I love baking during the holiday season, and one of my favorite treats to make is these Christmas Maraschino Cherry Shortbread Cookies. They bring a festive spirit to any gathering with their delicate buttery texture and vibrant cherry pieces. This recipe has been a go-to for me whenever I want to impress family and friends with something simple yet delicious. The maraschino cherries add a sweet, colorful touch that makes these cookies stand out on any holiday cookie tray.
You will love this recipe because it combines the classic richness of shortbread with the bright pop of cherries. The cookies are perfectly crumbly, melt in your mouth, and offer a balance of buttery flavor with a subtle cherry sweetness. They’re also incredibly versatile: whether you’re serving them at a Christmas party, gifting them to neighbors, or just enjoying a quiet afternoon with a cup of tea, these cookies fit the occasion perfectly.
Affordability is another reason I recommend this recipe. The ingredients are straightforward and easy to find, and you probably already have most of them in your pantry. Plus, the cookies store well, so you can make a batch in advance, saving time during the busy holiday season.
The key ingredients for this recipe include all-purpose flour, unsalted butter, powdered sugar, maraschino cherries (chopped), vanilla extract, and a pinch of salt. Using unsalted butter lets you control the saltiness, and the powdered sugar helps achieve that classic shortbread crumbly texture. The maraschino cherries bring in the festive red color and sweetness, making these cookies truly special for Christmas.
Preparing these Christmas Maraschino Cherry Shortbread Cookies is a straightforward and enjoyable process. The key is to work with cold butter and handle the dough gently to maintain the perfect crumbly texture. Here’s how to make them step-by-step.
First, start by preheating your oven to 325°F (165°C). This moderate temperature ensures the cookies bake evenly without browning too quickly. While the oven warms, prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
Next, in a large mixing bowl, combine 1 cup of unsalted butter, softened but still cool, with ½ cup of powdered sugar. Use a hand mixer or stand mixer on medium speed to cream these together until the mixture is light and fluffy. This step is important because it aerates the butter, contributing to the cookies’ tender texture.
Once the butter and sugar are well combined, add 1 teaspoon of vanilla extract and mix briefly to incorporate the flavor evenly.
Now, in a separate bowl, sift together 2 cups of all-purpose flour and a pinch of salt. Gradually add the flour mixture into the creamed butter and sugar, mixing on low speed or folding gently with a spatula. Be careful not to overwork the dough, as this can make the cookies tough.
After the dough comes together, fold in about ½ cup of chopped maraschino cherries. Make sure the cherries are well-drained and patted dry before chopping to prevent excess moisture in the dough. This addition gives the cookies their festive look and bursts of sweet flavor.
Once the dough is ready, shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to slice and helping the cookies hold their shape during baking.
When the dough has chilled, remove it from the fridge and slice the log into ¼-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 15 to 18 minutes, or until the edges just begin to turn a very light golden color. Keep a close eye on them to prevent over-baking, which can dry out the shortbread.
After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This cooling step allows the cookies to set and develop their signature crumbly texture.
These cookies are quick and easy to prepare, especially if you plan ahead and chill the dough in advance. You can also customize this recipe by adding finely chopped nuts like pecans or walnuts for extra texture. Some people enjoy sprinkling a little cinnamon or nutmeg into the dough for a warm holiday spice twist. Because they’re so popular, these cookies are often requested at family gatherings and holiday parties — a sure crowd-pleaser that’s simple to make and delightful to eat.
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Christmas Maraschino Cherry Shortbread Cookies
These Christmas Maraschino Cherry Shortbread Cookies offer a buttery, crumbly texture with festive bursts of sweet cherry. Perfect for holiday celebrations, they combine simple ingredients into a timeless treat.
- Total Time: 38 minutes
- Yield: 24 1x
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- ½ cup maraschino cherries, drained and chopped
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, sift together the flour and salt.
- Gradually add the flour mixture to the creamed butter and sugar, mixing gently until just combined.
- Fold in the chopped maraschino cherries, ensuring even distribution.
- Shape the dough into a 2-inch diameter log and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
- Remove chilled dough and slice into ¼-inch thick rounds. Place on the prepared baking sheet, spaced 1 inch apart.
- Bake for 15 to 18 minutes or until the edges start to turn light golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure maraschino cherries are well-drained to avoid excess moisture.
Handle dough gently to maintain crumbly texture.
Dough can be refrigerated up to 24 hours before baking.
- Prep Time: 20
- Cook Time: 18
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have more moisture and can change the texture of the cookies. Maraschino cherries are preferred because they add sweetness and maintain the cookie’s structure.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months.
Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it well, and refrigerate it for up to 24 hours before slicing and baking.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend suitable for baking.
Can I substitute the butter with a dairy-free alternative?
Yes, use a firm, plant-based butter substitute that works well in baking for a dairy-free option. The texture may vary slightly.