Description
These Cherry Almond Amish Sugar Cookies are soft, buttery, and perfectly sweetened, featuring plump maraschino cherries and crunchy toasted almonds for a delightful texture. This traditional Amish recipe brings a nostalgic, homemade feel to your holiday dessert table or any special occasion with its rich almond and vanilla flavors.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 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
- 3/4 cup chopped maraschino cherries, well drained and patted dry
- 1/2 cup sliced almonds, lightly toasted
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Oil, and Sugars: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar using a mixer until the mixture is light and fluffy, which takes about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the almond extract and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Cherries and Almonds: Gently fold in the well-drained chopped maraschino cherries and toasted sliced almonds, distributing them evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Using a rounded tablespoon, scoop dough onto the prepared baking sheets, spacing each cookie approximately 2 inches apart to allow for spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Cool the Cookies: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to maintain texture and flavor.
Notes
- Be sure to thoroughly drain and pat dry the maraschino cherries to prevent excess moisture from making the cookies soggy.
- For an extra festive presentation and additional sweetness, drizzle melted white chocolate over the cooled cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; place them in a freezer-safe container for up to 2 months and thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
