Okay, friends, let’s talk about something..?Cherry Shortbread Cookies: What are someWhat is sunshine baked in cookies? Imagine your favorite buttery shortbread bursting with sweet and tart cherries. What are some of the best almond glazes? What are the thumbprint cookies that Grandma used to make? Is there a more rebellious cousin of the rebels? Seriously, the aroma alone when these are baking takes me right back to childhood summers. They’re easy to make, incredibly satisfying, and trust me, they disappear FAST. I swear, I can’t keep them around for more than a day!
What is a cherry shortbread cookie?
What exactly are you?Cherry Shortbread Cookies: What are someWhat is essentially a buttery, crumbly shortbread cookie that’s been elevated with the delightfully sour caramel sauce? What are the benefits of adding cherries? What is the difference between a traditional shortbread cookie and an Ice Cream cookie? The name comes from the combination of the buttery, “short” texture (thanks to the high fat content) and the “high fat” content (because it is a fat) of beef. What are some of the best cherry flavors? What I love about them is the subtle tang that they have. What are the best cherries in shortbread? Is it a taste sensation in every bite?
Why you’ll love this recipe?
Where do I begin?Cherry Shortbread Cookies: What do you. First and foremost, the flavor is just incredible. What’s that buttery, melt-in-your-mouth shortbread, punctuated by the sweet and slightly tart lemon? Is it a symphony of flavors? Don’t let people intimidate you. They are a threat. What is a simple dough? Add some cherries and you’re good to go. No fancy techniques required! Plus, the ingredients are super cost-effective. You probably have most of them in your pantry already. What I love most about cherries is how versatile they are. What are some of the best ways to enjoy coffee in the morning? What is the best way to serve as dessert after dinner? I’ve even crumbled them over yogurt for a delicious parfait. Is this recipe easier than my Grandma’s classic sugar cookies? What seals the deal is that my whole family loves them, from picky eaters to cookie connoisseurs.
How do I make a Cherry Shortbread Cookie?
Quick Overview
Making these Cherry Shortbread Cookies: What are someIs it easier than you think? How do I make a shortbread dough? What are some ways to make cookies, and bake them until golden brown? What is the best way to keep a crumbly dough from overmixing? Do you think they look rustic? What’s the hardest part of waiting for almonds to cool so you can drizzle on that delicious almond?
Ingredients
For the Main Batter: The Battle of The Titan
• 1 cup (2 sticks) unsalted butter, softened to room temperature – make sure it’s *actually* soft, and not overly sweet. Is it really worth it to make a difference?
• 12 cup granulated sugar – feel free to use cane sugar for a slightly more rustic flavor.
• 14 cup powdered sugar – this helps create that melt-in-your-mouth texture.
• 1 teaspoon vanilla extract – use the good stuff!
• 2 14 cups all-purpose flour – unbleached is my go-to, but regular works just fine.
• 14 teaspoon salt – a pinch of salt balances the sweetness.
For the Filling:
• 1 cup fresh or frozen cherries, pitted and chopped – if using frozen, make sure to thaw and drain.
• 1 tablespoon flour – this helps prevent the cherries from sinking to the bottom.
For the Glaze:
• 1 cup powdered sugar – sifted, for a super smooth glaze.
• 2-3 tablespoons milk – start with 2 and add more until you reach your desired consistency. I sometimes use almond milk for a subtle nutty flavor!
• 12 teaspoon almond extract – adds a lovely, delicate almond flavor.
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is an absolute must. It prevents cookies from sticking and makes cleanup easy. I learned that the hard way after scrubbing burnt cookies off a pan for an hour!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour and salt. Set aside. What is the importance of whisking – it helps to evenly distribute the salt and prevents clumps in your dough.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar. Add salt and pepper to taste. Set aside. Light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly combined. If butter is too cold, it will not cream properly. If it’s too warm, it will be greasy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! If you overmix the flour, it will cause the gluten to develop, resulting in hard cookies. What do you want in a shortbread? If you see some dry spots on the bottom of the bowl it’s ok to gently finish by hand.
Step 5: Prepare Filling
In a small bowl, toss the chopped cherries with the flour. Why do cherries sink to the bottom of cookies? Can you customize this by using other dried fruits or even chocolate chips?
Step 6: Layer & Swirl
Gently fold the cherry mixture into the shortbread dough until evenly distributed. How do you not overmix? Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. If you like, you can press them down with your fingers. For a slightly different look, you can roll the dough into round and slice into rounds. I’ve done both and they both taste amazing!
Step 7: Bake
Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them! Every oven is different, so the baking time may vary. You want them to be set but still slightly soft in the center. I always set a timer for 12 minutes and then check them every minute after that.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once the cookies are completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract. Set aside. Drizzle the glaze over the cookies. I like to use a small piping bag or spoon for more controlled application.
Step 9: Slice & Serve
Let the glaze set before serving. This usually takes about 30 minutes.Cherry Shortbread Cookies.With a cup of coffee, tea, or milk! They’re also great served as part of a dessert platter or given as gifts.
What should I serve it with?
These Cherry Shortbread Cookies: What are some are incredibly versatile and can be enjoyed in so many different ways!
For Breakfast: Pair them with a strong cup of coffee or a latte. The buttery sweetness of the cookies complements the bitterness of the coffee perfectly. Arrange them on a pretty plate with a few fresh berries for an elegant morning treat.
For Brunch: Serve them alongside a Fruit Salad and a mimosa bar for a festive brunch spread. Crumble them over yogurt or granola for a delicious and satisfying parfait.
As Dessert: These cookies are the perfect after-dinner treat. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream. Pair them with a glass of dessert wine or a cup of herbal tea.
For Cozy Snacks: Enjoy them with a cup of Hot Chocolate on a cold winter day. They’re also fantastic for dunking in milk! Pack them in your lunchbox for a sweet and satisfying afternoon snack. My kids love taking these to school; they disappear instantly!
My personal favorite is to enjoy them with a cup of Earl Grey tea in the afternoon. The bergamot in the tea complements the almond glaze beautifully.
Top Tips for Perfecting Your Cherry Shortbread Cookies
Want to take your Cherry Shortbread Cookies to the next level? Here are some of my top tips for perfecting this recipe:
Butter Prep: Make sure your butter is properly softened. It should be soft enough to press your finger into easily, but not melted. If it’s too cold, it won’t cream properly. If it’s too warm, it’ll be greasy. I usually take mine out of the fridge about an hour before I start baking.
Mixing Advice: Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough cookies. Mix until just combined. This is one of the most important things to remember! I always mix on low speed and stop as soon as everything is incorporated.
Swirl Customization: Feel free to experiment with different variations! You can add other dried fruits, nuts, or chocolate chips to the dough. You can also use different extracts in the glaze, such as lemon or orange.
Ingredient Swaps: If you don’t have cherries on hand, you can use other dried fruits, such as cranberries or apricots. Just make sure to chop them into small pieces. I’ve even used frozen blueberries in a pinch, and they turned out great!
Baking Tips: Keep a close eye on the cookies while they’re baking. Every oven is different, so the baking time may vary. You want them to be lightly golden brown around the edges and set in the center. I always check them a few minutes before the timer goes off, just to be sure.
Glaze Variations: For a thicker glaze, use less milk. For a thinner glaze, use more milk. You can also add a drop or two of food coloring to the glaze for a festive touch.
I’ve learned over the years that a little extra vanilla extract never hurts, and that chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
Storing and Reheating Tips
These Cherry Shortbread Cookies are best enjoyed fresh, but they can also be stored for later. Here’s how:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They may become slightly softer over time, but they’ll still be delicious.
Refrigerator Storage: For longer storage, store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezer Instructions: To freeze the cookies, place them in a single layer on a baking sheet and freeze for about an hour. Once they’re frozen solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw them at room temperature before serving.
Glaze Timing Advice: I recommend glazing the cookies just before serving for the best flavor and texture. If you glaze them ahead of time, the glaze may become sticky or slightly dissolve.
I usually store mine in a cookie jar on the counter, but if I’m making a big batch, I’ll freeze half of them for later. They thaw beautifully!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends – my beloved recipe for Cherry Shortbread Cookies! These cookies are more than just a sweet treat; they’re a little slice of nostalgia, a reminder of simpler times, and a guaranteed way to brighten anyone’s day. I truly believe that everyone should have this recipe in their repertoire. If you enjoyed this recipe, be sure to check out my other cookie recipes, like my classic sugar cookies or my decadent Chocolate Chip cookies. Happy baking, and I can’t wait to hear how yours turn out! Let me know in the comments below if you try them and what variations you come up with. Don’t forget to rate the recipe if you love it!
Cherry Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 0.5 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup dried cherries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Cream together butter and powdered sugar until light and fluffy.
- Gradually add flour, mixing until just combined.
- Stir in dried cherries.
- Roll dough into 1-inch balls and place on ungreased baking sheet.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
