Cherry Butter Cookies made with classic ingredients and topped with a simple maraschino cherry. These buttery, crisp shortbread-style cookies combine a delicate almond note with a sweet cherry center for a festive and irresistible treat.
These maraschino cherry butter cookies are easy to make and require just a few pantry staples. The dough comes together quickly and the result is a crisp, melt-in-your-mouth cookie with a hint of almond and a bright pop of cherry in the center. They are perfect for holidays, cookie exchanges, or any time you want a pretty, flavorful cookie.
What are cherry almond butter cookies?
Cherry almond butter cookies are essentially buttery shortbread cookies piped into a ring or swirl and finished with a maraschino cherry pressed into the center. The base is a rich, tender butter cookie that bakes to a delicate crisp while carrying a subtle almond flavor. The candied cherry adds color, sweetness, and a classic finishing touch.
Ingredients
- 2 cups unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 2 whole eggs
- 1 egg yolk
- 4 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 2/3 cups all-purpose flour
- 1/4 teaspoon almond extract
- 12 maraschino cherries, drained
How to make cherry butter cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter and sugar on high speed for about 2 minutes, until light and fluffy.
- Add the two eggs and the egg yolk; beat together for about 15 seconds until incorporated.
- Mix in the milk, salt, and vanilla extract until combined.
- Add the flour and mix on low speed until the dough comes together and is fully combined.
- Stir in the almond extract by hand so the delicate flavor is evenly distributed.
- Spoon the dough into a piping bag fitted with a large star tip. Hold the bag at a 90-degree angle above a parchment-lined baking sheet and pipe circular swirls in a counterclockwise motion to form each cookie. Leave about 2 inches between cookies so they do not touch.
- Use a clean finger to gently smooth the tail end of each piped swirl so the cookie looks neat. Press one maraschino cherry into the center of each cookie.
- Chill the baking sheet with the piped cookies in the refrigerator for at least 1 hour. Chilling firms the dough and helps maintain the shape during baking.
- Preheat the oven to 350°F (175°C). Bake the chilled cookies for about 12 minutes, until the edges are set and lightly golden.
- Remove from the oven and transfer the cookies to a wire rack to cool completely before serving.
Storage and freezing
Store cooled cookies in an airtight container. Refrigerated, they will keep up to one week. At room temperature in an airtight container, they stay fresh for about two days. For longer storage, freeze the baked cookies in a sealed container or a zip-top bag for up to three months; thaw at room temperature before serving.
Timing and yield
Prep time includes mixing, piping, and chilling and generally takes about 1 hour. Bake time is roughly 12 minutes and total time including chilling and cooling runs approximately 3 hours. This recipe yields about 45 cookies, depending on the size of your piped swirls.
These cherry butter cookies are an elegant, easy-to-make treat with a timeless flavor combination. The buttery shortbread texture, subtle almond aroma, and the bright maraschino cherry make them a memorable cookie for holidays, gatherings, or a special everyday indulgence. Enjoy!
