This Cherry Shortbread Cookie has been a small holiday miracle in our kitchen ever since I first tested the method with my sister, Nellie. We stumbled upon the idea when digging through a pantry of basics and a lonely jar of maraschino cherries; the contrast between pillowy, buttery dough and the bright, syrupy cherry center was an immediate hit. I remember the first batch coming out of the oven—the bottoms just turning a pale golden, the tops still soft—and the house smelled like browned butter and sugar. My partner took one bite, closed their eyes, and said, "You have to make these every season." That moment sealed these as our go-to cookie for gatherings, bake sales, and cozy Sunday afternoons.

What makes these cookies special is the texture contrast: a delicate, melt-in-your-mouth shortbread exterior with a slightly sticky, fruity surprise in the center. The almond extract gives a subtle, rounded note that complements the cherry without competing. They’re forgiving to make, require no exotic ingredients, and travel well—ideal when you need an impressive treat without fuss. Over the years I’ve refined the steps to prevent cracking and to keep the cookies tender, and in this post I’ll walk you through every tip I use to get consistent, beautiful results.

Ingredients

• Unsalted butter (2 sticks / 1 cup): Use high-quality European-style butter if you can for a richer flavor and better mouthfeel. Let it come to room temperature so it whips light and airy; this traps air for a tender texture.
• Powdered sugar (1/2 cup): Also called confectioners' sugar; it blends smoothly into the butter and helps create that delicate shortbread crumb.
• Cornstarch (1/4 cup): A secret weapon for melt-in-your-mouth shortbread—cornstarch softens the structure and reduces gluten formation.
• All-purpose flour (1 1/2 cups): The backbone of the dough. Measure by spooning into the cup and leveling off for accuracy; too much flour makes the cookies dry.
• Almond extract (1 teaspoon): A little goes a long way—adds warmth and rounds out the sweetness. If allergic, substitute with vanilla extract but expect a slightly different flavor profile.
• Maraschino cherries (1 jar, plus 1 tablespoon of liquid): Drain and pat about 20–25 cherries dry to prevent excess moisture in the dough. Reserve 1 tablespoon of the syrup for the icing.
• For the cherry icing: Powdered sugar (1/2 cup), melted butter (1 tablespoon), and 1 tablespoon maraschino cherry juice—the icing gives a glossy finish and ties the cherry flavor through the whole cookie.

Instructions

Prep the oven and cherries: Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly spray with non-stick spray. Drain the jar of maraschino cherries and lay 20–25 cherries on a paper towel; press another paper towel over them to remove excess syrup so the cherries won’t make the dough soggy while baking. Whip the butter: Soften the butter until it’s easily pressed, about 15–20 seconds in the microwave on low depending on your microwave. Transfer to a large bowl and whisk by hand for about 5 minutes, or beat on medium-high in a stand mixer until pale and airy—this aeration is key for tender texture. Combine dry ingredients: To the whipped butter add the powdered sugar, cornstarch, almond extract, and flour. Mix on low to combine, then increase speed for 3–4 minutes until the dough comes together into a soft, homogeneous mass. The dough should be soft and slightly glossy but not greasy. Shape and fill: If you have a 1 tablespoon cookie scoop, use it to portion the dough: level the scoop, press your thumb into the center to form an indentation, insert a dried maraschino cherry, then use extra dough from the sides to cover the cherry and round into a ball. If the dough sticks, a quick dip of your fingers in flour or chilling the dough for 5 minutes helps. Arrange on sheet and bake: Place each ball on the prepared sheet 1–2 inches apart. Bake at 350°F for 12–14 minutes until the bottoms just begin to lightly brown and the tops look set. Remove from the oven and let cool on the pan for several minutes—the cookies are fragile until fully cooled. Make the icing and finish: Whisk together 1/2 cup powdered sugar, 1 tablespoon melted butter, and 1 tablespoon reserved maraschino juice until smooth. Spoon into a small plastic bag, snip a corner, and drizzle over each cooled cookie. Allow the icing to set before storing.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a freezer-safe container with parchment between layers for up to 3 months. To refresh slightly stale cookies, heat in a 300°F oven for 5–7 minutes—this revives the shortbread texture. If you freeze unbaked dough logs, wrap tightly in plastic and freeze up to 1 month; thaw in the refrigerator 15–20 minutes before slicing and baking.

Ingredient Substitutions

If you need a dairy-free version, use a plant-based butter stick with similar fat content; expect a slight difference in flavor and spread. For an almond-free version, replace almond extract with pure vanilla extract at a 1:1 ratio. To make these gluten-free, use a 1-to-1 gluten-free flour blend and increase cornstarch by 1 tablespoon to maintain tenderness. Using fresh cherries changes moisture levels drastically, so stick with maraschino or candied cherries for ease.

Serving Suggestions

Serve these cookies with a cup of strong coffee or a milky tea. For holiday platters, dust with a tiny extra sift of powdered sugar and garnish with a small mint leaf or extra cherry on the side. They pair nicely with vanilla ice cream for an elevated dessert—crumble a couple of cookies over scoops for texture and cherry pops. These are also charming in gift tins with ribbons for neighbors or teachers.

Cultural Background

Shortbread traces back to Scotland, traditionally made with three ingredients: butter, sugar, and flour. This version adopts that simple spirit but adds an American twist with maraschino cherries and a cherry-flavored icing—an evolution that blends Scottish technique with mid-century American pantry staples. The maraschino cherry became popular in the U.S. in the early 20th century and has since found its way into many nostalgic desserts.

Seasonal Adaptations

For winter holidays, swap the almond extract for orange zest and use candied cranberries instead of maraschino cherries for a festive variation. In spring, fold in finely chopped freeze-dried strawberries and use strawberry syrup for the icing. For a summer picnic, make mini versions by using a 1/2 tablespoon scoop and garnish with a flaked-salt pinch before baking for a sweet-salty contrast.

Meal Prep Tips

Make the dough ahead and store it in the refrigerator for up to 48 hours—bring to room temperature for 10 minutes and rework gently before scooping. Alternatively, form a log in plastic wrap and freeze for up to a month; slice and bake directly from chilled. Prepare the icing and store in a covered container in the fridge for 3 days; warm slightly and stir before piping.

These Cherry Shortbread Cookies are the kind of recipe that becomes a small family tradition: simple, bright, and reliably delightful. I hope you enjoy making them as much as we do—make a double batch and keep some frozen for busy mornings or unexpected guests.