Cherry Almond Shortbread Cookies Recipe

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If you have ever been searching for the perfect holiday treat that looks stunning and tastes even better, this cherry almond shortbread cookies recipe is exactly what you need. These buttery, melt-in-your-mouth cookies combine the subtle nuttiness of almond extract with the bright sweetness of maraschino cherries, finished with a drizzle of white chocolate that takes them from simple to showstopping.

What makes this combination so special is the science behind it. Almond extract contains benzaldehyde, the same compound found in cherry flavoring, which is why these two flavors amplify each other in the most delicious way. Every bite feels intentional and balanced.

The base is a classic shortbread: butter, powdered sugar, and flour. No eggs, no leavening agents, just pure richness. The addition of maraschino cherry juice directly into the dough gives it a gorgeous blush pink color and infuses every layer with cherry flavor before you even see a whole cherry on top.

Chilling the dough is the one step you should never skip. It firms up the butter, which prevents the cookies from spreading during baking. The result is a thick, sturdy cookie with slightly crisp edges and a tender, crumbly center that practically dissolves on your tongue.

These cookies are perfect for holiday cookie exchanges, gift boxes, Valentine’s Day, or an afternoon treat alongside a hot drink. Once you make them, you will understand why they have become a staple in so many kitchens.

You might also enjoy these Almond Shortbread Cookies if you love that classic nutty flavor and want to explore more almond-forward bakes.

Table of Contents

Why You’ll Love This Cherry Almond Shortbread Cookies Recipe

This recipe ticks every box for a truly great cookie. It is approachable for beginners but delivers results that look and taste professional.

The flavor combination is genuinely unbeatable. Sweet, fruity maraschino cherries paired with the warm nuttiness of almond extract create a duo that feels both nostalgic and elegant.

The dough comes together in just one bowl without any fancy technique. No stand mixer is strictly required, though one makes the job easier.

Because this is a slice-and-bake style cookie, you can prep the dough log days ahead and bake fresh whenever you need them. That flexibility is invaluable during busy holiday seasons.

The white chocolate drizzle on top is optional, but highly recommended. It adds a layer of sweetness and a polished, bakery-quality finish that makes these cookies look like they came from a pastry shop window.

No eggs required, making them suitable for those with egg allergies
Beautiful blush pink color from maraschino cherry juice baked right into the dough
Freezer-friendly dough that can be made weeks ahead
Perfectly portioned as a slice-and-bake cookie, so every piece is uniform
Stunning enough to gift, simple enough to make on a weeknight
Light, crumbly shortbread texture that pairs beautifully with coffee or tea

Ingredients

To make these cherry almond shortbread cookies, you will need a short list of simple ingredients, but quality matters here. Since shortbread has so few components, each one plays a starring role in the final flavor and texture.

Use real, unsalted butter at room temperature. This is not a recipe where you can substitute margarine without losing that signature richness that makes shortbread so special.

1 cup (226g / 2 sticks) unsalted butter, softened to room temperature
3/4 cup (90g) powdered sugar (also called confectioners’ sugar or icing sugar), sifted
1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons (30ml) maraschino cherry juice (from the jar)
2 1/4 cups (270g) all-purpose flour
1/4 teaspoon fine salt
1/2 cup (75g) maraschino cherries, well-drained, patted very dry, and finely chopped
4 oz (113g) white chocolate chips or a white chocolate bar, for drizzling (optional but recommended)
1 teaspoon coconut oil or neutral oil (to thin the white chocolate for drizzling)

This recipe makes approximately 24 to 30 cookies depending on how thick you slice the log.

Another classic to try: Cranberry Shortbread Cookies use a similar buttery base with beautiful fruity pops throughout the dough.

Kitchen Equipment Needed

You do not need a ton of equipment for this recipe, but having the right tools will make the process much smoother. A stand mixer or electric hand mixer is the most helpful appliance, though determined bakers can work the dough by hand.

The most important tool is a sharp knife for slicing the chilled dough log cleanly. A dull knife will drag and distort your cookie shapes before they even hit the oven.

Stand mixer with paddle attachment or electric hand mixer
Large mixing bowl
Rubber spatula or wooden spoon
Measuring cups and spoons
Kitchen scale (for metric measurements)
Plastic wrap or parchment paper (for wrapping the dough log)
Baking sheets (2)
Parchment paper or silicone baking mats
Sharp chef’s knife
Wire cooling rack
Microwave-safe bowl or double boiler (for melting white chocolate)
Piping bag or zip-lock bag with a tiny corner snipped (for drizzling)

Read Also: Whipped Shortbread Cookies Recipe

Recommended Products for This Recipe

These are products chosen for quality and real impact on the final result. Investing in even one or two of them will noticeably improve your baking experience.

1. High-Quality Pure Almond Extract

Imitation almond extract produces a harsher, more artificial flavor that is noticeable in a delicate cookie like shortbread. Pure almond extract, made from real bitter almonds or peach/apricot pits, delivers a rounder, more complex nuttiness that works in harmony with the cherries rather than overpowering them. It makes a real difference in the final flavor.

Get it on Amazon

2. Silicone Baking Mat (Set of 2)

Shortbread cookies bake best on a surface that provides gentle, even heat without over-browning the delicate bottoms. Silicone baking mats do exactly that, and they eliminate the need to keep cutting fresh parchment. They are reusable, non-stick, and easy to clean. A solid set will serve you for years of cookie baking.

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3. Luxury White Chocolate Baking Bar

Bagged white chocolate chips often contain stabilizers that make them resist melting smoothly. A good quality white chocolate baking bar melts into a silky, glossy drizzle that sets beautifully and has a genuine, creamy cocoa butter flavor. It makes the presentation and the taste dramatically better.

Get it on Amazon

4. OXO Good Grips Cookie Scoop Set

If you choose to make drop-style cookies instead of a slice-and-bake log, a cookie scoop ensures uniform portioning so that every cookie bakes evenly. Consistent size means consistent baking time, which means no overbaked edges or underdone centers in the same batch.

Get it on Amazon

This recipe pairs naturally with the Raspberry Shortbread Cookies Recipe if you want to build a stunning assortment of fruit-forward shortbread for a cookie box.

Step-by-Step Instructions

1. Prepare the Cherries

Remove the maraschino cherries from the jar and place them in a fine mesh strainer set over a bowl. Reserve 2 tablespoons of the cherry juice for the dough, and set it aside at room temperature.
Pat the drained cherries vigorously with paper towels. This step is critical: excess moisture from the cherries will make the dough sticky and can cause the cookies to spread or have wet patches. Do not rush this step.
Once the cherries feel mostly dry, transfer them to a cutting board and chop them into very small pieces, roughly 1/4 inch (6mm) or smaller. Finely chopped cherries distribute more evenly throughout the dough without creating large wet pockets.
Spread the chopped cherries on a fresh layer of paper towels and press again to remove any remaining juice. Set aside.

2. Cream the Butter and Sugar

Place the softened unsalted butter in the bowl of your stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer.
Beat the butter on medium-high speed for about 1 to 2 minutes, just until it looks creamy and smooth. You are not trying to whip it until fluffy here, just smooth it out so it accepts the other ingredients easily.
Add the sifted powdered sugar to the butter. Start mixing on low speed to prevent a cloud of sugar from erupting out of the bowl. Once the sugar is moistened and combined, increase to medium speed and beat for another 1 to 2 minutes until the mixture looks pale and well blended.
Scrape down the sides and bottom of the bowl with a rubber spatula. This ensures no pockets of unmixed butter or sugar are hiding around the edges.

3. Add the Flavoring and Cherry Juice

With the mixer running on low, add the vanilla extract and almond extract to the butter-sugar mixture. Both extracts are important here: vanilla rounds out the flavor and adds warmth, while almond extract provides the distinctive nutty character that makes these cookies recognizable.
Drizzle in the 2 tablespoons of reserved maraschino cherry juice slowly while the mixer runs on low. The cherry juice serves two purposes: it adds concentrated cherry flavor and gives the dough its beautiful blush pink hue.
Once the juice is incorporated, increase the speed briefly to medium and mix for another 30 seconds until smooth. The mixture may look slightly curdled at this point, which is completely normal. It will come together once the flour is added.

4. Add the Flour and Salt

Add the fine salt to the bowl and give it a quick stir by hand with the rubber spatula.
Add the all-purpose flour all at once to the bowl. Mix on the lowest speed setting until the dough just comes together and no streaks of flour remain. This typically takes about 30 to 45 seconds. Do not overmix at this stage. Overworking the flour develops gluten, which will make your shortbread tough rather than tender and crumbly.
Stop the mixer as soon as the dough looks cohesive. It will be soft, slightly tacky, and a pale pink color.

5. Fold in the Chopped Cherries

Remove the bowl from the mixer. Add the finely chopped, thoroughly dried maraschino cherries directly to the dough.
Use the rubber spatula to gently fold the cherries into the dough by hand. Avoid using the mixer for this step, as it can break down the cherry pieces and turn the entire dough pink rather than leaving pretty speckled cherry pockets throughout.
Fold just until the cherries are evenly distributed. The dough is ready when you can see cherry pieces spread uniformly without large clumps.

6. Shape the Dough Log and Chill

Lay a large sheet of plastic wrap flat on your counter. Scoop the cookie dough out onto the center of the plastic wrap.
Use your hands and the edges of the plastic wrap to guide and shape the dough into a smooth log, approximately 2 inches (5cm) in diameter and about 8 to 10 inches (20 to 25cm) long. The log does not need to be perfectly uniform right away; rolling it back and forth in the plastic wrap will help it even out.
Twist both ends of the plastic wrap tightly to seal the log and help compact the dough into a firm cylinder. Rolling it gently on the counter a few times will smooth out any bumps.
Place the wrapped dough log in the refrigerator and chill for a minimum of 2 hours, or ideally overnight. The dough must be thoroughly firm and cold before slicing. A warm or soft log will produce misshapen cookies that spread in the oven.
If you need the cookies sooner, you can place the log in the freezer for 45 to 60 minutes instead. The dough is also freezer-friendly for up to 3 months when tightly wrapped.

7. Preheat the Oven and Prepare Baking Sheets

When you are ready to bake, preheat your oven to 350°F (177°C). Allow the oven to fully preheat, including at least 10 minutes after the indicator light says it is ready. This ensures an accurate, steady baking temperature.
Line two large baking sheets with parchment paper or silicone baking mats. Using a light-colored baking sheet is preferable; dark pans absorb more heat and can over-brown the delicate bottoms of shortbread before the centers are done.

8. Slice and Place the Cookies

Remove the chilled dough log from the refrigerator. Unwrap it and place it on a cutting board.
Using a sharp chef’s knife, slice the log into rounds approximately 1/4 inch (6mm) thick. Use a single, firm downward motion rather than a sawing motion. This gives you clean, round slices without squishing the dough.
If any slices crack slightly at the edges, simply press the dough back together gently with your fingertips. The warmth of your hands will help it adhere.
Place the sliced cookies on the prepared baking sheets, spacing them about 1 inch (2.5cm) apart. These cookies do not spread much, so they do not need a large gap between them.

9. Bake the Cookies

Place the baking sheets in the preheated oven, one at a time if possible, on the center rack. The center rack ensures the most even heat distribution.
Bake for 11 to 13 minutes, or until the cookies look set on top and the edges are just barely beginning to turn a very pale golden color. The cookies should NOT look deeply browned. Shortbread continues to set as it cools, so pulling them slightly early will result in a better texture.
Watch the cookies carefully during the last 2 minutes of baking. Overbaking is the most common mistake with shortbread. Even a minute too long can dry them out and turn them hard rather than crumbly.
Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. This resting time lets them firm up enough to transfer without breaking. Then move the cookies to a wire cooling rack and let them cool completely before adding the white chocolate drizzle.

10. Melt and Drizzle the White Chocolate

Once the cookies are completely cool, melt the white chocolate. Place the white chocolate chips or chopped white chocolate bar in a microwave-safe bowl along with the teaspoon of coconut oil or neutral oil.
Microwave in 20-second intervals, stirring thoroughly between each interval. Continue until the chocolate is fully melted and smooth. This usually takes 3 to 4 intervals. Stirring between each interval prevents the white chocolate from scorching, which happens easily because white chocolate has a lower burning point than dark chocolate.
Transfer the melted white chocolate to a small piping bag or a zip-lock bag with a very small corner snipped off. Hold the bag a few inches above the cookies and move it quickly back and forth in a thin zigzag motion to create an elegant drizzle.
Allow the white chocolate to set fully at room temperature, about 20 to 30 minutes, before serving or storing. If you are in a hurry, a 5-minute stint in the refrigerator will firm it up quickly.

These Lemon Shortbread Cookies follow a very similar slice-and-bake process and make a beautiful citrusy companion to serve alongside these cherry almond ones.

Tips for Success

Small details make a big difference in shortbread baking. Keep these tips in mind for perfect results every time you make this recipe.

The most critical factor is the dryness of your cherries. Even a small amount of excess cherry juice will throw off the moisture balance of the dough. Always pat the cherries dry twice: once right after draining, and again after chopping.

Use room-temperature butter: Cold butter will not cream properly, and you will end up with a lumpy, uneven dough. Set butter out 1 to 2 hours before baking.
Sift the powdered sugar: Sifting removes any lumps and helps it blend seamlessly into the butter for a smooth, lump-free dough.
Do not overmix after adding flour: Overworking the dough develops gluten and produces a tough, dense cookie instead of the tender, crumbly texture shortbread is known for.
Chill the dough thoroughly: The longer you chill, the better the dough holds its shape during slicing and baking. Overnight chilling gives the most reliable results.
Use a sharp knife for slicing: A dull knife drags through the cold dough and squishes your round log into an oval. A single, firm downward cut gives you clean edges.
Bake on parchment or silicone mats: These prevent sticking and protect the bottoms of the cookies from over-browning.
Rotate the baking sheet halfway through: If your oven has hot spots, rotating the pan at the 6-minute mark ensures even baking across all the cookies.
Let cookies cool completely before drizzling: Adding white chocolate to warm cookies will cause it to melt and pool rather than setting in a clean drizzle.

For another buttery, easy treat, the Pecan Shortbread Cookies Recipe uses the same fundamental approach and makes an excellent addition to any cookie platter.

Serving Suggestions

Cherry almond shortbread cookies are elegant enough to stand on their own, but they shine even brighter when served thoughtfully. Their buttery richness and fruity sweetness pair beautifully with a range of drinks and accompaniments.

These cookies are an ideal pairing with afternoon tea or a latte. The slight nuttiness of the almond extract complements the tannins in black tea and the richness of a creamy coffee drink.

Serve alongside a warm cup of Earl Grey, chamomile, or English breakfast tea for a classic pairing
Arrange on a holiday cookie platter next to Gingerbread Cookies and Snickerdoodles for a festive spread
Package in a clear cellophane bag tied with ribbon for a beautiful homemade gift
Serve with a scoop of vanilla or cherry ice cream for a simple, elegant dessert
Add to a Valentine’s Day dessert board alongside fresh strawberries and chocolate truffles
Stack them in a decorative tin lined with parchment paper for gifting or holiday shipping
Crumble a few over a bowl of whipped cream for a quick cherry almond parfait

Variations to Try

Once you have mastered the base recipe, there are several wonderful ways to put your own spin on these cherry almond shortbread cookies.

The slice-and-bake format is the most popular, but the same dough can be rolled out and cut with cookie cutters for shaped cookies that are perfect for holidays.

Dried cherry version: Swap maraschino cherries for dried tart cherries, finely chopped. They add a more intense, slightly tangy cherry flavor and work especially well with the almond extract.
Toasted almond crunch: Add 1/3 cup (40g) of finely chopped, toasted sliced almonds to the dough along with the cherries for added texture and a deeper nutty flavor.
Dark chocolate drizzle: Use dark or semi-sweet chocolate instead of white chocolate for a bolder, less sweet finish that still contrasts beautifully with the pink cookies.
Cut-out style: Roll the chilled dough to 1/4 inch (6mm) thickness on a lightly floured surface and cut with heart, star, or round cookie cutters. Bake as directed, checking a minute or two earlier since thinner cookies bake faster.
Cherry almond thumbprints: Instead of mixing the cherries into the dough, roll dough balls and press a whole maraschino cherry into the center of each one before baking. This creates a stunning thumbprint-style presentation.
Lemon cherry almond: Add 1 teaspoon of lemon zest to the dough along with the other flavorings. The lemon brightens the cherry flavor and adds a fresh, citrusy note that pairs beautifully with the almond.

The Cherry Chip Cookie Recipe is another great option to explore if you love cherry-flavored baked goods and want something with a different texture.

Storage and Reheating

These cherry almond shortbread cookies store exceptionally well, making them a great candidate for advance baking. Proper storage keeps them fresh and the texture intact.

The unbaked dough log is arguably even more freezer-friendly than the baked cookies, so consider making a double batch and keeping one log frozen for later.

Room temperature: Store baked, cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers if stacking to prevent the white chocolate drizzle from sticking.
Refrigerator: Cookies can be refrigerated in an airtight container for up to 2 weeks, though the texture is best at room temperature. Let refrigerated cookies sit out for 15 minutes before serving.
Freezer (baked cookies): Arrange cooled, drizzled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe zip-lock bag. Store for up to 3 months. Thaw at room temperature for 30 to 45 minutes before serving.
Freezer (unbaked dough log): Wrap the dough log tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, transfer the log to the refrigerator the night before, then slice and bake as directed.
Reheating: These cookies are best enjoyed at room temperature and do not need to be reheated. If you prefer a slightly warm cookie, place them in a 300°F (150°C) oven for 3 to 4 minutes. Do not microwave them as it can make the texture rubbery.

Another cookie to add to your freezer stash: the Cranberry Orange Shortbread Cookies Recipe is another slice-and-bake favorite that freezes beautifully.

Nutritional Facts

These values are estimates per cookie, based on a yield of 28 cookies with the white chocolate drizzle included. Exact values will vary depending on the size of your dough log slices and whether you include the optional white chocolate.

Nutrient	Per Cookie (approx.)
Calories	115 kcal
Total Fat	7g
Saturated Fat	4.5g
Cholesterol	18mg
Sodium	25mg
Total Carbohydrates	12g
Sugars	5g
Protein	1g
Fiber	0g

These are rich, indulgent cookies meant to be savored. Two or three make a satisfying serving with a hot drink.

You might also like: Scottish Shortbread Cookie Recipe

Health Benefits of Key Ingredients

While cherry almond shortbread cookies are certainly a treat, a few of the key ingredients do bring real nutritional value to the table. Knowing what goes into your baked goods can help you feel good about enjoying them.

Butter, long criticized in popular diet culture, is a natural source of fat-soluble vitamins including A, D, E, and K2. When consumed in moderation as part of a balanced diet, saturated fat from whole food sources like real butter is increasingly understood by researchers to be less problematic than previously thought.

Almonds and almond extract: Almonds are among the most nutrient-dense tree nuts, packed with vitamin E, magnesium, and healthy monounsaturated fats. The extract captures the characteristic flavor compound without the caloric load. Research consistently links almond consumption to improved heart health markers and better blood sugar management.
Maraschino cherries: While maraschino cherries are preserved and sweetened, cherries in general are a natural source of anthocyanins, which are antioxidant compounds linked to reduced inflammation. They also contain small amounts of vitamin C and potassium.
All-purpose flour: Provides the structural backbone of the cookie and supplies a modest amount of protein and B vitamins. Using flour in baking is part of how we create satisfying, energy-sustaining treats.
Powdered sugar: Provides the fine texture that makes shortbread so delicate. Using powdered rather than granulated sugar results in a more tender crumb and helps keep portion sizes smaller, as the sweetness is more concentrated.

Frequently Asked Questions

1. Can I make cherry almond shortbread cookies without a stand mixer?

Yes, you can. A handheld electric mixer works just as well and gives you more control over the process. You can even make this dough entirely by hand using a wooden spoon or a pastry cutter to work the butter into the sugar, though it takes a bit more elbow grease. The key is making sure your butter is properly softened so it incorporates smoothly.

2. Why did my cookies spread too much in the oven?

The most likely cause is that the dough was not chilled long enough before baking. If the butter in the dough is too warm when it enters the oven, it melts before the structure of the cookie sets, causing spreading. Another common culprit is excess moisture from the cherries. Always pat the cherries very dry before adding them to the dough, and make sure the dough is cold and firm when you slice and bake it.

3. Can I use fresh or frozen cherries instead of maraschino cherries?

You can, but the results will be different. Fresh and frozen cherries contain significantly more moisture than maraschino cherries, which can make the dough too wet and affect the texture. If you use fresh cherries, chop them finely, pat them extremely dry, and consider reducing the amount slightly. You will also miss the maraschino cherry juice, which adds both flavor and that pretty pink color to the dough. For the most reliable results, stick with jarred maraschino cherries.

4. Can I skip the white chocolate drizzle?

Absolutely. The white chocolate drizzle is purely optional and purely decorative. The cookies are delicious and complete without it. If you want a finishing touch without the extra step, a light dusting of powdered sugar over the cooled cookies looks beautiful and adds a subtle sweetness. You could also dip just the edge of each cookie halfway into melted white chocolate for a different presentation.

5. How do I know when the cookies are done baking?

Shortbread can be tricky because it does not change color dramatically the way other cookies do. Look for these signs: the edges of the cookies will be very slightly golden, the tops will look set and matte rather than shiny or wet, and the cookies will feel firm but not hard if you gently press the top with a fingertip. They will look slightly underdone when you pull them from the oven, which is exactly right. They firm up considerably as they cool on the pan.

Read Also: Lavender Shortbread Cookies Recipe

Final Thoughts

Cherry almond shortbread cookies are one of those recipes that delivers far more than the ingredient list suggests.

A handful of simple pantry staples, a jar of maraschino cherries, and a patient chill in the fridge produce something that genuinely looks and tastes special.

The almond-cherry pairing is a classic for a reason. It is balanced, aromatic, and just a little nostalgic in the best possible way.

Make a double batch, freeze one log for later, and you will always have something beautiful to bake on short notice.

If you try this recipe, leave a comment below and let me know how they turned out. Share a photo too. Seeing your bakes is the best part of sharing recipes, and I would love to know if these become a favorite in your kitchen as well.

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