If you’re looking for a cookie recipe that combines the best of old-fashioned simplicity with the vibrant flavors of cherries and almonds, look no further. Cherry Almond Amish Sugar Cookies offer a delightful blend of buttery goodness, sweet cherries, and the subtle aroma of almond extract. These cookies are perfect for holiday gatherings, afternoon tea, or just a treat to brighten your day. In this post, we’ll guide you through the process of making these delectable cookies step by step, ensuring that even a novice baker can achieve perfect results. So, let’s get baking!
Ingredients You’ll Need
For the Cookies:
- 2 (12 oz) jars of maraschino cherries, drained (reserve the juice), minced, and squeezed VERY dry
- 1 cup butter, softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp almond extract
- 2 tsp cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
For the Icing:
- 4 tbsp butter, melted
- 1/3 cup + 1-2 tbsp maraschino cherry juice
- 1 tsp almond extract
- 1 tsp cherry extract
- 4-5 cups powdered sugar
- 1/2 cup slivered almonds, for garnish
Step-by-Step Directions
For the Cookies:
Step 1: Begin by preparing the cherries. Drain the maraschino cherries thoroughly, reserving the juice for later use. Finely mince the cherries and then pat/squeeze them very dry using paper towels. This step is crucial to prevent excess moisture from altering the texture of your cookies. Set the minced cherries aside.
Step 2: In a large mixing bowl, combine the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar. Beat the mixture until it’s smooth and creamy.
Step 3: Add the eggs, almond extract, cherry extract, and the minced cherries to the butter mixture. Beat everything together until fully incorporated, ensuring that the cherries are evenly distributed throughout the dough.
Step 4: In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. This dry mixture will provide the perfect structure for your cookies.
Step 5: Gradually add the flour mixture to the butter mixture, beating just until combined after each addition. Be careful not to overmix the dough, as this can lead to tough cookies.
Step 6: Line your baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.
Step 7: Using a teaspoon or a small cookie scoop, drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Step 8: Bake the cookies in a preheated oven at 375°F (190°C) for 8-11 minutes, or until the edges and bottoms are lightly browned. The centers should still be soft, as the cookies will continue to firm up as they cool.
Step 9: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
For the Icing:
Step 1: In a medium bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract.
Step 2: Gradually stir in 4 cups of powdered sugar, mixing until smooth. The icing should be thick but spreadable. If it’s too thin, add more powdered sugar; if it’s too thick, add a bit more cherry juice.
Step 3: Once the cookies are completely cooled, frost them with the icing using a small spatula or the back of a spoon.
Step 4: Garnish each cookie with slivered almonds for a touch of crunch and elegance. If desired, you can also add sprinkles or a dusting of powdered sugar for an extra festive touch.
Step 5: Allow the icing to set completely before serving or storing the cookies.
Serving and Storage Tips
- Serving: These cookies are a crowd-pleaser and can be served at room temperature. They pair wonderfully with a cup of coffee or tea. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream.
- Storage: Store the cookies in an airtight container at room temperature. They are best enjoyed within the first 3 days, but they will remain delicious for up to a week. If you need to store them longer, they freeze beautifully. Simply layer the cookies between sheets of wax paper and place them in a freezer-safe container. Thaw at room temperature before serving.
Helpful Notes
- Drying the Cherries: Ensuring that the cherries are very dry is key to achieving the right texture in these cookies. Excess moisture can make the dough too soft and prevent the cookies from baking evenly.
- Icing Consistency: The icing should be thick enough to stay on the cookies without dripping off, but still spreadable. Adjust the consistency with additional powdered sugar or cherry juice as needed.
- Baking Time: Keep a close eye on the cookies while they bake. The edges should be lightly browned, but the centers should still be soft. Overbaking can lead to dry cookies, so err on the side of caution.
Tips from Well-Known Chefs
- Chef Ina Garten: “When baking with extracts, always use the best quality you can find. The flavor difference is noticeable, especially in simple recipes like cookies.”
- Chef Martha Stewart: “For perfectly shaped cookies, use a small ice cream scoop to portion out the dough. It ensures uniform size and even baking.”
- Chef Alton Brown: “Cream of tartar not only helps to stabilize the dough but also adds a slight tang that enhances the sweetness of the cookies.”
Frequently Asked Questions
1. Can I use fresh cherries instead of maraschino cherries? Yes, you can, but keep in mind that fresh cherries have more moisture, which can affect the texture of the cookies. Be sure to dry them thoroughly.
2. Can I substitute the almond extract with vanilla extract? Yes, but the almond extract adds a unique flavor that complements the cherries. Vanilla extract will give a more classic sugar cookie taste.
3. How do I prevent the cookies from spreading too much? Ensure the dough is well-chilled before baking, and avoid overmixing the dough, as both can cause the cookies to spread more than desired.
4. Can I make the dough ahead of time? Yes, the dough can be made ahead and refrigerated for up to 2 days. You can also freeze the dough for up to 3 months. Just thaw it in the refrigerator overnight before baking.
5. Why is my icing too runny? If the icing is too runny, add more powdered sugar a little at a time until you reach the desired consistency.
6. Can I omit the slivered almonds? Absolutely! The slivered almonds are optional and used for garnish. You can omit them or replace them with sprinkles or chopped nuts of your choice.
7. How can I make the cookies gluten-free? Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help maintain the structure of the cookies.
8. Is there a way to make these cookies vegan? You can replace the butter with a vegan butter substitute and use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) instead of regular eggs.
9. Can I use another type of oil instead of vegetable or canola oil? Yes, you can use any neutral-flavored oil, such as grapeseed or sunflower oil.
10. Can I add chocolate chips to the cookie dough? Certainly! Adding white or dark chocolate chips would be a delicious variation. Just fold them into the dough at the end of mixing.
Conclusion
Cherry Almond Amish Sugar Cookies are a delightful treat that combines classic cookie flavors with a burst of cherry goodness. Whether you’re baking for a special occasion or just because, these cookies are sure to impress. With their soft, chewy texture and rich icing, they offer a perfect balance of sweetness and flavor. Follow the steps outlined above, and you’ll have a batch of beautiful, delicious cookies in no time. Happy baking!