Description
Cherry Almond Amish Sugar Cookies: Soft, chewy cookies bursting with cherry and almond flavors, perfect for a quick and comforting treat!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar, sifted
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2/3 cup maraschino cherries, drained and finely chopped
- 1/2 cup sliced almonds, lightly toasted and chopped (optional)
- Additional granulated sugar for rolling
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Drain the maraschino cherries thoroughly, pat them dry with paper towels, then finely chop them. Set aside.
- Step 2: Cream Wet Ingredients In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming incorporates air into your Cherry Almond Amish Sugar Cookies for that perfect texture. Add the vegetable oil and continue beating until well incorporated. Beat in the eggs one at a time, then mix in the almond and vanilla extracts.
- Step 3: Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. The dough will be somewhat soft.
- Step 4: Add Cherries and Almonds Gently fold in the chopped cherries and toasted almonds (if using) with a spatula until evenly distributed throughout the dough. The dough will take on a slight pink hue from the cherries.
- Step 5: Shape and Bake Place some granulated sugar in a small bowl. Scoop out dough using a cookie scoop (about 1.5 tablespoons per cookie), roll into balls, then roll each ball in the granulated sugar to coat completely. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with the bottom of a glass.
- Step 6: Bake to Perfection Bake for 10-12 minutes, until the edges are just set but the centers still appear soft. The cookies shouldn’t brown much – a slight golden edge is perfect. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg