
Buttery shortbread cookies with a sweet maraschino cherry center and bright cherry icing. A classic treat that surprises with a fruity bite.

This Cherry Shortbread Cookie has been a holiday favorite in my kitchen for years and it is one of those small pleasures that always draws people in. I first came across this combination during a family cookie swap when my sister tucked a maraschino cherry into a buttery thumbprint and drizzled a pink icing over the top. The result was an immediate hit and I have since adapted the method to make the dough extra tender and easy to shape. The outside bakes to a delicate, slightly crisp edge while the interior stays soft and buttery and the cherry center gives a bright sweet pop of flavor in every bite.
I discovered how forgiving this dough is on a busy baking day when I only had a few pantry staples on hand. It brims with buttery flavor and a touch of almond extract that pairs beautifully with maraschino cherries. These cookies travel well to potlucks and make a lovely addition to a dessert platter. They are simple enough for a beginner and satisfying enough for anyone who loves a classic sweet and buttery cookie with a fruity surprise.
In my experience these cookies are the first to vanish at gatherings. The almond extract is subtle but it lifts the butteriness and complements the cherry so well. My kids love to help by pressing the thumbprint and dropping in the cherry which makes this a wonderful recipe to bake together on a weekend afternoon.
My favorite aspect of these cookies is how the simple dough transforms into something elegant with just one small addition a maraschino cherry. Each holiday season I make a double batch because they are always requested for cookie boxes and the bright pink drizzle makes them feel festive without extra fuss.
For short term storage place cooled cookies in a single layer inside an airtight container lined with parchment paper to avoid sticking. If stacking add a sheet of parchment between layers. At room temperature they stay fresh for 2 to 3 days. For longer storage freeze baked cookies in a single layer on a tray until firm then transfer to a freezer safe box separated with parchment for up to 3 months. Reheat at 300 degrees Fahrenheit for a few minutes to refresh the texture or allow to come to room temperature before serving for best flavor.
If you need to swap ingredients you can replace almond extract with vanilla extract at a 1 to 1 ratio for a classic flavor. To make these dairy free use a high quality non dairy butter stick but note texture may be slightly different so chill the dough briefly if it feels too soft. For a gluten free option replace all purpose flour with a 1 to 1 gluten free baking blend that contains xanthan gum and measure by spooning into the cup for accuracy. Substituting for cornstarch can be done with arrowroot powder at the same amount which will maintain the tender crumb.
Serve these alongside a simple cup of coffee or a glass of cold milk to balance the sweetness. They make a pretty addition to a holiday dessert tray paired with chocolate truffles and sugar cookies. Garnish with a small mint leaf for color or plate with fresh berries for contrast. For an afternoon tea arrange them on a tiered tray or wrap several in cellophane tied with ribbon for thoughtful edible gifts.
Shortbread traces its roots to Scotland where butter rich biscuits were a celebratory treat. The American adaptation often includes fillings or glazes and this cherry stuffed version is a modern twist that blends classic technique with bright fruit flavors. Maraschino cherries originated from preserved cherries in Europe and gained popularity in the United States for cocktails and baking. Combining the two creates a nostalgic cookie that feels both Old World and comfortingly contemporary.
In winter swap the maraschino cherry for candied citrus peel for a festive citrus shortbread. In summer use a glacé cherry that has been drained and dried for a slightly firmer center. For autumn add a pinch of ground cinnamon or replace almond extract with maple extract to echo seasonal flavors. This dough is versatile so small swaps can tailor the cookies to holidays or special occasions without changing the method.
To save time assemble the dough in the morning and keep it covered in the refrigerator for a few hours so the flavors meld and the dough firms. If you plan to slice the log chill it until firm but not frozen for even rounds. Bake on the day you intend to serve for the best texture or freeze baked cookies and thaw at room temperature the night before to simplify hosting. Label containers with date and contents so you always know the freshest batch to serve.
These cookies bring simple joy whether you bake for a crowd or a quiet afternoon treat. Their tender crumb and cherry surprise make them memorable and delightfully shareable. I encourage you to experiment with small variations and enjoy the moments of baking they create with family and friends.
Dry maraschino cherries on paper towels before using to remove excess syrup and prevent soggy cookies
Use a 1 tablespoon cookie scoop to portion dough evenly and create consistent cookies
If dough feels too soft chill for 5 to 10 minutes to firm it up for easier shaping
Always cool cookies on the baking sheet for a few minutes before moving since shortbread is fragile when warm
This nourishing cherry shortbread cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes store them in an airtight container at room temperature for up to 3 days or freeze baked cookies for up to 3 months.
Yes you can replace almond extract with vanilla extract at a 1 to 1 ratio or use a gluten free 1 to 1 blend to make them gluten free.
This Cherry Shortbread Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or grease lightly. Prepare a workspace with tools and measure ingredients.
Soften butter in a microwave safe bowl for 15 to 20 seconds until pliable but not melted then transfer to a mixing bowl.
Whisk butter by hand for about 5 minutes or use an electric mixer until it becomes lighter and cream like this incorporates air for a tender crumb.
Lay 20 to 25 maraschino cherries on paper towels and press another towel on top to remove excess syrup which helps maintain cookie texture.
Add powdered sugar cornstarch flour and almond extract to the whipped butter and mix on medium high for 3 to 4 minutes until smooth.
Use a 1 tablespoon scoop to portion dough press a thumb into each portion insert a dried cherry then cover with a little dough and roll gently into a ball.
Bake cookies for 12 to 14 minutes until the bottoms begin to lightly brown then cool on the sheet for a few minutes before transferring to a rack.
Whisk powdered sugar melted butter and reserved cherry juice until smooth place in a small bag snip a corner and drizzle over cooled cookies.
Form dough into a 1 and 1 half inch log chill for 5 to 10 minutes then slice into rounds and bake for 12 to 14 minutes.
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This recipe looks amazing! Can't wait to try it.
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