Skip to Content

Cherry Shortbread Cookies

Cherry Shortbread Cookies- This is the easiest holiday cookie recipe and full of cherry flavor! Minimal ingredients and no-fail!

cherry shortbread cookies on a white plate drizzled with chocolate

I have never been a huge fan of shortbread cookies actually. I am more of a soft and chewy kind of gal. THIS cherry cookie has completely changed my perspective. It is so stinken easy to make and full of flavor.

Recipe Features:

  • Easy To Make: Shortbread cookies are THE easiest cookies on the planet to make.
  • Minimal Ingredients: They have hardly any ingredients and are easily changeable.
  • No-Fail: You can slightly undercook them (you know… since they don’t have egg) and they will come out of the oven soft and chewy… Just the way I like em!

What You’ll Need:

Full list of ingredients and amounts listed below in the recipe card.

  • Maraschino Cherries: Using the classic ice cream topping means you aren’t limited to cherry season. It also adds a sweet flavor that is unbeatable.
  • Flour and Sugar: These are the only dry ingredients. That’s right, no leavening agent is needed.
  • Butter: I do not normally suggest this, but reach for salted butter. The added salt heightens flavor and sends these over the edge!
bowl of cherries with shortbread cookies behind on a piece of parchment

Step by Step Instructions:

  1. Pat the cherries with a paper towel to help absorb the moisture. They should be fairly dry before adding them to the batter.
  2. Set the cherries aside and preheat the oven to 325 degrees.
  3. Whisk the flour and sugar briefly to combine. Using a pastry cutter, or two forks, cut in the cold butter until it resembles coarse crumbs.
  4. Stir in the vanilla extract and the cherries. The dough should look crumbly but not combined.
  5. Knead that dough, with clean hands, until it forms a solid ball.
  6. Form 1 inch balls, I suggest using a cookie scoop (affiliate) for this, and place on a parchment lined cookie sheet.
  7. Dip the bottom of a drinking glass into sugar and gently press each cookie until it is 1/2 inch thick.
  8. Bake for 10-12 minutes. Remove from the cookie tray immediately and place on a cooling rack.
  9. Drizzle with melted chocolate if desired.

Tips and FAQ’s:

Can you believe how simple that is?? I have already been brainstorming a few other flavor combo’s I can test out. Maybe pistachio or caramel… or triple chocolate??

  • This recipe makes a lot of cookies. You will get roughly 50 bite sized cookies.
  • Cookie dough can be made up to three days in advance.
  • For a softer cookie, bake 10 minutes. If you would like a more crunchy cookie, bake the full 12 minutes.
Cherry shortbread cookie balanced on top of bowl of cherries

Related Recipes:

Cherry Shortbread Cookies

Cherry Shortbread Cookies

Yield: 50
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Cherry Shortbread Cookies- This is the easiest holiday cookie recipe and full of cherry flavor! Minimal ingredients and no-fail!

Ingredients

  • 1/2 cup maraschino cherries, drained and chopped
  • 2-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup of cold salted butter, cut into pieces
  • 1/2 teaspoon vanilla extract
  • chocolate for drizzling, optional

Instructions

  1. Pat the cherries with a paper towel to help absorb the moisture. They should be fairly dry before adding them to the batter.
  2. Set the cherries aside and preheat the oven to 325 degrees.
  3. Whisk the flour and sugar briefly to combine. Using a pastry cutter, or two forks, cut in the cold butter until it resembles coarse crumbs.
  4. Stir in the vanilla extract and the cherries. The dough should look crumbly but not combined.
  5. Knead that dough, with clean hands, until it forms a solid ball.
  6. Form 1 inch balls, I suggest using a cookie scoop (affiliate) for this, and place on a parchment lined cookie sheet.
  7. Dip the bottom of a drinking glass into sugar and gently press each cookie until it is 1/2 inch thick.
  8. Bake for 10-12 minutes. Remove from the cookie tray immediately and place on a cooling rack.
  9. Drizzle with melted chocolate if desired.

Notes

  • This recipe makes a lot of cookies. You will get roughly 50 bite sized cookies.
  • Cookie dough can be made up to three days in advance.
  • For a softer cookie, bake 10 minutes. If you would like a more crunchy cookie, bake the full 12 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 13 Serving Size: 4 cookies
Amount Per Serving: Calories: 239Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 113mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 2g
Cherry Shortbread Cookies- This is the easiest holiday cookie recipe and full of cherry flavor! Minimal ingredients and no-fail!

Still hungry? Follow One Sweet Appetite on FacebookInstagram and Pinterest for more great recipe ideas!

Previous
Coconut Macaroons
Next
Zuppa Toscana Recipe

Diandra

Monday 28th of December 2015

Made these for x-mas and everybody loves them :) thanks

Jesseca

Thursday 31st of December 2015

So glad they worked out for you! I love these cookies.

pat

Wednesday 23rd of December 2015

Try these

Carolyn

Saturday 19th of December 2015

What kind of chocolate should I use? Do I make it... I Can't imagine using a chocolate syrup...?

laura

Sunday 22nd of February 2015

I was thinking, if it makes 50 mini cookies, can you freeze the individual balls before baking, then you can just take out a half dozen or so when you feel the need.

Jesseca

Sunday 22nd of February 2015

Great idea. I freeze cookie dough all of the time but never thought to do it for this recipe.

Dina

Friday 27th of December 2013

they look so delicious!

shares