Description
These Cherry Almond Amish Sugar Cookies are soft, flavorful treats blending the sweetness of maraschino cherries with the nutty crunch of sliced almonds. This classic American dessert features a tender, buttery dough enhanced with almond and vanilla extracts, perfect for any occasion or holiday baking.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Dry Ingredients
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Add-ins
- 1 cup finely chopped maraschino cherries, well-drained and patted dry
- 1/2 cup sliced almonds, lightly chopped
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, creating a smooth and airy base.
- Add oils and flavorings: Beat in the vegetable oil until fully combined, then mix in the eggs, almond extract, and vanilla extract to infuse the dough with rich flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt, ensuring even distribution of the leavening agents and seasoning.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture in batches, mixing only until just combined to avoid overworking the dough.
- Fold in cherries and almonds: Gently fold in the finely chopped, well-drained maraschino cherries and lightly chopped sliced almonds evenly throughout the dough for bursts of flavor and texture.
- Scoop dough onto sheets: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them sufficiently to allow room for spreading during baking.
- Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops appear pale and no longer shiny, ensuring a soft texture.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- To prevent excess spreading during baking, ensure the maraschino cherries are very well-drained and patted dry.
- For an added almond flavor and decorative touch, top each cookie with a few sliced almonds before baking.
