Cherry Almond Shortbread Cookies Recipe

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I’ve been baking shortbread for years, but adding almonds took these cookies to a whole new level. This cherry almond shortbread cookies recipe combines buttery, crumbly shortbread with sweet cherry pieces and toasted almonds for a treat that’s elegant enough for holidays yet simple enough for everyday baking.

The combination of tart cherries and nutty almonds creates a flavor profile that’s both sophisticated and comforting. These cookies practically melt in your mouth while delivering bursts of fruity sweetness in every bite.

I started making these for Christmas gift boxes, but they quickly became a year-round favorite in my house. My kids love helping me press the dough into shapes, and I love how the kitchen smells like a European bakery while they’re baking.

The best part? You probably have most of the ingredients in your pantry right now. No fancy equipment needed, just your hands and a bit of patience.

Another favorite: Almond Shortbread Cookies Recipe

Table of Contents

Why You’ll Love This Cherry Almond Shortbread Cookies Recipe

This recipe delivers bakery-quality results without the bakery-level effort. The dough comes together in minutes, and the ingredients are straightforward and accessible.

The texture is what really sets these apart from store-bought cookies. Each bite offers that signature shortbread crumble that dissolves on your tongue, punctuated by chewy cherry bits and crunchy almond pieces.

Here’s what makes these cookies special:

Buttery richness: Real butter creates that authentic shortbread flavor that margarine simply can’t match
Perfect texture balance: Crisp edges with a tender center that practically melts away
Make-ahead friendly: The dough freezes beautifully for up to three months
Customizable sweetness: Adjust the cherry-to-almond ratio to suit your taste
Elegant presentation: These look impressive on cookie platters with minimal decorating effort
Not overly sweet: The subtle sweetness lets the butter and almond flavors shine through

Ingredients

These cookies rely on quality ingredients to achieve that classic shortbread taste. I’ve found that using premium butter makes a noticeable difference in both flavor and texture.

The dried cherries add a lovely tartness that cuts through the richness of the butter. If you can find Montmorency cherries, grab them – they’re perfect for baking.

1 cup (2 sticks) unsalted butter, softened to room temperature
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract
⅔ cup dried cherries, chopped
½ cup sliced almonds, toasted and chopped
2 tablespoons coarse sugar for sprinkling (optional)

Kitchen Equipment Needed

You don’t need specialized baking tools for these cookies, which makes them perfect for beginners. Most of these items are standard kitchen equipment you likely already own.

I recommend using parchment paper instead of greasing your baking sheets – it prevents any sticking and makes cleanup effortless.

Large mixing bowl
Electric mixer (hand mixer or stand mixer)
Measuring cups and spoons
Rolling pin
Cookie cutters or a sharp knife
Baking sheets
Parchment paper
Wire cooling rack
Plastic wrap

Recommended Products for This Recipe

After making these cookies dozens of times, I’ve found a few products that genuinely improve the final result. These aren’t necessary, but they make the process easier and the cookies even better.

1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

These professional-grade baking sheets distribute heat evenly, so your cookies brown uniformly without any burnt edges. I’ve had mine for over five years, and they still look nearly new. The natural aluminum also means no weird coatings that can affect your cookies’ flavor.

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2. Dried Montmorency Cherries

Regular dried cherries work fine, but Montmorency cherries have a superior tart-sweet balance that really elevates these cookies. They’re plumper and more flavorful than standard dried cherries you’d find at the grocery store. The tartness cuts through the buttery richness perfectly.

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3. OXO Good Grips Rolling Pin

This rolling pin has comfortable non-slip handles and rolls smoothly without sticking to dough. The tapered design gives you better control when rolling out shortbread to an even thickness. It’s also dishwasher-safe, which is a bonus.

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4. Premium Sliced Almonds

Fresh, high-quality almonds make a difference in these cookies. Look for almonds that are pale in color and have a clean, sweet smell. Stale almonds can taste bitter and ruin an otherwise perfect batch. I buy mine in smaller quantities and store them in the freezer to maintain freshness.

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You might also enjoy: Scottish Shortbread Cookie Recipe

Step-by-Step Instructions

I’ve broken down each step into manageable parts so you can follow along easily. Take your time with the dough – rushing the process can lead to tough cookies instead of that tender, buttery texture we’re after.

1. Prepare Your Ingredients and Toast the Almonds

Bring your butter to room temperature by leaving it on the counter for about 30-45 minutes; it should be soft enough to leave an indent when pressed but not greasy or melting
Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper
Spread the sliced almonds on a small baking sheet and toast them in the preheated oven for 5-7 minutes, stirring halfway through, until they’re golden and fragrant
Remove the almonds from the oven and let them cool completely before chopping them roughly into smaller pieces
Chop the dried cherries into roughly ¼-inch pieces so they distribute evenly throughout the dough

2. Cream the Butter and Sugar

Add the softened butter to your large mixing bowl
Pour in the granulated sugar
Using your electric mixer on medium speed, beat the butter and sugar together for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color
Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula, ensuring everything is evenly incorporated
The mixture should nearly double in volume and look almost whipped when properly creamed

3. Add the Extracts and Dry Ingredients

Pour in the vanilla extract and almond extract, beating them into the butter mixture for about 30 seconds until fully combined
In a separate bowl, whisk together the flour and salt
Add the flour mixture to the butter mixture in three additions, mixing on low speed after each addition just until the flour disappears into the dough
Be careful not to overmix at this stage, as this can develop the gluten and create tough cookies; stop mixing as soon as no flour streaks remain visible

4. Fold in the Cherries and Almonds

Remove the bowl from the mixer and add the chopped cherries and almonds
Using a wooden spoon or sturdy spatula, fold the cherries and almonds into the dough with gentle, deliberate strokes until they’re evenly distributed throughout
The dough will be slightly crumbly but should hold together when pressed; if it seems too dry, add 1 teaspoon of cold water at a time, mixing gently until it comes together
Avoid overworking the dough at this point to maintain the tender, crumbly texture characteristic of good shortbread

5. Shape the Dough

Gather the dough into a ball and divide it in half for easier handling
Place one portion of dough between two sheets of parchment paper
Using your rolling pin, roll the dough to about ¼-inch to ⅜-inch thickness, checking frequently to ensure it’s rolling evenly
If using cookie cutters, cut out shapes and carefully transfer them to your prepared baking sheets, spacing them about 1 inch apart since shortbread doesn’t spread much
Alternatively, you can shape the dough into a log (about 2 inches in diameter), wrap it in plastic wrap, and chill it for 30 minutes before slicing into ¼-inch rounds
Repeat with the remaining dough portion, gathering and re-rolling scraps only once to prevent the cookies from becoming tough

6. Add the Finishing Touch

If using coarse sugar, lightly brush the top of each cookie with a tiny bit of water using a pastry brush or your fingertip
Sprinkle the coarse sugar over the tops of the cookies for a sparkly, sweet crunch
Alternatively, you can skip this step for a more traditional, plain shortbread appearance
For an extra decorative touch, you can use a fork to create a crisscross pattern on top of each cookie before baking

7. Bake the Cookies

Place the baking sheets in the preheated 325°F (165°C) oven
Bake for 15-18 minutes, rotating the baking sheets halfway through for even browning
The cookies are done when the edges are just beginning to turn golden but the centers still look pale and matte
They will seem slightly soft when you first remove them from the oven, but they’ll firm up as they cool
Avoid overbaking, as shortbread can quickly go from perfectly done to dry and crumbly

8. Cool and Store

Let the cookies rest on the baking sheets for 5 minutes to set up before moving them
Using a thin spatula, carefully transfer the cookies to a wire cooling rack
Allow them to cool completely, about 30-45 minutes, before storing or serving
Once fully cooled, the cookies will have that classic shortbread snap when you bite into them

If you’re looking to perfect your Scottish Shortbread Cookie Recipe, the same principles apply.

Tips for Success

Getting shortbread right is all about technique and paying attention to small details. These tips will help you avoid common pitfalls and bake perfect cookies every time.

The temperature of your ingredients matters more than you might think. Cold butter won’t cream properly, and overworked dough becomes tough instead of tender.

Use room temperature butter: Cold butter won’t cream properly with the sugar, and melted butter will make the dough too soft; aim for butter that’s about 65-68°F
Don’t overmix the dough: Once you add the flour, mix just until combined to prevent developing too much gluten, which creates tough cookies
Chill the dough if needed: If your kitchen is warm or the dough feels too soft to handle, refrigerate it for 20-30 minutes before rolling
Work quickly with the dough: The warmth from your hands can soften the butter too much, making the dough sticky and difficult to work with
Bake at a lower temperature: Shortbread needs gentle heat (325°F) to bake through without browning too quickly on the outside
Watch the edges, not the timer: Every oven is different, so look for lightly golden edges as your doneness indicator rather than relying solely on time
Let them cool on the pan: Shortbread is fragile when hot, so letting cookies set up for 5 minutes prevents them from breaking when you transfer them

Serving Suggestions

These cookies shine on their own, but they’re also fantastic paired with complementary flavors. I love serving them alongside coffee or tea for an afternoon treat that feels special.

The buttery richness pairs beautifully with acidic or bright flavors that cut through the fat. Fresh fruit, citrus, and even a glass of wine make excellent companions.

Here’s how I like to serve them:

With coffee or tea: The butter content makes these perfect for dunking in your morning coffee or afternoon Earl Grey
Alongside fresh berries: Serve with strawberries, raspberries, or fresh cherries for a simple dessert
With vanilla ice cream: Crumble a cookie over a scoop of vanilla bean ice cream for an easy sundae
As part of a cookie platter: Mix them with Pecan Shortbread Cookies and Lemon Shortbread Cookies for variety
With a cheese board: These cookies complement soft cheeses like brie or mascarpone surprisingly well
Drizzled with chocolate: Melt some dark chocolate and drizzle it over cooled cookies for extra indulgence

Variations to Try

Once you master the basic recipe, experimenting with variations keeps things interesting. I’ve tried dozens of tweaks over the years, and these are my favorites.

The beauty of shortbread is its versatility – the simple base accepts additions and substitutions gracefully without losing that characteristic texture.

White chocolate cherry: Replace half the chopped almonds with white chocolate chips for a sweeter, more decadent cookie
Orange cherry: Add 1 tablespoon of orange zest to the dough and replace the almond extract with orange extract
Dark chocolate drizzle: Once cookies are cooled, drizzle melted dark chocolate over them in a zigzag pattern
Cranberry walnut: Substitute dried cranberries for the cherries and walnuts for the almonds
Pistachio cherry: Use chopped pistachios instead of almonds for a beautiful color contrast
Coconut addition: Add ¼ cup of unsweetened shredded coconut to the dough for tropical notes
Cardamom spice: Add ½ teaspoon of ground cardamom to the flour mixture for a warm, aromatic twist

Storage and Reheating

Proper storage ensures your cookies maintain their crisp texture and fresh flavor for days. I’ve found that shortbread actually tastes better after sitting for a day as the flavors meld together.

The key is keeping moisture away from the cookies, which can turn them soft and chewy instead of crisp and crumbly.

Room temperature storage: Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks; place parchment paper between layers to prevent sticking
Freezing baked cookies: Freeze cooled cookies in a freezer-safe container for up to 3 months; thaw at room temperature for about 30 minutes before serving
Freezing dough: Wrap shaped cookie dough tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months; bake directly from frozen, adding 2-3 minutes to the baking time
Reviving softened cookies: If your cookies lose their crisp texture, place them on a baking sheet in a 300°F oven for 5 minutes to crisp them back up
Gift packaging: Wait until cookies are completely cool before packaging them in decorative tins or cellophane bags tied with ribbon

Nutritional Facts

These values are approximate and based on one cookie, assuming the recipe yields about 24 cookies. Actual nutrition may vary based on specific ingredients and cookie size.

Per Cookie (approximate):

Calories: 135
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 18mg
Sodium: 25mg
Total Carbohydrates: 15g
Dietary Fiber: 1g
Sugars: 6g
Protein: 2g

Health Benefits of Key Ingredients

While these are definitely a treat, several ingredients offer nutritional benefits beyond just tasting delicious. I always feel a bit better about indulging when I know there’s some good stuff in there too.

Almonds and cherries contribute nutrients that support overall health, though portion control is still important given the butter and sugar content.

Here’s what makes these cookies slightly better for you:

Almonds: Packed with vitamin E, magnesium, and healthy monounsaturated fats that support heart health and help maintain stable blood sugar levels
Dried cherries: Rich in antioxidants and anti-inflammatory compounds that may help reduce muscle soreness and support recovery after exercise
Butter: Contains fat-soluble vitamins A, D, E, and K, along with conjugated linoleic acid (CLA) which has been studied for potential health benefits
Almond extract: Made from bitter almonds, it contains trace amounts of beneficial compounds without adding significant calories

You might also enjoy: Shortbread Cookie Recipe

Frequently Asked Questions

1. Can I use salted butter instead of unsalted?

You can use salted butter, but I’d recommend reducing the added salt to just a pinch instead of ¼ teaspoon. The amount of salt in different brands of salted butter varies significantly, so using unsalted gives you better control over the final flavor.

2. Why is my shortbread dough crumbly and won’t hold together?

This usually happens when the butter wasn’t soft enough when you started, or if you live in a dry climate. Add cold water, one teaspoon at a time, mixing gently until the dough just comes together when pressed. Don’t add too much though, or the cookies will lose their tender, crumbly texture.

3. Can I make these cookies without the almond extract?

Absolutely, just increase the vanilla extract to 1½ teaspoons for a classic vanilla shortbread flavor. The almond extract adds depth, but the cookies will still taste wonderful without it.

4. How do I prevent the cherries from sinking to the bottom?

Toss the chopped cherries in a tablespoon of flour before adding them to the dough. This coating helps suspend them throughout the cookie during baking. Also, make sure your dough is thick enough (at least ¼ inch) and avoid over-rolling.

5. Can I substitute fresh cherries for dried?

Fresh cherries won’t work in this recipe because they contain too much moisture, which would make the dough wet and prevent the cookies from achieving that classic crisp shortbread texture. Stick with dried cherries, or try freeze-dried cherries which can be crushed into smaller pieces.

Another favorite: Peanut Butter Blossom Cookies

Final Thoughts

There’s something deeply satisfying about pulling a batch of homemade shortbread from the oven and watching them cool into perfect, buttery cookies. This cherry almond shortbread cookies recipe has become one of my most reliable go-to recipes for both everyday baking and special occasions.

The combination of cherries and almonds feels festive enough for holidays but approachable enough that I don’t hesitate to make them on a random Tuesday. Plus, knowing that the dough freezes so well means I can always have a batch ready to bake whenever the cookie craving hits.

I hope you’ll give this recipe a try and make it your own. If you do bake these cookies, I’d love to hear how they turned out for you – drop a comment below and let me know!

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