These Melt In Your Mouth Cherry Shortbread Cookies are a sweet treat that just crumbles perfectly in your mouth! With buttery shortbread and bursts of juicy cherries, they’re simply delightful.
Who can resist a cookie that melts away like magic? I love serving them with a cup of tea, making every bite even sweeter. You’ll want to hide some for yourself, trust me! 🍒❤️
Key Ingredients & Substitutions
Unsalted Butter: This is the base for your cookies, giving them that rich flavor. You can use salted butter, but cut back on the added salt in the recipe.
Granulated Sugar: Standard sugar brings sweetness and helps with the cookie’s texture. If you want, you can use coconut sugar for a slightly different flavor, but the texture might change slightly.
Vanilla Extract: This adds lovely warmth to the cookies. If you’re in a pinch, you could substitute it with almond extract for a unique twist but go easy on it since it’s stronger.
All-Purpose Flour: Essential for structure, you can substitute with gluten-free all-purpose flour for a gluten-free version. Just ensure it has a binding agent like xanthan gum.
Maraschino Cherries: These give the cookies their cherry flavor. You could use fresh or frozen cherries, just be sure to chop them and remove excess moisture to avoid soggy cookies.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is important for light, fluffy cookies. Here’s how to master this step:
- Start with room temperature butter; it should be soft but not melted.
- In a bowl, beat the butter with an electric mixer on medium speed until smooth.
- Gradually add the sugar, beating until the mixture is light and fluffy, which usually takes about 2-3 minutes.
This process incorporates air into the batter, which helps cookies rise and become tender. It’s a simple step, but it makes a big difference!
Melt In Your Mouth Cherry Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup maraschino cherries, chopped (drained well and patted dry)
- Optional: extra sugar for rolling or sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 18-22 minutes for baking. Make sure to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. All in all, you’ll be enjoying your sweet treats in less than an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While that’s heating up, line a baking sheet with parchment paper or use a silicone baking mat to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer, cream them together until the mixture becomes light and fluffy, which should take about 2-3 minutes. This step helps create that melt-in-your-mouth texture!
3. Add the Vanilla:
Stir in the vanilla extract until it’s well combined with the butter and sugar mixture. Enjoy that sweet aroma filling your kitchen!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the cookies.
5. Combine Mixtures:
Gradually add the flour and salt mixture to the creamy butter mixture. Mix gently until just combined—don’t overmix; you want to keep that crumbly texture!
6. Add the Cherries:
Now it’s time for the star of the show! Fold in the chopped maraschino cherries, dispersing them evenly through the dough, but try to keep the dough nice and crumbly.
7. Shape the Cookies:
Take tablespoon-sized portions of dough and roll them into neat balls. Place them on your prepared baking sheet, leaving about 2 inches of space between each ball.
8. Flatten the Cookies:
Gently flatten each cookie just a bit using the palm of your hand or the bottom of a glass. This gives them a bit of a shape before they bake!
9. Bake to Perfection:
Place the cookies in the oven and bake for 18-22 minutes. You’re aiming for slightly golden edges, while the center should still be pale. Keep a close eye on them!
10. Cooling Time:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Patience makes for delicious rewards!
11. Optional Final Touch:
If you like a little sparkle on your cookies, sprinkle some extra sugar on top before baking. It adds a lovely texture!
12. Storing Your Cookies:
Once cooled, store these delightful cookies in an airtight container at room temperature for up to a week. You’ll love finding little bursts of cherry flavor in each melt-in-your-mouth bite!
Enjoy every scrumptious bite of these cookies with family and friends!
Can I Substitute Fresh Cherries for Maraschino Cherries?
Yes, you can use fresh or frozen cherries instead of maraschino cherries! If using fresh, make sure to pit and chop them, and if using frozen, thaw and pat them dry to remove excess moisture before adding them to the dough.
What Should I Do if My Dough is Too Wet?
If your dough feels too wet and sticky, you can add a little more flour, a tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much flour, as this could make the cookies tough.
How Do I Prevent the Cookies From Spreading Too Much While Baking?
To prevent spreading, make sure to chill the cookie dough for about 30 minutes before baking. This helps the butter firm up, leading to thicker cookies. Also, ensure that your baking sheet is not too warm when placing the cookies on it!
Can I Freeze These Cookies?
Absolutely! You can freeze unbaked cookie dough by shaping it into balls and placing them on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag. When you’re ready to bake, you can bake them straight from the freezer, adding a couple of extra minutes to the baking time.
