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Melt In Your Mouth Cherry Shortbread Cookies Recipe

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★★★★★

4.5 from 100 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. 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.
  9. 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.
  10. 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

Find it online: https://mixitwitjoe.com/melt-in-your-mouth-cherry-shortbread-cookies-recipe/