Introduction

These Cherry Almond Shortbread Cookies are a delightful treat combining buttery richness with a hint of almond and bursts of juicy maraschino cherries. They’re perfect for any occasion, offering a soft, tender texture and a subtle cherry sweetness. Finishing them with a drizzle of white chocolate adds an elegant touch.

The image shows several soft, round pink cookies with red cherry pieces inside, placed on crumpled parchment paper on top of a wooden surface. Each cookie has three thick white icing lines drizzled diagonally on top. One cookie near the center is slightly broken, revealing its soft inside with red pieces. A bright red cherry sits among the cookies. The colors are mainly pink and red with the white icing adding contrast, and some cookie crumbs are scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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: 4 ounces white chocolate

Instructions

Step 1: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in the cherry juice and beat for 1 minute on high.
Step 2: Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. With the mixer still running on low, add the chopped cherries and beat just until they are evenly distributed. Press the dough down to compact it, cover tightly with plastic wrap, and chill until firm, at least 4 hours or up to 3 days.
Step 3: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats, preferably silicone mats to reduce spreading.
Step 4: Shape the chilled dough into smooth balls about 1 tablespoon each. If the dough feels sticky or soft, chill the balls again before baking to prevent spreading.
Step 5: Bake for 11-12 minutes, or until the edges are very lightly browned. The cookies will puff slightly and spread. Avoid overbaking to keep them soft and tender.
Step 6: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Step 7: If using, melt the white chocolate in a double boiler or microwave in 20-second increments, stirring between each. Drizzle the melted chocolate over the cooled cookies using a squeeze bottle or fork. Allow the chocolate to set before serving.

Tips & Variations

For a more pronounced almond flavor, add an extra 1/4 teaspoon of almond extract.
Chilling the dough thoroughly is essential to prevent spreading and ensure a perfect texture.
Try swapping white chocolate drizzle with dark or milk chocolate for a richer finish.
To make the cookies nut-free, omit almond extract and use vanilla extract only.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresher longer, you can refrigerate for up to 10 days. If refrigerated, bring cookies to room temperature before serving for the best texture. Leftover cookies can also be frozen for up to 3 months—thaw at room temperature before enjoying.

How to Serve

The image shows pink cookies with small red chunks inside, some whole and one broken in half to reveal a soft, crumbly inside. Each cookie has three thick white stripes of icing drizzled over the top. The cookies rest on a silver baking sheet, and the surface beneath it has a white marbled texture. The close-up shot highlights the moist texture of the cookies and the shiny glaze of the icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have more moisture and are less sweet than maraschino, which may affect the texture and flavor of the cookies. If using fresh, chop finely and pat dry to reduce moisture, but maraschino cherries are preferred for the best results.

Why do I need to chill the dough before baking?

Chilling firms up the dough, which helps prevent the cookies from spreading too much while baking. It also allows the flavors to meld, resulting in a better texture and taste.

Cherry Almond Shortbread Cookies Recipe

Print Recipe

★★★★★

5 from 52 reviews

Delight in these Cherry Almond Shortbread Cookies, a perfect blend of buttery, tender shortbread infused with vanilla and almond extracts, studded with chopped maraschino cherries for a sweet burst of flavor. Finished with an optional drizzle of creamy white chocolate, these cookies offer a beautiful balance of textures and tastes, ideal for a sophisticated treat or festive dessert.

Author: Ella
Prep Time: 10 minutes plus 4 hours chilling
Cook Time: 11 minutes
Total Time: 4 hours 21 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Shortbread 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

Instructions

Prepare the Dough: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the sugar, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in the tablespoon of maraschino cherry juice and continue beating for 1 minute on high. Turn the mixer off and gradually add the flour to the wet ingredients. Turn the mixer on low and mix gently until a very soft dough forms. While the mixer is still running on low, add the chopped cherries and beat just until evenly dispersed in the dough. Press the dough down to compact it tightly and cover with plastic wrap. Chill in the refrigerator until firm, at least 4 hours and up to 3 days. Proper chilling ensures cookies will not spread excessively during baking.
Shape the Cookies: 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). Roll the chilled dough into approximately 1 tablespoon-sized balls, smoothing each ball for a neat shape. If the dough becomes sticky or soft while shaping, return the balls to the refrigerator to firm up; firm dough is crucial to maintain shape while baking.
Bake the Cookies: Place the dough balls on the prepared baking sheets and bake for 11-12 minutes, or until the cookies are very lightly browned on the edges. The cookies will puff up and spread slightly. To achieve softer cookies, you may bake them closer to 10 minutes. After baking, allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, at least 30 minutes.
Optional White Chocolate Drizzle: Once the cookies are fully cooled, melt the white chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth. Use a squeeze bottle or a spoon to drizzle the melted white chocolate over the cookies for an elegant finishing touch.

Notes

Chilling the dough thoroughly is essential to prevent cookies from spreading too much during baking.
Use silicone baking mats for better control over spreading and easier cookie removal.
If white chocolate is not desired, cookies can be enjoyed plain with their natural cherry-almond flavor.
Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
For a stronger cherry flavor, consider lightly chopping more maraschino cherries or adding a splash more cherry juice, but be cautious not to make the dough too wet.

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