Cherry Almond Amish Sugar Cookies: Buttery, Soft, and Sparkling with Nostalgia

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These cookies bring together the soft, melt-in-your-mouth texture of Amish sugar cookies with the vibrant tang of candied cherries and the mellow crunch of toasted almonds. Every bite is a contrast of rich and delicate, chewy and crisp, sweet and just a little bit tart.

What makes them special is how effortlessly they come together. There’s no chilling required, no fussy rolling or cutting. Just a simple dough, dropped and flattened slightly, then dressed with sparkling sugar, sliced almonds, and a jewel-toned cherry in the center. They look like something your grandmother would set out on her best tray for guests.

I’ve tried other sugar cookie variations, but this one wins on texture. The cookie is tender without being cakey, and the edges stay just crisp enough to balance the softness in the center. The cherries add moisture, the almonds give contrast, and the sugar topping crackles ever so slightly when you bite in.

Toasted Almonds for Gentle Crunch and Contrast

I like to lightly toast the sliced almonds before using them. Just a few minutes in a dry skillet wakes up their natural oils and gives them a warmth that pairs beautifully with the buttery dough. If you skip this step, the almonds can taste flat and get lost against the cookie’s sweetness.

Press them gently into the dough before baking—don’t just sprinkle them on. This helps them stick and toast more evenly. You want the almonds to brown just slightly by the time the cookies are done.

Candied Cherries That Pop with Color and Tang

I use bright red candied cherries because they give the cookie that old-fashioned bakery look. Each cherry nestles into the center and melts just enough to create a syrupy, glossy center. It’s a visual and flavor centerpiece.

You can cut the cherries in half if you want a lighter touch, but I go with whole cherries. They soften and spread slightly, and the sticky contrast against the sugar-crusted cookie is exactly what I want.

Why the Butter Matters

Use real, unsalted butter—no margarine, no blends. This cookie doesn’t rely on icing or fillings, so every ingredient has to deliver. The butter creates that rich, delicate crumb and also helps the edges crisp just enough.

Let it soften naturally at room temperature; don’t microwave it. You want it pliable, not oily. Creaming it with the sugar until light and fluffy is the key to the dough’s soft lift.

Baking Time and What to Expect as They Puff and Crackle

These cookies bake quickly—just 8 to 10 minutes in a moderate oven. You want the edges to set and barely begin to color, but the centers should stay pale and soft. If they look fully golden all over, you’ve gone too far.

Watch for the tops to puff slightly and develop tiny cracks. That’s your signal they’re done. The sugar on top will sparkle, the almonds will be just golden, and the cherries will have sunk in just a bit. Don’t worry if they look soft when you pull them—they firm up beautifully as they cool.

I cool them right on the baking sheet for about 5 minutes, then transfer to a wire rack. If you move them too soon, they can break apart. This is a soft, tender dough meant to cool gradually and keep that perfect bite.

Serving Notes and Simple Ways to Store Leftovers

I serve these cookies as part of a holiday tray, but they’re equally welcome on a rainy afternoon with a cup of tea. The texture is what keeps people reaching for more—soft, buttery centers with that slight crunch on top from the sugar and almonds.

If you’re planning ahead, these cookies keep beautifully in an airtight tin for up to 5 days. I separate layers with wax paper to protect the toppings. For longer storage, you can freeze them after they’ve fully cooled. They thaw quickly at room temp without losing their texture.

I don’t recommend microwaving them to warm up—it softens the almonds and ruins the sparkle. If you want them slightly warm, a quick turn in a low oven does the trick without sacrificing the snap.

Why These Cookies Belong on Your Winter Baking List

These are the cookies I make when I want something festive but unfussy. The look is cheerful, the ingredients are simple, and the flavor delivers every time. They work for holiday swaps, cookie boxes, or just because the kitchen feels cozier with something baking.

They’re easier than cut-outs and prettier than plain drops. You don’t need special equipment or food coloring—the cherries do all the visual work. And if you’ve made my soft molasses cookies or the brown butter pecan rounds, you’ll love how these add a pop of brightness to your cookie plate.

Best of all, they’re consistent. No matter the weather, they bake up the same: soft middles, crisp edges, glowing centers. That kind of reliability makes them one of my year-round favorites, especially when cherries and almonds feel just right.

Before You Go, Pin and Comment Below

If these cookies found a spot in your holiday tins or became a surprise favorite for your afternoon snack, save them to your Holiday Cookies, Old-Fashioned Recipes, or Winter Baking boards on Pinterest.

I’d love to hear how you made them your own. Did you use different nuts? Try green cherries for a festive mix? Leave a comment below and share how they turned out. I read every one and always love seeing what you bake from my kitchen to yours.

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