Cherry Almond Shortbread Cookies Recipe

Hey, picture this: you’re curled up on the couch with a cup of tea (or coffee, no judgment), and suddenly you bite into a buttery, crumbly cookie that tastes like a hug from cherry-almond heaven. Yeah, these cherry almond shortbread cookies are that good. They’re not some fancy, hours-in-the-kitchen ordeal—more like “throw stuff together, chill, bake, devour.” If you’re feeling lazy but still want to feel like a baking rockstar, buddy, I’ve got you.

Why This Recipe is Awesome

Look, shortbread is already elite—crumbly, rich, basically butter in cookie form. But throw in sweet maraschino cherries for pops of fruity joy and almond extract for that cozy, nutty vibe? Chef’s kiss. These babies are soft yet crisp, not too sweet, and they make your kitchen smell like a holiday dream even if it’s random Tuesday.

Best part? Super forgiving. Even if your measuring is more “eyeball” than precise, they turn out great. I’ve messed up worse things and still got compliments. They’re perfect for cookie swaps, gifting, or just hoarding in your freezer for emergency snack attacks. Plus, that pretty pink fleck from the cherries? Instant Insta-worthy without trying too hard.

Ingredients You’ll Need

Grab these bad boys (makes about 24-30 cookies, depending on how thick you slice ’em):

• 1 cup (2 sticks) unsalted butter, softened — yeah, the good stuff, no skimping here
• ⅔ cup granulated sugar — keeps ’em classic and not overly sweet
• 1 teaspoon pure vanilla extract — because everything needs a little vanilla love
• ½ teaspoon almond extract — this is the star; don’t skip or your cookies will cry
• 2 cups all-purpose flour — plain Jane, but she gets the job done
• ¼ teaspoon salt — balances the sweetness, trust me
• ½ cup maraschino cherries, drained and finely chopped — pat ’em dry or they’ll make the dough soggy and sad
• Optional: ½ cup slivered almonds, toasted and chopped — for extra crunch and nutty goodness if you’re feeling fancy

That’s it. No weird ingredients, no hunting down specialty stuff. Your pantry probably has most of this already.

Step-by-Step Instructions

1. Cream the butter and sugar. Toss the softened butter and sugar into a big bowl (or stand mixer if you’re fancy). Beat on medium until it’s light and fluffy—about 2-3 minutes. You’re basically whipping air into it so the cookies stay tender.
2. Add the flavors. Mix in vanilla and almond extracts. Give it a quick stir. Smell that? Yeah, you’re welcome.
3. Bring in the dry stuff. Gradually add flour and salt. Mix on low until it just comes together—don’t overmix or they’ll get tough. Fold in those chopped cherries (and almonds if using). Dough will look crumbly but hold when squeezed.
4. Shape and chill. Dump onto a lightly floured surface, form into a log about 2 inches thick. Wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours (or overnight—better flavor, FYI).
5. Preheat and slice. Heat oven to 325°F (165°C). Line baking sheets with parchment. Unwrap log, slice into ¼-inch rounds. Place 1-2 inches apart on sheets.
6. Bake. Pop ’em in for 12-15 minutes until edges are lightly golden. Centers might look soft—that’s fine, they’ll firm up.
7. Cool. Let sit on sheet for 5 minutes, then transfer to a wire rack. Try not to eat them all hot (but no one’s judging if you do).

Common Mistakes to Avoid

• Not draining those cherries properly. They leak red juice everywhere and turn your dough into pink soup. Pat dry like your life depends on it.
• Skipping the chill time. Warm dough = spread-out blobs instead of cute rounds. Patience, my friend—it’s worth it.
• Overbaking. Shortbread should be pale with just golden edges. Dark brown = dry and sad.
• Using cold butter. It won’t cream right, and you’ll end up with lumpy dough. Let it sit out till it’s soft enough to poke easily.
• Thinking “more almond extract = better.” Too much and it tastes like cough syrup. Stick to the amount.

Rookie moves, but we’ve all been there. Laugh it off and try again.

Alternatives & Substitutions

Gluten-free? Swap in a 1:1 GF flour blend—works great.

No maraschino cherries? Dried cherries (soaked in hot water a bit) or even fresh chopped ones if you’re feeling bougie (but drain well).

Want less sweet? Cut sugar to ½ cup—still delicious.

Vegan twist: Use plant-based butter. Almond extract stays the same.

Out of almond extract? Vanilla alone works, but you’ll miss that signature cozy note. Or add a splash of amaretto if you’re feeling adult about it.

IMO, the classic version slaps hardest, but tweak away—these are chill cookies.

FAQs

Can I freeze the dough?

Yes! Wrap the log super tight and freeze up to 3 months. Slice and bake straight from frozen—just add a couple extra minutes.

Why did my cookies spread so much?

Probably warm dough or too much cherry juice. Chill longer next time, and pat those cherries extra dry.

Can I use margarine instead of butter?

Technically yes, but why hurt your soul like that? Butter gives unbeatable flavor and texture. Margarine makes ’em greasy.

How do I make them prettier?

Dip half in melted white chocolate after cooling. Or sprinkle with powdered sugar. Boom—instant upgrade.

Do they need to be refrigerated?

Nah, store in an airtight container at room temp for up to a week. They actually get better after a day or two.

Are these good for gifting?

Absolutely. Package in a cute tin with tissue paper. People will think you’re a pro baker.

Can kids help?

Totally! Chopping cherries (with supervision) and slicing the log are fun jobs. Just don’t let ’em eat all the dough raw—salmonella isn’t cute.

Final Thoughts

There you go—easy, addictive cherry almond shortbread cookies that make you look like you slaved away when really you just vibed in the kitchen for 20 minutes. These hit that perfect spot between cozy nostalgia and “I made something delicious.” Bake a batch, share with friends (or don’t), and pat yourself on the back.

Now go preheat that oven and treat yourself—you’ve earned those buttery, cherry-flecked bites. Drop me a comment if you make ’em… or just send pics of your cookie hoard. No pressure. 😏

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