Buttery Cherry Shortbread Cookies
These shortbread cookies are packed with chopped maraschino cherries, giving them a soft pink tint and bright pops of color. They bake up tender and buttery, the kind of cookie that feels a little fancy without any fuss.
Because the dough comes together in one bowl and chills while you do other things, they fit into a busy afternoon just fine.
What Makes Them So Good
The shortbread base is high on butter and low on sugar, so the cherry flavor stays front and center. Almond extract pulls the whole thing together without tasting artificial.
Chopping the cherries small means every bite gets a little chew, but the cookie itself stays crumbly and light, not heavy or wet.
Ingredients
- 1 cup unsalted butter, softened: let it sit out for an hour so it creams easily
- 2/3 cup granulated sugar: regular white sugar works best for a crisp edge
- 1 teaspoon almond extract: gives the cherries a boost without overpowering
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1/4 teaspoon salt: rounds out the sweetness
- 1/2 cup finely chopped maraschino cherries: drained, patted very dry with paper towels, then chopped
Variations / Substitutions
- Swap the cherries: dried tart cherries work if you soak them in warm water for 10 minutes and drain well. The flavor will be less sweet and more tangy.
- Switch the extract: use vanilla extract instead of almond for a milder background note.
- Add a little crunch: fold in 1/4 cup finely chopped toasted almonds or pecans with the cherries.
- Go chocolate: replace half of the cherries with mini chocolate chips.
If you enjoy these, you might also like my Almond Shortbread Cookies for a nuttier twist.
How to Make Cherry Shortbread Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, beat the 1 cup softened butter and 2/3 cup sugar with an electric mixer on medium speed until the mixture looks pale and fluffy, about 2 minutes. Then beat in the 1 teaspoon almond extract until just combined.
You are not adding air now, just smoothing the base. It will look a little grainy still, and that is fine.
Step 2: Mix in the Dry Ingredients and Cherries
Turn the mixer to low and gradually add the 2 cups flour and 1/4 teaspoon salt. Beat until no dry streaks remain, about 30 seconds. Switch to a spatula and gently fold in the 1/2 cup chopped cherries, working just until they are evenly scattered.
The dough will seem crumbly at first but will come together as you fold. Stop once the cherries are distributed; overmixing makes the cookies tough.
Step 3: Shape and Chill the Dough
Tip the dough onto a lightly floured counter and shape it into two logs, each about 2 inches across. Wrap each log tightly in plastic wrap and chill until very firm, at least 1 hour.
Chilling is what keeps the cookies from spreading into flat discs later. If your kitchen is warm, stick the logs in the freezer for the last 15 minutes.
Step 4: Slice and Bake
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Unwrap one log and slice it into 1/4 inch thick rounds with a sharp serrated knife, using a gentle sawing motion. Arrange the slices on the sheet about 1 inch apart. Bake for 14 to 16 minutes, until the edges look set and the faintest gold.
The centers will still look pale and soft when you pull them out. They firm up as they cool, so resist the urge to leave them in longer.
Step 5: Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cool, they are crisp at the edges and tender through the middle.
Pile them onto a plate while they are still faintly warm, or tuck them into a cookie tin the next day.
Tips for the Best Cherry Shortbread
- Damp cherries ruin the texture, so be very thorough when you pat them dry. Press between two layers of paper towels until no pink moisture transfers.
- If the shaped log gets a flat side after chilling, roll it on the counter a couple of times while still wrapped to round it back out.
- Use a serrated knife and a gentle sawing motion when slicing. A straight blade can squish the cold dough and distort the rounds.
- Store the baked cookies in a tin with a piece of plain bread. The bread will keep them soft for days without making them soggy.
Bake times vary with slice thickness:
| Thickness | Bake Time |
|---|---|
| 1/8 inch | 10-12 mins |
| 1/4 inch | 14-16 mins |
| 1/2 inch | 18-20 mins |
Storing and Freezing
Refrigerate – Not needed. These stay fresh in an airtight container at room temperature for up to a week.
Freeze the raw logs – Wrap them tightly and freeze for up to 3 months. Slice straight from frozen and bake, adding 1-2 extra minutes.
Freeze baked cookies – Layer them between sheets of wax paper in a freezer container. Thaw on the counter for 15 minutes.
What to Serve with Cherry Shortbread Cookies
A glass of cold milk is the obvious partner, and the creaminess balances the crumbly cookie exactly right. For a quick dessert plate, sandwich a scoop of vanilla ice cream between two cookies and drizzle a little warm fudge over the top.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino?
No, fresh cherries hold too much moisture and will make the dough sodden. Stick with well-dried maraschino cherries or reconstituted dried cherries.
Why did my cookies spread into flat discs?
The dough likely was not chilled long enough or the butter was too soft when you started. Make sure the logs feel firm all the way through before slicing.
Can I roll the dough and use cookie cutters?
Yes, but you will need to dust your surface and rolling pin with flour and chill the cutouts for 10 minutes before baking so they keep their shape.
Can I make them gluten-free?
You can swap in a cup-for-cup gluten-free flour blend. The shortbread texture will be a touch more sandy, but still good.
Cherry Shortbread Cookies Recipe
Ingredients
Method
- Beat butter and sugar on medium speed until pale, about 2 minutes. Beat in almond extract.
- With mixer on low, add flour and salt. Beat until just combined, about 30 seconds. Fold in cherries with a spatula.
- Shape dough into two 2-inch logs. Wrap and chill at least 1 hour or until very firm.
- Preheat oven to 325°F (160°C). Slice logs into 1/4-inch rounds, place on parchment-lined sheet. Bake 14-16 minutes, until edges are set and lightly golden.
- Cool on sheet 5 minutes, then transfer to a rack to cool completely before serving.
