These Cherry Almond Amish Sugar Cookies are meant to be remembered forever. Some cookies are just sweet treats, but this recipe brings me right back to standing next to Nonna in her cozy kitchen on quiet, snowy afternoons.
We used to make a beautiful, soulful version of these classic cookies together. I was always in charge of the absolute best part.
She trusted me to gently press one bright red cherry into each cookie like a tiny, sticky jewel. The smell of sweet almond flavoring and warm butter would fill the whole house. It felt exactly like a warm hug.
The sheer magic of this recipe is that it requires absolutely no chilling and no frustrating rolling pins. I know you want to whip up a massive, kid-approved batch for a holiday cookie exchange or even just a quick Tuesday afternoon treat.
I also know that the universal fear of sugar cookies spreading into flat, greasy puddles is incredibly real and frustrating.
Please take a deep breath. You do not need to worry anymore. This specific heritage recipe is beautifully and naturally forgiving.
Why This Cherry Almond Amish Sugar Cookie Works
Take a breath, this part is so much simpler than it looks.
Here is the trick I learned the hard way after pulling out too many flat cookies. The balance of these simple ingredients does all the heavy lifting for you.
You will know it is right when the dough feels incredibly soft and pillowy in your hands.
See? You are already setting yourself up for a beautiful victory.
The "Foolproof" Ingredients List for your Cherry Almond Amish Sugar Cookie
Do not worry, gathering these items is completely stress-free.
Rena's Note: A note for my bakers. The secret to keeping our dough from turning into soup is moisture control! You must squeeze your cherries very dry before using them.
And do not you dare throw away that jar juice! We are going to use it for our optional, beautiful pink icing later.
This is what I make when I need a guaranteed win for a school bake sale. If you love sweet almond notes, you will also adore my classic Italian pignoli cookies. You are closer than you think, keep going.
How to Make Cherry Almond Amish Sugar Cookies (Step-by-Step)
Here is the part everyone overthinks, but you will breeze right through it.
1.
Mix the Wet Ingredients
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, cream the soft butter, oil, and both sugars together until perfectly smooth.
Add your eggs and almond extract, mixing gently until just combined. The aroma will instantly make your mouth water.
2.
Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually mix this into your wet ingredients until a soft dough forms. If yours looks a little messy or crumbly here, that is completely normal! Just keep stirring gently.
3.
Roll and Decorate
Scoop the dough into tablespoon-sized balls, roll them in the extra granulated sugar, and place them on your baking sheet. Gently press a dried maraschino cherry right into the center of each cookie.
4.
Bake and Cool
Bake for 10 to 12 minutes, until the edges are just golden brown. Do not let them get dark. Let them cool on the tray for 2 minutes before transferring to a wire rack.
You will know they are baked perfectly when the centers look set but still feel incredibly soft to the touch. This is where the magic starts to happen.
Grandma's Kitchen Wisdom (Preemptive Problem-Solving)
Do not panic if things feel a little uncertain, I am right here with you to troubleshoot everything.
...Are your cookies spreading into a flat, greasy puddle? Let's check your butter...
Using overly soft butter or cheap, high-water-content generic butter ruins the butter's delicate magic.
Always use cool room temperature butter that barely yields to a thumbprint. If your butter is melting, your cookies will melt right along with it.
...Why does this dough feel a little crumbly? Don't panic!
Because of our unique oil and butter blend, the dough might look a bit dry at first glance. Please resist the strong urge to add extra liquid! Just keep gently mixing with your spatula, and it will eventually come together into a beautiful, soft dough.
...Can I use fresh or dried cherries instead?
While using fresh or dried cherries will certainly not ruin the bake, they completely lack that iconic, shareable pop-art pink hue.
That bright, nostalgic color is what makes this cookie a true showstopper on any holiday table. Stick to the classic jarred cherries for the best memories.
Armed with these secrets, you are completely unstoppable.
High-Yield Gifting & Storage ( Pro-Tip for Cookie Exchanges)
Let us take all the stress out of your schedule so you can actually enjoy your baking.
This recipe is an absolute lifesaver for massive holiday cookie exchanges. If you double the batch, you can easily yield up to 50 perfect cookies! To freeze the raw dough,
simply roll the sugared balls, press the cherry in, and freeze them solid on a tray before transferring to a zip-top bag.
You can bake them straight from frozen by adding just one or two extra minutes to your timer.
Fully baked cookies also freeze beautifully. When you are ready to gift them, pack them snugly in decorative tins lined with parchment paper. They are the ultimate, effortless holiday gift that everyone will ask you for.
See? You are completely prepared for a flawless presentation.
Cherry Almond Amish Sugar Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon almond extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 24 maraschino cherries, drained and patted dry
- granulated sugar extra for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, oil, and both sugars until smooth.
- Add eggs and almond extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually mix into wet ingredients until a soft dough forms.
- Scoop dough into tablespoon-sized balls, roll in sugar, and place on baking sheet.
- Gently press a maraschino cherry into the center of each cookie.
- Bake for 10 to 12 minutes, until edges are just golden. Cool on the tray for 2 minutes, then transfer to a rack.
Notes
Sharing Joy & Cherished Memories
When you pull these warm cookies out of the oven, I hope they bring you right back to a cozy, snowy afternoon.
Sneaking a warm cookie off the cooling rack is a heartwarming joy you are now passing down to your own family. Remember that these rustic, drop-style cookies do not need to look like they came from a fancy bakery window.
Their true charm is entirely in their homemade imperfection. We are always baking for joy, not for perfection.
Did your cookies spread a little too much? Do not throw them out! Check the Grandma's Wisdom guide above, and tell me in the comments exactly what brand of butter you used so we can troubleshoot together!