Description
Cherry Almond Amish Sugar Cookies are soft, flavorful treats featuring the sweet tang of maraschino cherries combined with the nutty crunch of sliced almonds. These American-style sugar cookies are delightfully tender with a subtle almond aroma, perfect for dessert or snacking.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Dry Ingredients
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Add-ins
- 1 cup finely chopped maraschino cherries, well-drained and patted dry
- 1/2 cup sliced almonds, lightly chopped
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to allow even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar using a mixer until the mixture is light and fluffy, which helps incorporate air for soft cookies.
- Add oils and flavorings: Beat in the vegetable oil until fully incorporated. Then add the eggs one at a time, followed by the almond extract and vanilla extract, ensuring each is mixed well before adding the next.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to ensure even distribution of leavening and seasoning agents.
- Mix dry into wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients in batches, mixing just until combined to avoid overworking the dough that could make the cookies tough.
- Fold in cherries and almonds: Gently fold in the finely chopped, well-drained maraschino cherries and the lightly chopped sliced almonds to evenly distribute them throughout the dough.
- Scoop dough onto baking sheets: Using a tablespoon-sized scoop or spoon, drop portions of dough onto the prepared baking sheets. Leave enough space between each dollop to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the cookie edges are set and the tops are pale, losing their shiny appearance but not browning significantly.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to wire racks to cool completely, preventing breakage.
Notes
- Ensure maraschino cherries are very well-drained and patted dry to prevent excess cookie spreading during baking.
- For enhanced almond flavor and visual appeal, you can top each cookie with a few extra sliced almonds before baking.
- Store cookies in an airtight container at room temperature to maintain freshness for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
