Description
Enjoy these delightful Cherry Almond Amish Sugar Cookies, a perfect blend of soft texture, sweet cherries, and crunchy almonds. These traditional cookies are easy to make and ideal for any occasion, offering a light almond flavor with a touch of sweetness from maraschino cherries and a hint of vanilla or almond extract.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar (fine sugar)
- 1/2 cup Powdered Sugar
- 1/4 cup Vegetable Oil (or melted coconut oil)
- 2 large Eggs (beaten until fluffy)
- 1 teaspoon Almond Extract (or vanilla extract)
- 2 1/2 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar (optional)
Toppings
- 1/2 cup Maraschino Cherries (halved)
- 1/4 cup Sliced Almonds (or chopped nuts)
- Optional: Powdered Sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, and vegetable oil using a mixer for 2-3 minutes until the mixture becomes light and fluffy, providing the base for soft cookies.
- Add Eggs and Extract: Mix in the beaten eggs and almond extract thoroughly until fully combined and fluffy, about 2 minutes, to incorporate moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the sifted all-purpose flour, baking soda, and cream of tartar to ensure even distribution of the leavening agents.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms that is easy to handle but not sticky.
- Shape Cookies: Roll the dough into 1.5-inch balls and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Add Toppings: Gently press 1-2 halved maraschino cherries into the center of each cookie ball, then sprinkle with sliced almonds for a delicious topping.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft and tender.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to wire racks to cool completely.
- Optional Dusting: Just before serving, dust the cookies lightly with powdered sugar for an elegant finish and added sweetness.
Notes
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- Cream of tartar is optional but helps to stabilize the dough and improve texture.
- Ensure not to overbake to keep the cookies soft in the center.
- Store cookies in an airtight container for up to one week to maintain freshness.
- Use fresh maraschino cherries for the best flavor and color.
