These cherry shortbread cookies are tender, buttery, and full of sweet cherry goodness! They melt in your mouth with every bite, making them a perfect treat for any occasion.
Honestly, who can resist cookies that taste this good? I love making a big batch and sharing them with friends, but I often end up keeping half for myself! 😄
Baking these cookies is so simple—just mix the dough, add cherries, and pop them in the oven. In no time, you’ll have a delightful treat ready to enjoy with a cup of tea!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for rich flavor and tender texture. If you’re looking for a lighter option, you can substitute with half butter and half margarine. But remember, using all butter gives the best taste!
Granulated Sugar: The sugar sweetens and helps create that melt-in-your-mouth effect. You can swap it out with coconut sugar for a more caramel-like flavor, but the color of the cookies will be darker.
Maraschino Cherries: These cherries add sweetness and fun pops of flavor. If you prefer a healthier option, you can use dried cherries or chopped fresh cherries. Make sure to adjust the sugar if you use dried ones!
All-Purpose Flour: This is the base for the cookie. If you’re gluten-free, almond flour or a gluten-free blend can work, but keep in mind that it might change the texture a bit.
How Can I Make Sure My Cookies are Soft and Tender?
To achieve that delightful melt-in-your-mouth texture, it’s all about how you handle the dough. Here are some tips:
- Make sure your butter is truly softened—not melted. This helps create air pockets for fluffiness.
- Cream the butter and sugar well, around 3-5 minutes, until it’s light and fluffy. This step is crucial for the right texture.
- Don’t overmix once you add flour. Mix just until combined; this prevents gluten from developing too much.
- Chilling the dough for about 30 minutes can help keep the cookies from spreading too much while baking, keeping them soft.
Follow these steps, and you will be rewarded with cookies that are perfectly tender and delicious!
Melt In Your Mouth Cherry Shortbread Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Cherry Goodness:
- 1/2 cup chopped maraschino cherries (drained and patted dry)
- Whole maraschino cherries or cherry halves for topping (well drained)
How Much Time Will You Need?
This delightful cookie recipe should take about 15 minutes to prep and around 20 minutes to bake. With cooling time included, you’re looking at roughly 45 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper so your cookies won’t stick while baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a mixer or your hand to cream them together until the mixture becomes light and fluffy. This can take about 3-5 minutes.
3. Add Vanilla:
Now, mix in the vanilla extract until it’s well combined. This adds a yummy flavor to your cookies.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt. This helps blend the ingredients evenly.
5. Mix it All Together:
Gradually add the flour mixture into the butter mixture. Mix just until it’s combined—don’t overmix, or your cookies might not be as tender!
6. Fold in the Cherries:
Gently fold in the chopped maraschino cherries, ensuring they’re evenly distributed throughout the dough. This adds those delightful bursts of cherry flavor.
7. Shape the Cookies:
Take a portion of dough and roll it into 1-inch balls. You can use your hands for this part—it’s fun!
8. Coat in Sugar:
Roll each ball in granulated sugar to coat it lightly, then place them on the prepared baking sheet with space between each cookie.
9. Create Indents:
Using your thumb or the back of a spoon, gently press down in the center of each cookie ball to make a small indentation. This will hold the cherry topping.
10. Add the Cherry Topping:
Place one whole maraschino cherry or half into the indentation of each cookie. Press lightly to make sure it sticks.
11. Bake:
Pop the baking sheet in your preheated oven and bake for about 18 to 22 minutes. You’re looking for the edges to turn lightly golden while the centers stay soft.
12. Cool and Enjoy:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Now they’re ready to enjoy!
These cookies will have a tender, buttery texture that truly melts in your mouth, with lovely bursts of sweet cherry in every bite. Enjoy with tea or your favorite beverage!
Can I Use Vanilla Extract Alternatives?
Yes! If you don’t have vanilla extract on hand, you can substitute it with an equal amount of almond extract for a different flavor profile. Just be careful, as almond extract has a stronger taste!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months—just make sure to layer them with parchment paper before placing them in a freezer-safe container!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can! If you prefer fresh cherries, make sure to pit and chop them first. Just keep in mind that fresh cherries will have a slightly different texture and flavor, and you may want to adjust the sugar if you prefer them sweeter.
What Can I Do if My Dough is Too Sticky?
If your dough feels too sticky to work with, you can chill it in the refrigerator for about 30 minutes. This makes it easier to shape into balls, and it also helps prevent the cookies from spreading too much while baking.
