Description
These Cherry Almond Amish Sugar Cookies are a delightful treat featuring a buttery, soft texture loaded with sweet maraschino cherries and a hint of almond extract. Perfectly balanced with a combination of granulated and powdered sugars, these classic cookies bake to a light golden perfection and make an inviting snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp almond extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup powdered sugar
- 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 baking sheets by lining them with parchment paper or leaving them ungreased to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light and fluffy, ensuring even incorporation of ingredients for a tender cookie texture.
- Add Eggs and Flavoring: Beat in the eggs one at a time to maintain emulsion and smoothness, followed by the almond extract to infuse the dough with its signature nutty aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to evenly distribute leavening agents and prevent clumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough which can cause toughness.
- Fold in Cherries: Gently fold the chopped maraschino cherries into the dough to ensure they are evenly distributed without breaking them apart.
- Shape Cookies: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them appropriately. Flatten each cookie slightly by pressing down with the bottom of a glass dipped in sugar to create a lightly textured surface that caramelizes during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are just lightly golden and the centers remain soft for a perfect balance between chew and crumb.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up, then transfer them to wire racks to cool completely which finishes the setting process and preserves texture.
Notes
- Ensure butter is softened but not melted for optimal creaming results.
- Drain cherries well to prevent excess moisture in the dough.
- Flattening the cookies with a sugar-dipped glass adds a pleasant crunch and prevents sticking.
- Store cookies in an airtight container at room temperature for up to a week.
- For a stronger almond flavor, consider adding a few extra drops of almond extract but avoid overpowering the cookies.
