Introduction

Cherry Almond Shortbread Cookies are a delightful treat combining buttery richness with the sweet tang of maraschino cherries and a hint of almond. These tender, crumbly cookies are perfect for a cozy afternoon snack or a festive dessert. Adding a drizzle of white chocolate takes them to the next level of indulgence.

The image shows soft pink cookies with bright red pieces inside, arranged on crinkled parchment paper on a white marbled surface. Each cookie is round with a slightly cracked texture in the middle, topped with white icing drizzled in three diagonal lines across the top. A shiny, whole red cherry sits near the cookies, adding a pop of color. There are a few cookie crumbs scattered around, emphasizing the soft texture of the cookies. The overall look is light and fresh with a focus on the contrast between the pink cookie, red cherries, and white icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 Tablespoon (15ml) maraschino cherry juice
2 cups (250g) all-purpose flour (spooned & leveled)
16 maraschino cherries (drained and chopped)
Optional: 4 ounces white chocolate

Instructions

Step 1: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in the maraschino cherry juice. Beat for 1 minute on high.
Step 2: Turn the mixer off and add the flour to the wet ingredients. Turn the mixer on low and beat slowly until a very soft dough forms. With the mixer still running on low, add the chopped cherries and beat just until they are evenly distributed in the dough. Press the dough down to compact it, cover tightly with plastic wrap, and chill until firm, at least 4 hours or up to 3 days. Chilling is essential to prevent spreading.
Step 3: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats help reduce spreading).
Step 4: Shape the cookie dough into smooth balls, about 1 tablespoon each. If the dough feels sticky or soft, chill the dough balls again to firm up before baking.
Step 5: Bake the cookies for 11-12 minutes, or until the edges are just lightly browned. For slightly softer cookies, bake closer to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: If using white chocolate, melt it in a double boiler or microwave in 20-second increments, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies using a spoon or squeeze bottle. Let the chocolate set before serving.

Tips & Variations

Make sure to chill the dough thoroughly; this helps maintain the cookies’ shape and prevents excessive spreading during baking.
For an extra crunch, add 1/4 cup chopped almonds to the dough along with the cherries.
Swap maraschino cherries for dried cherries soaked in a little orange juice for a different flavor twist.
If you prefer, skip the white chocolate drizzle or use melted dark chocolate instead.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you’ve added the white chocolate drizzle, keep them in a cool place to prevent melting. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving. These cookies do not require reheating.

How to Serve

A close-up view of soft, pink cookies with small red fruit pieces inside, each cookie topped with three to four thin white icing lines running across the top. One cookie is broken in half showing a moist, crumbly inside with more red fruit bits. The cookies rest on a brown baking paper placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of maraschino cherries?

Frozen cherries have much higher moisture content, which can alter the dough texture and baking results. Maraschino cherries or dried cherries soaked in a bit of juice are preferable for this recipe.

What if I don’t have almond extract?

You can omit the almond extract or replace it with an equal amount of additional vanilla extract. The cookies will still be delicious, though the almond flavor adds a nice complementary note.