Cherry Almond Whipped Shortbread Cookies

Why You’ll Love This Recipe

These Cherry Almond Whipped Shortbread Cookies are everything you want in a cookie—soft, crumbly, and full of flavor. The whipped texture makes them light and airy, and the almond extract gives them a warm, nutty richness that pairs beautifully with the sweet maraschino cherries. The bright red cherry on top adds a festive touch, making these cookies not only delicious but also visually appealing. With minimal ingredients and easy preparation, these cookies are a must-bake for anyone who loves the classic flavors of shortbread with a twist.

Ingredients

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1 1/2 cups all-purpose flour

• 1/4 cup cornstarch

• 1 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 12-15 maraschino cherries, drained and halved

• 1/4 cup sliced almonds (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Oven and Baking Sheets: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Dough: In a large bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, about 2-3 minutes. Add the almond extract and vanilla extract, mixing until combined. Gradually add the flour and cornstarch, and mix until the dough is smooth and comes together.

3. Shape the Cookies: Using a small cookie scoop or spoon, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

4. Add the Cherry Topping: Gently press a halved maraschino cherry into the center of each cookie dough ball. If using, sprinkle a few sliced almonds around the cherry for added texture and decoration.

5. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking, as shortbread cookies should remain pale in color.

6. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delicate, buttery goodness of these cookies!

Servings and Timing

• Servings: About 24 cookies

• Prep Time: 15 minutes

• Cook Time: 12-15 minutes

• Total Time: 30 minutes

Variations

• Nut-Free Version: Skip the sliced almonds and stick with the maraschino cherry for a nut-free version. You can also experiment with using other extracts like vanilla or lemon.

• Different Fruits: Try using other fruits, such as dried cranberries, raspberries, or candied orange peel, as a topping instead of the cherries.

• Chocolate Dipped: For a decadent twist, dip the bottom of each cookie in melted chocolate once they’ve cooled. This adds richness and an extra layer of flavor.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can keep them in the freezer for up to 2 months.

• Reheating: These cookies don’t need to be reheated, but if you prefer them warm, place them in the oven at 300°F (149°C) for about 5 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in this recipe for more control over the salt content, but if you use salted butter, reduce the amount of salt in the recipe.

2. Do I need to chill the dough before baking?

No, there’s no need to chill the dough for these cookies. The dough is light and airy, and it will hold its shape when baked without chilling.

3. Can I use other extracts instead of almond extract?

Yes, you can substitute almond extract with vanilla, lemon, or even hazelnut extract for a different flavor profile. Just keep in mind that almond extract is key to the classic flavor of these cookies.

4. Can I use fresh cherries instead of maraschino cherries?

Fresh cherries may be used, but be sure to pit and slice them before adding them to the cookies. Fresh cherries release more moisture, so be sure to pat them dry before placing them on the cookies to prevent sogginess.

5. Can I make these cookies without cornstarch?

Yes, cornstarch helps make the cookies extra light and tender, but you can substitute it with more all-purpose flour if you don’t have cornstarch. The cookies will still turn out delicious, though the texture may be slightly different.

6. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. You can also freeze the dough for up to 3 months. Simply shape the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen when ready.

7. Can I freeze these cookies?

Yes, once the cookies are baked and cooled, you can freeze them in an airtight container for up to 2 months. Be sure to layer parchment paper between the cookies to prevent them from sticking together.

8. Can I add frosting to these cookies?

While these cookies are delicious on their own, you can drizzle a little bit of glaze or frosting on top if you’d like. A simple almond glaze or royal icing would complement the flavors nicely.

9. Are these cookies gluten-free?

This recipe uses all-purpose flour, but you can try using a gluten-free flour blend in place of regular flour if you need to make it gluten-free.

10. How do I prevent the cherries from sinking into the cookies while baking?

Gently press the cherries into the dough just before baking, but don’t push too hard. This will help prevent them from sinking too deeply during baking.

Conclusion

Cherry Almond Whipped Shortbread Cookies are the perfect balance of sweetness, richness, and buttery goodness. With their melt-in-your-mouth texture and delightful cherry and almond combination, these cookies are sure to impress anyone who tastes them. Whether you’re baking for a special occasion or just to treat yourself, these cookies will be a hit with friends and family alike. Enjoy the classic shortbread flavors with a fun, festive twist!

Cherry Almond Whipped Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Cherry Almond Whipped Shortbread Cookies are delicate, melt-in-your-mouth treats featuring buttery shortbread, sweet maraschino cherries, and a hint of almond flavor. The whipped texture creates an airy, soft bite that’s perfectly complemented by the festive pop of color from the cherries. These cookies are easy to make, visually appealing, and the perfect balance of sweet, nutty, and buttery, making them ideal for any occasion, from holiday parties to casual snacking.

---

Ingredients

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1 1/2 cups all-purpose flour

• 1/4 cup cornstarch

• 1 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 12-15 maraschino cherries, drained and halved

• 1/4 cup sliced almonds (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Prepare the Oven and Baking Sheets:

  • Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.

• Mix the Dough:

  • In a large bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy (about 2-3 minutes). Add almond extract and vanilla extract, mixing until combined. Gradually add the flour and cornstarch, mixing until the dough is smooth and comes together.

• Shape the Cookies:

  • Using a small cookie scoop or spoon, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

• Add the Cherry Topping:

  • Gently press a halved maraschino cherry into the center of each cookie dough ball. If using, sprinkle sliced almonds around the cherry for added texture.

• Bake the Cookies:

  • Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking; shortbread should remain pale.

• Cool and Serve:

  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

---

Notes

Nut-Free Version: Skip the sliced almonds and stick with the maraschino cherry for a nut-free version.Fruits: Try using cranberries, raspberries, or candied orange peel for a fun twist.Chocolate Dipped: Dip the bottom of each cookie in melted chocolate for added richness.