Get ready to fall in love with Melt-In-Your-Mouth Cherry Shortbread Cookies! These cookies are as charming to look at as they are irresistible to eat. Imagine a tender, buttery crumb that yields effortlessly with each bite, punctuated by little pops of candied cherry—festive, nostalgic, and utterly delicious. They’re the kind of treat that elicits “oohs” and “aahs” at holiday gatherings, makes your cookie exchange stand out, and brings a blush of excitement to everyday coffee breaks. Simple to make, beautiful to serve, and even better to share, this recipe will quickly become a personal and family favorite.
Ingredients You’ll Need
The magic of these Melt-In-Your-Mouth Cherry Shortbread Cookies lies in how a handful of everyday ingredients join forces to create something truly special. Each one is essential, contributing to the dreamy texture, sweet flavor, and cheerful color that make these cookies unforgettable.
- Unsalted butter: The backbone of the cookie, providing rich flavor and that trademark soft, melting texture.
- Powdered sugar: Dissolves easily to keep the crumb extra delicate and sweet without any graininess.
- Vanilla extract: Adds warmth and depth, enhancing both buttery and fruity notes.
- All-purpose flour: Gives structure while letting the shortbread remain tender and delicate.
- Salt: Just a pinch brightens all the other flavors and keeps the sweetness perfectly balanced.
- Maraschino cherries: Well-drained and chopped, they offer cheerful color and juicy bursts in every bite.
- Red food coloring (optional): If you’re after an even bolder pop of pink, a drop or two does the trick!
How to Make Melt-In-Your-Mouth Cherry Shortbread Cookies
Step 1: Prep Your Ingredients
Before you get started, let the butter soften to room temperature—it’ll make all the difference in creating that ultra-creamy dough. Drain and thoroughly pat dry your maraschino cherries, too; this small step ensures you won’t have soggy cookie dough or runny color streaks later on.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer (or a strong arm and a wooden spoon) to beat the softened butter and powdered sugar together. Continue until the mixture looks pale, fluffy, and lifts easily off your spoon—this is where that melt-in-your-mouth magic begins!
Step 3: Add Vanilla
Mix in the vanilla extract, blending it evenly into the butter and sugar. This subtle step packs a fragrant boost that mingles with the cherries and butter beautifully once baked.
Step 4: Combine Flour and Salt
Gradually add the all-purpose flour and salt to your creamed mixture, stirring just until a soft, cohesive dough forms. Take care not to overmix; the less you work the dough, the more tender your cookies will be.
Step 5: Fold in Cherries (and Color!)
Gently fold in your chopped, well-dried maraschino cherries. If you want cookies with a richer pink hue, add a drop or two of red food coloring now. The dough should look speckled, cheerful, and slightly blushed.
Step 6: Shape and Bake
Scoop rounded tablespoons of dough and roll each into a smooth ball. Arrange them on a parchment-lined baking sheet, leaving about two inches of space between each cookie—they’ll spread just a little. Bake in a preheated oven at 325°F for 12 to 15 minutes, watching for just the faintest golden color on the bottoms.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to finish cooling. This gentle transition keeps the cookies intact and helps set that perfect shortbread crumb.
How to Serve Melt-In-Your-Mouth Cherry Shortbread Cookies
Garnishes
A simple dusting of powdered sugar adds snowy charm, especially if you’re serving these cookies during the holidays. You can also press a small extra piece of cherry into the top of each dough ball before baking for a bakery-style finish that shows off those vibrant pink bits!
Side Dishes
Pair these cookies with a cup of aromatic black tea, a creamy latte, or even a glass of cold milk. Their buttery flavor also complements a platter of mixed fruit, turning afternoon tea or dessert into something a little more special.
Creative Ways to Present
Arrange your Melt-In-Your-Mouth Cherry Shortbread Cookies on a vintage platter for an old-fashioned tea, or box them up in clear cellophane bags tied with a ribbon for a thoughtful homemade gift. For parties, stack them in a ruby-red cookie jar or mix them with other shortbread shapes for a playful, colorful cookie tray.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Melt-In-Your-Mouth Cherry Shortbread Cookies in an airtight container at room temperature. They’ll stay delicious for up to 5 days, remaining soft, buttery, and full of that lovely cherry flavor.
Freezing
These cookies freeze wonderfully! Place cooled cookies in a single layer on a sheet, freeze until solid, then transfer to a freezer-safe bag or container. Seal carefully and they’ll keep their texture and flavor for up to two months. Thaw at room temperature for best results.
Reheating
Shortbread doesn’t need much to taste perfect, but if you want to revive that fresh-baked warmth, pop the cookies in a 300°F oven for just 2–3 minutes. Let them cool slightly before eating for that just-baked aroma.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a much higher moisture content, which can make the dough too wet and alter the texture. For best results and vibrant pops of color, stick to well-drained maraschino cherries.
Do these cookies spread a lot while baking?
No, Melt-In-Your-Mouth Cherry Shortbread Cookies hold their shape quite well because there’s no leavening. Leave enough room for a slight spread, but expect beautiful, compact rounds in the end.
Is it necessary to use food coloring?
Not at all! The food coloring is just for extra vibrancy. The maraschino cherries already add plenty of pink charm, so feel free to skip it if you prefer a more natural look.
Can I make the dough ahead and refrigerate it?
Absolutely! Prepare the dough, wrap tightly in plastic, and refrigerate for up to 48 hours. When ready to bake, let it warm slightly at room temperature for easier scooping.
What’s the best way to chop maraschino cherries without making a mess?
After draining, pat the cherries dry with paper towels before chopping. Use a sharp knife and chop in small batches, wiping the knife clean as you go to prevent sticking.
Final Thoughts
If you’re looking for a cookie that feels like a cozy hug and looks like it came straight from a bakery window, do yourself a favor and make these Melt-In-Your-Mouth Cherry Shortbread Cookies. They’re pure joy in every bite, easy to bake, and impossible not to share—so don’t be surprised when everyone asks for the recipe!
Print
Melt-In-Your-Mouth Cherry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These buttery cherry shortbread cookies are a festive treat that truly live up to their name. With a soft crumb and a burst of candied cherry bits in every bite, they melt delicately on the tongue. Perfect for holidays, gifting, or anytime you crave a nostalgic, bakery-style cookie with a pop of color.
Ingredients
Shortbread Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Additions:
- 1 cup chopped maraschino cherries, well-drained and patted dry
- Optional: 1-2 drops red food coloring
Instructions
- Preheat oven: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and powdered sugar until creamy and light.
- Add flavorings: Mix in vanilla extract.
- Incorporate dry ingredients: Add flour and salt gradually, mixing until a soft dough forms.
- Combine cherries: Gently fold in chopped maraschino cherries.
- Color the dough (optional): Add a drop or two of red food coloring for more vibrant cookies.
- Shape and bake: Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart on baking sheet. Bake for 12–15 minutes, or until lightly golden on the bottoms.
- Cool and enjoy: Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 8g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Your email address will not be published. Required fields are marked *