Cherry Shortbread Cookies

These Cherry Shortbread Cookies are filled with sweet maraschino cherries and sliced almonds all wrapped in a buttery shortbread cookie dough. They’re simple and delicious!

Ingredients to Make Cherry Shortbread Cookies Recipe

Making cookies from scratch has been a long-time practice in my kitchen. Cookies dough is one of the most forgiving types of dough you can make, and for the most part, the ingredients are basic pantry staples. Everyone loves a cookie regardless of age, and I can’t resist having cookie dough in the fridge ready to bake a fresh batch anytime we’re in the mood for a sweet treat. In this cookie recipe, maraschino cherries and almonds are the stars and the flavor combination just makes me happy. The cherries will naturally give the cookie dough a light pink color that makes them eye candy, too. That said, make an effort to dry the cherries to avoid adding too much liquid to the dough or they won’t hold up while baking. Ingredients to make homemade Maraschino Cherry Shortbread Cookies: (Scroll down for the full printable recipe card.)

Cherries – Chopped maraschino cherries. Once chopped allow time to drain on paper towels to dry out to avoid adding too much moisture to the shortbread dough.
Flour – All purpose flour forms the base of the cookie dough.
Sugar – Granulated sugar for sweetness.
Butter – Softened salted butter. If you use unsalted butter, add 1/2 teaspoon of salt to the flour.
Flavorings – Vanilla extract and almond extract enhance the flavor of the dough.
Nuts – Sliced almonds add texture to the cookies.

How to Make the BEST Cherry Shortbread Cookies Recipe

Prep the Maraschino Cherries: Drain the cherries and chop. Spread on doubled paper towels to dry.
Cream Butter and Sugar: Use an electric mixer to cream together the butter and sugar with the vanilla extract and almond extract until fluffy.
Add Flour and Almonds: With the mixer on medium-low speed, add the flour. Once combined add almonds.
Mix-In the Chopped Maraschino Cherries: Add the maraschino cherries. Stir in by hand or using the mixer on low speed just until they’re evenly distributed. The dough will have a pink color.
Form the Dough into a Log: Transfer the dough to a large sheet of plastic wrap. Form into an even 12-inch log. Chill until firm. (Overnight is fine!)
Heat Oven and Prepare Pan: Preheat the oven to 325°F. Line a large sheet pan with parchment paper.
Slice Cookie Dough: Slice into 1/2-inch thick slices. Sprinkle the tops with the remaining sliced almonds.
Oven: Bake per the cook time in the recipe until lightly golden brown around the edges.
Cool and Serve: Cool on a wire rack, then serve.

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Tips for Making Maraschino Cherry Shortbread

Kitchen Tools You’ll Need: Large bowl, electric stand mixer or a hand mixer, measuring cups, measuring spoons, plastic wrap for wrapping the dough for chilling, parchment paper or silicone baking mat for lining the cookie sheet, sharp knife and chopping board.
Measure Accurately: When measuring flour, spoon the flour into the measuring cup and level with the edge of a knife. Don’t ever scoop into the flour or the flour can become compacted and this will make the shortbread dry.
Are Maraschino Cherries the Same as Regular Cherries? No, maraschino cherries are not the same as regular cherries. Maraschino cherries taste sweeter and have a distinctive flavor due to the brining and sugar syrup process they undergo.
When to Serve Maraschino Cherry Shortbread: Add these cookies to your desserts for Mother’s Day, Father’s Day, Easter, summer picnics, tea parties, Christmas cookie exchanges and Valentine’s Day.

Recipe Variations

Cherries: Maraschino cherries have a distinct flavor and aren’t interchangeable with fresh or frozen cherries in this shortbread recipe. You could use candied cherries, but not fresh.
Chocolate: You could add mini chocolate chips, chopped semisweet or dark chocolate or white chocolate chips to the cookie dough.
Nuts: You can use another type of nuts. Walnuts, pecans or macadamia nuts. Regardless, they should be fairly finely chopped so you can slice through the cookie dough.
Flavorings: You can omit the almond extract and use only vanilla extract.
Glaze: These cookies melt in your mouth just as they are. If you’d like to glaze them, you could. Mix powdered sugar with the maraschino cherry juice until it’s drizzle consistency then drizzle the cookies after they’re completely cool.

Storage and Leftovers

Leftovers: Store leftover Cherry Shortbread in an airtight container at room temperature for up to 4 days.
Freezer: You can freeze baked cookies for up to 2 months. Thaw in the fridge and enjoy.
Freezing Raw Cookie Dough: You can freeze this cookie dough for up to 3 months. Thaw in the fridge just until it’s able to be sliced and bake per the recipe.

More Cookie Recipes to Make

Vanilla Shortbread Cookies are simply delicious.
Oatmeal Raisin Cookies are a classic that everyone loves.
Rich old fashioned Butter Cookies can be decorated to suit the occasion.
Easy Peanut Butter Cookies are the very first cookies I ever made.
Make ahead Ice Cream Cookie Sandwiches made with homemade chocolate chip cookies.
Turtle Cookies filled with pecans, melted chocolate and topped with a caramel drizzle.
Loaded Butterscotch Toffee Pecan Cookies are rich and buttery.
Chocolate Crinkle Cookies are a holiday must make.

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