The Ultimate Cherry Almond Amish Sugar Cookies

Introduction

There is something profoundly comforting about the aroma of sugar cookies baking in the oven, but the Cherry Almond Amish Sugar Cookie takes this classic comfort to a sophisticated new level. These cookies are the perfect marriage of rustic tradition and gourmet flavor. They boast the signature crinkled top and soft, chewy center that Amish sugar cookies are famous for, but with a delightful twist: the tart sweetness of dried cherries and the nutty, aromatic warmth of almond extract.

Unlike standard sugar cookies that can sometimes be dry or crumbly, the Amish method—often utilizing a combination of oil or shortening and butter—ensures a texture that remains soft for days. The addition of chopped dried cherries provides little bursts of fruity tang that cut through the sweetness, while the almond extract adds a depth of flavor that vanilla simply cannot achieve on its own. Whether you are baking for a holiday gathering, a church potluck, or a quiet afternoon with tea, these cookies are a guaranteed crowd-pleaser.

The History

The story of the Amish Sugar Cookie is deeply rooted in the history of the Pennsylvania Dutch and Amish communities in the United States. Historically, Amish baking was defined by necessity and resourcefulness. Recipes were designed to be made with pantry staples that were readily available on the farm: flour, sugar, eggs, and fats like lard or butter. The “sugar cookie” in this context wasn’t the hard, cut-out cookie often seen in stores, but rather a “drop cookie” or a “tea cake” that was easy to mix by hand without electric mixers.

The specific “Amish” style of sugar cookie gained popularity in the mid-20th century as community cookbooks began to circulate. These recipes were often passed down through generations of women, shared at “frolics” (community work gatherings), or exchanged alongside sourdough starters and friendship breads. The hallmark of the recipe is the ratio of fat to sugar, which creates a unique texture that is crisp on the edges but remarkably soft in the middle.

The Cherry Almond variation is a modern evolution of this classic. While traditional Amish baking favored simple vanilla or lemon, the incorporation of almonds and cherries reflects the abundance of orchards in Amish country (particularly in regions like Lancaster County, PA, and Holmes County, OH). Dried cherries were a way to preserve the summer harvest for winter baking, and almond extract was a prized flavoring that made a simple cookie feel like a celebration treat.

Ingredients Breakdown

To achieve the perfect Cherry Almond Amish Sugar Cookie, understanding the role of each ingredient is key. This isn’t just a list; it’s the chemistry of baking.

Granulated Sugar: This is the star of the show. In Amish cookies, a high ratio of sugar is used not just for sweetness, but for texture. The sugar crystals help aerate the fat during the creaming process and create that signature crackled top when the cookie hits the hot oven.

Vegetable Oil and Butter: Many traditional Amish recipes call for oil, while others use shortening. For this Cherry Almond version, we use a blend. The butter provides that rich, creamy dairy flavor that pairs beautifully with almonds, while a small amount of oil ensures the cookie stays moist and chewy days after baking, preventing it from becoming hard as a rock.

Eggs: Eggs act as the binder and the leavening agent. They provide structure to the cookie so it doesn’t spread into a flat pancake. Room temperature eggs emulsify better with the fats, creating a smoother dough.

All-Purpose Flour: Standard all-purpose flour provides the right amount of gluten structure. We aren’t looking for the chewiness of bread, but we need enough structure to hold the heavy chunks of dried cherry.

Almond Extract: This is the soul of the recipe. Almond extract is potent. Unlike vanilla, which is sweet and floral, almond extract has a marzipan-like quality that complements the tartness of the cherries perfectly.

Dried Tart Cherries: Fresh cherries contain too much water and will make the cookie soggy. Dried cherries (specifically tart cherries) concentrate the flavor and add a necessary chewiness that contrasts with the soft cookie dough.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1/2 cup vegetable oil (or melted coconut oil for a twist)
• 2 cups granulated white sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons pure almond extract (do not skimp here!)
• 4 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup dried tart cherries, roughly chopped
• 1/2 cup sliced almonds (optional, for garnish)
• For Rolling: 1/2 cup additional granulated sugar

Directions

1. Preparation: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures even heating and easy cleanup.
2. Cream the Fats and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the softened butter, vegetable oil, and 2 cups of sugar. Beat on medium-high speed for about 3 to 5 minutes. You are looking for the mixture to become very pale, fluffy, and almost whipped in texture. This step is crucial for the crinkled top.
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated. Add the vanilla extract and the almond extract. Mix until combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. The cream of tartar is a secret weapon in Amish cookies; it reacts with the baking soda to create a tender crumb and helps the cookies rise without spreading too much.
5. Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix, or the cookies will become tough.
6. Fold in Cherries: Using a spatula or wooden spoon, gently fold in the chopped dried cherries. If you are using sliced almonds for extra crunch, fold half of them in now and save the rest for topping.
7. Roll and Coat: Place the extra 1/2 cup of sugar in a small bowl. Scoop out about 1 ½ tablespoons of dough and roll it into a ball between your palms. Roll the ball in the sugar until fully coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10 to 12 minutes. The cookies are done when the edges are just barely turning golden, but the centers still look soft and puffy. They will have developed beautiful cracks on the surface.
9. Cool: Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. They are very fragile when hot. After 5 minutes, transfer them to a wire rack to cool completely.

Step-by-Step Recipe Tips for Success

The “Chill” Factor: While Amish sugar cookie dough is often baked immediately, if your kitchen is very warm, chilling the dough for 30 minutes can help the cookies hold their shape better and prevent excessive spreading.

Don’t Overbake: This is the golden rule of soft cookies. If you bake them until they look fully done in the oven, they will be hard when they cool. Pull them out when they still look slightly underdone in the center; the residual heat on the pan will finish the cooking process.

Cherry Prep: If your dried cherries are very hard or dry, you can soak them in warm water or even a little almond liqueur for 10 minutes before chopping and adding them to the dough. Just be sure to pat them very dry with a paper towel before adding, or the excess moisture will ruin the dough texture.

Uniformity: Use a cookie scoop to ensure all your cookies are the same size. This ensures they bake evenly so you don’t end up with some burnt cookies and some raw ones.

Variations and Customizations

White Chocolate Cherry Almond: Add 1/2 cup of white chocolate chips along with the cherries. The creaminess of the white chocolate pairs exceptionally well with the tart fruit.

Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 Gluten-Free baking blend. Add 1/2 teaspoon of xanthan gum if your blend doesn’t already contain it to help bind the dough.

Vegan Adaptation: Replace the butter with vegan butter sticks and use a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) instead of chicken eggs. Ensure the sugar used is certified vegan (bone-char free).

Citrus Twist: Add the zest of one lemon or orange to the dough. Citrus oils love almond flavor, and it adds a bright, fresh note to the heavy sweetness of the sugar cookie.

The “Snowball” Version: Instead of rolling the dough in granulated sugar before baking, bake them plain, let them cool, and then roll them in powdered sugar for a melt-in-your-mouth experience similar to a Mexican Wedding Cookie.

Health Considerations and Nutritional Value

It is important to acknowledge that Amish Sugar Cookies are a treat, not a health food. They are energy-dense, primarily due to the high content of refined carbohydrates (sugar and flour) and fats.

Caloric Density: A single cookie can range from 150 to 200 calories depending on the size. The primary sources of energy are the sugar and the fat (butter/oil).

Fats: While butter contains saturated fat, it also provides fat-soluble vitamins. Using oil introduces unsaturated fats. For a heart-healthier version, one could experiment with replacing half the butter with unsweetened applesauce, though this will change the texture significantly, making it more cake-like.

Sugar Content: The high sugar content causes a rapid spike in blood glucose. For those monitoring blood sugar, portion control is essential. Using a sugar substitute like erythritol or monk fruit blend can reduce the glycemic impact, though it may alter the browning and texture of the cookie.

Nutritional Boost: The dried cherries and almonds do offer some redeeming qualities. Cherries are rich in antioxidants (anthocyanins) and fiber, while almonds provide vitamin E, magnesium, and healthy fats. While they don’t negate the sugar, they do add a small nutritional profile to the treat.

FAQ

Can I use fresh cherries instead of dried?
No, it is not recommended. Fresh cherries release too much water during baking, which will make the cookies soggy and prevent them from setting properly. Stick to dried cherries for the best texture.

Why didn’t my cookies crackle on top?
The crackle usually comes from the ratio of sugar to fat and the temperature of the oven. Ensure you creamed the butter and sugar long enough to incorporate air, and make sure your oven is fully preheated. Rolling the dough balls generously in sugar also helps create that crust.

Can I freeze the dough?
Absolutely. You can roll the dough into balls, coat them in sugar, and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them straight from the freezer, just adding 1-2 minutes to the baking time.

How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will stay soft and delicious for up to 5 days. You can also freeze the baked cookies for up to 3 months.

My dough is too sticky to roll. What happened?
This usually happens if the butter was too melted or the kitchen is very hot. Pop the bowl of dough into the refrigerator for 30 to 45 minutes to firm up the fats, and it should be much easier to handle.

Summary

Cherry Almond Amish Sugar Cookies combine a soft, chewy interior with a crisp, sugar-crusted exterior, featuring the tart sweetness of dried cherries and the rich aroma of almond extract. This timeless recipe brings rustic tradition to your kitchen, offering a delightful treat that stays fresh for days and is perfect for any occasion.