Description
These Cherry Almond Amish Sugar Cookies are tender, buttery, and bursting with cherry and almond flavor. The cookies are finished with a sweet cherry-almond icing and a garnish of slivered almonds, making them a beautiful and delicious addition to any dessert table.
Ingredients
Units
Scale
For the Cookies:
- 1 cup unsalted 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 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 (12 oz) jars maraschino cherries, drained, minced, and patted dry
For the Icing:
- 4 tbsp butter, melted
- 1/3 cup maraschino cherry juice (or 1-2 tbsp for a lighter color)
- 1 tsp almond extract
- 1 tsp cherry extract
- 4–5 cups powdered sugar, sifted
- 1/2 cup slivered almonds (for garnish)
Instructions
- Prepare the Cookie Dough:
- In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
- Add the eggs, almond extract, and cherry extract, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped maraschino cherries, ensuring they are well distributed throughout the dough.
- Chill the Dough (Optional):
- For better shape retention, chill the dough in the refrigerator for 30 minutes.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the Cherry-Almond Icing:
- In a medium bowl, whisk together the melted butter, cherry juice, almond extract, and cherry extract. Gradually add the powdered sugar until the icing reaches a smooth, spreadable consistency.
- Frost the Cookies:
- Once the cookies have cooled, spread a small amount of icing on each cookie and garnish with slivered almonds. Allow the icing to set before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- Cherry Extract Substitute: If cherry extract is unavailable, vanilla extract can be used, though the cherry flavor will be milder.