• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Lifestyle
    • About
      • Let's Go Shopping
        • Privacy Policy
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Cookies

    Cherry Whipped Shortbread Cookies

    Published: Dec 4, 2022 · Modified: Oct 2, 2024 by Eileen Murphy Kelly

    Jump to Recipe

    These classic Cherry Whipped Shortbread Cookies are crunchy, buttery, and scrumptious! Just 5 simple ingredients make these cookies so easy to make from a beginner baker to the most advanced.

    Cherry whipped shortbread cookies on a black tray.
    Jump to:
    • ❤️ Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love this recipe

    • These whipped shortbread cookies are simple to make and a classic delicious cookie.
    • Any holiday cookie tray will benefit from the yumminess of these tasty buttery cookies with maraschino cherries.
    • The shortbread is a classic Christmas cookie to add to a cookie exchange.

    Ingredients

    As an Amazon Associate, I earn from qualifying purchases.

    • unsalted butter, room temperature
    • granulated white sugar
    • vanilla extract
    • all-purpose flour
    • maraschino cherries

    Equipment

    • baking sheets
    • mixing bowls
    • measuring spoon
    • stand mixer

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    The recipe makes 35-40 cookies.

    Step 1: Preheat oven to 350°F/177°C. Line two baking sheets with parchment paper or silicone baking sheets. Set aside.

    Step 2: In a large mixing bowl, using a hand mixer, or the bowl of a stand mixer using the paddle attachments, beat the butter and sugar until light and creamy, about 2 minutes.

    Whipped butter and sugar to make shortbread cookies.

    Step 3: Beat in vanilla extract. Then slowly fold in the flour until just incorporated.

    Whipped butter mixed with flour and vanilla to make maraschino cherry cookies.

    Step 4: Use a cookie scoop to portion out the dough on the prepared baking sheets, about 1" apart.

    Round dough balls to make maraschino cherry cookies.

    Step 5: Use an inverted teaspoon to press down on the cookies.

    Step 6: Flatten them and make a small dip in the center of each cookie.

    Step 7: Press a maraschino cherry securely into the indent on each shortbread.

    Step 8: Bake for 12-15 minutes until lightly golden brown.

    Steps to make cherry shortbread cookies.

    Cool on the baking sheets for about 5 minutes. Then move to a cooling rack to finish cooling.

    Storage

    The cookies can be kept in an airtight covered container on your counter for about 4-5 days.

    If you refrigerate the cookies in an airtight covered container, they can keep for about 7-8 days.

    Freezing - This is an easy cookie recipe to make ahead and freeze for up to 3 months. Remove from the refrigerator and allow them to defrost in the refrigerator until thawed.

    To freeze, place the cookies on a baking sheet without touching in the freezer for about 2 hours to flash freeze the cookies. Then move the cookies to freezer bags for up to 3 months.

    Maraschino cherry shortbread cookies.

    Expert Tips

    Expert Tip: Be sure the butter is at room temperature, not too soft , otherwise your cookies may be flat.

    Frequently Asked Questions

    What is the difference between shortbread and shortcake?

    Shortbread is a butter-based cookie while shortcakes are crumbly cakes that are usually served with fruit.

    Why are there no eggs in this cookie recipe?

    Shortbread cookies for the most part do not have eggs as an ingredient because they would cause the cookie to rise too much. Eggs are also a tenderizer so the cookie would lose the airy texture.

    Cherry in the center of shortbread cookies.

    Variations

    If you do not love cherries, don't use them. Before baking, leave the cookies plain and use a fork to make an imprint on the top of the cookies. Then sprinkle with Holiday sprinkles.

    Candied cherries can also be used in this cookie.

    For a twist, swap the vanilla extract for either lemon extract or almond extract.

    Serving Suggestions

    Caramel macchiato

    Irish Coffee

    Grinch Cupcakes.

    Holiday Sugar Cookie Cake

    Similar recipes

    Spritz cookies

    Pecan crescent cookies

    Rugelach

    Pecan Sandies

    Italian Rainbow Cookies

    I love any comments or questions, please feel free to leave them below.

    Keep up to date with recipes by following me on:

    FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

    Thank you for your continued support. I am forever grateful.

    Eileen  xo

    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    Rows of shortbread cookies on a black tray on top of a red and white checkered linen.

    Whipped Shortbread Cookies

    These are classic whipped shortbread cookies with a maraschino cherry in the center of every cookie. These buttery shortbread cookies are always a hit.
    5 from 1 vote
    Print (Email Required) Pin Rate
    Prevent your screen from going dark
    Course: Dessert, Snack
    Cuisine: Scottish
    Keyword: cherry whipped shortbread cookies, no chill shortbread cookies, whipped shortbread cookies
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    cooling time: 15 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 36 cookies
    Calories: 137kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • rimmed baking sheet
    • Stand Mixer
    • Hand Mixer
    • Ice Cream/Cookie Scoops, various sizes
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups
    • Parchment Paper

    Ingredients

    • 1½ cup unsalted butter softened
    • ¾ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 3½ cups all-purpose flour
    • 36 maraschino cherries

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • Preheat oven to 350°F/177°C. Line two baking sheets with parchment paper or silicone baking sheets. Set aside.
    • In a large mixing bowl, using a hand mixer or use a standing mixer with paddle attachments, beat 1½ cups unsalted butter and ¾ cup granulated white sugar until light and creamy, about 2 minutes.
    • To the butter/sugar mixture, beat in 1 teaspoon pure vanilla extract.
    • Slowly fold in 3½ cups all-purpose flour until just incorporated.
    • Use a cookie scoop to portion out the dough on the prepared cookie sheets, about 1" apart.
    • Use an inverted teaspoon to press down on the cookies, flattening them and making a small dip in the center of each cookie.
    • Press a maraschino cherry securely into the indent on each shortbread.
    • Bake for 12-15 minutes until lightly golden brown.
    • Cool on the cookie sheet for about 15 minutes.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
    Note 1: Instead of parchment paper, Silpats can be used to line the baking pans.
    Storage: The cookies can be kept in an airtight covered container on your counter for about 4-5 days.
    If you refrigerate the cookies in an airtight covered container, they can keep 7-8 days.
    Freezing - These are an easy cookie recipe to make ahead and freeze for up to 3 months. Remove from the refrigerator and allow them to defrost in the refrigerator until thawed.
    I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
     
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1cookie | Calories: 137kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 6g | Vitamin A: 239IU | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

    More Cookies

    • A tray of red, white and blue cookies shaped like rockets on a red and white checkered napkin with a whisk on the side of the tray of cookies.
      Bomb Pop Cookie Recipe
    • Oreo Smores cookies with a marshmallow and a hershey.
      Oreo S'mores Cookie Recipe
    • Coconut Macaroon Nests
    • Butterfinger cookies stacked on a plate.
      Butterfinger Cookies

    Thank you for sharing!

    211 shares
    • Share69
    • Tweet

    Primary Sidebar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Shop with me
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Everyday Eileen, Eileen Murphy Kelly

    211 shares