This recipe for Cherry Almond Amish Sugar Cookies has been a holiday anchor in my kitchen for years. I first discovered this combination while adapting a classic Amish sugar cookie to use pantry finds and a jar of maraschino cherries left over from a summer dessert. The result surprised me: a soft, puffy cookie with a delicate almond-cherry perfume, a fine crumb that practically melts on the tongue, and a generous cherry-almond icing that sets into a glossy, slightly chewy finish. Every holiday season our family lines up at the counter to pick one (or three), and they never last long.

What makes these cookies special is the balance of texture and flavor. The dough is enriched with both butter and vegetable oil to create a tender interior and lightly crisp edges, while the minced, very dry maraschino cherries add pops of fruit and color without turning the batter soggy. The icing uses reserved cherry juice plus almond and cherry extracts for a bright, nostalgic finish that pairs beautifully with the toasted slivered almonds garnish. These cookies are forgiving, produce a large yield, and are perfect for gifting, cookie swaps, and crowded holiday platters.

Ingredients

• Maraschino cherries: 2 (12-ounce) jars, drained, minced, and squeezed VERY dry—reserve the juice for the icing. Use a good-quality brand with bright red color for festive appearance.
• Fats: 1 cup (2 sticks) unsalted butter softened and 1 cup vegetable or canola oil. Butter gives flavor; oil keeps cookies tender and helps them stay soft for days.
• Sugars: 1 cup granulated sugar plus 1 cup powdered sugar. Powdered sugar in the dough lightens the texture and lends a subtle melt-in-your-mouth feel.
• Eggs & extracts: 2 large eggs, 2 teaspoons almond extract, and 2 teaspoons cherry extract for a concentrated fruit-almond aroma; use pure almond extract sparingly if it’s very potent.
• Dry ingredients: 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar—these create the classic soft, puffy structure and gentle lift.
• Icing and garnish: 4 tablespoons melted butter, 1/3 cup plus 1–2 tablespoons reserved maraschino cherry juice, 1 teaspoon almond extract, 1 teaspoon cherry extract, 4–5 cups powdered sugar to reach a thick but spreadable consistency, and 1/2 cup slivered almonds for garnish.

Instructions

Prepare the cherries: Drain the 2 jars of maraschino cherries into a bowl, reserving the juice in a separate container for the icing. Finely mince the cherries with a sharp knife and then press them between paper towels or a clean kitchen cloth to remove as much liquid as possible. The drier the cherries, the less they will affect dough consistency—aim for almost no dripping. Mix the base: In a large mixing bowl, beat 1 cup softened butter, 1 cup vegetable oil, 1 cup granulated sugar, and 1 cup powdered sugar until combined and slightly fluffy (about 1–2 minutes with an electric mixer). Scrape down the bowl so ingredients incorporate evenly. Add flavor and eggs: Beat in 2 large eggs, 2 teaspoons almond extract, 2 teaspoons cherry extract, and the minced, well-drained cherries until evenly distributed. The cherries should be visible but not soggy—this step builds the cookie’s signature fruity pockets. Combine dry ingredients: In a separate large bowl, whisk together 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. Gradually add the dry mix to the wet mixture, stirring or beating just until a soft dough forms; avoid overmixing to keep cookies tender. Portion and bake: Line baking sheets with parchment paper or silicone mats. Drop dough by rounded teaspoonfuls about 1 inch apart—cookies will spread slightly but remain puffy. Bake in a preheated 375°F (190°C) oven for 8–11 minutes, or until edges and bottoms are lightly golden. Watch the first tray closely; oven times vary. Remove cookies to wire racks to cool completely before icing. Make the icing: Whisk together 4 tablespoons melted butter, 1/3 cup reserved maraschino cherry juice, 1 teaspoon almond extract, and 1 teaspoon cherry extract. Stir in 4 cups powdered sugar until smooth. Add more cherry juice (1–2 tablespoons) or powdered sugar as needed to reach a thick, spreadable consistency—thicker than a glaze but not so stiff it can’t be spread with a spoon. The icing should stay atop the cookie without running off. Ice and garnish: Spread the icing on cooled cookies, sprinkle with 1/2 cup slivered almonds while the icing is still tacky, and add festive sprinkles if desired. Allow icing to set at room temperature for at least 1 hour before stacking or packing.

Storage Tips

For short-term storage, place cookies in a single layer in an airtight container with parchment between layers to prevent sticking; store at room temperature away from direct heat. If you plan to keep them longer than 3–4 days, freeze them: arrange cooled, uniced cookies on a tray to freeze solid, then transfer to freezer-safe bags or containers. For iced cookies, freeze on a tray until firm, then stack with layers of parchment between to protect icing. Thaw at room temperature for 30–60 minutes before serving. If icing softens slightly after thawing, a brief chill in the refrigerator will firm it back up.

Ingredient Substitutions

If you need to avoid nuts, replace slivered almonds with toasted coconut flakes or a sprinkle of coarse sugar for crunch. For a dairy-free version, use dairy-free margarine or vegetable shortening in place of butter and ensure powdered sugar contains no milk-derived anti-caking agents. Use gluten-free 1:1 flour blend to adapt for gluten-free diets—expect slightly different spreading and a more fragile crumb. To reduce sweetness, use slightly less icing or swap half the granulated sugar for a natural sweetener like coconut sugar; note flavor and color will change.

Serving Suggestions

Serve these cookies on a holiday platter with contrasting flavors: pair with spiced tea, black coffee, or a light eggnog for festive occasions. Arrange with other small cookies like thumbprints or shortbread for variety. Garnish the platter with fresh rosemary sprigs for a seasonal aroma that compliments almond notes, or add red-and-white candy cane pieces for a whimsical holiday twist. They make beautiful edible gifts when stacked in cellophane bags tied with ribbon.

Cultural Background

Amish sugar cookies are known for their simplicity and homely charm, often made for holidays and community gatherings. This cherry-almond variation draws on the Amish tradition of straightforward, ingredient-driven baking and adds maraschino cherries—a 20th-century pantry staple—to create a nostalgic flavor. Regional adaptations of these cookies often swap extracts or nut garnishes, reflecting local ingredient availability while preserving the fundamental tender texture and straightforward technique.

Seasonal Adaptations

These cookies adapt beautifully across seasons: add ground cinnamon and a splash of maple extract in autumn, peppermint extract and crushed candy canes at Christmas, or lemon extract and zest for a springtime bright variation. For summer entertaining, fold in chopped dried cherries and use a lighter citrus-almond glaze. The straightforward dough makes it easy to swap extracts and garnishes to match holidays and seasonal tastes.

Meal Prep Tips

Make the dough ahead and refrigerate for up to 48 hours, portioning on a parchment-lined tray. Drop onto baking sheets straight from the fridge—add an extra minute of bake time if dough is very cold. Bake multiple sheets in succession and cool on wire racks; ice the next day if giving as gifts. For large batches, bake half the dough plain and freeze; ice freshly after thawing so the icing looks crisp. Label frozen stacks with the date and flavor notes for easy identification.

These Cherry Almond Amish Sugar Cookies bring together tender texture, bright fruit notes, and an irresistible almond lift—perfect for sharing. I hope they find a place at your holiday table and become a repeat request in your home, just as they are in mine.