
Soft, puffy sugar cookies kissed with cherry and almond, finished with a thick cherry-almond icing and slivered almonds—perfect for holiday cookie trays.

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.
In my own kitchen I’ve learned a few small tricks—mincing and squeezing the cherries until almost dry is essential to keep the dough from becoming too wet, and spreading the icing while it is still slightly warm helps it set with a smooth finish. My family always reaches for the ones with extra slivered almonds on top first, and I still smile when I see the cookie plate cleared within minutes at holiday gatherings.
My favorite part of this recipe is the nostalgia it evokes: every winter someone in the family pulls out the old recipe card and suddenly the kitchen smells like holidays gone by. One year I brought a tray to a neighbor who had just moved in, and the cookies were the perfect ice breaker—she returned the next day with a jar of homemade jam and a story about her grandmother’s cookie tin.
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.
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.
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.
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.
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.
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.
Pat minced maraschino cherries very dry with paper towels to prevent excess moisture in the dough.
Use room-temperature butter and eggs for smoother mixing and consistent texture.
Spread icing while slightly warm for a glossy, smooth finish that sets nicely.
Freeze baked cookies in single layers on a tray before transferring to a container to prevent sticking.
If icing becomes too thin, add powdered sugar gradually; if too thick, thin with reserved cherry juice 1 teaspoon at a time.
This nourishing cherry almond amish sugar cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Almond Amish Sugar Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Drain maraschino cherries, reserve the juice for icing, finely mince the cherries and press dry between paper towels until as moisture-free as possible. Set aside.
In a large bowl, beat softened butter, oil, granulated sugar, and powdered sugar until combined and slightly fluffy. This creates the base for the tender, puffy texture.
Beat in eggs one at a time, then mix in almond and cherry extracts. Fold in the minced, dried cherries until evenly distributed throughout the batter.
Whisk flour, baking soda, and cream of tartar in a separate bowl. Gradually add to the wet mixture, mixing just until no streaks of flour remain to avoid overworking.
Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 375°F for 8–11 minutes until edges and bottoms are lightly browned. Remove to wire racks to cool.
Whisk melted butter, reserved maraschino juice, almond and cherry extracts. Stir in powdered sugar until thick but spreadable. Frost cooled cookies, sprinkle with slivered almonds, and allow icing to set.
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This recipe looks amazing! Can't wait to try it.
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