Melt In Your Mouth Cherry Shortbread Cookies Recipe
These Melt In Your Mouth Cherry Shortbread Cookies are tender, buttery, and delicately flavored with vanilla, almond extract, and maraschino cherries. Perfectly soft and lightly golden, these cookies melt in your mouth with every bite, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 4 hours 24 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 cups all-purpose flour (spoon & leveled)
Add-ins
- 16 maraschino cherries (drained and chopped)
Instructions
- Prepare the dough: Using a 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 to ensure even mixing. With the mixer running on high, slowly drizzle in the maraschino cherry juice and beat for an additional minute on high speed. Turn the mixer off and slowly add the flour, mixing on low speed until a very soft dough forms. While continuing to mix on low, add the chopped maraschino cherries and beat just until evenly incorporated. Press the dough into a disc, tightly wrap it in plastic wrap, and chill for at least 4 hours or up to 3 days to prevent spreading during baking.
- Preheat and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Shape the cookies: Use a small cookie scoop or two teaspoons to portion out dough balls. If the dough becomes sticky or too soft, place it back in the refrigerator briefly to chill. Place the dough balls evenly spaced on the prepared baking sheets.
- Bake the cookies: Bake the cookies in the preheated oven for 8 to 9 minutes, or until the edges just begin to turn very lightly golden brown. Be careful not to overbake, as these cookies are best when still soft and tender.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your melt-in-your-mouth cherry shortbread cookies with your favorite tea or coffee.
Notes
- Be sure to chill the dough thoroughly to prevent the cookies from spreading too much in the oven.
- If your dough becomes sticky while shaping, chill it again briefly to make handling easier.
- Maraschino cherry juice adds a subtle cherry flavor—do not substitute with other liquids.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—freeze baked or unbaked dough for up to 1 month.
Keywords: cherry shortbread cookies, cherry cookies, shortbread cookies, buttery cookies, maraschino cherry dessert