Classic Homemade Maraschino Cherry Shortbread Cookies
A delightful combination of buttery richness and sweet cherry goodness, these cookies are perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 3/4 cup Granulated Sugar For sweetness and texture.
- 1/4 cup Powdered Sugar Adds sweetness and fine crumb.
- 2 cups All-Purpose Flour Provides structure to the cookies.
- 1/2 cup Maraschino Cherries Finely chopped and well-drained.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 1/2 teaspoon Baking Powder Helps leaven the cookies.
- 1/4 teaspoon Salt Balances sweetness.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, mixing on low speed until just combined.
- Gently fold in the chopped maraschino cherries.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place on a baking sheet lined with parchment paper.
- Flatten each dough ball to about ½ inch thick using a fork.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week.