These Melt In Your Mouth Cherry Shortbread Cookies are simply heavenly! With sweet cherries and buttery dough, they just melt in your mouth, making them perfect for a treat.
These little gems are so easy to make, you’ll want to bake them every week. I love serving them with a cup of tea—it’s like a hug for your taste buds! ☕🍒
Key Ingredients & Substitutions
Unsalted Butter: This is essential for the rich flavor. If you don’t have unsalted butter, feel free to use salted butter; just reduce the added salt in the recipe. I love using high-quality butter for the best taste!
Granulated Sugar: Standard sugar gives the cookies a nice sweetness and crunch. You can substitute with coconut sugar for a more caramelized flavor, or use a sugar alternative like erythritol for a low-calorie option.
Flour: All-purpose flour forms the base of the cookie. If you need a gluten-free option, try using a gluten-free all-purpose blend instead. Just check that it contains xanthan gum for the right texture.
Maraschino Cherries: These cherries add a burst of flavor. If they’re not available, you can chop up fresh or frozen cherries. Dried cherries also work well but will have a different texture and flavor.
Vanilla Extract: This enhances the overall flavor. Always use pure vanilla extract if you can; the taste is so much better than imitation. If you’re out of vanilla, almond extract is a great substitute for a different twist!
How Do I Get My Cookies to Hold Their Shape?
Keeping the cookies’ shape is key for those perfect little bites! Here are some tips to help:
- Make sure your butter is softened but not melting. This creates the right texture to hold the shape.
- Once you’ve formed the dough balls, chill them in the fridge for about 30 minutes before baking. It helps keep them from spreading.
- Don’t overmix when adding flour. Mix until just combined so the cookies stay tender.
- Space them well on the baking sheet, as cookies will spread while baking, so leave room between each one!
With these tips in mind, you’ll have beautiful, melt-in-your-mouth cherry cookies every time!
Melt In Your Mouth Cherry Shortbread Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup maraschino cherries, chopped (reserve some whole halves for topping)
- Extra granulated sugar for rolling and sprinkling
- Optional: Cherry syrup or jam for drizzling
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 18-20 minutes to bake. You’ll want to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. Altogether, you can have these delightful cookies ready for enjoying in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use a hand mixer or a wooden spoon, mixing until the mixture is light and fluffy. This process will help incorporate air and give the cookies a nice texture.
3. Add Vanilla:
Next, pour in the vanilla extract and mix it into the buttery goodness.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt until well combined. This ensures even distribution of the salt in the dough.
5. Combine Wet and Dry Mixtures:
Gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix! The dough should be soft and slightly sticky but hold together well.
6. Add Cherries:
Gently fold in the chopped maraschino cherries. Mix slowly to avoid smashing the cherries too much—you want those juicy bursts in every bite!
7. Form the Dough Balls:
Take tablespoons of the dough and roll them into balls. It’s helpful to wet your hands slightly to prevent sticking.
8. Roll in Sugar:
For a sparkling finish, roll each dough ball in granulated sugar, coating them well.
9. Arrange on Baking Sheet:
Place the sugar-coated dough balls on your prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading while baking.
10. Add Cherry Topping:
Press a cherry half gently into the top of each cookie for a decorative and tasty addition!
11. Bake:
Bake in the preheated oven for about 18-20 minutes or until the edges are lightly golden. Keep an eye on them—they should not overbake!
12. Cool the Cookies:
After taking them out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
13. Optional Drizzle:
If you’d like, drizzle some cherry syrup or jam on top for added sweetness and another layer of cherry flavor!
14. Store:
Once cooled, store the cookies in an airtight container. They will stay tasty for several days, but I doubt they’ll last that long!
These delicate cookies are bound to melt in your mouth with their buttery richness and sweet cherry bursts. Enjoy every bite!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Absolutely! Fresh cherries can be used instead of maraschino cherries. Just make sure to pit and chop them finely to distribute the flavor evenly throughout the cookie dough. Keep in mind that fresh cherries might introduce a bit more moisture, so you might need to adjust the flour slightly.
How Can I Make These Cookies Dairy-Free?
You can easily make these cookies dairy-free by substituting the unsalted butter with your favorite dairy-free butter or coconut oil. This will maintain the right texture and buttery flavor while keeping the cookies vegan.
Can I Freeze the Dough for Later Use?
Yes! The dough freezes wonderfully. Simply roll it into balls, place them on a baking sheet, and freeze until firm. Then, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, just add a couple of extra minutes to the baking time while baking from frozen.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls. You can also lightly flour your hands or work surface to help with this!
