This batch of Cherry Almond Amish Sugar Cookies has been a holiday constant at my house for years. I first discovered this variation when a friend passed along an old Amish community card at a cookie swap, and the combination of cherry and almond instantly felt like a festive hug. The cookies are soft and puffy, with a tender crumb that practically melts on the tongue. The maraschino cherries add little pops of color and flavor while the almond and cherry extracts lift the whole cookie into something special and unmistakably holiday.

What makes these particularly memorable is the thick cherry-almond icing that tops each cookie. It’s not a thin glaze that runs off the sides; instead it creates a glossy, slightly chewy layer that keeps these cookies moist for days. I love serving them on holiday dessert platters because they keep their shape well and the slivered almonds on top add crunch and a toasted note that balances the sweetness. Whenever I bring a tray to gatherings, people ask for the recipe—and many comment that these remind them of old-fashioned bakery cookies.

Ingredients

• Maraschino cherries: 2 (12-ounce) jars, drained (reserve the juice), finely minced and squeezed very dry. I like to use a brand with firm cherries and bright color; removing excess juice prevents the dough from getting soggy while the minced cherries give bursts of flavor.
• Butter: 1 cup (2 sticks) softened. Use unsalted butter so you can control seasoning. Room temperature butter blends more smoothly with oil and sugar and helps produce the tender, puffy texture.
• Vegetable or canola oil: 1 cup. The oil keeps the cookies exceptionally moist and helps them stay soft longer than butter alone.
• Granulated sugar: 1 cup. This gives structure and a bit of crispness to the edges while remaining tender inside.
• Powdered sugar: 1 cup for the dough. Powdered sugar adds a finer crumb and softer texture than using granulated sugar only.
• Eggs: 2 large, at room temperature. Eggs provide lift and structure and help the cookies hold their puff.
• Almond extract: 2 teaspoons in the dough and 1 teaspoon in the icing. Use pure almond extract for the most authentic flavor; a little goes a long way.
• Cherry extract: 2 teaspoons in the dough and 1 teaspoon in the icing. Cherry extract intensifies the maraschino flavor without adding liquid.
• All-purpose flour: 4 1/2 cups, spooned and leveled. Proper measuring prevents a dense dough—scoop gently into your measuring cup and level with the back of a knife.
• Baking soda: 1 teaspoon. Reacts with the acid in cream of tartar to give gentle lift.
• Cream of tartar: 1 teaspoon. Adds a subtle tang and stabilizes the cookie’s puffy texture.
• For the icing: 4 tablespoons melted butter, 1/3 cup plus 1–2 tablespoons reserved maraschino cherry juice, 1 teaspoon almond extract, 1 teaspoon cherry extract, 4–5 cups powdered sugar (add gradually for desired thickness), and 1/2 cup slivered almonds for garnish.

Instructions

Prepare the cherries: Drain the maraschino cherries into a bowl and reserve the juice in a separate container for the icing. Finely mince the cherries and then press them between paper towels to remove as much moisture as possible. Very dry cherries will keep the dough from becoming too wet while still delivering bursts of flavor. Cream the fats and sugars: In a large mixing bowl, beat the softened butter, oil, granulated sugar, and powdered sugar together until combined and slightly fluffy. The oil will create a looser texture than creaming butter alone, so mix until the sugar is well incorporated and the mixture looks homogeneous. Add eggs and extracts: Beat in the eggs one at a time, then mix in the almond and cherry extracts. Add the minced, dried cherries and stir until evenly distributed. The extracts amplify the maraschino flavor and ensure each bite tastes bright and consistent. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Gradually add the flour mixture to the wet ingredients, beating just until combined after each addition. Overmixing develops gluten and will make the cookies tougher—stop when you no longer see streaks of flour. Scoop the dough: Line baking sheets with parchment paper or silicone mats. Drop dough by rounded teaspoonfuls about 2 inches apart. Because these cookies spread minimally, you can fit them fairly close but give them room to puff. Bake: Preheat the oven to 375°F. Bake for 8–11 minutes, or until the edges and bottoms are lightly browned and tops look set. Rotate pans halfway through for even browning. The centers will still be soft; they continue to set as they cool. Cool: Remove cookies to wire racks to cool completely before icing. Cooling prevents the icing from melting and sliding off the cookies. Make the icing: Whisk together melted butter, 1/3 cup reserved maraschino juice, almond extract, and cherry extract. Stir in 4 cups powdered sugar until smooth. Add additional cherry juice 1 teaspoon at a time or more powdered sugar to reach a thick but spreadable consistency—thicker than a glaze so it won’t run off the cookie. Ice and garnish: Spread icing onto cooled cookies with a small offset spatula or the back of a spoon. Sprinkle with slivered almonds, and add decorative sprinkles if desired. Allow icing to set at room temperature for at least 30 minutes before stacking or packaging.

Storage Tips

Store cooled cookies in a single layer separated by parchment paper in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer on a baking sheet, then stack in freezer-safe containers with parchment between layers for up to three months. To thaw, transfer to the refrigerator for a few hours or let sit at room temperature for 30–60 minutes; iced cookies may develop condensation if thawed too quickly, so thaw in the fridge when possible.

Ingredient Substitutions

If you need to adjust for allergies or preferences, substitute dairy-free margarine or a plant-based butter for the butter, though the texture will be slightly different. To make these nut-free, omit slivered almonds and replace the almond extract with vanilla extract or a non-nutty flavor; the cookies will lose the almond signature but remain delicious. For a reduced-sugar version, reduce the powdered sugar in the icing and balance with more cherry juice to taste, though the icing will be less stable and will not set as thickly.

Serving Suggestions

These cookies are great on holiday dessert platters, paired with coffee or mulled cider. For a festive presentation, arrange on a wooden board with sprigs of rosemary and pomegranate seeds. They also pair nicely with mild cheeses on a cookie-and-cheese board for a unique holiday spread; the cherry-almond flavor complements creamy Brie or a mild goat cheese.

Cultural Background

Amish cookie collections are known for simple, reliable techniques and comforting flavors. Variations such as these often emerged from community kitchens where bakers adapted basic sugar cookie bases to incorporate seasonal preserves, nuts, or extracts. The use of maraschino cherries and almond extract is a classic American holiday pairing, and these cookies reflect a fusion of straightforward Amish technique with festive flavors popular in home baking across the United States.

Seasonal Adaptations

In winter, use these as written with cherry and almond accents. For spring or summer, swap the maraschino cherries for finely chopped dried cherries rehydrated briefly in orange juice and reduce added cherry extract. For autumn, replace cherry extract with a teaspoon of cinnamon and use toasted chopped pecans instead of slivered almonds for a warm, spiced version.

Meal Prep Tips

Make the cookie dough up to 24 hours in advance and refrigerate, tightly wrapped, for slightly denser cookies. Bake fresh when ready and ice after cooling. If prepping for a cookie swap, bake and freeze plain cookies then bring along the icing in a sealed container to apply fresh at the event—this keeps them from sticking and maintains the best texture.

These Cherry Almond Amish Sugar Cookies are an adaptable, reliable recipe that delivers big holiday flavor with minimal fuss. I encourage you to make a double batch and share—you’ll likely make one or two new fans the first time you serve them.