Cherry Almond Amish Sugar Cookies are the kind of cookie you bake once and then crave for weeks. Maybe you’re planning a small get together, or you just want a cozy weekend baking project that delivers big flavor without complicated steps. I get it. I love a cookie that’s soft, slightly chewy at the edges, and full of almond-cherry goodness. These cookies check every box and then some. If you’ve ever wanted a simple, reliable drop cookie that still feels special, this is it.
The Story Behind This Recipe
From my kitchen to yours—Cherry Almond Amish Sugar Cookies mixes a little nostalgia with a cozy aroma. Tested, tasted, and ready for your table. Cherry Almond Amish Sugar Cookies are the kind of cookie you bake once and then crave for weeks. Maybe you’re planning a small get together, or…
Why you will love these drop cookies
Some cookies are fussy. These are not. They mix up fast, they bake evenly, and they taste like a bakery treat even if you’re not a frequent baker. They’re buttery and tender with a light, crisp edge, and the almond extract gives each bite a warm, nostalgic vibe. Chopped maraschino cherries add sweet pops of flavor and that pretty pink glow. Honestly, they look like little party cookies.
Here’s the other reason I love them. They behave well. The dough isn’t sticky, it scoops cleanly, and the cookies keep their shape without chilling. That reliable texture is part of what makes Cherry Almond Amish Sugar Cookies such a joy to bake and share.
If you like holiday cookie trays, these play nicely with classics like my Christmas butter cookies. The color and flavor balance out richer options and add instant cheer to a plate.
“I made a batch for our Sunday coffee and they disappeared in ten minutes. My husband said they taste like a bakery cookie, but softer.”
Bottom line: Easy, pretty, and crowd pleasing. That’s my favorite combination.
Ingredients and substitutions
What you will need
- Unsalted butter at room temp for smooth creaming and flavor balance.
- Granulated sugar for classic sweetness that keeps the crumb tender.
- Eggs for structure and moisture.
- Sour cream to keep the cookies soft and fluffy without being cakey.
- Almond extract for that warm, cozy almond aroma.
- Vanilla extract to round out the flavor.
- All-purpose flour for structure.
- Baking soda and baking powder for lift and spread control.
- Salt to balance sweetness.
- Maraschino cherries, well drained and chopped small.
- Sliced or slivered almonds, lightly chopped for a gentle crunch.
Substitutions and tweaks
If you can’t find sour cream, use full-fat Greek yogurt. It gives a similar tang and tenderness. For a stronger almond profile, toast the almonds first on a dry skillet until fragrant, then cool before adding to the dough. Want a deeper cherry flavor without more moisture? Fold in a handful of chopped dried cherries along with the maraschinos. If you avoid almond extract, switch to all vanilla and bump it up by half a teaspoon. The cookies will taste like a soft sugar cookie with cherry bits. Gluten-free bakers can use a good 1-to-1 baking flour blend and increase the resting time of the dough by 10 minutes before scooping to help hydration.
These are perfect alongside delicate almond treats like vanilla kissed ricotta almond clouds if you want a theme platter.
How to make cherry almond cookies
Step by step
Prep: Preheat your oven to 350°F. Line two baking sheets with parchment paper. Drain your maraschino cherries well, then pat them dry and chop. The less extra juice, the better the texture. Excess liquid can cause spreading.
Cream: In a large bowl, beat butter and sugar together until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing until just combined. Stir in sour cream, almond extract, and vanilla. The mixture may look slightly creamy or satiny, which is perfect.
Dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the butter mixture in two additions, mixing on low until just combined. Do not overmix. Fold in chopped cherries and almonds with a spatula. The dough will be soft but not sticky.
Scoop and bake: Use a small cookie scoop or rounded tablespoon to portion the dough, spacing about 2 inches apart. Bake for 9 to 11 minutes, depending on your oven. You want the edges set and the centers still soft. The cookies should look pale with just a whisper of golden at the edges.
Cool: Let cookies rest on the sheet for 5 minutes, then move to a rack. They set up as they cool and keep that tender texture we all love in Cherry Almond Amish Sugar Cookies.
Quick finishing ideas
Drizzle with a simple almond glaze if you like a little shine. Mix powdered sugar with a splash of milk and a tiny bit of almond extract until smooth. Or dip half the cookie in melted white chocolate and sprinkle with crushed almonds. For more cherry vibes on your table, serve with a pan of Grandma’s cherry delight dessert. It is a nostalgic combo that guests always remember.
Make ahead and freezing
Chill the dough for up to 48 hours if you need to plan ahead. Let it sit at room temp for 10 minutes before scooping. Baked cookies freeze well for up to 2 months. Stack between parchment and store in a freezer bag with the air pressed out. Thaw at room temp, then revive for 2 minutes in a warm oven if you like them extra soft.
Tips for soft and chewy cookies
- Measure flour the right way. Spoon flour into the measuring cup and level it off. Packed flour leads to dry, puffy cookies.
- Pat cherries dry. Too much juice makes dough wet and cookies spread thin.
- Room temperature butter. It should be cool and slightly soft, not greasy or melty.
- Do not overmix. Stop mixing as soon as the flour disappears. Overmixing turns cookies tough.
- Watch the oven. Pull cookies when edges set and centers are soft. They continue to set as they cool.
- Use light colored pans. Dark pans brown the bottoms too fast.
- Add a pinch of extra salt if your butter is unsalted and your almonds are not roasted. It sharpens the flavor.
Avoid these mistakes
Skipping the almond extract will make them taste more like plain sugar cookies with cherries. It is fine if that is what you want, but the almond is what separates Cherry Almond Amish Sugar Cookies from any old cherry cookie. Also, avoid overbaking. If you wait for a lot of color, the centers dry out. And please drain the cherries well. Moisture is the difference between soft and soggy.
Love a cookie plate with variety? Add a chocolate option like these double chocolate snowball cookies to round out the flavors.
How to store
Let cookies cool completely before storing. Place in an airtight container at room temperature for up to 4 days. Layer with parchment so the cherry bits don’t stick together. If you like them super soft on day three, add a small piece of bread to the container to maintain moisture, and replace the bread as needed.
For fridge storage, place in a sealed container for up to a week, but know that refrigeration can dry cookies if they are not well sealed. To freeze, use a double layer approach. Wrap stacks in plastic, then tuck into a freezer bag. Thaw at room temp, then warm a few minutes in a low oven for that just baked feel. Pair leftover cookies with a slice of cozy Amish cinnamon bread and a cup of coffee for the best afternoon snack.
Common Questions
Do I have to chill the dough? No. This dough is designed for drop cookies without chilling. If your kitchen is very warm, a quick 15 minute chill can help hold shape.
Can I use fresh cherries? You can, but they add more moisture and less sweetness. Pit, chop, and blot very dry. You may need a touch more flour if the dough seems sticky.
What if I only have salted butter? Reduce the added salt by half. The cookies will still taste great.
Can I skip the almonds? Yes. Replace with more cherries or even mini white chocolate chips. The almond extract can stay for flavor, or switch to all vanilla.
How do I keep them from spreading too much? Make sure the cherries are well drained, measure flour correctly, and bake on lined sheets. If spreading still happens, chill scooped dough for 10 minutes.
Ready to bake and share?
There is something so comforting about a cookie that looks pretty, tastes nostalgic, and never lets you down. Cherry Almond Amish Sugar Cookies do all that with simple pantry ingredients and a few easy steps. If you want to explore even more cherry and almond goodness, try a batch of air fried treats like these airy cherry cheesecake egg rolls for a fun twist, or go classic with a slice of cookies and cream pound cake alongside your cookie plate.
If you enjoy reading different takes on this flavor combo, you might like the inspiration from Cherry Almond Amish Sugar Cookies at The Gold Lining Girl, and the quick approach from Cherry Almond Cookies at two sugar bugs. Now grab a mixing bowl, turn on the oven, and make a batch you’ll be proud to share with neighbors, coworkers, or just yourself with a cup of tea.
Cherry Almond Amish Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Drain your maraschino cherries well, then pat them dry and chop them.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing until just combined.
- Stir in sour cream, almond extract, and vanilla until the mixture looks creamy.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined.
- Fold in chopped cherries and almonds with a spatula.
- Use a small cookie scoop or rounded tablespoon to portion the dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 9 to 11 minutes until the edges are set and the centers remain soft.
- Let the cookies rest on the sheet for 5 minutes before transferring to a cooling rack.
