If you are craving a cookie that feels like a tender, buttery hug with a delightful burst of fruity sweetness, this Cherry Shortbread Cookies Recipe is going to become your new best friend. These cookies perfectly balance the crumbly richness of classic shortbread with the subtle almond undertones and juicy pops of chopped maraschino cherries, creating an irresistible treat that’s as charming as it is delicious. Whether you bake them for a cozy afternoon or to impress at your next gathering, these cookies bring warmth and joy to every bite.
Ingredients You’ll Need
This Cherry Shortbread Cookies Recipe keeps things wonderfully simple, using straightforward ingredients that combine to create complex flavors and textures. Each ingredient plays an important role, whether it’s butter for that melt-in-your-mouth softness, maraschino cherries for vibrant color and flavor, or almonds for a satisfying crunch.
- 1 cup drained maraschino cherries finely chopped and dried: Adds a sweet, tangy burst and pretty pink hues that set these cookies apart.
- 1 cup salted butter softened: Essential for that rich, tender shortbread texture.
- 1 tsp vanilla extract: Brings warmth and aromatic depth to the dough.
- 1/2 tsp almond extract: Enhances the nutty undertones and complements the cherries beautifully.
- 2 1/2 cups all purpose flour: The base that gives structure but keeps the crumb delicate.
- 3/4 cup granulated sugar: Provides just the right amount of sweetness and helps with the texture.
- 1/2 cup slivered almonds divided use: One part mixed into the dough for texture, and the rest for a lovely toasted crunch on top.
How to Make Cherry Shortbread Cookies Recipe
Step 1: Prep the Cherries
Start by draining and finely chopping the maraschino cherries. Lay them out on doubled paper towels to dry and absorb excess moisture. This step ensures your dough won’t be too wet and the cookies remain firm but tender. About 45 to 60 minutes of drying does the trick, so plan ahead a bit—it’s worth it!
Step 2: Cream the Butter and Sugar
Using an electric mixer, beat the softened salted butter and granulated sugar together on medium-high speed for about 2 minutes. This creates a creamy base full of air, which keeps your cookies light and soft. Then mix in the vanilla and almond extracts to instantly boost the flavor profile with those classic, cozy notes.
Step 3: Incorporate the Flour and Almonds
Lower your mixer speed to medium-low and add the flour in three parts, stopping to scrape the bowl each time so everything combines evenly. When fully mixed, fold in 1/4 cup of the slivered almonds. Some slivers will break up, and that’s perfect—it adds wonderful texture without being too chunky.
Step 4: Add the Cherries
Mix the dried chopped cherries carefully into the dough with your hands or on a low mixer speed, just until distributed evenly. You’ll notice the dough takes on a lovely pink tint from the cherries, making it as pretty as it is tasty.
Step 5: Chill the Dough
Transfer the dough onto a large piece of plastic wrap. Shape it into a log about 12 to 14 inches long, then twist the ends to seal. Refrigerate for at least 2 to 4 hours or overnight if you can. This chilling step is critical for giving the cookies their signature texture and making slicing easier.
Step 6: Slice and Bake
Preheat your oven to 325°F and line a baking sheet with parchment paper. Remove the chilled dough log from the fridge and slice into rounds about 1/2 to 3/4 inch thick. Gently press the remaining slivered almonds onto the tops for a pretty, nutty finish. Bake for 23 to 25 minutes or until the edges turn just a subtle golden brown.
Step 7: Cool and Enjoy
Let the cookies cool on the pan for 3 minutes before transferring to a wire rack to cool completely. The cooling allows the cookies to firm up properly, ensuring they keep their shape and perfect bite.
How to Serve Cherry Shortbread Cookies Recipe
Garnishes
These cookies look stunning on their own, but for an extra touch, sprinkle with powdered sugar for a snowy effect or drizzle a bit of melted dark chocolate to contrast the sweetness. A few whole slivered almonds on top add both texture and an elegant look.
Side Dishes
Serve alongside a cup of hot tea or freshly brewed coffee to complement their buttery sweetness. They also pair deliciously with a creamy vanilla ice cream or dollop of whipped cream for a delightful dessert experience.
Creative Ways to Present
Wrap these cookies in clear cellophane tied with a ribbon for charming homemade gifts. Or stack them in a decorative tin with layers of parchment paper, perfect for sharing at gatherings. Their pink tint and almond accents make them a bright, cheerful addition to any cookie platter.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay perfect for up to a week, maintaining their delightful balance of crisp edges and tender centers.
Freezing
To enjoy these treats anytime, freeze unbaked logs tightly wrapped in plastic wrap and foil for up to 3 months. When ready, thaw overnight in the fridge before slicing and baking. Baked cookies can also be frozen in layers separated by parchment paper.
Reheating
If you want that fresh-baked vibe post-bake, warm cookies in a 300°F oven for 5 minutes or microwave briefly for 10-15 seconds. This brings back that irresistibly soft, buttery goodness.
FAQs
Can I substitute fresh cherries for maraschino cherries?
Maraschino cherries bring a unique sweet and slightly tangy flavor that fresh or frozen cherries can’t replicate, plus they add the gorgeous pink color to the dough. It’s best to stick with maraschino or candied cherries in this recipe for authentic results.
Why do I need to dry the chopped cherries?
Drying removes excess moisture that would otherwise make the shortbread dough too soft and affect baking. The drying time helps maintain the crumbly texture typical of perfect shortbread cookies.
Can I use unsalted butter instead of salted butter?
Absolutely! Just add a pinch of salt to the dough when mixing if you choose unsalted butter. The salt enhances all the flavors and balances the sweetness beautifully.
How long will these cookies keep their freshness?
Stored in an airtight container at room temperature, these cookies stay fresh for up to a week. Be sure to keep them away from humidity to preserve that melt-in-your-mouth texture.
Can I add other nuts or flavors to this recipe?
Definitely! While slivered almonds and almond extract complement the cherries wonderfully, feel free to experiment with chopped pecans or a hint of lemon zest for a personalized twist.
Final Thoughts
I hope you’re as excited as I am to try this Cherry Shortbread Cookies Recipe. It’s a delightful way to bring a little burst of joy and color into your baking life. Once you try these buttery, cherry-studded treats, they’ll surely become a favorite to bake, share, and savor again and again. Happy baking!
PrintCherry Shortbread Cookies Recipe
These Cherry Shortbread Cookies combine the buttery richness of classic shortbread with the sweet-tart flavor of finely chopped maraschino cherries and a hint of almond extract. Topped with crunchy slivered almonds, these cookies are delightfully crisp yet tender, perfect for holiday gatherings or any special occasion.
- Prep Time: 15 minutes (plus 45-60 minutes drying time for cherries)
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes (including chilling time)
- Yield: Approximately 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 cup slivered almonds, divided use
Wet Ingredients
- 1 cup salted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup drained maraschino cherries, finely chopped and dried
Instructions
- Prepare Cherries: Drain the maraschino cherries thoroughly. Finely chop them using a sharp knife, then spread the pieces on doubled paper towels to dry. Set aside for 45-60 minutes before making the dough to remove excess moisture.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to cream together the softened butter and granulated sugar for about 2 minutes. Add vanilla extract and almond extract, then continue beating for another 2 minutes until smooth and fluffy.
- Add Flour and Almonds: With the mixer on medium-low, gradually add the flour in three additions. Between additions, stop and scrape down the bowl to ensure even mixing. After all the flour has been incorporated, add 1/4 cup of the slivered almonds and mix until incorporated; some almonds will break, which adds texture.
- Incorporate Cherries: Add the chopped and dried maraschino cherries to the dough. Stir them in gently by hand or mix on low speed just until they are evenly distributed. The dough will take on a pink hue from the cherries.
- Shape and Chill Dough: Transfer the dough onto a large piece of plastic wrap. Shape it into an even log about 12 to 14 inches long. Twist the ends of the plastic wrap to seal tightly. Refrigerate for at least 2 to 4 hours or until the dough is firm. Overnight chilling is also recommended for best results.
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a large sheet pan with parchment paper to prevent sticking and ensure even baking.
- Slice and Top Cookies: Remove the chilled dough log from the fridge. Using a sharp knife, slice into 1/2-inch to 3/4-inch thick slices. Arrange the slices on the prepared baking sheet. Sprinkle the remaining 1/4 cup slivered almonds on top of each slice for an added crunch and decorative touch.
- Bake Cookies: Bake the cookies in the preheated oven for 23-25 minutes, or until the edges are just starting to turn a light golden brown. This ensures the cookies are crisp but not overbaked.
- Cool: Allow the cookies to cool on the baking sheet for about 3 minutes, then transfer them to a wire rack to cool completely. This cooling step helps the cookies firm up and retain their shape.
Notes
- Cherries: Maraschino cherries have a distinct flavor and are essential for this recipe; they cannot be substituted with fresh or frozen cherries. Candied cherries can be used as an alternative, but fresh cherries will not work.
