
Soft, puffy, melt-in-your-mouth sugar cookies flavored with vanilla, cherry, and almond, finished with a thick cherry-almond icing and slivered almonds—perfect for holidays and cookie exchanges.

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.
These cookies became a quick favorite the first winter I made them for a neighbors’ cookie swap. Friends were convinced they were store-bought until I shared the recipe—my mother-in-law asked for the recipe card right away. I love that a single tray can make so many people smile, and that the recipe adapts well to different extracts or add-ins when I’m experimenting.
My favorite part is watching kids’ faces when they bite into one and find a tiny cherry surprise—those little bursts of fruit inside the soft cookie always feel like a gift. Over the years I’ve swapped extracts and tried different garnishes, but the original cherry-almond combination remains the most requested at holiday parties. I learned early on that letting the icing set fully before stacking prevents smudged edges and keeps presentation neat.
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.
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.
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.
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.
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.
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.
Pat or squeeze the minced maraschino cherries very dry to prevent excess moisture in the dough.
Use a rounded teaspoon scoop for consistent cookie size and even baking across trays.
Let icing set fully at room temperature before stacking to avoid smudging.
This nourishing cherry almond amish sugar cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Almond Amish Sugar Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Drain maraschino cherries into a bowl and reserve the juice separately for the icing. Finely mince cherries and press between paper towels to remove excess liquid. Set aside the very dry cherries and store the juice in a small bowl for icing.
In a large mixing bowl, beat softened butter, vegetable oil, granulated sugar, and powdered sugar until combined and slightly fluffy, about 1–2 minutes with an electric mixer.
Beat in eggs, almond extract, cherry extract, and the minced, very dry cherries until evenly dispersed throughout the batter. Scrape down the bowl to ensure even mixing.
Whisk flour, baking soda, and cream of tartar in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to maintain tenderness.
Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets, spacing about 1 inch apart. Bake in a preheated 375°F (190°C) oven for 8–11 minutes, until edges and bottoms are lightly browned. Transfer to wire racks to cool.
Whisk melted butter with reserved cherry juice and extracts. Stir in powdered sugar until smooth, adding more juice or sugar to reach a thick spreadable consistency. Spread on cooled cookies, sprinkle with slivered almonds, and let set.
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