Cherry Shortbread Cookies
Buttery and sweet cherry shortbread cookies, perfect for the holidays or cozy evenings. These crumbly, melt-in-your-mouth treats are packed with chopped maraschino cherries for a delightful fruity twist.
Equipment
- Mixing bowl
- Baking sheet
- Wire rack
Ingredients
Main Dough
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
Cherry Add-In
- 3/4 cup maraschino cherries drained, patted dry, and chopped
- 1 tbsp maraschino cherry juice optional, for added flavor
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the flour gradually, mixing until a soft dough forms. Do not overmix.
- Gently fold in chopped maraschino cherries and optional cherry juice until evenly distributed.
- Roll dough into 1-inch balls and place on prepared baking sheet. Flatten slightly if desired.
- Bake for 12–15 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
For variations, try adding lemon zest, chocolate chips, or a drizzle of white chocolate after baking. Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.