This batch of Cherry Almond Amish Sugar Cookies has been a holiday tradition in my kitchen for years. I first found this combination while experimenting with maraschino cherries and extracts during a busy December cookie swap; the result was unexpectedly tender, deeply flavored, and beautiful on the cookie platter. These cookies are soft and puffy with a melt-in-your-mouth crumb, a clear cherry note throughout, and an almond lift that makes them feel special without being fussy. They remind me of afternoons spent with my grandmother: the radio on low, flour on the counter, and the house smelling like vanilla and almond.

What makes these cookies stand out is the balance — not overly sweet, but sweet enough to satisfy a holiday craving. The minced maraschino cherries contribute small pockets of chew and an extra hint of cherry, and the icing, made with reserved cherry juice, deepens the fruit flavor while giving the cookies a glossy finish that holds slivered almonds beautifully. They keep well for a week and freeze wonderfully, which means you can make a big batch ahead of celebrations and still serve cookies that taste freshly baked.

Ingredients

• Maraschino cherries: 2 (12 oz) jars, drained, minced and squeezed very dry. Use a quality brand you trust; reserving the juice is essential for the icingit delivers both color and concentrated cherry flavor.
• Butter: 1 cup (softened) for richness and a tender crumb. I use unsalted butter so I can control salt levels; if using salted, reduce any extra salt in other recipes.
• Vegetable or canola oil: 1 cup adds moisture and keeps the cookies soft longer than butter alone.
• Granulated sugar: 1 cup for structure and light sweetness; it helps the cookies brown at the edges for contrast.
• Powdered sugar: 1 cup in the dough for a finer, melt-in-the-mouth texture and additional tenderness.
• Eggs: 2 large eggs to bind and provide lift; room temperature eggs blend more evenly into the batter.
• Almond extract: 2 teaspoons to provide a warm, nutty background that complements the cherries. Use pure extract when possible.
• Cherry extract: 2 teaspoons to intensify the cherry note beyond the maraschino pieces; it keeps the flavor pronounced after baking.
• All-purpose flour: 4 1/2 cups for the structure. Measure by spooning into the cup and leveling for accuracy.
• Baking soda: 1 teaspoon to give a gentle lift and help edges set.
• Cream of tartar: 1 teaspoon for subtle chew and a classic tender cookie crumb.
• For the icing: 4 tablespoons butter (melted), 1/3 cup plus 1-2 tablespoons reserved maraschino cherry juice, 1 teaspoon almond extract, 1 teaspoon cherry extract, 4 to 5 cups powdered sugar, and 1/2 cup slivered almonds for garnish.

Instructions

Prepare the cherries: Drain two (12 oz) jars of maraschino cherries into a bowl, reserving the juice for icing. Finely mince the cherries and press them between paper towels to remove as much liquid as possible. This prevents added moisture from thinning the dough and keeps cookies from spreading excessively. Make the dough: In a large bowl, beat 1 cup softened butter, 1 cup oil, 1 cup granulated sugar, and 1 cup powdered sugar until just combined and creamy. Add 2 large eggs, 2 teaspoons almond extract, 2 teaspoons cherry extract, and the minced cherries, mixing until evenly distributed. Avoid overbeating at this stage to keep the texture tender. Combine dry ingredients: Whisk together 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar in a separate bowl. Add the dry mix to the wet in two to three additions, stirring or beating on low until just combined. The dough should be soft and scoopable but not sticky. Shape and bake: Preheat the oven to 375F. Line baking sheets with parchment paper or silicone mats. Drop dough by level teaspoonfuls onto the sheet, spaced about 1 inch apart. Bake for 8 to 11 minutes, watching for lightly browned edges and bottoms; centers will remain pale and soft. Remove trays and allow cookies to rest on sheets for a few minutes before transferring to wire racks to cool completely. Make the icing: Whisk together 4 tablespoons melted butter, 1/3 cup reserved maraschino cherry juice, 1 teaspoon almond extract, and 1 teaspoon cherry extract. Stir in 4 cups powdered sugar until smooth. Adjust with additional juice or powdered sugar to reach a thick but spreadable consistency that will not run off the cookies. It should be thicker than a glaze and easy to spread with a small offset spatula. Ice and finish: Once cookies are fully cooled, spread or dollop icing onto each cookie, then immediately sprinkle with 1/2 cup slivered almonds and optional sprinkles. Allow the icing to set at room temperature for at least 30 minutes before stacking or packaging.

Storage Tips

Store cookies in an airtight container at room temperature for up to seven days. Layer cookies between sheets of wax paper or parchment to prevent sticking and to protect the icing. For longer storage, freeze uniced or iced cookies in single layers on a baking sheet until firm, then stack with parchment between layers inside a freezer-safe container; they keep well for up to three months. To thaw, bring cookies to room temperature while still wrapped to avoid condensation on the icing, and if needed, refresh the top with a thin brush of reserved cherry juice mixed with a touch of powdered sugar to restore sheen.

Ingredient Substitutions

If you need to adapt the recipe, there are reliable swaps. Use light olive oil instead of vegetable or canola oil if you prefer a slightly fruitier note, though the neutral oils give the best classic texture. For a dairy-free version, replace butter with a high-quality vegan stick margarine and use stabilizing powdered sugar; the cookies will be slightly less rich. To remove nuts, omit slivered almonds and use toasted coconut or sanding sugar for texture instead. For gluten-free, substitute a 1-to-1 gluten-free flour blend with xanthan gum already included; bake a test cookie to adjust time slightly.

Serving Suggestions

Serve these cookies on a festive platter with contrasting colors: deep red cherries against white icing look lovely among evergreen sprigs. Pair them with strong coffee, almond milk, or a light tea to balance sweetness. For holiday gift boxes, stack alternating iced and plain cookies with parchment between layers and finish with a ribbon. They also pair well with a bowl of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert plate.

Cultural Background

Amish-style cookies are celebrated for their simple ingredients and reliable textures; they often reflect community baking values where ease and flavor meet. This cherry-almond adaptation blends classic American maraschino cherry traditions with the nutty profile commonly used in Midwestern baking. The icing made from reserved cherry juice is a practical technique to reduce waste and intensify flavor, a hallmark of resourceful home baking traditions.

Seasonal Adaptations

In winter, use bright red sprinkles and extra almonds to echo holiday colors. For spring, swap cherries for finely chopped dried strawberries and use lemon extract instead of cherry for a lighter flavor. Summer adaptations include fresh-chopped cherries and a thinner glaze for a more delicate finish; reduce baking time slightly for softer centers. Small changes in extract proportions and garnish allow these cookies to transition across seasons effortlessly.

Meal Prep Tips

Make a double batch and freeze half plain, then bake and ice the other half for immediate use. Store raw dough scooped into portions on a baking sheet, freeze until solid, then transfer to a bag for on-demand baking. I recommend labeling containers with the date and whether cookies are iced. Reheat frozen iced cookies in a 300F oven for 5 to 7 minutes on a sheet just long enough to take the chill off without melting the icing.

These cookies are an easy, crowd-pleasing addition to any holiday table. With straightforward steps and flexible options for substitutions and storage, theyre perfect for bakers who want a dependable, delicious treat to share. Make a batch, invite a friend over to decorate, and enjoy the warmth of fresh baking together.