These Maraschino Cherry Shortbread Cookies always remind me of the cozy joy of holiday baking, soft butter, sweet cherries, and the warm smell of vanilla filling the kitchen. They look festive without needing any special decorating, and the pretty pops of red make them perfect for Christmas gatherings. The combination of buttery shortbread and sweet maraschino cherries creates a soft cookie that melts gently in every bite. They’re quick to make, easy to shape, and the kind of recipe you’ll come back to every December.
Ingredients
1 cup unsalted butter (softened)
1/2 cup powdered sugar
1/2 cup maraschino cherries (drained, patted dry, finely chopped)
2 cups all-purpose flour
1 tsp vanilla extract
1/4 tsp almond extract (optional but adds great flavor)
1/4 tsp salt
3–4 tbsp maraschino cherry juice (optional for color)
White chocolate for drizzling (optional)
Step-by-Step Guide
Step 1: Prepare the Dough Base
In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy.
Step 2: Add Flavorings
Mix in vanilla extract, almond extract, and 1–2 tablespoons of cherry juice if you want a soft pink color.
Step 3: Add Dry Ingredients
Add the flour and salt and mix on low speed until the dough begins to come together. It will look crumbly at first but should press together easily.
Step 4: Fold in the Cherries
Pat the maraschino cherries dry very well to avoid extra moisture. Fold the finely chopped cherries into the dough until evenly spread.
Step 5: Shape the Cookies
Scoop or roll the dough into small balls and flatten gently with your hand or the bottom of a cup. Place on a parchment-lined baking sheet.
Step 6: Chill the Dough
Refrigerate the shaped cookies for 20–30 minutes to prevent spreading.
Step 7: Bake
Bake at 325°F (160°C) for 12–15 minutes or until the bottoms are lightly golden but the tops are still pale.
Step 8: Cool and Decorate
Let them cool completely. Drizzle melted white chocolate on top for extra sweetness and a pretty Christmas finish.
Variations You Can Try
– Add mini chocolate chips to the dough
– Mix white chocolate chunks inside instead of drizzling
– Add orange zest for a citrus-cherry twist
– Use almond extract only for a softer, nutty flavor
– Add crushed pistachios for color and crunch
Cooking Notes:
– Pat the cherries very dry or the dough will get too wet
– If the dough feels too dry, add an extra spoon of cherry juice
– Chilling helps the cookies keep their shape
– Don’t overbake; they should stay soft
Serving Suggestions:
– Serve on Christmas dessert platters
– Package them in holiday tins for gifting
– Pair with hot cocoa, coffee, or milk
– Add white chocolate drizzle for a bakery-style look
Storage, Freezing, Reheating
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months in a freezer-safe bag. Thaw at room temperature before serving. These cookies should not be reheated; enjoy them as they are.
FAQ
Why is my dough crumbly?
- It’s normal for shortbread; just press it together or add 1 more tablespoon of cherry juice.
Can I use fresh cherries?
- No, maraschino cherries work best because they’re soft, sweet, and brightly colored.
Why did my cookies spread?
- They may not have been chilled long enough; refrigerate before baking.
Can I make the dough ahead?
- Yes, chill for up to 24 hours and shape when ready.
These Christmas Maraschino Cherry Shortbread Cookies are festive, buttery, and full of holiday cheer. They’re simple to make, beautiful to serve, and the perfect addition to any Christmas cookie tray.
