Is there anything better than a cookie that’s buttery, melt-in-your-mouth tender, and just the right amount of sweet? Cherry Shortbread Cookies are a classic treat that will win you over with every bite. They’re delicate, crumbly, and infused with a subtle cherry flavor that gives a playful twist to the usual shortbread. The best part? They come together so easily, and they’re just perfect for any occasion—from holiday celebrations to a cozy afternoon with a cup of tea. Trust me, these cookies will become a new favorite!
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Why You’ll Love Cherry Shortbread Cookies
This recipe isn’t just about baking cookies—it’s about creating something special. Whether you’re sharing them with family, giving them as a thoughtful gift, or enjoying them solo, these cookies are perfect for any moment. Here’s why they’re a hit:
Simple Ingredients: With just a handful of ingredients, these cookies are super easy to make. You don’t need anything fancy to bake up something that tastes amazing.
Delicate & Buttery: The shortbread base gives these cookies that melt-in-your-mouth texture, with a rich buttery flavor that everyone loves.
Cherry Twist: The tart-sweet cherries provide the perfect contrast to the richness of the shortbread, making every bite a balance of flavors.
Versatile: These cookies can be customized to suit your tastes. Want to make them extra festive? Try adding a little bit of lemon zest or a dusting of powdered sugar on top.
Perfect for Gifting: Pack them in a cute tin or box and they make a wonderful homemade gift for friends or loved ones—everyone will appreciate the thoughtfulness (and the delicious cookies).
Ingredients
Here’s what you’ll need to make these cherry-infused treats:
Butter: The foundation of a good shortbread! Use unsalted butter for the best flavor and texture.
Flour: All-purpose flour is all you need to create that perfect, crumbly shortbread base.
Sugar: A bit of granulated sugar to sweeten the dough just the right amount.
Vanilla Extract: For that cozy, warm flavor that pairs so well with the butter.
Cherries: Sweet dried cherries (or fresh cherries if in season) are the star here, adding a burst of fruity flavor.
Salt: Just a pinch to enhance the flavors and balance the sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking!
1. Prep the Dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and a pinch of salt, then gradually mix in the flour. Stir until the dough begins to come together.
2. Add the Cherries: Chop your dried or fresh cherries into small pieces and fold them gently into the dough. You want them to be evenly distributed without overworking the dough.
3. Shape the Cookies: Roll the dough into small balls, about the size of a walnut. Place them on a baking sheet lined with parchment paper, and gently flatten each ball with a fork or your fingers. This will give them that signature shortbread look!
4. Bake: Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them—they can go from golden to overdone pretty quickly!
5. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them up with a cup of tea or your favorite hot drink.
Nutrition Facts
Servings: 12
Calories per serving: 150
(Note: the full nutrition information, including detailed breakdowns, is provided in the recipe card below.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
How to Serve Cherry Shortbread Cookies
These cookies are perfect as a standalone treat, but here are a few ways to enjoy them even more:
With Tea or Coffee: Pair these cookies with your favorite hot beverage. The buttery texture is the perfect complement to a warm cup of tea or a fresh coffee.
On a Cookie Tray: Make a gorgeous cookie platter for a party or gathering. These cookies are beautiful, and their light texture makes them a hit alongside other holiday treats.
With Ice Cream: Crumble a few of these cookies on top of vanilla or cherry ice cream for a fun, fruity twist.
Gifting: Package them in a cute jar or box, tie with a ribbon, and they make a lovely homemade gift!
Additional Tips
Here are a few tips to make sure your Cherry Shortbread Cookies turn out perfectly:
Chill the Dough: If you have a bit more time, chilling the dough for 30 minutes before baking can make it easier to handle and give your cookies a firmer texture.
Use Fresh Cherries in Season: If fresh cherries are available, pit and chop them for a fresher, juicier flavor. You may need to bake them slightly longer to account for the added moisture.
Add Zest: For a fun twist, you can add a bit of lemon or orange zest to the dough for a fresh citrusy zing that pairs beautifully with the cherries.
Store Properly: Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them and thaw as needed.
FAQ Section
Q1: Can I use frozen cherries instead of dried?
A1: Yes, you can! Just make sure to thaw them fully and chop them into smaller pieces before mixing them into the dough. You may need to bake the cookies a little longer.
Q2: Can I make the dough ahead of time?
A2: Absolutely! You can make the dough up to 2 days in advance. Just wrap it tightly and store it in the fridge until you’re ready to bake.
Q3: How do I store leftover cookies?
A3: Keep them in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.
Q4: Can I substitute butter for something else?
A4: You can substitute butter with a plant-based butter if you’re looking for a dairy-free version, but the texture may be slightly different.
Q5: How do I prevent the cookies from spreading too much?
A5: Be sure to chill the dough before baking if you’re having trouble with spreading. This helps the cookies maintain their shape.
Q6: Can I add other fruits or nuts to these cookies?
A6: Yes, feel free to get creative! Add chopped nuts like almonds or walnuts, or swap in raisins or cranberries for a different twist.
Q7: Can I use almond flour for a gluten-free version?
A7: Yes, you can substitute almond flour for a gluten-free version, though the texture may be slightly different and more crumbly.
Q8: Can I freeze the dough?
A8: Yes, you can freeze the dough for up to 3 months. Just shape it into balls, freeze them, and bake straight from frozen (you may need to add a few extra minutes to the baking time).
Q9: Can I dip these cookies in chocolate?
A9: Absolutely! A quick dip in melted dark or milk chocolate can add a decadent touch to these already delicious cookies.
Q10: Can I make these cookies smaller or larger?
A10: Definitely! Just adjust the baking time slightly depending on the size you make the cookies.
Conclusion
These Cherry Shortbread Cookies are a delightful combination of buttery richness and fruity sweetness. They’re easy to make, endlessly customizable, and perfect for any occasion. Whether you’re baking them for yourself, gifting them to someone special, or serving them up at a gathering, they’re sure to be a hit. Go ahead, bake a batch (or two) and enjoy the sweet, cherry-filled bliss!
Print
Cherry Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery shortbread cookies filled with maraschino cherries and chocolate, perfect for the holidays or any occasion. Optionally drizzled or dipped in more chocolate for an extra touch of indulgence
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped and patted dry
- 1/2 cup white and/or dark chocolate chips
- 1/2 tablespoon vanilla extract
- 8 ounces white and/or dark chocolate, chopped (optional, for dipping)
Instructions
- Cream the butter and confectioners sugar together until smooth.
- Mix the flour and salt in a separate bowl.
- Gradually combine the dry ingredients with the wet mixture until it begins to form larger clumps.
- Fold in the chopped maraschino cherries, chocolate chips, and vanilla extract.
- Shape the dough into a log, wrap it in plastic wrap, and chill in the fridge for at least 1 hour.
- Preheat the oven to 325F/170C.
- Cut the chilled dough into ¼-inch thick slices and place them on a parchment-lined baking sheet with about 1 inch of space between them.
- Bake for 10-15 minutes, until the tops just start to turn lightly golden brown.
- Let the cookies cool completely.
- (Optional) Melt the chopped chocolate in a double boiler and dip the cookies or drizzle with the melted chocolate. Let cool until the chocolate sets.
Notes
- Tip: Make sure to pat the maraschino cherries dry before adding them to the dough to prevent excess moisture.
- Option: You can use just one type of chocolate for dipping or drizzle, depending on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg