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Cherry Shortbread Cookies
Cherry Shortbread Cookies- This is the easiest holiday cookie recipe and full of cherry flavor! Minimal ingredients and no-fail!
Course
Desserts
Cuisine
American
Keyword
cherry, Christmas, cookie, cookies, dessert, holiday, shortbread
Prep Time
20
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
32
minutes
minutes
Servings
50
Calories
239
kcal
Author
Jesseca
Equipment
Silicone Baking Mats
Silicone Spatula
Baking Sheets
Ingredients
1/2
cup
maraschino cherries
drained and chopped
2½
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
US Customary
-
Metric
Instructions
Pat the cherries with a paper towel to help absorb the moisture. They should be fairly dry before adding them to the batter.
Set the cherries aside and preheat the oven to 325 degrees.
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.
Stir in the vanilla extract and the cherries. The dough should look crumbly but not combined.
Knead that dough, with clean hands, until it forms a solid ball.
Form 1 inch balls, I suggest using a
cookie scoop
(affiliate) for this, and place on a parchment lined cookie sheet.
Dip the bottom of a drinking glass into sugar and gently press each cookie until it is 1/2 inch thick.
Bake for 10-12 minutes. Remove from the cookie tray immediately and place on a cooling rack.
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.
Nutrition
Serving:
4
cookies
|
Calories:
239
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
113
mg
|
Fiber:
1
g
|
Sugar:
10
g