Cherry almond shortbread cookies are an easy and delicious cookie recipe. These buttery shortbread cookies have a subtle sweetness and are flavored with almond extract and maraschino cherries.
Ingredients for Cherry Almond Shortbread Cookies
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Maraschino cherry juice – For cherry flavor and a beautiful pink color.
- Almond extract – A bit of almond extract adds delicious almond flavor.
- Salt
- All-purpose flour
- Maraschino cherries – Finely chopped.
How to Make Cherry Almond Shortbread Cookies
- Make the cookie dough: Cream the butter, powdered sugar, maraschino cherry juice, almond extract, and salt on medium speed. Add the all-purpose flour and mix until the dough is crumbly. Add in the chopped cherries and mix until the dough comes together.
- Shape and chill the cookie dough: Use a parchment paper sheet to form the dough into a log about 2 inches in diameter. Chill the dough for at least 1 hour.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone mats or parchment paper.
- Bake the cookies: Slice the cookie dough into 1/3 inch thick and place the cookie dough slices on the prepared baking pan. Bake the cookies for 11 to 13 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Use a sheet of parchment paper to help you shape the cookie dough. You can also split the cookie dough in half to make 2 logs. Roll the cookie dough in the parchment paper with your hands to create a smooth cookie dough log.
- Finely chop the maraschino cherries so they are easily distributed throughout the cookie dough.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! After you form the cookie dough into a log, wrap the log in parchment paper and then plastic wrap. Store it in the refrigerator for 1 to 2 weeks. When you are ready to bake, simply slice and bake as directed.
- You can also store the cookie dough logs in the freezer for up to 1 month. To use, thaw the dough slightly, slice and bake!
Can I dip the cookies in chocolate?
- Of course! Melted white chocolate, dark chocolate or milk chocolate would be delicious! Dip half of each cookie in melted chocolate and shake off the excess chocolate. Place cookies on parchment paper to set.
Other Cookie Recipes You Will Love
- Almond shortbread cutout cookies
- Pecan snowball cookies
- Cherry pistachio snowball cookies
- Chocolate snowball cookies
- Cranberry orange shortbread cookies
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Cherry Almond Shortbread Cookies
Yield: 24 cookies
Cherry almond shortbread cookies are an easy and delicious cookie recipe. These buttery shortbread cookies have a subtle sweetness and are flavored with almond extract and maraschino cherries.
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- 1 tbsp maraschino cherry juice
- 2 tsp almond extract
- ½ tsp salt
- 2 cups all-purpose flour
- ½ cup maraschino cherries chopped
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, maraschino cherry juice, almond extract, and salt on medium speed until smooth. Add in the all-purpose flour and mix on low speed until the dough becomes crumbly. Add the chopped maraschino cherries to the crumbly dough and mix on low speed until the cookie dough comes together.
- Place the cookie dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log about 2 inches in diameter. Chill the dough log for at least 1 hour.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Slice the cookie dough log into ⅓ inch slices. Place the cookie dough slices on the pan. Bake the cookies for 11 to 13 minutes until the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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Comments & Reviews
I was so hopeful for these cookies- so much so that I spent the afternoon making and chilling 2 batches. I wish I’d read the comments before trying them because I agree they were bland and flavorless. I made one batch and threw out the other. Even my teen boys and their friends would not eat them and they will eat just about anything!
Hi Kathy! Thanks for trying the recipe. I’m sorry that you did not like it. I will definitely take a look at it and see if there is a way I can bump up the flavor of the cookies!
We actually threw them out after taking one bite. Probably the most disappointing shortbread I have ever made. Not sweet in the least and had no flavor. Literally tasted like nothing.
Hi Michelle! Thanks for trying out the recipe. I’m truly sorry that this wasn’t the recipe for you. It is a shortbread cookie, so it is not supposed to be a super sweet cookie, but more of a buttery cookie. It is my eldest daughter’s favorite, but I suppose everyone has a different taste! Either way, I do appreciate your feedback!
Can these be frozen after baling?
Hi Diane! Yes, you can freeze these after baking. Be sure that they are well wrapped and preferably stored in an airtight container or bag to prevent freezer burn.
Can these be frozen after baking?
Hi Celeste! Yes, they can be frozen after baking. Be sure they are well wrapped and in an airtight container. Another great option is to freeze the cookie dough and bake off as you need it for even fresher cookies!
These cookies came out amazing 👏🏾 🤩!!!!!
I added a white chocolate drizzle for extra little pop . So good 10 out of 10
Hi Shanice! Thanks for trying the recipe! So glad you enjoyed! I love the idea of the white chocolate drizzle!
Just wondering if you have the calorie count for each cookie. Thanks.
Hi Norma! Unfortunately I don’t have the calorie counts. My apologies.
So far, each of them has collapsed into a puddle. I let stay in fridge for 3 hours before baking. But none had any shape whatsoever?????
Hi Linda! I’m sorry you aren’t having luck with this recipe. Something is definitely off and I’m wondering if it is a measurement error. They should maintain shape throughout the baking process. They shouldn’t spread or collapse at all. I do appreciate you trying out the recipe and apologize that it didn’t go according to plan for you.
I followed the recipe as written. My cookies tasted like flour. I baked as directed. Actually placed half the cookies back in the oven for 6 more minutes thinking they had not finished baking. Those cookies tasted like raw flour also.
Any ideas as to what might have happened? So disappointing.
Hi Hope! I’m sorry these cookies were disappointing to you. I’m not sure what could have gone wrong. I just baked a batch myself because they are my daughter’s favorite Christmas cookies and they turned out well for me. I wish I could help you troubleshoot, but I’m really not sure what would have happened here to make them taste like raw flour. My apologies that you felt disappointed with the recipe.
Could you use Amareno cherries instead of maraschino cherries?
Hi Tara! I haven’t made this recipe with amareno cherries, but I don’t see why it wouldn’t work! Let me know if you test it out! I would love to hear how it comes out!
How long should you cream the butter and other ingredients? Just until mixed or longer until creamed, like 8 minutes? Thank you.
Hi Debi! I like to cream the butter and sugar until the butter is creamy and lightens in color a bit. It’s hard to put a time on it because butter temperature can dictate the amount of creaming time. After you add the remaining ingredients, the mixture will be crumbly, so I recommend mixing just until the dough comes together. Hope that helps!
Cookies are absolutely delicious. I will definately be baking them again.
Can the recipe be doubled?
Hi Fran! Yes, absolutely. You can hit the 2X button on the recipe card to double the recipe.
Hi can this be rolled out and cut into shapes ?
I haven’t tried that, but it does maintain shape when baked, so it might work! Let me know if you give it a try!