Chunky cherry cookies topped with sweet and smooth cherry icing and slivered almonds pieces. Sit back and relax because your taste buds are in for a ride. These rose-colored treats will entice you with their vibrant color and alluring aroma, but once you have a taste, you’ll be powerless to resist.
Difficulty Level: Moderate
If you’re hesitant about making these delicious cherry-flavored cookies, don’t worry, you can do it! The recipe consists of two parts, the cookies, and icing. Once you’ve made the cookie (using my easy-to-follow instructions), allow them to cool while you make the icing. Spread the icing over the cookies, top with the almonds, and done!
What Makes These Cookies Special?
Our Cherry Almond Amish Sugar Cookies are rich in taste, texture, color, and bursting with cherry flavor. If you love the taste of maraschino cherries, these cookies are perfect for you! Whether you decide to have them amidst festivities or share them with your neighbors, the cookies will be the topic of conversation!
Serve Them Like This!
These cherry-almond delights are the sweetest! Their vibrant color and eye-catching visuals make them perfect for occasions such as baby or bridal showers, birthday parties, or a fun snack to share with loved ones. You can have them with any beverage of your choice, hot or cold; it’s all up to your preference.
This recipe boasts an impressive yield of two dozen cookies(48); with this, you can offer them as refreshments to guests at a small gathering, use them for a bake sale or stockpile and store them to satisfy your sweet tooth.
Bowl– Use at least 3-4 bowls to separate ingredients.
Whisk– Use a standard wire whisk; metal or plastic will do the job.
Baking Pan– You’ll need a cookie sheet or two to bake the cookies.
Offset Spatula– Use this to spread the icing over the cookies.
Cherries– To achieve the flavor, texture, and color of the cookies and icing, I used 2 jars of maraschino cherries, both the juice and fruits. The cherry pieces gave the cookies eye appeal, and the juice gave the icing an attractive pink color.
Cream Of Tartar– This ingredient, though small in quantity, is vital in the recipe as it reacts with the baking soda to leaven the cookies during baking. If you don’t have any on hand, lemon juice makes an excellent substitute. Replace one teaspoon of cream of tartar with an equal amount of lemon juice.
All The Ingredients
· Cherries– Drained, minced, dried, combine with the wet ingredients.
· Butter– Used in both the cookie and icing for flavor.
· Oil– Combined with the butter and sugars.
· Sugar– Used to give the cookies a sweet taste.
· Powdered Sugar– Gives both the cookies and icing a sweetness.
· Eggs– Mixed into the wet ingredients with the extracts and cherries.
· Almond Extract– Added to the cookie and icing for flavor.
· Cherry Extract– Provides the cookies and icing with a delicious cherry flavor and a hint of color.
· Flour– Whisked with the other dry ingredients.
· Baking Soda– Act as a raising agent in the cookies.
· Cream Of Tartar– Reacts with the baking soda to leaven the cookies.
· Cherry Juice– Gives flavor and color to the icing.
· Slivered Almonds– Used to garnish the glazed cookies.
How To Make These Sweet Treats
1. Set your oven to 375 degrees and line 2 cookie sheets with baking paper.
2. Drain the maraschino cherries, set the juice aside.
3. Chop the cherries finely, then squeeze and pat until completely dry with some paper towels.
4. Combine the butter, two sugars, and oil in a large bowl until blended.
5. Incorporate the eggs, extracts, and chopped cherries into the butter mixture, then move on to the .dry ingredients.
6. Whisk all of the dry ingredients until combined, then add the mixture to the wet ingredients in parts, mixing just until is portion blended
7. Using a teaspoon, portion the cookie dough and place it onto the prepared baking sheets.
8. Bake for 9-11 minutes or until the sides and base of the cookies are golden.
9. Transfer the hot cookies to a cooling rack until cool enough to handle.
10. To make the icing, combine the maraschino cherry juice, butter, and flavorings via whisking.
11. Mix in the powdered sugar until well blended and smooth. You can add more cherry juice or powdered sugar until you achieve a thick, spreadable consistency.
12. Cover the cookie tops in the icing and sprinkle with the almond pieces.
Whisk The Dry Ingredients
After combining all the ingredients for the cherry mixture, it was time to add the dry ingredients. Before doing so, I first whisked the flour, cream of tartar, and baking soda to ensure that the mixture was well combined, lump-free, and aerated.
Add The Eggs
After combining the fats and sugars, I incorporated the eggs one at a time into the mixture. I did this to ensure that I blended each egg before adding the next. An alternate way of completing this step is cracking both eggs into a bowl and beating them lightly and adding them in parts.
Storing these toothsome treats is pretty straightforward; all you need to do is place them in an air-proof container with wax paper between each layer and refrigerate for 1-2 weeks. Need to store them longer? Flash freeze them until solid, transfer them to a resealable bag, then store in the freezer for up to a month.
These delightful cookies, bursting with an almond and cherry flavor combination, will send your taste buds into a tizzy! Regardless of where you serve them, these cookies are sure to grab the attention of family, friends, and guests alike.
- 2 (12oz) maraschino cherries (Dry and mince)
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 cup vegetable
- 1 cup butter (softened)
- 2 large eggs
- 2 tsp. cherry extract
- 2 tsp. almond extract
- 4 1/2 cups all-purpose flour
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- 4 tbsp butter (melted)
- 1/3 cup plus 1-2 tbs maraschino cherry juice (reserved from the cherries)
- 1 tsp almond extract
- 1 tsp cherry extract
- 4 - 5 cups powdered sugar
- 1/2 cup slivered almonds
- Preheat the oven to 375°F and line 2 cookie sheets with parchment.
- Drain the maraschino cherries, save the juice.
- Use a sharp knife to mince the cherries finely, then squeeze dry with paper towels. Set aside.
- Use an electric mixer to beat the butter, oil, and sugars until blended. Mix in the eggs one by one, then add the almond and cherry extracts until combined.
- In a separate bowl, whisk to combine the flour, cream of tartar, and baking soda.
- Gradually beat the dry ingredients into the butter mixture just enough to combine each addition. Avoid overmixing.
- Portion the dough into teaspoon-sized mounds and place the cookie dough onto the sheet evenly, spacing them.
- Bake the cookies at 375 degrees for about 10 minutes or until the base is golden.
- Transfer the freshly baked cookies to wire racks to cool.
- In a medium-sized bowl, whisk the butter, cherry juice, cherry extract, and almond extract until combined.
- Gradually add in 4 cups of the powdered sugar, and mix until lump-free.
- If the icing is too thick, add a little cherry juice; if it's too thin, add more powdered sugar. It should be thick enough consistency to remain on the cookie without dripping.
- Apply the icing to the cookie tops and sprinkle with the slivered almonds.