Cherry Almond Whipped Shortbread Cookies

If you love melt-in-your-mouth cookies that combine buttery shortbread goodness with a hint of almond and the sweet pop of a maraschino cherry, these Cherry Almond Whipped Shortbread Cookies are for you. They are light, airy, and perfectly tender, making them an elegant addition to your holiday cookie trays or any special occasion. The secret lies in whipping the butter and sugar until fluffy, which gives these cookies their signature soft texture.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• ¼ cup cornstarch, plus extra for dusting hands
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 24 maraschino cherries, juice removed and dried with paper towels

Instructions

1. Preheat your oven to 325°F and line two cookie sheets with parchment paper or silicone baking mats. Set aside.
2. In a large mixing bowl, beat the butter and powdered sugar for about 3 minutes until the mixture becomes light, creamy, and airy.
3. Add flour, cornstarch, salt, vanilla extract, and almond extract to the bowl. Continue mixing until everything is fully combined. The dough will be soft but easy to handle.
4. Lightly dust your hands with cornstarch. Scoop about 1 ½ tablespoons of dough and roll it into a smooth ball.
5. Place each dough ball on the prepared baking sheets, leaving a small amount of space between them. These cookies don’t spread much while baking.
6. Dip the bottom of a cup in cornstarch and gently flatten each dough ball to form a small disk.
7. Press a maraschino cherry into the center of each cookie, pushing it about two-thirds of the way into the dough.
8. Bake for 14 to 16 minutes, or until the tops look set. These cookies will not brown, so be careful not to overbake.
9. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
10. Store in an airtight container at room temperature for up to one week.

Serving and Storage Tips

Serve these Cherry Almond Whipped Shortbread Cookies with tea, coffee, or as part of a dessert platter. Their buttery texture and almond aroma make them a wonderful gift during the holidays. To store, keep them in an airtight container for up to a week at room temperature. For longer storage, freeze them in a single layer, then transfer to an airtight container or freezer bag for up to two months.

Variations

1. Chocolate Drizzle: After cooling, drizzle melted white or dark chocolate over the cookies for added richness.
2. Cherry Chocolate Chip: Add mini chocolate chips to the dough for a chocolate-cherry combo.
3. Toasted Almond Topping: Sprinkle finely chopped toasted almonds over the cookies before baking for crunch.
4. Lemon Almond Shortbread: Replace vanilla extract with lemon extract for a citrus twist.
5. Cherry Coconut Delight: Mix in shredded coconut for extra sweetness and texture.
6. Glazed Shortbread: Brush with a thin almond glaze after baking for a glossy finish.
7. Cherry Jam Center: Replace maraschino cherries with a small spoonful of cherry jam for a softer filling.
8. Festive Sprinkle Cookies: Add colorful sprinkles around the edges before baking for a holiday touch.
9. Cherry Pistachio: Add crushed pistachios to the dough for a nutty, elegant flavor.
10. Chocolate-Dipped Edges: Dip half of each cooled cookie into melted chocolate for a bakery-style finish.
11. Raspberry Almond Shortbread: Swap cherries for raspberries for a tart variation.
12. Coconut Almond Snowballs: Roll baked cookies in powdered sugar for a “snowy” look.
13. Cherry Cheesecake Cookies: Add a small layer of cream cheese filling before pressing the cherry on top.
14. Orange Almond Shortbread: Add orange zest to the dough for a bright, refreshing flavor.
15. Cherry Kiss Cookies: Replace cherries with a Hershey’s Kiss in the center for a chocolate surprise.

FAQs

1. Why is my dough too soft? It’s normal for whipped shortbread dough to be soft. Chilling it for 15 minutes can make it easier to handle.
2. Can I use salted butter instead of unsalted? Yes, just omit the added salt from the recipe.
3. Do I need to whip the butter and sugar for 3 minutes? Yes, this step incorporates air, creating that light, melt-in-your-mouth texture.
4. Can I use fresh cherries instead of maraschino? Fresh cherries can be used, but they should be pitted and dried well to avoid extra moisture.
5. Why didn’t my cookies brown? Whipped shortbread cookies stay pale even when baked. Don’t wait for browning—they’re done when set.
6. Can I freeze the dough? Yes, shape the dough balls and freeze them before baking. Bake from frozen with 1–2 extra minutes added.
7. Can I make them gluten-free? Use a 1:1 gluten-free flour blend for similar results.
8. Do these cookies spread while baking? Not much, which keeps their shape neat and uniform.
9. Can I make these ahead of time for gifting? Absolutely. These cookies hold their flavor and texture well for several days.
10. What’s the best way to dry the cherries? Pat them dry with paper towels and let them sit for a few minutes before pressing into the dough.

Cherry Almond Whipped Shortbread Cookies are the perfect blend of buttery, soft, and sweet flavors. With their delicate almond aroma and bright cherry centers, they make any dessert table shine. Whether you’re baking them for the holidays or just want a treat to enjoy with tea, these cookies promise to impress every time.

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