Cherry Almond Amish Sugar Cookies
These Cherry Almond Amish Sugar Cookies bring a delightful mix of flavors with every bite—sweet cherries paired with almond extract and a hint of cherry flavoring make these cookies irresistible. Perfect for sharing, gifting, or indulging with a cup of tea, they are as beautiful as they are delicious.
Ingredients:
- 2 (12 oz) jars maraschino cherries, drained (reserve juice), minced, squeezed VERY dry
- 1 cup butter, softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp almond extract
- 2 tsp cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
For Icing:
- 4 tbsp butter, melted
- 1/3 cup + 1-2 tbsp maraschino cherry juice
- 1 tsp almond extract
- 1 tsp cherry extract
- 4-5 cups powdered sugar
- 1/2 cup slivered almonds, for garnish
Directions:
1. Prepare the Cherries:
- Drain the maraschino cherries, reserving the juice for the icing later. Finely mince the cherries and pat/squeeze them VERY dry. Set aside.
2. Make the Cookie Dough:
- In a large mixing bowl, beat together the softened butter, oil, granulated sugar, and powdered sugar until the mixture is well combined and smooth.
- Add the eggs, almond extract, cherry extract, and the minced cherries. Continue beating until fully incorporated.
3. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar.
4. Mix the Dough:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined after each addition. Avoid overmixing to keep the cookies light.
5. Prepare for Baking:
- Line your baking sheets with parchment paper or silicone mats.
- Drop the dough by teaspoonfuls onto the prepared baking sheets, spacing them out.
6. Bake:
- Preheat your oven to 375°F (190°C).
- Bake the cookies for 8-11 minutes, or until the edges and bottoms are lightly browned.
- Remove from the oven and let them cool on wire racks.
7. Make the Icing:
- In a medium bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract.
- Gradually add 4 cups of powdered sugar, mixing until smooth. Adjust the consistency as needed by adding more cherry juice or powdered sugar. The icing should be thick enough to spread but not run off the cookies.
8. Frost the Cookies:
- Once the cookies have completely cooled, frost each one generously with the cherry almond icing.
- Garnish with slivered almonds and, if desired, some decorative sprinkles for an extra pop of color.
9. Let the Icing Set:
- Allow the icing to fully set before serving or storing.
Helpful Tips:
- Ensure Dry Cherries: The key to preventing soggy cookies is to squeeze the minced cherries very dry. Too much moisture from the cherries can affect the dough’s consistency.
- Adjust Icing Consistency: If the icing seems too thick, add a teaspoon of cherry juice at a time. If it’s too thin, add more powdered sugar gradually.
Storage & Freezing Tips:
- These cookies are best when eaten within 3 days, though they can last up to a week in an airtight container. After 3 days, they may start to get crumbly.
- They also freeze well for up to 3 months. You can freeze them with or without the icing, making them perfect for baking ahead of time.
FAQs:
- Can I substitute the cherry extract? Yes, you can use vanilla extract if you prefer a more subtle cherry flavor.
- What if I don’t have cream of tartar? You can replace it with an extra 1/2 tsp of baking powder for a similar effect.
- Can I use fresh cherries instead of maraschino? Fresh cherries have more moisture, which might alter the texture of the cookies. If using fresh cherries, ensure they are dried thoroughly.
These cookies are an ideal sweet treat for any gathering or just to satisfy your cherry almond craving. Enjoy!
20 Frequently Asked Questions (FAQ) for Cherry Almond Amish Sugar Cookies
- Can I use fresh cherries instead of maraschino cherries?
- Fresh cherries contain more moisture, which can affect the dough. If you use fresh cherries, be sure to dry them thoroughly or consider using freeze-dried cherries instead.
- What if I don’t have cherry extract?
- You can substitute vanilla extract for cherry extract, but the cookies will have a milder cherry flavor.
- Can I freeze the dough and bake the cookies later?
- Yes, you can freeze the dough for up to 3 months. Just scoop out the dough onto a baking sheet, freeze until solid, and store in an airtight container. Bake from frozen, adding a couple of minutes to the baking time.
- How long do the cookies stay fresh?
- These cookies are best within 3 days but can last up to a week in an airtight container.
- Why is it important to squeeze the cherries dry?
- Excess moisture from the cherries can make the dough too wet and cause the cookies to spread too much during baking.
- What can I do if the icing is too thin?
- Add more powdered sugar, a tablespoon at a time, until the icing thickens to your desired consistency.
- Can I make these cookies gluten-free?
- Yes, you can use a 1:1 gluten-free flour substitute, but be sure to check the dough consistency as gluten-free flours can vary.
- Do I need to chill the dough before baking?
- No, chilling the dough is not necessary for this recipe, but you can chill it for 15-20 minutes if your kitchen is warm to prevent spreading.
- Can I omit the almonds on top?
- Yes, the slivered almonds are optional and purely for decoration and crunch.
- How do I store the cookies after they’re iced?
- Store the cookies in a single layer in an airtight container to prevent the icing from sticking together.
- Can I make these cookies without the almond extract?
- Yes, you can omit the almond extract or substitute it with vanilla extract for a different flavor profile.
- Can I use butter instead of oil in the recipe?
- It’s best to follow the recipe and use both butter and oil, as it gives the cookies their soft, melt-in-your-mouth texture.
- What if I don’t have cream of tartar?
- You can substitute it with an additional 1/2 tsp of baking powder, but the texture might be slightly different.
- Can I use flavored maraschino cherries?
- Yes, flavored maraschino cherries (such as brandy or amaretto) can add an interesting twist to the recipe.
- What type of sugar works best for the icing?
- Powdered sugar is ideal for the icing as it dissolves smoothly and creates a thick, spreadable consistency.
- Why did my cookies turn out flat?
- Flat cookies can result from not squeezing the cherries dry enough, or from using too much butter or oil. Be sure to measure your ingredients accurately.
- Can I add food coloring to the icing?
- Yes, you can add a few drops of red or pink food coloring to enhance the cherry appearance of the icing.
- Can I make the dough in advance?
- Yes, the dough can be made up to 24 hours in advance and stored in the fridge. Let it sit at room temperature for a few minutes before baking.
- Why are my cookies dry?
- Overbaking can cause the cookies to become dry. Be sure to remove them from the oven when the edges are lightly browned but the centers are still soft.
- Can I use another type of nut instead of almonds?
- Yes, you can substitute slivered almonds with chopped pecans, walnuts, or hazelnuts, depending on your preference.
20 Best Tips for Making the Perfect Cherry Almond Amish Sugar Cookies
- Drain the cherries thoroughly: Squeeze the cherries very dry to prevent the dough from becoming too wet and spreading during baking.
- Use room temperature butter: Softened butter helps create a smooth and creamy dough. It mixes better with the sugar and other ingredients.
- Avoid overmixing the dough: Once the flour is added, mix just until combined to maintain a tender texture in the cookies.
- Measure flour correctly: Use the spoon and level method for measuring flour to avoid adding too much, which can make the cookies dense.
- Use parchment paper or silicone mats: These prevent the cookies from sticking and ensure even baking.
- Add a hint of salt: A small pinch of salt in the dough enhances the flavor, balancing the sweetness and boosting the almond extract’s flavor.
- Chill the dough in warm weather: If your kitchen is warm, chilling the dough for 15-20 minutes can help prevent the cookies from spreading too much.
- Test your oven temperature: An oven thermometer ensures the correct baking temperature. Baking at too high or too low a temperature can affect the texture.
- Make uniform cookies: Use a cookie scoop to ensure evenly sized cookies that bake at the same rate.
- Bake in the center of the oven: For even baking, place your cookie sheet in the center of the oven. Rotate the sheet halfway through if your oven has hot spots.
- Do not overbake: These cookies are meant to be soft. Remove them from the oven when the edges are just lightly browned, even if the centers look slightly underbaked.
- Cool completely before icing: Ensure the cookies are fully cooled before icing to prevent the icing from melting and running off.
- Use powdered sugar for smooth icing: Powdered sugar dissolves easily, ensuring a smooth and thick icing that spreads perfectly.
- Adjust icing consistency: If the icing is too thick, add more cherry juice a teaspoon at a time. If too thin, add more powdered sugar until the right consistency is achieved.
- Garnish right away: Add the slivered almonds or any other garnish immediately after icing while it’s still wet to ensure they stick.
- Freeze the cookies for later: These cookies freeze well, either frosted or unfrosted. To freeze, place them in a single layer on a baking sheet and transfer to a freezer bag once solid.
- Experiment with flavors: You can substitute the almond extract with other flavors like vanilla, coconut, or hazelnut to customize the cookies.
- Store cookies properly: Store cookies in an airtight container to maintain their freshness. Place wax paper between layers to keep the icing intact.
- Double the recipe: If you need to make a large batch, this recipe doubles easily. Just ensure you have enough cookie sheets to avoid overcrowding.
- Add a dusting of powdered sugar: For an extra touch of sweetness, lightly dust the cookies with powdered sugar before serving
