Description
These Cherry Almond Amish Sugar Cookies are soft, tender, and bursting with the flavors of sweet maraschino cherries and crunchy sliced almonds. Perfect for holiday celebrations or any time you crave a delightful homemade treat, these classic American dessert cookies feature a delicate almond extract aroma and a soft texture that stays fresh for days when stored properly.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon almond extract
Dry Ingredients
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped maraschino cherries (drained and patted dry)
- 1/2 cup sliced almonds
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter, Oil, and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie texture.
- Add Eggs and Almond Extract: Beat in the eggs one at a time, then mix in the almond extract until the batter is smooth and well combined, infusing the dough with a subtle almond flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Cherries and Almonds: Gently fold in the chopped, drained cherries and sliced almonds, ensuring even distribution throughout the dough without crushing the cherries.
- Portion the Dough: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart to allow spreading while baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are just beginning to turn golden, indicating they are baked through yet tender.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- Drain the maraschino cherries thoroughly and pat dry to prevent excess moisture in the dough, which can make cookies soggy.
- Substitute dried cherries if you prefer a more intense cherry flavor and less moisture.
- Store cookies in an airtight container at room temperature to keep them soft and tender for several days.
