Soft, puffy, melt-in-your-mouth sugar cookies, with touches of vanilla, cherry, and almond, and a thick cherry-almond icing! These Cherry Almond Amish Sugar Cookies are guaranteed to be a smash hit for the holidays. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch goes a long way!
Recipe by Sarah on October 27, 2018
Prep time: PT30M
Cook time: PT50M
Total time: PT80M
4.8 stars (25 reviews)
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- As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs, almond extract, cherry extract, and minced cherries.
- In a large bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by teaspoonfuls onto baking sheets.
- Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove to wire racks to cool.
- Whisk together butter, maraschino cherry juice, and extracts.
- Stir in 4 cups powdered sugar, mixing until smooth.
- Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
- Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.