Cherry Almond Amish Sugar Cookies – Best Soft & Easy Homemade Recipe

The moment the smell of freshly baked cherry almond Amish sugar cookies wafts through my kitchen, I know something magical is happening. The sweet, nutty aroma mingles with a hint of tart cherry—honestly, it’s the kind of scent that makes you pause, close your eyes, and just savor the anticipation. I still remember the first time I made these cookies: it was one of those rainy afternoons where the only thing that felt right was cranking up some oldies and baking a batch of something irresistibly nostalgic.

Cherry almond Amish sugar cookies are soft, crumbly, and unbelievably tender. They’re the kind of treat that feels like a warm hug in cookie form. I’ve tested and tweaked this recipe more times than I can count, all in pursuit of the perfect texture—just the right amount of softness with a melt-in-your-mouth crumb. The cherries add a burst of flavor and color, while the almond brings a subtle sophistication that takes these cookies from “good” to “can I have another?” territory.

This recipe is a hit with basically everyone: busy families looking for a quick bake, folks needing a sweet fix for holiday gatherings, or anyone (like me!) who just loves a classic cookie with a twist. You don’t need any fancy ingredients or complicated steps, which makes it ideal for those days when you want comfort without fuss. If you’ve ever wondered how Amish sugar cookies could get even better, adding cherry and almond is the answer. Trust me, after making these countless times for bake sales and family get-togethers, people always ask for the recipe—so here it is, shared straight from my kitchen to yours.

Why You’ll Love This Recipe

• Quick & Easy: You can whip up these cherry almond Amish sugar cookies in under 30 minutes. Perfect for last-minute cravings or spontaneous baking sessions.
• Simple Ingredients: No need for a special grocery trip—most of these items are probably sitting in your pantry or fridge right now.
• Perfect for All Occasions: These cookies shine at potlucks, picnics, after-school snacks, or holiday cookie exchanges. They’re festive and crowd-pleasing.
• Family Favorite: I’ve served these to picky eaters, cookie connoisseurs, and even my grandma (who’s tough to impress)—every time, rave reviews.
• Unbeatable Texture: The soft and crumbly bite is pure comfort. Almond adds a rich undertone, while cherries deliver a pop of tart-sweet flavor you won’t forget.

What sets this recipe apart is the combination of almond extract and real cherries (I use maraschino or dried tart cherries depending on the season). Mixing the sugars just right gives that signature Amish cookie texture—tender, never cakey. And honestly, blending the butter until it’s just creamy (not overwhipped) is my secret trick for melt-in-your-mouth results.

This isn’t just another sugar cookie recipe. It’s the kind you make when you want to win hearts and soothe souls. Whether you’re baking for your kids’ lunchboxes, gifting a homemade treat, or just indulging yourself, these cookies always deliver that special something. They’re easy enough for beginners, but also satisfying for seasoned bakers who appreciate a good cookie with a twist. I keep coming back to this recipe because it’s reliable, delicious, and just plain fun to make.

What Ingredients You Will Need

This recipe keeps things simple but packs a serious flavor punch. Most of these ingredients are pantry staples, and there’s plenty of room for creative swaps if you need them. Here’s what you’ll need for the best cherry almond Amish sugar cookies:

• Unsalted butter, softened (1 cup / 226g) – For richness and that perfect crumb. I use real butter—never margarine—for best flavor.
• Granulated sugar (1 cup / 200g) – Adds sweetness and helps with the classic Amish cookie texture.
• Powdered sugar (1 cup / 120g) – Contributes to softness and a delicate crumb.
• Large eggs (2, room temperature) – They bind everything together and add richness.
• Almond extract (1 1/2 teaspoons / 7ml) – Gives that irresistible nutty flavor. You can bump it up if you love almond!
• Pure vanilla extract (1 teaspoon / 5ml) – Rounds out the flavor.
• All-purpose flour (3 cups / 375g) – The base of your cookies. For a gluten-free version, swap with a trusted blend like King Arthur or Bob’s Red Mill.
• Baking soda (1 teaspoon / 5g) – For just a hint of lift, keeping cookies soft not cakey.
• Cream of tartar (1 teaspoon / 5g) – This is a classic Amish sugar cookie ingredient for that signature crumbly texture.
• Salt (1/2 teaspoon / 3g) – Balances the sweetness.
• Maraschino cherries (3/4 cup / 120g, chopped and well-drained) – Adds color and flavor. You can use dried tart cherries if you prefer a tangier bite.
• Sliced almonds (1/2 cup / 50g, lightly toasted) – Optional but highly recommended for crunch and flavor.

Ingredient Tips:
For the best results, use small, firm maraschino cherries and pat them dry before chopping—this keeps your cookies from getting soggy. If you’re making these in summer, fresh cherries work (just pit and chop). Almond extract varies in intensity by brand; I swear by Nielsen-Massey for a pure, strong flavor. Feel free to substitute the flour for a gluten-free blend if needed, and swap out butter for a plant-based alternative to keep things dairy-free.

If you don’t have cream of tartar, a touch of lemon juice (about 1/2 teaspoon) can help mimic its effect. Sliced almonds can be left out for nut allergies, or you can use pumpkin seeds for crunch. The powdered sugar is key for extra softness—don’t skip it!

Equipment Needed

• Mixing bowls – At least two: one for wet, one for dry ingredients. I use glass for easy cleaning.
• Electric mixer (stand or handheld) – Creams the butter and sugars perfectly. If you’re going old-school, a sturdy wooden spoon works (but be ready for an arm workout!).
• Baking sheets – Heavy-duty sheets help cookies bake evenly. If yours are thin, double them up to prevent browning.
• Parchment paper or silicone baking mats – Keeps cookies from sticking and makes cleanup a breeze.
• Cookie scoop (1.5 tablespoon size) – Ensures uniform cookies. If you don’t have one, two spoons will do the job.
• Wire cooling rack – Essential for crisping up the bottoms without drying out the cookies.
• Small spatula – For transferring cookies easily.

Personal Equipment Notes:
I’ve used both metal and glass mixing bowls—glass is easier for spotting missed bits of butter. My old hand mixer has survived years of cookie batches (just keep the beaters clean and dry between uses!). If you’re tight on budget, skip the cookie scoop and use a tablespoon measure. Silicone mats are worth the investment—mine have lasted for years and always help crusty bottoms without burning.

Preparation Method

1. Prep your ingredients:
   
   Set out butter and eggs to warm to room temperature (about 30 minutes). Chop cherries and pat them dry with paper towels. Toast almonds in a dry skillet for 2-3 minutes until lightly golden, then cool. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugars:
   
   In a large mixing bowl, beat 1 cup (226g) unsalted butter, 1 cup (200g) granulated sugar, and 1 cup (120g) powdered sugar together with an electric mixer on medium speed for about 2-3 minutes. The mixture should be light and fluffy, but don’t overbeat—just enough for a creamy texture.
   
   Tip: Scrape down the sides halfway to catch any hidden butter lumps.
3. Add eggs and extracts:
   
   Beat in 2 large eggs, one at a time (about 30 seconds each), then add 1 1/2 teaspoons (7ml) almond extract and 1 teaspoon (5ml) vanilla extract. Mix until just combined.
   
   Warning: Overmixing at this stage can make cookies tough!
4. Combine dry ingredients:
   
   In a separate bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon (5g) baking soda, 1 teaspoon (5g) cream of tartar, and 1/2 teaspoon (3g) salt.
   
   Note: If you’re using gluten-free flour, sift it for best texture.
5. Mix wet and dry:
   
   Gradually add the dry ingredients to the butter mixture, mixing on low speed or gently by hand. Stop as soon as the flour disappears—overmixing can lead to dry cookies.
   
   Sensory cue: Dough should be soft and slightly sticky, but not wet.
6. Add cherries and almonds:
   
   Fold in 3/4 cup (120g) chopped cherries and 1/2 cup (50g) toasted sliced almonds using a spatula. Make sure cherries are evenly distributed.
   
   Tip: If dough gets too sticky, chill for 10-15 minutes before scooping.
7. Shape cookies:
   
   Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, about 2 inches (5cm) apart. Gently flatten tops with your fingers or the back of a spoon for even baking.
   
   Warning: Cookies will spread—don’t crowd the pan!
8. Bake:
   
   Bake in preheated oven for 10-12 minutes, until edges are just set but centers look slightly soft. Rotate pans halfway through baking for even color.
   
   Sensory cue: Cookies should be pale with tiny cracks on top and a faint golden edge.
9. Cool:
   
   Let cookies cool on baking sheets for 3-4 minutes (they’re fragile when hot), then transfer to wire racks to finish cooling.
   
   Tip: If some cookies break, don’t worry—they’re delicious crumbled over ice cream!
10. Repeat:
    
    Continue baking batches until all dough is used. Store cooled cookies in an airtight container.
    
    Personal tip: Save a few for yourself before the family finds them—they go fast!

Cooking Tips & Techniques

Here’s what I’ve learned after many, many batches of cherry almond Amish sugar cookies (some perfect, some… well, let’s just say “learning experiences”).

• Don’t Overmix! Once you add the flour, mix just until it disappears. Overmixing is the #1 culprit for tough, dry cookies.
• Room Temperature Matters: Butter and eggs blend better when not cold. If you forget, set the butter in a warm spot for 10 minutes (microwave on half-power in 5-second bursts works too).
• Parchment or Silicone: These prevent sticking and help cookies bake evenly. My first batch stuck like crazy to a greased pan—lesson learned!
• Chill If Needed: If the dough feels too soft to handle, pop it in the fridge for 10-15 minutes. It makes shaping much easier and helps cookies hold their shape.
• Watch the Bake Time: These cookies should look barely done when you pull them out. They firm up as they cool. If they’re golden all over, they’re probably overbaked.
• Rotate Your Pans: Ovens can have hot spots. Swapping the position of your baking sheets halfway through ensures even baking (I learned this after a batch had one pan of perfect cookies and one… not so much).
• Let Them Cool: These cookies are fragile when hot—give them a few minutes on the pan before transferring to a rack. If you rush, expect a few casualties (still tasty though!).
• Customize the Mix-ins: If cherries aren’t your thing, swap for dried cranberries or blueberries. Almonds can be replaced with pecans or left out for nut allergies.

Honestly, these tips come from years of baking and more than a few flopped cookies. Take your time, trust your instincts, and remember: even the imperfect ones taste great!

Variations & Adaptations

Cherry almond Amish sugar cookies are endlessly adaptable. Here are some of my favorite twists and swaps:

• Gluten-Free Version: Use a 1:1 gluten-free flour blend. You might need to add a tablespoon more flour if the dough feels sticky.
• Vegan Swap: Substitute butter with a plant-based alternative and eggs with a flaxseed “egg” (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Almond extract remains the star!
• Seasonal Berry Boost: In summer, swap cherries for chopped fresh strawberries or blueberries. Just pat them dry before adding to the dough.
• Nut-Free: Skip the sliced almonds or use pumpkin seeds for crunch and a nut-free option.
• Citrus Twist: Add 1 teaspoon of grated orange or lemon zest for a fresh flavor boost.
• Chocolate Lovers: Stir in 1/2 cup of mini white chocolate chips along with cherries and almonds for an extra treat.

Personally, I love making these with dried tart cherries and a splash more almond extract during the winter—feels cozy and festive. Don’t be afraid to get creative; these cookies are forgiving and fun to play with!

Serving & Storage Suggestions

For the ultimate cherry almond Amish sugar cookie experience, serve them slightly warm (about 10 minutes out of the oven). They’re fantastic with a cold glass of milk, a hot mug of coffee, or even a scoop of vanilla ice cream for dessert.

• Presentation: Stack them on a rustic wooden tray, scatter extra sliced almonds and whole cherries around for a Pinterest-worthy look.
• Pairings: Try serving with almond milk or cherry-infused tea. For parties, arrange with other classic cookies (snickerdoodles, chocolate chips).
• Storage: Store cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze in layers separated by parchment for up to 2 months.
• Reheating: Warm cookies in a microwave for 8-10 seconds, or in a 300°F (150°C) oven for 2-3 minutes. They’ll taste freshly baked!
• Flavor Development: The almond flavor deepens after a day or two, so don’t be afraid to make ahead.

These cookies travel well, so I often pack them up for road trips or picnics. If you’re gifting, tie stacks with a ribbon and slip into a pretty box—instant homemade happiness!

Nutritional Information & Benefits

Serving Size	Calories	Fat	Protein	Carbs	Fiber	Sugar
1 cookie	120	6g	2g	16g	1g	10g

Health Benefits: Almonds offer healthy fats, vitamin E, and a bit of protein. Cherries bring antioxidants and a pop of vitamin C. These cookies are naturally nutty and fruity, making them a treat with a touch of nutrition.

Dietary Considerations: This recipe is easily made gluten-free or nut-free. Be mindful that maraschino cherries may contain added sugar and food coloring. Always check labels for potential allergens if baking for others.

I love that these cookies feel indulgent but aren’t over-the-top sweet. They fit nicely into a balanced diet when enjoyed in moderation!

Conclusion

If you’re craving soft, crumbly cookies with a burst of cherry and a gorgeous almond aroma, cherry almond Amish sugar cookies are a must-try. They’re easy, comforting, and just different enough to stand out from the usual cookie crowd.

Drop a comment below if you bake these, share your favorite adaptations, or let me know how they turned out. I love seeing your creations—tag me on social media if you snap a pic. Happy baking, friend—may your cookie jar never be empty!

FAQs

Can I use fresh cherries instead of maraschino?

Absolutely! Just pit, chop, and pat them dry thoroughly before adding to the dough. Fresh cherries give a more natural flavor and less sweetness.

Can I freeze cherry almond Amish sugar cookies?

Yes. Freeze cooled cookies in layers with parchment paper between them. They keep well for up to 2 months. Thaw at room temperature before serving.

What if I don’t have cream of tartar?

You can substitute with 1/2 teaspoon lemon juice or leave it out if you must, but the classic crumbly texture might be slightly different.

Are these cookies suitable for nut allergies?

You can leave out the sliced almonds or swap for pumpkin seeds to keep cookies nut-free. Always check other ingredients for hidden nuts.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread—sounds odd, but the bread keeps them moist for days. Just don’t forget to swap the bread every couple days!

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