Melt In Your Mouth Cherry Shortbread Cookies
Melt-in-your-mouth cherry shortbread cookies are a delightful treat that brings a burst of sweetness in every bite. With their tender, crumbly texture and the fabulous flavors of cherries and almond, these cookies are perfect for any occasion. Whether you’re hosting a tea party, celebrating a birthday, or simply indulging your sweet tooth, these cookies are sure to impress your family and friends.
What You’ll Need for Melt In Your Mouth Cherry Shortbread Cookies
To make these delicious cherry shortbread cookies, you will need the following ingredients:
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 2/3 cup (135 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons maraschino cherry juice
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 16 maraschino cherries, drained and chopped
How to Make Melt In Your Mouth Cherry Shortbread Cookies
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Cream the Butter: In a stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute.
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Mix in Sugar and Extracts: Reduce the mixer speed to medium. Add the granulated sugar, vanilla extract, and almond extract, scraping down the sides and bottom of the bowl as needed.
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Add Cherry Juice: With the mixer on high, slowly drizzle in the cherry juice and continue beating for another minute.
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Combine Dry Ingredients: Turn off the mixer and pour the all-purpose flour into the wet ingredients. Turn the mixer to low speed and mix until a very soft dough forms.
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Incorporate Cherries: While the mixer is still running on low, add the chopped maraschino cherries and mix just until they are evenly distributed in the dough.
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Chill the Dough: Form the dough into a disc and wrap it tightly in plastic wrap. Chill in the refrigerator until firm, at least 4 hours or up to 3 days.
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Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Shape the Cookies: Use a small cookie scoop (2 teaspoons per cookie) to portion out the dough. If the dough gets sticky or too warm, return it to the fridge for a short time.
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Bake: Bake the cookies for 8-9 minutes, or until they are lightly browned on the edges. Take care not to overbake them!
How to Serve Melt In Your Mouth Cherry Shortbread Cookies
These melt-in-your-mouth cherry shortbread cookies are perfect on their own, but there are a few ways to elevate the experience. Serve them neatly arranged on a decorative plate, perhaps dusted with a sprinkle of powdered sugar for an elegant touch.
Pair these cookies with a cup of hot tea or coffee, or enjoy them alongside a scoop of vanilla ice cream for a wonderful dessert. They also make a lovely gift during the holidays or as a special treat for loved ones.
Expert Tips for Melt In Your Mouth Cherry Shortbread Cookies
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Use Soften Butter: Make sure your butter is at room temperature. This helps create a creamy texture in your cookie dough.
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Don’t Overbake: Keep an eye on your cookies as they bake. Since they are shortbread, they should remain pale and get just a hint of golden color at the edges.
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Variations: For a twist, try adding a pinch of lemon zest or swapping maraschino cherries for dried cranberries or chopped nuts for different flavor profiles!
Melt In Your Mouth Cherry Shortbread Cookies FAQs
Can I freeze the cookie dough?
Yes! You can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and place it in a zip-top bag. When ready to use, thaw the dough in the refrigerator overnight before baking.
What if I don’t have maraschino cherry juice?
You can use a little bit of cherry juice from a different jar of cherries or even substitute it with milk if you need to.
Can these cookies be decorated?
Absolutely! You can drizzle melted chocolate on top or top them with a simple icing made from powdered sugar and a bit of water to make them even more festive.
Try making these scrumptious melt-in-your-mouth cherry shortbread cookies today and enjoy the delightful flavors they bring! You won’t be disappointed!
Melt In Your Mouth Cherry Shortbread Cookies
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature Ensure butter is softened for better mixing.
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons maraschino cherry juice
- 2 cups all-purpose flour, spooned and leveled
- 16 pieces maraschino cherries, drained and chopped
Instructions
Preparation
- In a stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute.
- Reduce the mixer speed to medium. Add the granulated sugar, vanilla extract, and almond extract, scraping down the sides and bottom of the bowl as needed.
- With the mixer on high, slowly drizzle in the cherry juice and continue beating for another minute.
- Turn off the mixer and pour the all-purpose flour into the wet ingredients. Turn the mixer to low speed and mix until a very soft dough forms.
- While the mixer is still running on low, add the chopped maraschino cherries and mix just until they are evenly distributed in the dough.
- Form the dough into a disc and wrap it tightly in plastic wrap. Chill in the refrigerator until firm, at least 4 hours or up to 3 days.
Baking
- When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a small cookie scoop (2 teaspoons per cookie) to portion out the dough. If the dough gets sticky or too warm, return it to the fridge for a short time.
- Bake the cookies for 8-9 minutes, or until they are lightly browned on the edges. Take care not to overbake them!
