Description
Delight in these Cherry Almond Amish Sugar Cookies, a soft and chewy treat bursting with chopped maraschino cherries and crunchy sliced almonds. Perfect for holiday gifting or a sweet dessert, these cookies combine classic almond and vanilla flavors with a festive twist.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Add-ins and Finishing
- 1/2 cup finely chopped maraschino cherries (drained and patted dry)
- 1/4 cup sliced almonds
- Additional granulated sugar for rolling
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This step aerates the dough for a tender texture.
- Add egg and extracts: Beat in the large egg, almond extract, and vanilla extract until fully incorporated, which will enhance the cookie’s flavor profile.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough which can toughen the cookies.
- Fold in cherries and almonds: Gently fold the finely chopped maraschino cherries and sliced almonds into the dough, ensuring they are evenly distributed without crushing the cherries.
- Form the cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball in granulated sugar for a sweet, crunchy exterior.
- Arrange and bake: Place the sugared dough balls on prepared baking sheets about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are lightly golden brown but the centers remain soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and ensuring the perfect texture.
Notes
- For a stronger cherry flavor, add a few drops of cherry extract along with almond extract.
- Ensure cherries are well drained and patted dry to prevent excess moisture from affecting the cookie texture.
- These cookies are ideal for holiday gifting or assembling dessert trays.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
