Boozy Cherry Whipped Shortbread

Brandied Cherry Whipped Shortbread - overhead view

Melt in your mouth buttery goodness with a cherry on top!


For the cookies:

1 lb softened unsalted butter

1 cup icing sugar

½ cup corn starch

3 cups unbleached all purpose flour

½ teaspoon vanilla extract

For the icing:

½ cup butter, softened

2 ounces cream cheese

2 cups icing sugar,

2 teaspoon cherry juice

2 Tablespoons chopped boozy cherries


  1. Preheat the oven to 325℉.
  2. Place the butter in the bowl of a stand mixer and beat on high until creamy smooth.
  3. Add the icing sugar, corn starch, flour and vanilla and beat until dough sticks together in a ball.
  4. Drop by the teaspoon onto ungreased baking sheets.
  5. Bake for 12 – 15 minutes. They should be raised and firm but still quite pale, not brown.
  6. Let cool on the rack before icing. Prepare the icing.
  7. Place the softened butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on high until creamy white and smooth.
  8. At the icing sugar and beat until smooth. Then add the cherry juice and cherries. Add a little more icing sugar if needed to get a stiff enough consistency for the icing.
  9. Ice the cookies and store between sheets of wax paper in an airtight container in the freezer until ready to serve.
  10. Enjoy with milk, tea, coffee or as part of a dainty platter for dessert. Tip: Santa likes it when he finds these on his plate on Christmas Eve!



Note: I used Brandied Cherries that were intended for cocktails. You could use a good brand of canned or preserved cherries. They don’t have to be boozy. But, do use real cherries in real cherry liquid. You want the colour and texture of the soft pink. Avoid the dye-injected maraschino cherries if at all possible. Or, if you can only find those, keep your icing white and plunk a little piece of one of those on top of each cookie.. 

Keywords: Boozy Cherry Whipped Shortbread

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