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Cherry Almond Amish Sugar Cookies

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These soft, crumbly Amish sugar cookies are infused with almond extract and studded with cherries for a nostalgic treat. Quick and easy to make, they deliver melt-in-your-mouth texture and a burst of tart-sweet flavor.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup maraschino cherries, chopped and well-drained (or dried tart cherries)
  • 1/2 cup sliced almonds, lightly toasted (optional)

Instructions

  1. 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. In a large mixing bowl, beat unsalted butter, granulated sugar, and powdered sugar together with an electric mixer on medium speed for about 2-3 minutes until light and fluffy. Do not overbeat.
  3. Beat in eggs, one at a time (about 30 seconds each), then add almond extract and vanilla extract. Mix until just combined.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed or gently by hand. Stop as soon as the flour disappears.
  6. Fold in chopped cherries and toasted sliced almonds using a spatula. If dough gets too sticky, chill for 10-15 minutes before scooping.
  7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, about 2 inches apart. Gently flatten tops with your fingers or the back of a spoon.
  8. 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.
  9. Let cookies cool on baking sheets for 3-4 minutes, then transfer to wire racks to finish cooling.
  10. Continue baking batches until all dough is used. Store cooled cookies in an airtight container.

Notes

Do not overmix the dough after adding flour to keep cookies soft. Butter and eggs should be at room temperature for best results. If dough is too sticky, chill before shaping. For nut allergies, omit almonds or substitute with pumpkin seeds. Store cookies with a slice of bread in the container to keep them soft. These cookies freeze well for up to 2 months.

Nutrition

Keywords: Amish sugar cookies, cherry almond cookies, soft sugar cookies, easy cookie recipe, holiday cookies, classic cookies, nutty cookies, homemade cookies

Find it online: https://hungermind.com/cherry-almond-amish-sugar-cookies-best-soft-and-easy-homemade-recipe/