These buttery cherry-almond Amish sugar cookies have become a weeknight favorite in my kitchen — crisp at the edges, tender inside, with bright cherry bites and a hint of almond. They’re simple to make, hold their shape well, and keep beautifully for gift boxes or a cozy coffee break. I’ve made them several times, tweaking chilling times and cherry size to get the perfect chew and balance.
Why Make This Recipe
- The flavor balance is outstanding: rich butter, sweet-tart cherries, and a warm almond note that isn’t overpowering.
- They freeze and travel well, so they’re great for holidays, bake sales, or make-ahead treats.
- This dough is easy to work with — it rolls, cuts, and pipes without sticking if chilled properly. (If you like almond-cherry pairings, try these Cherry Almond Granola Bars for breakfast inspiration.)
- The cookies are family-friendly and customizable for texture or dietary needs.
- Personal insight: I love making a double batch and freezing logs of dough; a quick slice-and-bake always feels like cheating in the best way.
Recipe Overview
- Prep time: 25 minutes active + 30–60 minutes chilling
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: ~1 hour (including chilling)
- Servings: ~36 cookies (1½-inch rounds)
- Difficulty: Easy — good for beginner bakers who can follow temperature and timing
- Method: Creaming method (butter + sugar), mix-in cherries and almonds, chill dough, slice and bake.
My Experience Making This Recipe
I tested this recipe across three batches, varying chilling time and cherry size to control spread and texture. Chilling 45 minutes produced the best edges and uniform height without sacrificing tenderness.
How to Make Buttery Cherry Almond Amish Sugar Cookies You’ll Bake Over and Over
Start by creaming 1 cup (226 g) unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy (about 3–4 minutes with a paddle attachment). Add 1 large egg, 1 teaspoon vanilla, and 1/2 teaspoon almond extract, then fold in 2 3/4 cups (345 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Stir in 3/4 cup chopped cherries (drained maraschino or candied cherries, blot dry) and 1/2 cup sliced almonds. Form into a log, chill 30–60 minutes, slice 1/4–1/2 inch thick, and bake at 350°F (175°C) for 10–12 minutes until edges barely brown. Expect a slightly crisp edge and tender center.
Expert Tips for Success
- Use room-temperature butter for optimal creaming; it traps air and gives a lighter texture. An electric mixer on medium speed for 3–4 minutes works best.
- Dry your cherries well on paper towels; excess moisture makes the dough sticky and increases spread. For candied cherries, chop them small (about 1/4-inch).
- Chill the dough at least 30 minutes (longer in warm kitchens). Chilled dough keeps cookies from flattening and improves flavor. A 45–60 minute chill is my go-to.
- For even baking, slice the log with a sharp serrated knife and space cookies 1 inch apart on an insulated baking sheet; rotate pans halfway through baking.
- Equipment note: use a stand mixer with a paddle or a hand mixer; a silicone baking mat or parchment ensures easy release and even browning. Also, a digital scale improves consistency when measuring flour.
How to Serve Buttery Cherry Almond Amish Sugar Cookies You’ll Bake Over and Over
- Serve warm with a cup of tea or coffee; the aroma of almond extract is lovely with black tea.
- Arrange them on a pretty platter with a sprinkling of sliced almonds and a few whole cherries for color. You can pair alongside soft cheeses or try them with baked fruit dishes like this baked pears with feta, honey and cranberries for a brunch spread.
- Pack them in a decorative tin for gifts — they keep well at room temperature for several days.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days; use wax or parchment between layers to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months, separating layers with parchment. To freeze dough: shape into logs, wrap tightly in plastic, then foil; freeze up to 3 months and slice straight from frozen, adding 1–2 minutes to baking time. Reheat gently in a 300°F (150°C) oven for 5–7 minutes to refresh crisp edges and warm centers.
Recipe Variations
- Gluten-free: Replace flour with a 1:1 gluten-free blend that contains xanthan gum and chill the dough slightly longer to firm up.
- Dairy-free: Use vegan stick butter (1:1 swap) and a flax “egg” (1 tbsp ground flax + 3 tbsp water). Texture will be slightly different but still delicious.
- Chocolate-almond: Replace cherries with 3/4 cup mini dark chocolate chips and sprinkle with toasted almonds for a richer version (I tested this — slightly fudgier). Also works well with the buttery shortbread style found in recipes like this buttery cranberry pistachio shortbread.
- Jam-swirl: Flatten slices and add a 1/2 teaspoon cherry jam dollop, then swirl lightly for a thumbprint-style finish.
Nutritional Highlights
- These are energy-dense cookies with significant calories from butter and sugar; enjoy them in small portions (1–2 cookies).
- They provide small amounts of healthy fats from almonds and some antioxidants from cherries (if using real dried or fresh cherries).
- Allergen info: contains wheat (gluten), dairy (butter), eggs, and tree nuts (almonds). Use substitutions above for common allergies.
Troubleshooting Common Issues
- Problem: Cookies spread too much. Solution: Chill dough longer, reduce oven temperature by 10°F, or add 1–2 tablespoons more flour if dough feels wet.
- Problem: Dry, crumbly texture. Solution: Don’t overbake — remove when edges are set but centers still look slightly soft; ensure you didn’t overmeasure flour.
- Problem: Cherries sink. Solution: Toss chopped cherries in a teaspoon of flour before folding into dough to suspend them evenly.
Frequently Asked Questions
Q1: Can I use fresh cherries?
A1: Yes, but pit and roughly chop, then pat very dry; fresh cherries have more moisture so reduce any added liquid elsewhere and increase chill time to firm the dough.
Q2: How do I prevent almond flavor from overwhelming the cookie?
A2: Use just 1/2 teaspoon almond extract with 1 teaspoon vanilla. Almond extract is concentrated; a light hand preserves balance with butter and cherries.
Q3: Can I make these ahead for a party?
A3: Absolutely. Bake up to 3 days in advance and store airtight at room temperature, or freeze baked cookies for up to 3 months. Alternatively, freeze shaped logs of dough and slice-bake the day of the event.
Q4: Why did my cherries bleed into the dough?
A4: That usually happens with jarred or maraschino cherries that weren’t dried. Blot cherries thoroughly on paper towels and, if needed, toss with a little flour before adding to the dough to reduce bleeding.
Conclusion
For the original inspiration and a slightly different take, you can see the source recipe here: Cherry Almond Amish Sugar Cookies – The Gold Lining Girl.
Buttery Cherry Almond Amish Sugar Cookies
- Total Time: 60 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Crisp at the edges and tender inside, these cherry-almond sugar cookies are a delightful treat, perfect for gifting or a cozy coffee break.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups (345 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped cherries (drained maraschino or candied cherries, blotted dry)
- 1/2 cup sliced almonds
Instructions
- Cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add the egg, vanilla extract, and almond extract, mixing well.
- Gradually add the flour, baking powder, and salt, mixing until combined.
- Fold in the chopped cherries and sliced almonds.
- Form the dough into a log and chill for 30–60 minutes.
- Preheat the oven to 350°F (175°C).
- Slice the dough into 1/4–1/2 inch thick rounds and place them on a baking sheet.
- Bake for 10–12 minutes until edges are barely brown.
- Let cool before serving.
Notes
For best results, use room-temperature butter and chill the dough for optimum texture. Dried cherries or fresh, well-dried cherries can be used to prevent excess moisture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American