Description
These Cherry Almond Amish Sugar Cookies combine a tender, buttery base with a delightful almond flavor and bursts of sweet maraschino cherries. Perfectly soft and lightly golden around the edges, these cookies are a nostalgic treat ideal for any occasion.
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 tsp almond extract
Dry Ingredients
- 1 tsp baking soda
- 4 1/2 cups all-purpose flour
- 1 tsp cream of tartar
Add-ins
- 1 cup chopped maraschino cherries, drained
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper or leaving them ungreased for easy cookie removal.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light and fluffy, which creates a smooth base for the cookies.
- Add Eggs and Flavoring: Beat in the eggs one at a time to ensure they are well incorporated, then stir in the almond extract to infuse the dough with a sweet almond aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. This ensures even distribution of leavening agents throughout the dough.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing gently until the dough just comes together to avoid overworking and toughening the cookies.
- Fold in Cherries: Carefully fold in the chopped maraschino cherries, distributing them evenly throughout the dough to ensure each cookie has a burst of cherry flavor.
- Shape Cookies: Drop rounded tablespoonfuls of dough onto the prepared baking sheets spaced apart. Slightly flatten each cookie with the bottom of a glass dipped in sugar to give them their classic shape and a subtle sugary crunch.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden while the centers remain soft and tender.
- Cool: Allow the cookies to cool on the baking sheets for several minutes to set, then transfer them to wire racks to cool completely and retain their delicate texture.
Notes
- Make sure the maraschino cherries are well drained and chopped finely to avoid wet spots in the dough.
- You can substitute almond extract with vanilla extract for a different but equally delicious flavor.
- For softer cookies, avoid overbaking; take them out when edges just begin to color.
- If you want a crisper cookie, increase baking time by 1-2 minutes but watch closely to prevent burning.
- Storing cookies in an airtight container keeps them fresh for up to a week.
