There’s something truly magical about the simplicity of old-fashioned bakes — and these Cherry Almond Amish Sugar Cookies are the perfect example. Buttery, soft, and tender with a melt-in-your-mouth texture, they’re packed with chopped maraschino cherries and the sweet scent of almond extract. These cookies are easy to make, beautiful to serve, and completely irresistible with every bite.
If you’ve never tried baking Amish sugar cookies before, get ready to fall in love. Unlike traditional sugar cookies, there’s no rolling or chilling involved — just mix, scoop, and bake. The addition of cherries and almond gives these a pretty pink hue and unique flavor twist that makes them stand out on any cookie tray.
Whether you’re prepping for the holidays, a bake sale, or simply craving something sweet, this is one of those easy cookie recipes you’ll keep coming back to.
Table of Contents
Why You’ll Love These Cherry Almond Amish Sugar Cookies
- No chill time required – fast, easy, and minimal prep
- Buttery-soft and slightly crumbly like a shortbread and sugar cookie hybrid
- Packed with flavor from almond extract and cherries
- Perfect for gifting, holidays, or just because
- Made with everyday pantry ingredients
If you love classic sweet bakes like our Pumpkin Cheesecake Cookies or the buttery softness of Cranberry-Pecan Pumpkin Bread, these cookies will hit the spot.
Who This Recipe Is For
This Cherry Almond Amish Sugar Cookies recipe is for:
- Home bakers who love simple, nostalgic recipes
- Anyone who’s short on time and needs easy cookie recipes that don’t require chilling or rolling
- Cherry and almond flavor lovers
- People who want pretty cookies for parties, holidays, or gifting
- Bakers exploring traditional Amish recipes with a modern twist
They also make a perfect addition to your best cookie recipes collection, especially when you’re curating a holiday cookie box or dessert table.
Ingredients You’ll Need for Cherry Almond Amish Sugar Cookies
These cookies come together with simple baking staples and a few flavor-boosting add-ins:
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp almond extract
- 4½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 1 cup maraschino cherries, chopped and patted dry
Want more cherry-flavored treats? Pair these cookies with our French Strawberry Cake for a berry-filled dessert spread.
Ingredient Notes and Flavor Swaps
- Maraschino cherries: Pat them dry well before chopping so they don’t add too much moisture
- Almond extract: Essential for flavor — but you could substitute vanilla or cherry extract for a twist
- Butter + oil: The combo gives these cookies their unique soft texture
- Want chocolate? Stir in white chocolate chips or dip the tops in white chocolate drizzle
If you like experimenting with textures, our Cookies and Cream Cookies offer a delightful crunch and chewy combo that contrasts these soft cookies perfectly.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
No chilling, no rolling — you’ll be ready to bake in under 15 minutes.
Step-by-Step Preparation: How to Make Cherry Almond Amish Sugar Cookies
Step 1: Preheat your oven
Set your oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
Step 2: Cream butter, oil, and sugars
In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
Step 3: Add eggs and almond extract
Mix in the eggs one at a time, followed by the almond extract. Beat until fully incorporated.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
Step 6: Fold in cherries
Gently fold in the chopped, dried maraschino cherries with a spatula.
Step 7: Scoop and bake
Drop rounded tablespoons of dough onto prepared baking sheets. Leave space between each cookie. Bake for 8–10 minutes, until lightly golden at the edges.
Step 8: Cool and serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These pair wonderfully with tea or coffee and make a lovely treat alongside our Pumpkin Spice Cold Brew.
Pro Tips for the Best Amish Sugar Cookies
- Pat your cherries dry to prevent soggy dough or spread
- Use a cookie scoop for uniform sizes and even baking
- Don’t overbake — they should be pale with just a touch of golden color on the edges
- Let them cool fully before stacking or storing
- Add a dusting of powdered sugar for a beautiful finish
Need more simple baking inspiration? Check out our Mini Pumpkin Bread with Cinnamon Swirl for another soft-baked delight.
Common Mistakes to Avoid
- Adding wet cherries: Excess moisture will mess with texture
- Overmixing the dough: Leads to tough cookies
- Overbaking: They’re meant to be soft and tender, not crisp
- Skipping the cream of tartar: It’s what gives them that subtle tang and crinkle
New to soft-baked cookies? Our Pumpkin Cheesecake Cookies are another tender cookie to try.
Serving Suggestions for Cherry Almond Amish Sugar Cookies
- Add to holiday cookie trays or dessert tables
- Serve with coffee or afternoon tea
- Wrap in cellophane with ribbon for edible gifts
- Stack and tie with string for rustic farmhouse-style presentation
These also shine alongside No-Bake Chocolate Peanut Butter Haystacks on a mixed dessert platter.
Creative Presentation Ideas
- Drizzle with white chocolate or almond glaze
- Use a small scoop and sandwich two cookies with frosting for mini whoopie pies
- Add red sanding sugar before baking for a holiday sparkle
- Shape into hearts or press gently with a fork for texture variation
Like elegant cookie ideas? Our White Chocolate Peppermint Mousse Cupcakes offer another polished, party-ready dessert.
Flavor Variations and Add-Ins
- Add white chocolate chips or chopped almonds for more texture
- Use orange zest for a cherry citrus flavor
- Try adding a drop of food coloring for a more vibrant pink cookie
- Swap almond extract for vanilla bean paste for a different profile
Prefer savory options after sweets? Balance your cookie baking with our hearty High Protein Vegetable Soup.
How to Store and Freeze
- Room Temp: Store in an airtight container for up to 5 days
- Freezer: Freeze in a single layer, then transfer to a bag or container — keeps for 2 months
- Thawing: Let cookies sit at room temp for 30 minutes or warm briefly in the microwave
Planning to stock the freezer? Follow tips from our Banana Bread Freezing Guide for best results.
Make-Ahead Tips
- Make the dough ahead and store it in the fridge for up to 3 days
- Chop and dry your cherries the day before to save time
- Freeze baked cookies and pull out small batches as needed
Batch baking? Pair with Pumpkin Twists for a sweet-and-spiced combo perfect for fall or winter.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino?
Fresh cherries are too juicy — they’ll make the dough too wet. Stick with maraschino or dried cherries.
Can I skip the almond extract?
You can, but it’s what gives these cookies their signature flavor. Vanilla works as a substitute.
Do these cookies spread?
Not much! They hold their shape nicely, making them perfect for stacking or packaging.
Can I freeze the dough?
Yes — portion it into balls first, freeze on a tray, then store in a freezer bag.
Do I have to use cream of tartar?
It helps with the signature Amish cookie texture. If you leave it out, the texture will change.
Looking for more answers to baking basics? Our Crescent Roll Breakfast Casserole offers great insights on prepping ahead.
Final Thoughts: Why These Amish Sugar Cookies Are a Keeper
These Cherry Almond Amish Sugar Cookies are the kind of recipe you make once and then forever remember. They’re buttery, soft, gently sweet, and carry the nostalgic charm of Amish baking with a fruity, festive twist. No fancy techniques, no complicated ingredients — just pure comfort and flavor.
Whether it’s Christmas, Valentine’s Day, or just a rainy afternoon in need of a treat, this cookie delivers every time.
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Buttery Cherry Almond Amish Sugar Cookies You’ll Bake Over and Over
Description
Ridiculously easy No-Bake Chocolate Peanut Butter Haystacks made with melted chocolate, creamy peanut butter, and crunchy chow mein noodles. Sweet, salty, crispy, and ready in minutes — the perfect quick dessert for holidays, parties, or last-minute cravings.
Ingredients
- 2 cups semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1 tablespoon butter
- 1 cup dry roasted peanuts (optional)
- 3 cups crispy chow mein noodles
Optional Toppings:
- Sea salt flakes
- Festive sprinkles
- Crushed pretzels
Instructions
- Prep: Line a baking sheet with parchment or wax paper.
- Melt Mixture: In a microwave-safe bowl, melt chocolate chips, peanut butter, and butter in 30-second intervals, stirring between each, until smooth.
- Add Peanuts: Stir in dry roasted peanuts if using.
- Add Chow Mein Noodles: Gently fold in noodles until evenly coated without crushing.
- Form Haystacks: Drop spoonfuls of the mixture onto the prepared baking sheet, shaping loosely.
- Chill: Refrigerate for 30 minutes or until fully set.
- Serve: Enjoy immediately or store for later.
Notes
- Do not overheat chocolate — microwave in short bursts to avoid seizing.
- Be gentle when mixing noodles to keep their signature crunch.
- Use a cookie scoop for evenly sized haystacks.
- Add flaky sea salt for a gourmet sweet-salty finish.
- Mini marshmallows, coconut, or pretzels make delicious add-ins.
