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–+ servings
Cherry Shortbread Cookies

Melting Cherry Shortbread Cookies for Festive Joy

These Cherry Shortbread Cookies are tender, easy to make, and perfect for festive gatherings, blending nostalgia with elegance.
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Prep Time 20 minutes
Cook Time 9 minutes
Chilling Time 4 hours
Total Time 4 hours 29 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Softened to room temperature
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Almond Extract Optional
  • 1 tablespoon Maraschino Cherry Juice Skip if using fresh cherries
  • 2 cups All-purpose Flour Spoon and level for accuracy
  • 1 cup Maraschino Cherries (chopped) Adds color and flavor

Equipment

  • Stand mixer
  • baking sheets
  • Parchment Paper
  • plastic wrap

Method
 

Instructions
  1. Cream the softened unsalted butter on high speed for about 1 minute until creamy and pale.
  2. Gradually add granulated sugar, then incorporate pure vanilla and almond extracts, mixing for about 2 minutes.
  3. Pour in maraschino cherry juice and mix on high speed for an additional minute.
  4. Slowly add all-purpose flour while mixing on low speed until a soft dough forms.
  5. Fold in chopped maraschino cherries gently with a spatula.
  6. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 4 hours.
  7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop out 2-teaspoon portions of chilled dough and roll into balls, placing them on baking sheets.
  9. Bake for 8-9 minutes until edges are lightly golden, ensuring the centers remain soft.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 25mgPotassium: 30mgSugar: 6gVitamin A: 80IUCalcium: 10mgIron: 0.3mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a single layer on a baking sheet and transfer to a container for up to 3 months.

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