Cherry Almond Shortbread Cookies
Indulge in the perfect bite-sized treat! These Cherry Almond Shortbread Cookies are a classic recipe with a modern twist. Crispy edges, soft centers, and a burst of cherry flavor in every bite. Maraschino cherry almond shortbread cookies are perfect for holiday baking, gifting, or simply enjoying with a cup of tea or coffee.
Baking cookie recipes throughout the year is fun but baking during holidays is even better for me. The first time these cherry shortbread cookies were made I secretly hid some so I could indulge a little longer than everyone else. The perfect amount of almond extract in these delicious bites goes with that little sweet maraschino cherry. With or without the white chocolate glaze, these are a must-bake!
Shortbread cookies are something of a new obsession with me and after baking the Cherry Almond Cookies, I want to go back in the kitchen and bake some Whipped Shortbread Cookies, or Blueberry Earl Grey Shortbread, Better yet I can get my chocolate fix by making Sprinkled Chocolate Chocolate Heart Cookies even if it isn’t Valentine’s Day.
Cherry Almond Shortbread Cookies
Cherry almond shortbread cookies are the perfect combination of buttery goodness, sweet cherries, and that irresistible hint of almond flavor. Most of my cookie recipes are simple and not too time-consuming. This one is easy to prepare and bake but you do have to chill the dough for a few hours or you risk them spreading on the pan. I like to make the dough in the morning or the night before and refrigerate it; then when I am ready to bake, the dough is ready, too.
Timesaving Tips and Variations
These tips will elevate your cookies from delightful to downright unforgettable!
- If you aren’t a fan of almonds, use vanilla extract instead.
- Be sure the maraschino cherries are DRY before placing them on the dough.
- You can chop the maraschinos up and use them in the batter instead of a thumbprint cookie.
- If the dough balls become sticky or soft after rolling, chill them in the refrigerator to firm up. It’s crucial to work with cold dough for the best results.
- Substitute the white chocolate for dark chocolate.
- Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Whether you’re whipping up a batch for a celebration, sharing them with loved ones, or indulging in a little self-care treat, taking the time to read the recipe and tips will give you great results.
More Cookie Recipes with Fruit
Enjoy these sweets this holiday season or anytime the craving hits.
- Soft Baked Lemon Poppy Seed Cookies
- Cranberry Pistachio Shortbread
- Raspberry Shortbread
- Coconut Crusted Keylime Napoleons
- Christmas Fruitcake Biscotti
Whether you prefer classic flavors like cherry or apple, or something more exotic, fruit-filled treats are always a winner.
Recommended Tools to Bake Shortbread Cookies
I used your typical kitchen equipment to make these. Some of my favorites I have linked to Amazon to give you an idea of what to use.
- KitchenAid stand mixer
- large mixing bowl
- rubber spatula
- measuring cups and spoons
- baking sheet
- parchment paper
- medium cookie scoop
- wire cooling racks
- small bowl (to melt chocolate in)
- piping bag
💡Explore my favorite Baking Essentials (Amazon affiliate link)
Ingredients
The ingredients you will need are mostly common pantry items. You may not have the cherries or almond extract, but the are easily found in the baking aisles in your grocery stores.
- butter
- sugar
- vanilla extract
- almond extract
- maraschino cherries and juice
- flour
- Ghirardelli White Chocolate Baking Squares
Directions to Make Cherry Almond Cookies
Before starting, take the cherries from the jar and allow them to drain (remember to save the juice) and then dry them off. You don’t want to use them wet as that will soften the dough and the cookies will spread.
Using a stand mixer add the butter to the bowl and on high speed beat until creamy, about 1 minute. Add the sugar, vanilla, and almond extracts and mix on medium speed. Scrape down the sides and the bottom of the bowl as needed, using a rubber spatula.
Drizzle in 1 tablespoon of the cherry juice and mix until combined. Add the flour to the wet ingredients and on low speed combine until a very soft dough is formed.
Press the dough to smooth it out and cover with plastic wrap to chill in the refrigerator until firm, at least 4 hours. If the cookie dough is not chilled enough, you risk your cookies spreading on the pan.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Using a cookie scoop, shape the cookies into balls. My scoop was about 1 tablespoon. If you find that the balls of dough are sticky or have gotten a little soft after rolling, place the balls of dough back into the refrigerator to firm up. You don’t want soft dough.
Use an inverted teaspoon measuring spoon or thumb to press down on the dough ball, flattening them slightly to make a small dip in the center of each cookie. Press a (dry) maraschino cherry securely into the indent on each shortbread.
Bake for 11-12 minutes, or until lightly browned on the edges. The cookies will puff up some and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate.
Melt the white chocolate in a small bowl in the microwave, in 20-second increments, stirring after each increment until melted. I used a piping bag and cut a small part of the tip off. You can use a squeeze bottle or even a plastic ziplock bag.
These are the kind of treats that bring a little joy to everyone who eats them. Make them for Christmas or even Valentine’s Day. I make them just because…and savor each bite.
Whether you add the glaze or not, it’s time to bake something delicious!
Printable Recipe Card
Cherry Almond Shortbread Cookies
Equipment
- small bowl (to melt chocolate in)
- piping bag
Ingredients
- ¾ cup unsalted butter, softened
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon maraschino juice
- 2 cups flour
- 24 dry maraschino cherries (no stems)
- 4 ounces Ghirardelli White Chocolate Baking Squares
Instructions
- Before starting, take the cherries from the jar and allow them to drain (remember to save the juice) and then dry them off. You don’t want to use them wet as that will soften the dough and the cookies will spread.
- Using a stand mixer add the butter to the bowl and on high speed beat until creamy, about 1 minute.
- Add the sugar, vanilla, and almond extracts and mix on medium speed. Scrape down the sides and the bottom of the bowl as needed, using a rubber spatula.
- Drizzle in 1 tablespoon of the cherry juice and mix until combined. Add the flour to the wet ingredients and on low speed combine until a very soft dough is formed.
- Press the dough to smooth it out and cover with plastic wrap to chill in the refrigerator until firm, at least 4 hours. If the cookie dough is not chilled enough, you risk your cookies spreading on the pan.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Using a cookie scoop, shape the cookies into balls. My scoop was about 1 tablespoon. If you find that the balls of dough are sticky or have gotten a little soft after rolling, place the balls of dough back into the refrigerator to firm up. You don’t want soft dough.
- Use an inverted teaspoon measuring spoon or thumb to press down on the dough ball, flattening them slightly to make a small dip in the center of each cookie. Press a (dry) maraschino cherry securely into the indent on each shortbread.
- Bake for 11-12 minutes, or until lightly browned on the edges. The cookies will puff up some and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate.
- Melt the white chocolate in a small bowl in the microwave, in 20-second increments, stirring after each increment until melted. I used a piping bag and cut a small part of the tip off. You can use a squeeze bottle or even a plastic ziplock bag.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Christmas Cookies Week
It’s that time again when several of my food blogging friends and I share an entire week of nothing but delicious cookie recipes. It’s one of my favorite events! Here’s what we’ve got for you today and is hosted by the lovely Jolene from Jolene’s Recipe Journal. Follow the #ChristmasCookiesWeek tag for even more.
Connect with Blogghetti
Be Sure To Follow Me On My Social Media, So You Never Miss A Post!
Facebook | Twitter | Pinterest | Instagram
If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!
Enjoy!
Oooh, I have a jar of cherries in the cupboard needing to be used up and these look perfect!