Cherry Almond Shortbread Cookies

By Lily | Last modified on Feb 2, 2026

Featured in: Desserts

Indulge in these soft and buttery Cherry Almond Shortbread Cookies, perfect for teatime or a sweet snack. The delicate blend of maraschino cherries and almond extract infuses each bite with a dreamy, nostalgic flavor that feels both comforting and elegant.

These cookies are lovingly finished with a drizzle of sweet white chocolate, adding a creamy contrast to the crumbly texture. Due to the essential chilling step, this recipe requires some patience but rewards you with perfectly shaped, melt-in-your-mouth shortbread.

Why You’ll Love This Recipe

The buttery, tender texture is enhanced by the fruity sweetness of maraschino cherries and a hint of almond.
Chilling the dough ensures minimal spreading and ideal cookie shape.
The white chocolate drizzle adds a gourmet touch to a classic shortbread.

Ingredients

Unsalted Butter (3/4 cup/170g): Softened to room temperature for smooth, creamy dough that creates tender cookies.
Granulated Sugar (2/3 cup/134g): Provides sweetness and helps achieve a delicate crumb texture in the shortbread.
Pure Vanilla Extract (1 teaspoon): Adds warm, fragrant notes complementing the almond and cherry flavors.
Almond Extract (1/2 teaspoon): Infuses the dough with a subtle, nutty aroma essential for almond-flavored shortbread.
Maraschino Cherry Juice (1 Tablespoon/15ml): Adds a hint of bright cherry flavor and moistens the dough subtly.
All-Purpose Flour (2 cups/250g): Spooned and leveled for accurate measurement, forming the cookie structure.
Maraschino Cherries (16, drained and chopped): Provides bursts of sweet, juicy cherry flavor in every bite.
White Chocolate (4 ounces, optional): Melted for drizzling, offering a smooth, sweet contrast to the buttery dough.

Instructions

Cream the Butter: Using a mixer with a paddle attachment, beat the softened butter on high speed for about one minute until creamy and smooth. This step is crucial as it aerates the butter, ensuring your cookies will have a tender, light texture.
Add Sugar and Extracts: Reduce mixer speed to medium and incorporate granulated sugar, vanilla, and almond extracts. Scrape down the bowl sides to mix ingredients fully. This combination deepens the cookie’s flavor profile with fragrant vanilla and nutty almond undertones.
Incorporate Cherry Juice: With the mixer running on high, slowly drizzle in the maraschino cherry juice. Beat for another minute to evenly distribute the moisture and subtle cherry tang, which enhances the dough’s flavor complexity.
Combine with Flour and Cherries: Turn off the mixer and add the all-purpose flour. Mix on low speed until a soft dough forms. Then add the chopped cherries while the mixer runs on low, mixing just until they are evenly dispersed. This ensures the cherries maintain their texture and don’t puree into the dough.
Chill the Dough: Compact the dough into a disc, cover tightly with plastic wrap, and chill for at least 4 hours or up to 3 days. This resting period is key to firming the dough, which prevents the cookies from spreading excessively while baking.
Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Silicone mats are preferred as they help reduce cookie spreading, ensuring neat shapes.
Shape Cookie Dough Balls: Using about 1 tablespoon of dough per cookie, roll into smooth balls. If dough is sticky or soft, refrigerate the balls briefly to firm up; firm dough yields better-shaped cookies with uniform baking.
Bake the Cookies: Bake for 10 to 12 minutes until the edges are just lightly browned. Watch closely to avoid overbaking, as you want soft, tender cookies that hold their shape but still melt in your mouth.
Cool and Drizzle White Chocolate: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for at least 30 minutes. Melt white chocolate carefully and drizzle over the cooled cookies for a beautiful, sweet finishing touch.

You Must Know

Chilling the dough is essential to prevent excessive spreading and to develop the flavors.
Use silicone mats over parchment paper whenever possible to limit cookie spread.
Handle the dough gently to maintain the soft texture and avoid tough cookies.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months, thawing at room temperature before serving.

Serving Suggestions

Serve these cherry almond shortbread cookies alongside a cup of hot tea or coffee for a delightful afternoon treat. They also pair perfectly with fresh fruit or a dollop of whipped cream for a simple dessert.

Professional Tips

Ensure butter is softened to the right consistency; too cold won’t cream well, too soft will overly soften dough.
Use a gentle folding motion for cherries to avoid breaking them down and turning the dough pink.
If desired, customize by adding chopped nuts or substituting the white chocolate drizzle with dark or milk chocolate for varied flavor profiles.

FAQs

Can I substitute fresh cherries for maraschino cherries?: Fresh cherries have higher water content and will alter the dough texture; maraschino cherries provide sweetness and moisture without excess liquid, making them ideal.
How long should the dough be chilled?: Chill a minimum of 4 hours to firm the dough properly. You can chill up to 3 days in the refrigerator for convenience and flavor development.
Can I skip the white chocolate drizzle?: Yes, the cookies are delicious on their own. The drizzle adds sweetness and a decorative touch but is entirely optional.
What if my dough is too sticky to roll?: Place the dough in the refrigerator for 15-30 minutes until firm enough to handle comfortably.
Can I bake these cookies at a different temperature?: 350°F (177°C) is optimal for even baking. Adjusting temperature may affect spreading and texture.
How do I store these cookies to keep them fresh?: Store in an airtight container at room temperature up to 5 days, or freeze for longer storage.