If you adore buttery, melt-in-your-mouth treats with a delightful twist, you are going to fall head over heels for this Cherry Almond Shortbread Cookies Recipe. These cookies bring together the rich creaminess of classic shortbread with the sweet-tart pop of maraschino cherries and a subtle hint of almond, creating a perfectly balanced bite every time. Whether you’re baking for a cozy afternoon tea, holiday gatherings, or just because, these shortbread cookies offer a charming blend of flavors and textures that make them utterly irresistible.
Ingredients You’ll Need
To bake these Cherry Almond Shortbread Cookies, you don’t need a pantry full of fancy ingredients. Each one is carefully chosen to enhance the flavor and texture, ensuring that every bite is tender, flavorful, and just a little bit special.
- Unsalted butter (3/4 cup/170g): The backbone of any great shortbread, softened butter creates that signature crumbly yet tender texture.
- Granulated sugar (2/3 cup/134g): Adds sweetness and helps the cookies crisp up perfectly on the edges.
- Pure vanilla extract (1 teaspoon): Brings warmth and depth to the dough, enhancing all the other flavors.
- Almond extract (1/2 teaspoon): Provides a lovely nutty aroma that pairs beautifully with cherries.
- Maraschino cherry juice (1 Tbsp/15ml): Infuses the dough with a subtle cherry essence and moisture.
- All-purpose flour (2 cups/250g): The base of the dough, giving structure and that classic shortbread chew.
- Maraschino cherries (16 pieces, chopped): Adds bursts of fruitiness and color throughout the cookies.
- White chocolate (optional, 4 ounces): For a decadent drizzle that adds sweetness and a smooth finish.
How to Make Cherry Almond Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter on high speed until it’s wonderfully creamy and fluffy, about one minute. Then, on medium speed, add the sugar, vanilla, and almond extracts—these bring the cookie to life with their fragrant aroma. Don’t forget to scrape down the bowl to mix everything evenly! Slowly drizzle in the maraschino cherry juice while the mixer is running on high. This not only adds a gentle cherry flavor but also gives the dough that perfect soft texture you want.
Step 2: Mix in the Flour and Chopped Cherries
Switch to low speed and gradually add the flour to the wet mixture. Your goal here is a very soft dough that holds together without being sticky. Then, with the mixer still running gently, fold in those charming chopped maraschino cherries, dispersing them evenly. Packing the dough down and wrapping it tightly with plastic wrap is crucial—pop it into the fridge to chill for at least four hours. This step is key to stopping the cookies from spreading while baking and to enhance their flavor.
Step 3: Prepare and Bake the Cookies
Once your dough is firm, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Line your baking sheets with parchment paper or silicone mats, which help prevent spreading and sticking. Roll the dough into smooth balls about one tablespoon each. If the dough feels soft or sticky, a quick chill in the fridge will firm them right up. Arrange the dough balls on your sheets and bake for 11-12 minutes or until the edges are slightly golden. Keep an eye on them—you want a gentle puff and a delicate spread without overbaking.
Step 4: Cool and Drizzle with White Chocolate
Let your cookies cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. For a stunning finish, melt white chocolate gently in a double boiler or microwave (stirring every 20 seconds) and drizzle it over the cooled cookies. Using a squeeze bottle or a fork makes for neat, decorative lines and adds an irresistible sweet touch.
How to Serve Cherry Almond Shortbread Cookies Recipe
Garnishes
These cookies are gorgeous on their own but if you want to elevate them further, consider a light dusting of powdered sugar for a frosted look or a sprinkle of finely chopped almonds on top of the white chocolate drizzle. The garnishes add a layer of texture and make your presentation pop.
Side Dishes
Serve these Cherry Almond Shortbread Cookies alongside a hot cup of chai tea or freshly brewed coffee to balance their sweetness beautifully. For a special occasion, pair them with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert treat.
Creative Ways to Present
Imagine placing these cookies in a charming tin lined with parchment paper for gift-giving or arranging them on a rustic wooden platter surrounded by fresh cherries and almonds for a show-stopping dessert display. Wrapping a small stack tied with a satin ribbon also makes a heartfelt homemade gift that friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
Once baked, these shortbread cookies store wonderfully at room temperature in an airtight container for up to a week. Keeping the container sealed preserves their tender crumb and delicious flavor, making them perfect for enjoying throughout the week.
Freezing
You can freeze the cookie dough either before or after shaping the balls. Wrap the dough tightly in plastic wrap and store it in a freezer-safe bag for up to three months. When ready to bake, thaw overnight in the refrigerator. If freezing the baked cookies, place parchment between layers in a sealed container to prevent sticking, and freeze for up to two months.
Reheating
Shortbread cookies are best enjoyed fresh but if you want that just-baked warmth, gently reheat them in a 300 degree Fahrenheit oven for 3-5 minutes. This will revive their softness without overcooking. Avoid microwaving, as it can make the cookies overly soft or chewy.
FAQs
Can I substitute fresh cherries for maraschino cherries?
Fresh cherries have more moisture and a different taste profile than maraschino cherries, which are sweetened and preserved. Using fresh cherries may alter the dough’s texture and sweetness, so it’s best to stick with maraschino for this recipe.
What if I don’t have almond extract?
Almond extract provides a signature nutty essence that complements the cherries nicely, but if you don’t have it, you can increase the vanilla extract slightly. Just keep in mind the flavor profile might be a bit different but still delicious.
Why do I need to chill the dough for so long?
Chilling the dough firm up the butter which is essential to prevent the cookies from spreading too much during baking, ensuring that they hold their shape and retain that tender crumb we all love.
Can I make these cookies gluten-free?
Absolutely! Use a 1-to-1 gluten-free all-purpose flour blend that includes xanthan gum for the best texture. The flavor will remain delightfully close to the original.
Is it necessary to add the white chocolate drizzle?
While optional, the white chocolate drizzle adds a lovely sweetness and visual appeal to the cookies. If you prefer, you can skip it or substitute with dark chocolate for a richer contrast.
Final Thoughts
Now that you have this Cherry Almond Shortbread Cookies Recipe in your kitchen arsenal, I hope you’ll enjoy making them as much as eating them. There’s something truly special about baking a batch of these tender, flavorful cookies that instantly brightens any day. Give this recipe a try—you’ll soon see why it’s quickly become a beloved favorite for so many.
Print
Cherry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 5 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Cherry Almond Shortbread Cookies feature a tender, buttery texture combined with the sweet tartness of maraschino cherries and a hint of almond. These cookies are perfectly soft with lightly browned edges, and the optional white chocolate drizzle adds an elegant touch. Ideal for an afternoon treat or festive occasion, they require chilling the dough to prevent spreading and baking to a delicate, golden finish.
Ingredients
Cookie Dough
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon (15ml) maraschino cherry juice
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 16 maraschino cherries, drained and chopped
Optional Topping
- 4 ounces white chocolate, for drizzling
Instructions
- Prepare the Dough: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed for about 1 minute until creamy. Reduce the speed to medium and add granulated sugar, vanilla extract, and almond extract. Scrape down the bowl sides as needed to ensure even mixing. With the mixer on high, slowly drizzle in 1 tablespoon of maraschino cherry juice. Beat on high for an additional 1 minute for a smooth, fluffy mixture.
- Incorporate Flour and Cherries: Turn off the mixer and add the all-purpose flour to the wet ingredients. Mix on low speed until a very soft dough forms. While still mixing on low, add the chopped maraschino cherries just until they are evenly distributed throughout the dough, being careful not to overmix.
- Chill the Dough: Press the dough down to compact it into a disk or block and tightly cover with plastic wrap. Refrigerate to chill until firm, at least 4 hours and up to 3 days, which is essential to prevent cookie spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats; silicone mats are preferred to reduce spreading.
- Form Cookie Balls: Shape the chilled dough into smooth balls approximately 1 tablespoon each. If the dough feels sticky or too soft, return the formed balls to the refrigerator to firm up before baking. Avoid using softened dough to maintain cookie shape.
- Bake: Arrange the dough balls on the prepared baking sheets, spacing them adequately. Bake for 11-12 minutes, or until the edges are very lightly browned but the centers remain soft. The cookies will puff slightly and spread a bit. For softer cookies, bake closer to 10 minutes.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely, about 30 minutes before decorating.
- Optional White Chocolate Drizzle: Melt the white chocolate using a double boiler or microwave in 20-second intervals, stirring after each until smooth. Use a squeeze bottle or spoon to drizzle the melted chocolate elegantly over the cooled cookies. Allow the chocolate to set before serving.
Notes
- Chilling the dough is crucial to prevent excessive spreading and maintain the cookie’s shape.
- Use silicone baking mats to further reduce spreading and promote even baking.
- Do not overbake; the cookies should remain soft in the center with just lightly browned edges.
- The white chocolate drizzle is optional but adds a lovely sweetness and aesthetic appeal.
- For best texture, shape the dough balls uniformly and keep them chilled before baking.
