These Melt In Your Mouth Cherry Shortbread Cookies are soft, buttery delights with a sweet cherry twist. They are super simple to make and perfect for sharing with friends!
Honestly, who can resist a cookie that melts away as soon as you take a bite? I love enjoying these with a cup of tea—it’s the perfect treat time! ☕🍒
Key Ingredients & Substitutions
Butter: Unsalted butter is best for a balanced flavor, but you can use salted butter if you adjust the salt amount. I find that using higher-quality butter really enhances the overall taste.
Powdered Sugar: This sugar adds a smooth sweetness to the cookie. If you need a sugar substitute, try using coconut sugar or a powdered version of it, though it may slightly alter the texture.
Maraschino Cherries: These cherries bring a tartness that contrasts nicely with the buttery cookies. If you’re looking for a healthier option, try dried cherries or cranberries, which will add a different flavor profile.
Vanilla Extract: Pure vanilla extract is recommended for its rich flavor, but if you only have imitation vanilla, that can work too. I always opt for pure for the best results!
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar correctly is crucial for light and fluffy cookies. Here’s how to do it right:
- Make sure your butter is soft but not melted. This allows for better incorporation of air.
- Use an electric mixer on medium speed to beat the butter until it’s light in color and fluffy—about 3-4 minutes.
- Gradually add the powdered sugar, mixing until fully combined.
- The mixture should be creamy and lighter in texture, which is key to getting a melt-in-your-mouth texture.
What’s the Best Way to Fold in Cherries?
Folding in the cherries delicately helps keep them intact and prevents them from breaking apart:
- Use a spatula or wooden spoon to gently lift and fold the dough over the cherries.
- Be gentle! You want to mix the cherries into the dough without crushing them.
- Try to incorporate them evenly for a balanced flavor in each cookie.
With these tips and insights, you’re ready to bake your delicious cherry shortbread cookies. Enjoy sharing these sweet treats!
How to Make Melt In Your Mouth Cherry Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar (confectioners’ sugar)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
For the Cherry Addition:
- 1 cup maraschino cherries, drained, patted dry, and halved
For Topping:
- 1/4 cup granulated sugar (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 18-22 minutes to bake, plus a little cooling time. Overall, you’ll spend about 45 minutes from start to finish. Perfect for a quick and delightful treat!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheets:
Start by preheating your oven to 325°F (163°C). While that heats up, line your baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, add the softened butter and powdered sugar. Using an electric mixer, beat them together for about 3-4 minutes until the mixture is light and fluffy. This step is super important—it helps create that melt-in-your-mouth texture!
3. Mixing in the Flavors:
Next, add the salt and vanilla extract to your creamed mixture. Mix until everything is well combined and smooth. The aroma of vanilla will surely make your kitchen feel cozy!
4. Making the Dough:
Now, gradually add the all-purpose flour to your butter mixture. Mix on low speed until the dough just comes together. Be careful not to overmix—this will help keep your cookies tender!
5. Adding the Cherries:
Gently fold in the halved maraschino cherries. Use a spatula or a wooden spoon to incorporate them without breaking them too much. These little guys will add the perfect touch to your cookies!
6. Portioning the Cookies:
Using a tablespoon or cookie scoop, drop small rounds of the dough onto your lined baking sheets, leaving about 2 inches of space between each one. Lightly press down on the tops of the cookies to flatten them a bit.
7. Sprinkling for Sweetness:
Generously sprinkle granulated sugar over the tops of each cookie before they go in the oven. This will create a lovely, crunchy topping that balances the softness of the cookies.
8. Baking Time:
Place the baking sheets in the preheated oven and bake the cookies for 18-22 minutes. Keep an eye on them—the edges should be just lightly golden, while the centers remain a pale color. It’s a delicate balance!
9. Cooling Off:
Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. The aroma will be irresistible!
10. Storing Your Cookies:
Store your cookies in an airtight container at room temperature. These delightful treats are best enjoyed fresh but can be kept for several days (if they last that long!).
Enjoy your tender, buttery cherry shortbread cookies! Each bite is a delicious melt-in-your-mouth experience combined with the sweetness of juicy cherries!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh cherries! Just pit and chop them into small pieces. Keep in mind that fresh cherries might add a bit more moisture to the dough, so ensure they’re well-drained before folding them in.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They stay fresh for up to 3 days. If you’d like to keep them longer, consider freezing them!
Can I Make the Dough in Advance?
Absolutely! You can make the cookie dough ahead of time and refrigerate it for up to 3 days. When ready to bake, just scoop and bake directly from the fridge for a slightly extended baking time.
How Do I Prevent the Cookies from Spreading?
Be sure to chill your dough for about 30 minutes before baking. This helps solidify the butter and keeps the cookies from spreading too much in the oven. Also, be cautious not to overmix the dough when adding flour.
