Melt In Your Mouth Cherry Shortbread Cookies Recipe
Introduction
These Melt In Your Mouth Cherry Shortbread Cookies are tender, buttery, and studded with sweet maraschino cherries for a delightful twist. Perfect for tea time or a cozy treat, they offer a subtle almond and cherry flavor that will keep you coming back for more.
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 Tablespoons maraschino cherry juice
- 2 cups all-purpose flour, spooned and leveled
- 16 maraschino cherries, drained and chopped
Instructions
- Step 1: Using a stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed.
- Step 2: With the mixer running on high, slowly drizzle in the cherry juice. Beat for 1 minute on high.
- Step 3: Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer to low and slowly beat until a very soft dough forms. With the mixer still on low, add the chopped cherries and beat just until combined.
- Step 4: Press the dough into a disc and tightly cover with plastic wrap. Chill until firm, at least 4 hours or up to 3 days, to prevent the cookies from spreading during baking.
- Step 5: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Step 6: Shape the dough into balls using 2 teaspoons of dough per cookie. Use a small cookie scoop if available. If dough gets sticky or warm, chill briefly before shaping.
- Step 7: Bake for 8-9 minutes, or until the edges are very lightly browned. Be careful not to overbake.
Tips & Variations
- For a nutty twist, add finely chopped toasted almonds to the dough along with the cherries.
- If you don’t have maraschino cherry juice, substitute with almond milk or plain milk, though it will slightly alter the flavor.
- Chill the dough longer for thicker cookies that hold their shape better.
- Use a sifter to level the flour for more precise measurement and tender texture.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Warm slightly before serving to soften if needed; these cookies are best enjoyed within a few days for optimal tenderness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used, but they contain more moisture, which may affect the dough texture and baking time. If using fresh cherries, pat them very dry and consider reducing any added liquid slightly.
What can I do if my dough is too sticky to handle?
If the dough feels sticky or too soft to shape, chill it in the refrigerator for 20-30 minutes. This firms up the dough and makes it easier to scoop and shape into cookies.
PrintMelt In Your Mouth Cherry Shortbread Cookies Recipe
These Melt In Your Mouth Cherry Shortbread Cookies are buttery, tender, and perfectly sweetened with cherry juice and studded with chopped maraschino cherries. With a delicate crumb and subtle almond and vanilla notes, these cookies are simple to make and ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 8-9 minutes
- Total Time: 4 hours 24 minutes (including chilling)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 Tablespoons maraschino cherry juice
- 2 cups all-purpose flour, spooned and leveled
- 16 maraschino cherries, drained and chopped
Instructions
- Beat the Butter: Using a stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy and light, about 1 minute.
- Add Flavors and Sugar: Switch the mixer to medium speed and add granulated sugar, vanilla extract, and almond extract. Scrape down the bowl sides as needed for even mixing.
- Incorporate Cherry Juice: With the mixer on high, slowly drizzle in 2 tablespoons of maraschino cherry juice and beat for an additional 1 minute on high to incorporate and aerate the mixture.
- Add Flour: Turn the mixer off, then add the all-purpose flour. Turn the mixer on low speed and beat slowly until a very soft dough forms.
- Mix in Chopped Cherries: With the mixer still on low, gently add the chopped maraschino cherries and beat just until evenly distributed throughout the dough.
- Chill the Dough: Shape the dough into a disc, wrap tightly with plastic wrap, and chill in the refrigerator for at least 4 hours or up to 3 days. Chilling prevents spreading when baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape Cookies: Using about 2 teaspoons of dough per cookie, shape into balls using a small cookie scoop or by hand. If the dough becomes sticky or too warm, return it to the fridge briefly to chill.
- Bake: Arrange the dough balls on the prepared baking sheets, spacing them apart. Bake for 8-9 minutes, or until the edges are very lightly browned. Avoid overbaking to keep them tender.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your melt-in-your-mouth cherry shortbread cookies!
Notes
- Be sure to chill the dough thoroughly to prevent excessive spreading during baking.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- If the dough feels sticky, refrigerate before shaping into cookies.
- Do not overbake; these cookies are best when very lightly browned on the edges.
- Maraschino cherry juice adds flavor and moisture — do not skip it.
Keywords: Cherry Shortbread Cookies, Shortbread, Maraschino Cherry Cookies, Butter Cookies, Holiday Cookies
