Cherry Shortbread Cookies
Delight your taste buds with these buttery, melt-in-your-mouth Cherry Shortbread Cookies, a perfect marriage of tender shortbread and sweet, jewel-like maraschino cherries. Infused with the warm notes of vanilla and almond extracts, these cookies offer a delicate, crumbly texture enhanced by a hint of cornstarch. Topped with a sprinkle of granulated or coarse sugar for extra sparkle and crunch, they’re as beautiful as they are delicious. Ready in just 20 minutes of prep and a brief bake, these easy-to-make cookies are perfect for gifting, holidays, or a sweet everyday treat. Don’t miss out on this irresistible combination of simple ingredients and sophisticated flavor!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 260 grams All-purpose flour
- 20 grams Cornstarch
- 120 grams Maraschino cherries, finely chopped
- 0.25 teaspoon Salt (optional)
- 2 tablespoons Granulated sugar or coarse sugar (for garnish)
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy using a hand mixer or stand mixer on medium speed.
Add the vanilla extract and almond extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt (if using) to combine evenly.
Slowly add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in the finely chopped maraschino cherries with a spatula until evenly distributed throughout the dough.
Using a small cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon or your fingertips. Sprinkle a light pinch of granulated sugar or coarse sugar on top of each cookie for added texture and sweetness.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn lightly golden. Do not overbake, as shortbread should remain tender.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.3 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
