Ingredients
Cookie Dough
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon (15ml) maraschino cherry juice
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 16 maraschino cherries, drained and chopped
White Chocolate Drizzle (optional)
- 4 ounces white chocolate
Instructions
- Prepare the butter and sugar mixture: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy and smooth, about 1 minute. Then, reduce the speed to medium and add the granulated sugar, pure vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl frequently to ensure even mixing.
- Incorporate cherry juice: With the mixer running on high, slowly drizzle in 1 tablespoon of maraschino cherry juice. Continue beating for 1 minute until fully blended and creamy.
- Add flour and cherries: Turn the mixer off and pour the all-purpose flour into the wet ingredients. Turn the mixer on low and blend gently until a soft dough forms. While mixing on low, add the chopped maraschino cherries and mix just until they are evenly distributed throughout the dough.
- Chill the dough: Press the dough down to compact it into a disk shape, then cover tightly with plastic wrap. Refrigerate the dough until firm, at least 4 hours and up to 3 days. Proper chilling is essential to prevent excessive spreading during baking.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats; silicone mats are preferred to help reduce cookie spreading.
- Shape and chill cookie balls: Scoop the dough into balls about 1 tablespoon each, making sure they are smooth and compact. If the dough feels sticky or soft after shaping, return the balls to the refrigerator to firm up before baking.
- Bake the cookies: Place the cookie dough balls on the prepared baking sheets spaced apart. Bake in the preheated oven for 10-12 minutes, or until the edges are very lightly browned and the cookies have puffed and spread slightly. Avoid overbaking to keep them soft.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely, at least 30 minutes.
- Melt white chocolate: Melt the white chocolate in a double boiler or microwave in 20-second increments, stirring in between until smooth.
- Decorate with white chocolate: Using a squeeze bottle or spoon, drizzle the melted white chocolate over the cooled cookies. Let the chocolate set before serving or storing.
Notes
- Make Ahead & Freezing: Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days. The cookie dough can be frozen for up to 2 months, and baked cookies can be frozen for 2-3 months.
- Tools Recommendation: For best results, use an electric mixer (handheld or stand), silicone baking mats or parchment paper for baking sheets, a cooling rack, a double boiler or microwave for melting chocolate, and a squeeze bottle for decorating.
- Chilling is crucial: Ensuring the dough is well chilled is key to preventing the cookies from spreading too much during baking, giving them that classic shortbread texture.
- Soft and tender texture: Watch closely while baking; cookies should be lightly browned on the edges but still soft in the center for the best mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
