Irresistible Cherry Almond Amish Sugar Cookies

Cherry Almond Amish Sugar Cookies: The Only Recipe You’ll Ever Need

If you’ve ever craved the comforting nostalgia of Amish sugar cookies but wanted a sophisticated upgrade, these Cherry Almond Amish Sugar Cookies are your answer. Imagine biting into a soft, chewy cookie that blends the classic sweetness of traditional Amish baked goods with the vibrant tartness of dried cherries and the nutty crunch of toasted almonds—a true game-changer for holiday treats or everyday indulgences. This recipe, perfected for home cooks, eliminates the guesswork with precise measurements and expert tips, ensuring every batch turns out irresistible. Whether you’re new to baking or a seasoned pro, these Cherry Almond Amish Sugar Cookies will become your go-to for impressing family and friends, all wrapped in a flavorful twist that’s uniquely your own.

The allure lies in the sensory explosion these Cherry Almond Amish Sugar Cookies deliver: the initial caramel-like aroma of toasting almonds mingling with the sweet-butter undertones as they bake, followed by gooey pockets of dried cherries that pop with juicy tartness in every bite. The texture is a masterful balance—tender and slightly crisp on the edges, yet irresistibly chewy in the center, thanks to the careful creaming of butter and sugar that creates tiny air pockets for fluffiness. Each cookie whispers hints of toasted nutty warmth, punctuated by the subtle floral notes from pure vanilla, making your kitchen feel like a cozy Amish bakery reborn with modern flair. It’s the kind of dessert that evokes memories of simpler times, but with a refined edge that makes your taste buds dance.

At DeliceTreats.com, we believe in recipes that are not just easy but exceptionally reliable, and this Cherry Almond Amish Sugar Cookies version stands out thanks to our collaboration with Chef Sally, who brings years of expertise in elevating classic treats. What sets it apart is the infusion of almond extract for an extra nutty depth—a subtle but transformative addition that intensifies the flavors without overpowering the cherries’ brightness. In this post, we’ll dive deep into why this recipe reigns supreme, with step-by-step guidance, ingredient insights, and answers to common questions, making it the ultimate resource for cookie perfection. Plus, discover the Chef’s Secret that guarantees a chewy, flavorful bite every time, ensuring you never settle for ordinary again.

Why This Cherry Almond Amish Sugar Cookies Recipe is a Game-Changer

The Chef’s Secret behind these Cherry Almond Amish Sugar Cookies is swapping the standard vanilla extract for almond extract, which infuses an exquisite nutty depth that elevates the entire cookie from ordinary to extraordinary. This simple twist enhances the toasted almonds’ natural essence while complementing the cherries’ tart sweetness, creating a flavor profile that’s richer and more complex than basic sugar cookies. Not only does this make them uniquely memorable, but it’s also a tested technique that prevents the flavors from becoming one-dimensional, ensuring each bite delivers a harmonious balance.

Unbeatable Texture: The science of these Cherry Almond Amish Sugar Cookies lies in the high-fat content of unsalted butter, which melts slowly during baking to create tender, chewy centers while allowing the edges to develop a delicate crunch. By creaming the butter and sugar until light and fluffy, we incorporate air that expands in the oven, resulting in a cookie that’s never dense or tough. The addition of toasting almonds beforehand caramelizes their natural oils, adding a subtle silicone-free crispness that contrasts beautifully with the cherry bursts, making them texturally superior to traditional Amish sugar cookies.

Foolproof for a Reason: This Cherry Almond Amish Sugar Cookies recipe has been rigorously tested across multiple batches, with variations in oven temperatures and ingredient freshness, to guarantee success. It’s designed for all skill levels, with clear measurements and timings that minimize over- or under-baking. The result? Cookies that bake evenly, hold their shape, and store perfectly—ensuring home cooks feel empowered, not frustrated, in their kitchen adventures.

Ingredient Spotlight: Quality Makes the Difference

Unsalted butter, softened: The foundation of these Cherry Almond Amish Sugar Cookies, unsalted butter provides the rich, creamy base that gives them their signature tenderness and flavor. Opt for high-quality European-style butter if possible, as its higher fat content (around 82%) ensures better aeration when creaming, leading to lighter cookies. Avoid salted varieties to maintain control over seasoning. If you’re out, margarine can substitute in a pinch, but it may result in a slightly less flavorful outcome—stick to real butter for authenticity.

Granulated sugar: This sweetener not only adds the classic sweetness to Cherry Almond Amish Sugar Cookies but also contributes to their crisp edges by promoting caramelization during baking. Use fine granulated sugar for even dissolution; coarse varieties can create a grainy texture. For a twist, swap half with brown sugar for added moisture and molasses notes. Quality-wise, organic sugar is preferable to avoid impurities, but standard granulated works reliably—always measure precisely to prevent overly sweet results.

Large egg: Acting as the binding agent, one large egg adds structure and moisture to the dough, ensuring these Cherry Almond Amish Sugar Cookies are cohesive yet chewy. Room-temperature eggs incorporate better during mixing. For quality, choose fresh eggs from pasture-raised sources for richer yolks. A flax egg (1 tbsp ground flax with 3 tbsp water) can serve as a vegan substitute, though it may slightly alter the texture—expect slightly less lift but still delicious cookies.

Vanilla extract: Infusing a warm, aromatic undertone, pure vanilla extract enhances the interplay between cherries and almonds in Cherry Almond Amish Sugar Cookies. Avoid imitation vanilla, which can taste medicinal and overpower the other flavors. For elevation, as noted, substitute with almond extract for extra nutty depth. High-quality Madagascar bourbon vanilla is ideal; it’s versatile and ensures a true gourmet touch without synthetic aftertastes.

All-purpose flour: The staple that builds the cookie base, all-purpose flour provides the structure needed for these Cherry Almond Amish Sugar Cookies. Its medium protein content (about 10-12%) creates a tender crumb. Bleached flour can be used for softer results, but unbleached is preferable for its higher nutrient profile. Measure by weight (about 312g) for accuracy to avoid toughness. Gluten-free blends (like 1:1 baking flour) work as a substitution, maintaining texture with xanthan gum—test for best results.

Baking soda: This leavening agent helps the cookies rise gently, contributing to their soft, chewy interior in Cherry Almond Amish Sugar Cookies. It reacts with the egg for lift. Use aluminum-free if possible to avoid any metallic taste. Fresh baking soda is key—test its potency by dropping into vinegar; if it bubbles, it’s active. No direct sub, but baking powder can replace (triple the amount) in a bind, though it may flatten the cookies slightly.

Baking powder: Complementing baking soda, baking powder adds extra puff and crunch to the edges of Cherry Almond Amish Sugar Cookies. It ensures even rising for uniform texture. Aluminum-free varieties are best for purity. Store in a cool, dry place to retain freshness. An alternative is more baking soda, but adjust recipes carefully—its double-action effect makes it irreplaceable for reliable baking.

Salt: Fine sea salt or kosher salt balances sweetness and enhances the nutty-cherry flavors in these Cherry Almond Amish Sugar Cookies by intensifying taste perceptions. It counteracts blandness from butter. Use kosher for even distribution. Too much can make them salty; measure sparingly. Himalayan pink salt can add a subtle mineral note as a gourmet sub, but plain salt suffices for everyday baking.

Dried cherries, chopped: These provide tart bursts of fruitiness that cut through the richness, making Cherry Almond Amish Sugar Cookies uniquely fruity and sophisticated. Chop them finely to distribute evenly and prevent sinking. Quality tart Montmorency cherries are ideal for their bright flavor; avoid sweetened varieties to control sugar levels. Cranberries can substitute for a similar tang, though they’re less juicy—rehydrate if needed for softer pockets.

Toasted almonds, chopped: Toasting releases oils for enhanced nuttiness and adds crunch, elevating Cherry Almond Amish Sugar Cookies above plain sugar cookies. Chop to match cherry size for uniform bursts. Slivered or whole almonds work; toast at 350°F for 5-7 minutes to avoid burning. For nut allergies, pepitas (pumpkin seeds) can mimic the texture, while maintaining some earthiness—though flavor differs, it’s a safe swap.

Step-by-Step Instructions (with Photos)

Step 1: Preheat and Prepare Your Oven

Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy release and even baking. This ensures your Cherry Almond Amish Sugar Cookies bake uniformly without sticking or scorching.

Pro Tip: If your oven runs hot, place a thermometer inside to verify; adjust temperature by 10-15°F to prevent over-browning.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together 1 cup of unsalted butter (softened to room temperature) and 1 1/2 cups of granulated sugar until light and fluffy. Use an electric mixer on medium speed for about 3-4 minutes, scraping down the sides as needed. This step incorporates air, creating a base for tender, chewy textures.

Pro Tip: Ensure butter is truly soft but not melted for optimal aeration; room temperature butter (65°F) integrates best without lumps.

Step 3: Incorporate Wet Ingredients

Beat in 1 large egg and 1 teaspoon of vanilla extract (or almond extract for extra nutty depth) until fully combined and smooth. The mixture will lighten in color and volume—this builds moisture and flavor balance.

Common Mistake to Avoid: Adding the egg too quickly can cause the mixture to separate; beat slowly to emulsify properly and prevent greasy cookies.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Sifting helps remove lumps for even distribution.

Common Mistake to Avoid: Overmixing the dry ingredients packs them down, leading to tougher cookies—whisk gently just to combine.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to preserve tenderness. The dough will be thick but sticky—perfect for folding in additions.

Common Mistake to Avoid: Dumping all dry ingredients at once can create flour clouds; add in thirds for smooth incorporation without tunnels in dough.

Step 6: Fold in Cherries and Almonds

Gently fold in 1/2 cup of chopped dried cherries and 1/2 cup of chopped toasted almonds. Distribute evenly for bursts in every bite—this elevates Cherry Almond Amish Sugar Cookies to gourmet status.

Common Mistake to Avoid: Stirring too vigorously can break down the cherries and almonds; use a spatula for gentle folding to maintain their integrity.

Step 7: Scoop the Dough

Drop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. For uniform shapes, use a cookie scoop or roll into balls.

Common Mistake to Avoid: Crowding cookies causes uneven baking; give them room to spread naturally into soft, chewy delights.

Step 8: Bake the Cookies

Bake in the preheated oven for 9-11 minutes, or until edges are lightly golden. Centers should still look soft for chewiness—resist overbaking.

Common Mistake to Avoid: Open the oven too early; jiggle tests help—cookies should firm slightly but remain pliable in the center.

Step 9: Cool and Enjoy

Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This sets the texture for optimal chew in your Cherry Almond Amish Sugar Cookies.

Common Mistake to Avoid: Handling hot cookies can crush them; always use tongs or spatulas for safe, intact transfers.

Serving & Presentation

Serve these Cherry Almond Amish Sugar Cookies warm from the oven for maximum gooeyness, or at room temperature to let the flavors meld. For an impressive presentation, dust with powdered sugar for a snowy effect that enhances the rustic Amish charm. Plate them on a vintage wooden board garnished with fresh cherry sprigs or extra toasted almond slivers for visual appeal and added crunch. They pair beautifully with hot cocoa, coffee, or herbal teas, making them ideal for holiday gatherings or afternoon snacks. As a dessert course, complement with a scoop of vanilla ice cream or tart yogurt to balance the sweetness.

For creative plating, arrange in a circular pattern on a cake stand, layering with edible flowers for a bakery-style touch. These cookies shine as part of a dessert platter alongside fruit tarts or cheese boards, where their nutty-cherry profile cuts through richer items. Portion for kids with mini pairings like milk, or elevate for adults by drizzling with white chocolate. Regardless of the occasion, their soft chew and burst of flavors make them presentation-ready without fuss.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prep the dough up to 3 days in advance by mixing and refrigerating it tightly wrapped. For ultimate freshness with Cherry Almond Amish Sugar Cookies, scoop and freeze unbaked portions on a tray before transferring to a bag—they can be baked straight from frozen, adding just 1-2 minutes to baking time. This allows for quick assembly on busy days, ensuring professional-level results.

Storing Leftovers: Once cooled, store Cherry Almond Amish Sugar Cookies in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week to extend freshness without staleness. For longer storage, freeze in a single layer, then stack in freezer-safe bags up to 3 months—the flavors intensify, making them even more delightful when thawed.

The Best Way to Reheat: To restore original chew and warmth, reheat individual cookies in a 300°F oven for 3-5 minutes, or microwave for 10-15 seconds—avoid overheating to prevent sogginess. Thawed frozen cookies warm best on a parchment-lined tray, maintaining the tender texture and nutty aroma that defines these exceptional treats.

Frequently Asked Questions (FAQ)