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Cherry Almond Amish Sugar Cookies

These soft, chewy cookies are filled with almond and cherry flavors, making them a simple yet special treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup Unsalted butter, at room temperature For smooth creaming and flavor balance.
  • 1 cup Granulated sugar Classic sweetness that keeps the crumb tender.
  • 2 large Eggs For structure and moisture.
  • 1/2 cup Sour cream Keeps the cookies soft and fluffy.
  • 1 teaspoon Almond extract For warm, cozy aroma.
  • 1 teaspoon Vanilla extract Rounds out the flavor.
  • 2 cups All-purpose flour For structure.
  • 1 teaspoon Baking soda For lift.
  • 1 teaspoon Baking powder For control of spread.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Maraschino cherries, well drained and chopped Adds sweetness and color.
  • 1/2 cup Sliced or slivered almonds, lightly chopped Adds a gentle crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Drain your maraschino cherries well, then pat them dry and chop them.
Mixing
  1. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
  2. Add eggs one at a time, mixing until just combined.
  3. Stir in sour cream, almond extract, and vanilla until the mixture looks creamy.
Combining Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined.
  3. Fold in chopped cherries and almonds with a spatula.
Baking
  1. Use a small cookie scoop or rounded tablespoon to portion the dough onto the prepared baking sheets, spacing about 2 inches apart.
  2. Bake for 9 to 11 minutes until the edges are set and the centers remain soft.
  3. Let the cookies rest on the sheet for 5 minutes before transferring to a cooling rack.

Notes

For a glaze, mix powdered sugar with a splash of milk and a bit of almond extract. The dough can be chilled for up to 48 hours before baking. Baked cookies can be frozen for up to 2 months.