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
Units
Scale
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