These buttery Cherry Almond Amish Sugar Cookies are the kind of cookie that disappears first at parties — crisp at the edges, tender in the center, with bright cherry bites and a warm almond aroma. I’ve tested this style of Amish sugar cookie many times and dialed in the technique so they bake evenly and keep that delicate, buttery texture every time. They’re simple to make yet special enough for holidays, school bake sales, or a cozy tea.
Why Make This Recipe
- Incredible balance of buttery richness and bright cherry flavor with a hint of almond extract that lifts the whole cookie.
- Easy, mostly pantry-friendly ingredients and straightforward technique for everyday bakers.
- Makes a big batch (about 36 cookies), so it’s great for sharing at parties or gifting during holidays.
- Freezable dough and baked cookies mean you can plan ahead and enjoy fresh cookies any time.
- Personal note: I love these because the almond-cherry combo feels nostalgic but looks elegant when dotted with halved cherries. Also, if you want a savory family dinner to pair them with afterward, try this Amish hamburger steak bake for a comforting contrast.
Recipe Overview
- Prep time: 25 minutes (plus optional 30-minute chill)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: ~1 hour (with chilling)
- Servings: about 36 medium cookies
- Difficulty: Easy
- Method: Cream butter and sugar, add eggs and extracts, fold in dry ingredients and chopped cherries, chill briefly, drop or roll and bake on a lined sheet until edges set.
My Experience Making This Recipe
I tested this dough several times to get the texture right — soft but not cakey. The biggest discovery was that a short chill (20–30 minutes) helps the cookies keep their shape while still staying tender inside. For uniform cookies I use a 1-tablespoon cookie scoop and a silicone baking mat for even browning; I’ve also served them with a warm mac-and-cheese for contrast at potlucks like this baked broccoli mac and cheese.
How to Make Buttery Cherry Almond Amish Sugar Cookies You’ll Bake Over and Over
Start by creaming 1 cup (2 sticks, 226 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy (about 3–4 minutes with a stand or hand mixer). Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. In a separate bowl whisk 3 cups (360 g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine salt. Fold dry ingredients into the wet until just combined, then gently stir in 1/2 cup chopped maraschino cherries (drained and patted dry) or 3/4 cup dried cherries for less moisture. Chill the dough 20–30 minutes if it’s very soft. Scoop 1-tablespoon portions onto a parchment- or silicone-lined baking sheet, press a sliced cherry or almond sliver on top if desired, and bake at 350°F (175°C) for 10–12 minutes until edges are set and bottoms are light golden. Cool on the pan 5 minutes, then transfer to a wire rack.
Expert Tips for Success
- Cream butter and sugar until pale and aerated: this traps tiny air bubbles that give a tender crumb without cake-like density.
- If using maraschino cherries, drain and dry them well on paper towels; excess moisture causes spreading. For less bleed use dried cherries or glace cherries.
- Chill the dough 20–30 minutes if your kitchen is warm; it firms the butter so cookies keep a rounded, attractive shape during baking.
- Use an oven thermometer and bake at a true 350°F (175°C) for consistent results; rotate the sheet once halfway through for even color. For crispier edges, bake on a light-colored baking sheet or a silicone mat like the one I recommend in my other baking notes for toppings and textures: crispy panko topping tips.
- For uniform cookie size and faster work, use a 1-tablespoon scoop and lightly press tops with the back of a spoon if you want flatter cookies.
How to Serve Buttery Cherry Almond Amish Sugar Cookies You’ll Bake Over and Over
- Serve warm on a platter with a dusting of powdered sugar and whole or sliced almonds for a polished look.
- Pair with tea, coffee, or a light dessert wine; the almond note complements nutty beverages beautifully.
- Pack them in cellophane with a ribbon for homemade gifts at holidays or school events.
- For a dessert spread, offer alongside creamy casseroles or mac-and-cheese dishes like this classic baked mac and cheese for a kid-friendly comfort-food table.
Storage and Reheating Guide
- Room temperature: Store baked cookies in an airtight container for up to 4 days. Layer with parchment to avoid sticking.
- Refrigeration: Keep for up to 10 days in an airtight container; allow cookies to come to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze unbaked dough balls on a tray and then store them in a bag for up to 2 months; bake from frozen, adding 1–2 minutes to bake time.
- Reheating: Warm cookies 6–8 seconds in the microwave or 3–5 minutes at 300°F (150°C) in the oven to refresh crisp edges and soften centers.
Related serve-and-share idea — if you’re planning a full meal for guests, these cookies are a great sweet finish following a comforting entree.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend with xanthan gum; chill dough a bit longer as GF doughs can be softer.
- Dairy-free: Use a high-quality vegan butter stick (measure by weight) and a flax “egg” (1 tbsp ground flax + 2.5 tbsp water per egg) if you need egg-free; texture will be slightly different but still delicious.
- Extra almond: Add 1/4 cup finely chopped toasted almonds to the dough and a scant 1/2 teaspoon extra almond extract for a stronger nutty profile.
- Chocolate-cherry: Fold in 1/2 cup semisweet chocolate chips for a black-forest twist that plays beautifully with the cherries.
Nutritional Highlights
- These are indulgent cookies: they provide a satisfying source of energy from butter and sugar, so enjoy in moderation.
- Allergen info: contains wheat (gluten), dairy (butter), eggs, and tree nuts (almond) — adjust recipes for common allergies.
- Portion guidance: 1 medium cookie is a reasonable serving; for calorie-sensitive diets, limit to one and pair with a protein-rich snack to balance blood sugar.
Troubleshooting Common Issues
- Cookies spread too much: The dough was too warm or the cherries were too wet. Chill the dough 20–30 minutes and dry cherries thoroughly before folding in.
- Cookies are dry or crumbly: You overworked the dough or baked too long. Mix just until combined and remove cookies when edges are set but centers still look slightly soft.
- Cherries bleed red into dough: Use well-drained maraschino cherries or switch to dried cherries; gently blot maraschinos with paper towels before chopping.
Frequently Asked Questions
Q: Can I use dried cherries instead of maraschino?
A: Yes — dried cherries add concentrated flavor and less moisture, which reduces spreading and keeps the dough firmer. If you use dried cherries, you might want to soak them briefly in warm water or a splash of cherry liqueur for 10 minutes if you prefer a softer bite, then drain well.
Q: How do I keep the cookies soft but not underbaked?
A: Watch for set edges and a pale center. Remove from the oven when the edges are lightly golden and the center still looks slightly underdone; the carryover heat on the baking sheet will finish them while keeping the interior tender.
Q: Can I make the dough ahead?
A: Absolutely. Chill the dough for up to 48 hours covered, or freeze scooped dough balls for up to 2 months. Bake from chilled or add 1–2 minutes to bake time when baking from frozen.
Q: What’s a good substitute for almond extract if I don’t have it?
A: Use pure vanilla extract only and add 1–2 tablespoons of finely chopped toasted almonds for texture and nutty aroma. Another option is a tiny amount (1/4 teaspoon) of amaretto liqueur in the dough for authentic almond notes.
Conclusion
If you want to compare variations or see a similar family-tested version, this recipe inspiration from Cherry Almond Amish Sugar Cookies – The Gold Lining Girl is a great place to peek for technique ideas and visual cues.
Print
Buttery Cherry Almond Amish Sugar Cookies
- Total Time: 60 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delicious Amish sugar cookies with a buttery richness, bright cherry bites, and a hint of almond aroma, perfect for any occasion.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup chopped maraschino cherries (drained and patted dry) or 3/4 cup dried cherries
- Powdered sugar for dusting (optional)
- Sliced almonds for topping (optional)
Instructions
- Cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, vanilla extract, and almond extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the chopped cherries.
- Chill the dough for 20-30 minutes if it’s very soft.
- Scoop 1-tablespoon portions onto a lined baking sheet.
- Press a sliced cherry or almond sliver on top if desired.
- Bake at 350°F (175°C) for 10-12 minutes until the edges are set and bottoms are light golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store baked cookies in an airtight container for up to 4 days. Freeze baked cookies for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg