The pot lid rattles and you know dinner is almost ready. You probably got a few things on your mind but that sound kinda pulls your attention straight to the kitchen. You catch the little hints like the valve hiss and the steam cues that tell you something good is cooking inside. Sometimes the waiting feels longer than you want, but then you remember that natural release is what makes the flavors blend just right. It gives everything time to mellow out and the broth depth really sets the stage for something tasty. Cooking with a pressure cooker means you dont have to babysit the food the whole time. In this recipe, youre making Cherry Almond Amish Sugar Cookies in a pressure cooker, which kinda sounds nuts but it works real good. The cherries and almond extract come together with that just-right sweetness. You get a soft, chewy cookie with a little crispy edge, all without needing to fire up the oven for the whole hour-plus it usually takes. Plus, cleanup is super easy.
The Real Reasons You Will Love This Method
- No oven needed so you keep your kitchen cooler for summer cookie baking
- Natural release brings out deeper flavors and keeps the cookies tender
- Speedy cooking compared to traditional baking times
- The steam creates a moist environment so your cookies arent dry or crumbly
- Minimal watchingjust you wait for the valve hiss and then slow release
All the Pieces for This Meal
Gather these ingredients so you dont miss a beat. Youll need 2 jars of maraschino cherries drained and minced real fine. Make sure to squeeze those cherries very dry or your dough might get too wet. Next is 1 cup butter softened and 1 cup vegetable or canola oil to keep those cookies super moist and rich.
For sweetness, you get 1 cup granulated sugar plus 1 cup powdered sugar. The powdered sugar helps with texture. Then 2 large eggs to hold everything together and give just a little fluff. You also need 2 teaspoon almond extract and 2 teaspoon cherry extract for that classic combo.
Dry items include 4 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. For finishing, melt 4 tablespoon butter mixed with about ⅓ cup plus a little more maraschino cherry juice (1-2 tbsp) for brushing the cookies. Also grab 1 teaspoon almond extract and 1 teaspoon cherry extract for the glaze.
Dont forget the powdered sugar glaze with 4 to 5 cups powdered sugar and a ½ cup slivered almonds for garnish on top. Those little nuts add a lovely crunch and look.
How It All Comes Together Step by Step
First, preheat your oven to 375 degrees. Youre gonna line your baking sheets with parchment paper so the cookies dont stick later. This part is kinda old school but it works real good.
In a big mixing bowl, cream the softened butter, oil, granulated sugar, and powdered sugar till fluffy and smooth. You can use a hand mixer or stand mixer if you got one. It takes a few minutes but worth it.
Beat in the eggs one at a time. You remember eggs gotta go slow so the batter doesnt split. Then stir in almond and cherry extracts until the mixture smells amazing.
In another bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add this dry mix to the wet stuff, stirring just till combinedyou dont wanna overmix or the cookies might get tough.
Fold in the minced, very dry maraschino cherries until theyre spread out evenly through the dough. Thats where the cherry flavor really comes alive.
Using a rounded tablespoon, drop scoops of dough onto your parchment-lined trays, spaced about 2 inches apart. You wanna leave room cause they do spread a little while baking.
Bake for 8 to 10 minutes till the edges start getting golden but the center still looks soft. Dont overbake or they lose that nice chewy texture. Let them cool 5 minutes on the sheet before shifting to a wire rack to finish cooling.
Easy Tweaks That Make Life Simple
If you wanna save time, soften your butter in the microwave for about 20 seconds. That way it creams faster with sugar.
You can switch out vegetable oil with melted coconut oil for a different kinda flavor twist. It adds a little tropical note but not too strong.
Instead of measuring the cherry juice carefully, use leftovers from your jars for brushing the cookies before putting glaze on top. It locks in moisture and taste.
Your First Taste After the Wait
When you bite into these Cherry Almond Amish Sugar Cookies, youll catch an immediate burst of cherry with every chew. The almonds add that nutty background that kinda rounds out the sweet without overdoing it.
The texture is soft and chewy with just a little crisp edge where the cookie met the heat. You remember cookies that melt almost in your mouth? This is close. Plus the glaze adds a smooth finish and little splash of extra sweetness right where you want it.
They taste homemade but kinda fancy, the kinda cookie you bring to a gathering and everybody wants the recipe. Your friends will swear you spent longer making them than you actually did.
Smart Storage That Actually Works
Keep these cookies fresh by storing them in an airtight container at room temp. They stay soft for a few days that way.
If you wanna store longer, you can freeze the cookies on a baking sheet till firm, then transfer to a sealed bag. Thaw at room temp before eating.
Put parchment paper between layers to keep them from sticking if you stack em in containers.
For the glaze, its best to add right before serving otherwise it can get sticky or melt in storage.
The FAQ Section You Actually Need
- Can I use fresh cherries instead of maraschino? Fresh cherries got more moisture and different taste. Youd need to dry them well and maybe adjust liquids a bit so dough isn't too wet.
- What if I dont have cherry or almond extract? You can use vanilla extract but it wont have the same flavor. Maybe add a tiny bit of almond butter for flavor, but try to get extracts for best results.
- Why do I need cream of tartar? It helps with texture and leavening so cookies stay soft and puffy, not flat and hard.
- Can I bake these cookies in the pressure cooker instead of oven? Its tricky. Pressure cookers arent great for baking cookies since the steam makes surface wet. Best to stick with oven here.
- How do I know when the natural release is done? The valve hiss stops and steam cues slow down. Then its safe to open the lid and check your food.
- Can I make these cookies gluten free? You can substitute gluten-free flour mixes but results might vary. Texture could be different and need experiment.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a cozy meal with simple prep and rich flavor, or try the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, perfect for snack time with cheesy goodness and herb aroma. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives for a savory option to complement your parties and gatherings.
Cherry Almond Amish Sugar Cookies Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 12 oz jars maraschino cherries drained, minced, and squeezed VERY dry
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 teaspoon almond extract
- 2 teaspoon cherry extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 tablespoon butter melted, for icing
- ⅓ cup + 1-2 tbsp maraschino cherry juice for icing
- 1 teaspoon almond extract for icing
- 1 teaspoon cherry extract for icing
- 4-5 cups powdered sugar for icing
- ½ cup slivered almonds for garnish
Instructions
Instructions
- Drain, finely mince, and squeeze very dry the maraschino cherries. Set aside.
- In a large bowl, cream together softened butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
- Add eggs one at a time, then almond and cherry extracts. Beat in the minced cherries.
- In another bowl, whisk the flour, baking soda, and cream of tartar. Gradually add to wet ingredients, mixing until just combined.
- Line baking sheets with parchment paper. Drop dough by spoonfuls onto sheets, 2 inches apart.
- Bake at 375°F for 8–11 minutes until edges are lightly browned. Cool 5 minutes on sheets, then transfer to wire rack.
- To make icing, whisk together melted butter, cherry juice, almond and cherry extracts. Stir in powdered sugar until mixture is thick but spreadable.
- Frost cooled cookies with icing. Sprinkle slivered almonds and decorate as desired. Let set before storing.
- Store in airtight container at room temp for 3 days or freeze for longer storage. Add fresh glaze before serving if needed.
