There’s nothing quite like the delightful experience of biting into a Cherry Almond Amish Sugar Cookie—soft, chewy, and bursting with the sweet tang of cherries and a hint of almond flavor. Each cookie is a perfect balance of flavors that will have you reaching for seconds: sweet, fruity, nutty, and utterly irresistible. I created this recipe out of a need for quick yet satisfying treats during our busy weeks; with only 120 calories per cookie, they make for a guilt-free indulgence that keeps my family energized and happy.

I still remember the first time I baked these cookies on a rainy Saturday afternoon; the aroma of almond wafted through our home as my teenagers wandered into the kitchen, drawn by the sweet scent. “Can we eat them now?” my youngest asked eagerly, his eyes wide with anticipation. The secret twist that sets these Cherry Almond Amish Sugar Cookies apart is the generous addition of real cherries, which adds both flavor and moisture to each bite. As we gathered around the table to enjoy them together, I’ll never forget how my eldest exclaimed, “These are incredible! Can we make them again next week?”

Ingredients for the Cherry Almond Amish Sugar Cookies

Each ingredient in this dish plays an essential role in flavor and texture. Here’s what you’ll need:

2 cups all-purpose flour: Provides the structure and a tender crumb to the cookies.

1 teaspoon baking soda: Acts as a leavening agent for a light and airy texture.

1/2 teaspoon salt: Enhances the sweetness and balances the flavors.

1 cup unsalted butter (softened): Contributes richness and creates a tender, melt-in-your-mouth consistency.

1 cup granulated sugar: Sweetens the cookies and aids in creating a chewy texture.

1 large egg: Binds the ingredients together while adding moisture.

1 teaspoon almond extract: Infuses the cookies with a delightful almond flavor that complements the cherries.

1 cup cherries (chopped, fresh or canned): Adds bursts of sweetness and a pop of color throughout each cookie.

Step-by-Step Instructions

I recommend starting by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper since this will get your kitchen ready while you prepare the cookie dough. This way, everything will be set for baking once you’re done mixing.

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure that your cookies don’t stick and come off easily after baking. This step is essential as it allows the oven to reach the perfect temperature for baking your cookies evenly. A well-prepped baking sheet also helps in achieving that soft yet slightly chewy texture we love in these Cherry Almond Amish Sugar Cookies.

Step 2: In a mixing bowl, whisk together the flour, baking soda, and salt until well combined. This step is crucial because it ensures that the leavening agent is evenly distributed throughout the flour, which will help your cookies rise perfectly. I find that using a whisk instead of a spoon gives you a smoother mixture and prevents any flour clumps from forming, leading to a better cookie texture.

Step 3: In another bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer on medium speed for about 2-3 minutes; this step builds serious flavor and creates a nice airy texture in your dough. Make sure your butter is truly softened; if it’s too cold, it won’t cream properly, and your cookies may turn out dense rather than light.

Step 4: Beat in the egg and almond extract until well combined. The almond extract is what sets these cookies apart with its delightful aroma and flavor! I usually add this slowly to ensure it’s fully incorporated into the mixture without splashing everywhere. It’s worth taking an extra moment here to really combine everything well for an even distribution of flavors throughout your cookies.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix at this stage; you want to stop when no more flour is visible so that your cookies stay soft and tender. If you mix too much, you’ll develop gluten and risk ending up with tougher cookies; trust me, nobody wants that!

Step 6: Fold in the chopped cherries gently so they’re evenly dispersed throughout the dough without breaking them down too much. Fresh or canned cherries work beautifully here; just make sure they’re chopped into bite-sized pieces! I find using a spatula for folding keeps the dough light while ensuring those sweet bursts of cherry are present in each cookie.

Step 7: Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. This spacing allows them to spread without merging into each other during baking—aim for about 15 cookies per standard-sized sheet! If you don’t have a scoop, just use two tablespoons for consistency, but I highly recommend investing in one for ease.

Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them during these last few minutes—overbaking can lead to dry cookies! You want those soft centers with just golden edges because they continue to firm up a bit as they cool.

Step 9: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting period helps set their shape while keeping them soft inside—a crucial step if you want that perfect chewy texture! After transferring them, resist nibbling straight away; let them cool fully so you can enjoy every delicious bite later on!

What to Serve with Cherry Almond Amish Sugar Cookies

This dish is already incredibly filling and balanced, but these sides add extra variety and nutrition to round out your meal perfectly.

Fresh Spinach Salad with Citrus Vinaigrette: A light spinach salad dressed with a zesty citrus vinaigrette brings a refreshing contrast to the rich sweetness of the cookies. The vibrant flavors of orange and lemon not only brighten the dish but also provide a boost of vitamin C, which is perfect for keeping your family healthy. I love serving this salad at gatherings; it’s quick to prepare and gives our meals a fresh touch that complements the dessert.

Coconut Quinoa: Fluffy quinoa cooked in coconut milk adds a creamy, nutty flavor that echoes the almond extract in the cookies while providing a hearty base. With around 8 grams of protein per cup, this side enhances your meal’s staying power without overwhelming sweetness. My kids enjoy it so much that I often make extra for lunch boxes the next day!

Avocado Tomato Salsa: This zesty avocado tomato salsa combines ripe tomatoes, creamy avocados, and a hint of lime for a flavorful dip or topping that pairs beautifully with the sweet cookies. The healthy fats from avocados help balance out the sugar content, making this an excellent addition to any plate. It’s my go-to when I want something quick yet satisfying while prepping desserts.

Lemon Garlic Roasted Broccoli: Crisp-tender broccoli roasted with garlic and lemon adds a savory crunch that contrasts nicely with the soft, chewy texture of the cookies. The bright acidity from the lemon enhances the almond flavor, making each bite more interesting. Plus, broccoli is packed with vitamins K and C, making this side not just delicious but also nutrient-dense — it’s a staple in our meal planning during busy weeks!

Storage & Serving Tips

To store your Cherry Almond Amish Sugar Cookies, place them in an airtight container lined with parchment paper to prevent sticking. They will keep well in the refrigerator for up to a week. If you’re planning to meal prep, consider storing the chopped cherries separately in a small container to maintain their freshness and texture. Since the dough components—including the softened unsalted butter, granulated sugar, and almond extract—can alter in flavor when combined too early, it’s best to keep these ingredients separated until you’re ready to bake.

When reheating your cookies, the best method is to use an oven preheated to 350°F for about 5–7 minutes. This will help restore their original soft and chewy texture. Avoid microwaving them, as this can lead to a disappointing outcome by making them overly soft and mushy. If you decide to reheat any leftover dough (made from the all-purpose flour, baking soda, salt, butter, sugar, egg, and almond extract), roll it into individual balls and bake as directed for fresh cookies any time.

Pro tip: For efficient meal prep, consider doubling the recipe on Sundays and portioning the cookies into individual containers for the week ahead. Family members can self-assemble their own snack packs by pairing cookies with fresh fruit or yogurt. For variety throughout the week, try swapping out the cherries for dried cranberries or using vanilla extract instead of almond extract for a different flavor profile. To keep your cookies fresh longer during storage, always place a piece of bread in the container; it helps maintain moisture without making them soggy.

Conclusion

These Cherry Almond Amish Sugar Cookies have become a regular rotation recipe for me, and I make them almost every week because they deliver a delightful 120 calories per cookie while being genuinely delicious. The key differentiator is the infusion of almond extract, which elevates these soft and chewy cookies beyond typical sugar cookie recipes. Give this one a try this week. I promise it’ll become a regular rotation treat in your house too.