cherries, drained (reserve juice), minced, and squeezed very dry
• 1 cup butter, softened
• 1 cup vegetable or canola oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 2 tsp almond extract
• 2 tsp cherry extract
• 4 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar

For the Icing:

• 4 tbsp butter, melted
• ⅓ cup + 1-2 tbsp maraschino cherry juice
• 1 tsp almond extract
• 1 tsp cherry extract
• 4-5 cups powdered sugar
• ½ cup slivered almonds (for garnish)

Directions:

Making the Cookies:

1. Prepare the Cherries: Start by draining the maraschino cherries, reserving the juice for the icing. Finely mince the cherries and squeeze them dry to avoid excess moisture in the dough. Set aside.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
3. Add the Wet Ingredients: Beat in the eggs, almond extract, cherry extract, and the minced cherries, mixing until well combined.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add this flour mixture to the butter mixture, stirring just until combined. Be careful not to overmix to keep the cookies tender.
5. Bake the Cookies: Line baking sheets with parchment paper or silicone mats. Drop the cookie dough by teaspoonfuls onto the prepared sheets. Bake at 375°F (190°C) for 8-11 minutes, or until the edges and bottoms are lightly browned. Remove the cookies from the oven and transfer them to wire racks to cool completely.

Making the Icing:

1. Prepare the Icing: In a medium bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract.
2. Adjust the Icing Consistency: Gradually stir in 4 cups of powdered sugar, mixing until the icing is smooth and thick but spreadable. If needed, adjust the consistency by adding more cherry juice for a thinner icing or more powdered sugar to thicken it.
3. Frost the Cookies: Once the cookies have completely cooled, spread the cherry almond icing over the tops of each cookie. Sprinkle with slivered almonds for garnish. You can also add extra sprinkles for a decorative touch if desired.

Recipe Tips:

• Dry the Cherries Well: It’s essential to squeeze the maraschino cherries dry to prevent extra moisture from affecting the texture of the cookies.
• Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days, or you can refrigerate them to keep the icing firm.
• Icing Adjustments: The icing can be customized to your preferred sweetness or consistency by adjusting the amount of powdered sugar or cherry juice.

Quick Facts:

• Prep Time: 20 minutes
• Cooking Time: 8-11 minutes
• Total Time: 45 minutes
• Calories: 200 kcal per cookie
• Servings: 40 cookies

These Cherry Almond Amish Sugar Cookies combine the perfect flavors of cherry and almond with the soft, melt-in-your-mouth texture that makes Amish sugar cookies so beloved. The bright, fruity icing with a touch of almond extract complements the buttery cookie base, creating a delightful treat for any occasion. Perfect for sharing, gifting, or indulging yourself—these cookies are sure to bring a smile to everyone who tries them!

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