# Maraschino Cherry Shortbread Cookies

These Maraschino Cherry Shortbread Cookies with white and semi-sweet chocolate chips are delectable and gorgeous.

- Servings: 9 servings
- Total time: 40 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 1 cup unsalted butter, softened
- 1 tsp almond extract
- 1 cup powdered sugar
- 3 tbsp maraschino cherry juice
- 0.75 cup chopped cherries
- 2.25 cup AP flour
- 0.5 tsp salt
- 1 cup white chocolate chips
- 1 cup dark or semi-sweet chocolate chips
- melted white chocolate
- melted semi-sweet or melted dark chocolate

## Instructions

1. Cream the softened butter until light and fluffy.
2. Add almond extract and powdered sugar to the creamed butter. Fold in the powdered sugar before mixing to prevent a mess.
3. Mix until fully combined.
4. Chop up the maraschino cherries and pat them dry slightly.
5. Add the chopped cherries and maraschino cherry juice to the butter mixture.
6. Mix until fully combined and the dough turns pink.
7. Add salt and AP flour to the mixture. Fold until the dough comes together.
8. Fold in both white chocolate chips and dark or semi-sweet chocolate chips into the dough.
9. Chill the dough uncovered in the fridge for 30 minutes before scooping.
10. Scoop out nine equal-sized cookie dough balls onto a baking sheet lined with parchment paper.
11. Add some more chocolate chips on top of each cookie dough ball.
12. Bake at 350 degrees Fahrenheit for 10 minutes, ensuring they are slightly underbaked to stay moist.
13. Once out of the oven, use a cookie cutter or a bowl to gently round out the warm cookies for a perfect shape.
14. Take melted white chocolate and melted semi-sweet (or dark) chocolate and add a dollop of each in the middle of each cookie.
15. Swirl the melted chocolates together on top of each cookie.
16. Place a maraschino cherry with a stem on top of each swirled chocolate center.

## Equipment

- mixer
- spatula
- cutting board
- knife
- measuring spoon
- baking sheet
- parchment paper
- cookie scoop
- cookie cutter

## Tips

- Fold in powdered sugar first to avoid a mess when mixing.
- Pat cherries dry slightly before adding them to the dough.
- Chill the dough uncovered in the fridge for 30 minutes before scooping to make it easier to handle.
- Bake cookies until slightly underbaked to ensure they stay super moist.
- To achieve a perfect round shape, use a cookie cutter or a bowl to round out the cookies right after they come out of the oven.

## Source

- Original video: https://www.tiktok.com/@adrianassweetlife/video/7331056582299536682?is_from_webapp=1&sender_device=pc&web_id=7500366039965074990
- Recipe page: https://www.cliprecipe.com/recipe/352990e2-6a8a-4119-8c4b-52af18aa38fe
- Extracted: 2025-06-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt