If you’re looking for a delightful holiday treat that’s both buttery and bursting with a sweet cherry surprise, you’re going to adore this Maraschino Cherry Shortbread Cookies Recipe. These cookies combine the crumbly, melt-in-your-mouth magic of classic shortbread with the bright pop of maraschino cherries and a subtle chocolate finish. I absolutely love how this turns out every time—it’s become such a festive favorite in my kitchen, and I think you’ll find that they’re just as irresistible in yours.
Why You’ll Love This Recipe
- Delightfully buttery texture: This shortbread stays tender and crumbly, just how shortbread should be.
- Cherry-chocolate combo: The maraschino cherries and chocolate chips create a perfect holiday flavor twist.
- Simple ingredients: You probably already have everything in your kitchen pantry.
- Great for gifting: These cookies are just as pretty as they are tasty, making them perfect for sharing.
Ingredients You’ll Need
The magic of this Maraschino Cherry Shortbread Cookies Recipe comes from a handful of classic baking staples combined with the fun of cherries and chocolate. I always recommend choosing good-quality butter and well-drained maraschino cherries to avoid soggy dough.
- Unsalted Butter: Room temperature butter is easier to cream properly and gives you the best texture.
- Powdered Sugar: It blends smoothly into the butter, contributing to that iconic shortbread melt-in-the-mouth feel.
- Vanilla Extract: Pure vanilla heightens the flavor beautifully without overpowering the cherries.
- All-Purpose Flour: The base for your shortbread—sifted to keep it light.
- Salt: Just a pinch to balance sweetness and enhance all the flavors.
- Maraschino Cherries: Chop them finely and make sure to blot dry on paper towels to avoid soggy cookies.
- Chocolate Chips: Small chips or drops work best for even distribution throughout the dough.
Variations
One of the things I love about this Maraschino Cherry Shortbread Cookies Recipe is how easy it is to make your own. Play around a bit and see what variations you enjoy—you’re going to find it’s pretty forgiving!
- Nutty Twist: I sometimes add finely chopped pistachios or almonds for a little crunch, and my family loves the extra texture.
- Cherry Swaps: Tried using candied cherries once when I ran out of maraschino—they work wonderfully if you drain the extra syrup well.
- Dairy-Free Version: Substitute butter with a vegan butter that’s solid at room temp; just know the texture might be slightly different but still delicious.
- Chocolate Variations: You can swap semi-sweet chips for white chocolate or even mini butterscotch chips to change it up seasonally.
How to Make Maraschino Cherry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your room-temperature unsalted butter with powdered sugar and vanilla extract until the mixture is light and fluffy. Trust me, this step makes a huge difference in your cookie’s texture, so don’t rush it. I love using a stand mixer here, but hand mixers work just as well—just keep beating until you see that creamy texture.
Step 2: Add Flour and Salt
Next, sift together the flour and salt, then gently mix it into your butter mixture. Don’t overwork the dough here; just knead enough to combine everything into a smooth dough. Over-mixing can make the cookies tough, something I definitely had to learn the hard way!
Step 3: Mix in Cherries and Chocolate Chips
Fold in your chopped maraschino cherries and chocolate chips evenly through the dough. A little tip I discovered: make sure those cherries are drained really well and patted dry—otherwise, your dough might get too sticky or soggy.
Step 4: Shape and Chill the Dough
Place your dough on a piece of cling film and form it into a log, pressing with your hands to even it out. Then pop it in the fridge for at least an hour. This resting step is so important—it firms up the dough and helps you cut beautiful round cookies that hold their shape perfectly while baking.
Step 5: Slice and Bake
Once chilled, use a sharp knife to cut the dough log into round cookie slices, about a quarter-inch thick. Place them on a baking sheet lined with parchment paper and bake in a 325°F oven for roughly 15 minutes. Keep an eye on them—you want the edges to look gently golden but not browned. After baking, allow them to cool completely on the sheet before transferring.
Pro Tips for Making Maraschino Cherry Shortbread Cookies Recipe
- Drain Your Cherries Well: I learned from experience that soggy cherries ruin the dough’s texture, so blot with paper towels until almost dry.
- Use Small Chocolate Chips: They blend more evenly and make slicing the dough log easier without dragging chocolate chunks.
- Chill Don’t Skip: That hour in the fridge helps the dough firm up and keeps your cookies from spreading too much during baking.
- Handle Crumbling Gently: If your cookies crack after slicing, gently pinch them back together with your fingers before baking—it really works!
How to Serve Maraschino Cherry Shortbread Cookies Recipe
Garnishes
I love to garnish these shortbread cookies with a dusting of powdered sugar for a classic look, especially around the holidays. Sometimes, a drizzle of melted white chocolate adds a pretty contrast and an extra touch of sweetness that my family adores.
Side Dishes
These cookies are fantastic paired with a hot cup of tea or coffee—perfect for cozy afternoons. I also like setting them alongside a cheese platter for holiday parties; their buttery crunch complements savory bites surprisingly well.
Creative Ways to Present
For festive gatherings, I arrange these cookies in a circular pattern around a small bowl of cherry preserves or whipped cream for dipping. Another fun idea is layering them in a decorative jar with red and white ribbons for gifting—they look as good as they taste!
Make Ahead and Storage
Storing Leftovers
I keep leftover shortbread cookies in an airtight container at room temperature for up to a week. They stay crisp and buttery without drying out, though I find they’re usually gone before then thanks to hungry friends and family!
Freezing
Freezing these cookies is a great way to keep them fresh for longer. I usually freeze the baked cookies layered between parchment paper in a sealed freezer bag. When you thaw, avoid condensation by letting them come to room temperature slowly in the packaging.
Reheating
If you want to refresh slightly stale cookies, pop them in a preheated oven at 300°F for 5 minutes. This helps restore a bit of crispness without drying them out further—just watch closely so they don’t get too dark.
FAQs
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Can I use frozen cherries instead of maraschino cherries?
It’s best to stick with maraschino or candied cherries for this recipe because frozen cherries contain a lot of moisture, which can make the dough too wet and affect the texture. If you want to experiment, make sure to thaw and thoroughly dry the cherries before chopping.
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Why do I need to chill the dough before baking?
Chilling the dough firms it up, which helps the cookies hold their shape when baking and prevents excessive spreading. It also allows the flavors to meld, making your Maraschino Cherry Shortbread Cookies even tastier.
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Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free baking blend that’s suitable for cookies. Keep an eye on the dough’s consistency—some gluten-free flours absorb more moisture, so you might need a little less or more flour.
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What’s the best way to cut the dough into cookies?
I like to form the dough into a log and chill it so it firms up nicely, then slice it with a sharp knife into rounds. This technique makes uniform cookies and minimizes dough handling, which keeps the shortbread tender.
Final Thoughts
This Maraschino Cherry Shortbread Cookies Recipe has become a holiday classic in my family —each bite brings together buttery richness, the cheerful zing of cherries, and a touch of chocolatey sweetness that feels like a festive hug. I’m genuinely excited every time these come out of the oven, and I think you’ll love sharing them with your friends and family just as much. So grab those cherries, get your hands in that dough, and promise me you’ll savor the process as much as the delicious results!
Print
Maraschino Cherry Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Maraschino Cherry Shortbread Cookies are buttery, tender, and festive treats studded with maraschino cherries and chocolate chips. Perfect for holiday gatherings, they offer a delightful balance of sweet cherry bursts and rich chocolate, baked to a delicate crispness.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup maraschino cherries, chopped (drained well)
- 2/3 cup chocolate chips
Instructions
- Prepare Butter Mixture: Beat the room temperature unsalted butter with powdered sugar and vanilla extract using a mixer until the mixture becomes light and fluffy, creating a creamy base for your cookie dough.
- Add Dry Ingredients: Combine the all-purpose flour and salt, then sift them into the butter mixture. Knead gently until the dough forms uniformly without overworking.
- Incorporate Cherries and Chocolate: Fold in the chopped maraschino cherries and chocolate chips evenly throughout the dough to ensure every cookie has bursts of flavor.
- Shape and Chill Dough: Transfer the dough onto cling film, shape it into a log, flatten it slightly by pressing with your hands, then wrap it tightly and refrigerate for at least one hour to firm up.
- Slice and Bake: After chilling, cut the dough log into round cookies about 1/4 inch thick. Place them spaced on a baking sheet lined with parchment paper and bake in a preheated oven at 325°F (163°C) for approximately 15 minutes until edges are lightly golden.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet to set their shape before transferring to a wire rack or serving plate.
Notes
- If the butter is too hard to mix, chop it into smaller pieces and soften slightly in the microwave to aid creaming.
- Using small chocolate chips or drops makes slicing the dough into cookies easier and helps maintain cookie shape.
- Chill the dough well to prevent spread during baking, making cutting and handling easier.
- If the dough crumbles when cutting, gently hold the pieces together with your fingers to prevent breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 20mg
