If you love buttery, melt-in-your-mouth cookies with a playful pop of bright cherry and a hint of chocolate, then you’re going to adore this Maraschino Cherry Shortbread Cookies Recipe. I absolutely love how these cookies bring a festive, nostalgic vibe to any kitchen, especially around the holidays, but honestly—they’re good any time of year. Plus, they’re surprisingly easy to make, and once you try them, I bet you’ll go back to this recipe again and again.
Why You’ll Love This Recipe
- Classic Yet Festive: The maraschino cherries add a beautiful burst of color and flavor that instantly lifts this classic shortbread cookie.
- Simple Ingredients: You probably already have most of these in your pantry, making it a breeze to whip up.
- Perfect Texture: These have the perfect shortbread crumb—creamy, buttery, and not too crumbly.
- Fun to Make: Rolling the dough into a log and slicing makes the process quick and fuss-free, even for beginners!
Ingredients You’ll Need
These ingredients work beautifully together to give you cookies that are rich and tender with just the right pinch of sweetness. A key tip is to make sure your butter is really at room temperature so it creams smoothly with the sugar.
- Unsalted butter: Using unsalted butter lets you control the saltiness and ensures your cookies aren’t overly salty.
- Powdered sugar: This helps create a fine, tender crumb rather than a grainy texture.
- Vanilla extract: Adds subtle warmth and depth, enhancing the flavor of the shortbread.
- All-purpose flour: The base for our cookie structure; be sure to sift it for a smooth dough.
- Salt: Just a pinch to balance the sweetness and bring out the flavors.
- Maraschino cherries: Drain and chop well so they don’t make the dough soggy; they add a gorgeous pop of color and a tangy-sweet surprise.
- Chocolate chips: I prefer smaller chips so the cookies slice nicely and distribute chocolate evenly.
Variations
I love tweaking this Maraschino Cherry Shortbread Cookies Recipe depending on the season or my mood, and you’ll definitely enjoy customizing it too! Why not try adding nuts or swapping the chocolate chips for white chocolate?
- Nutty Delight: I once added chopped toasted almonds, and it gave the cookies a wonderful crunch that balanced the chewy cherries perfectly.
- Orange Zest Twist: Adding a teaspoon of fresh orange zest turns these into a bright, citrusy treat I adore during winter.
- Vegan Version: You can substitute the butter with a vegan margarine and use dairy-free chocolate chips to make it vegan-friendly.
- Cherry Swaps: If you don’t have maraschino cherries, try diced dried cherries soaked briefly in warm water to soften them.
How to Make Maraschino Cherry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by beating your room temperature butter with powdered sugar and vanilla extract using a mixer. I like to go slow at first, then crank up the speed so the mixture becomes light and fluffy—this is the foundation for that dreamy shortbread texture, so don’t rush it!
Step 2: Mix in the Dry Ingredients and Form the Dough
Next, sift the flour along with salt right into your butter mixture. I use a spatula to fold everything together gently to avoid overworking the dough, which can make cookies tough. When the dough just comes together, add the chopped maraschino cherries and chocolate chips, then mix evenly but carefully.
Step 3: Shape and Chill the Dough Log
Transfer your dough onto cling film and shape it into a rough log, about 2 inches thick. Press it down slightly so you get a flatter disc shape for easier slicing later. Then pop it into the fridge for at least an hour. Trust me, this chilling step helps keep the cookies from spreading too much and makes slicing a breeze.
Step 4: Slice and Bake to Perfection
Once chilled, slice the dough log into rounds about 1/4 inch thick. If the dough crumbles a bit as you cut, just gently press the edges back together with your fingers—that’s totally normal. Arrange them on a parchment-lined baking sheet and bake at 325°F for around 15 minutes, until the edges just start to turn golden. Let them cool completely before moving them; that’s when they get that perfect crumbly melt.
Pro Tips for Making Maraschino Cherry Shortbread Cookies Recipe
- Butter Temperature Matters: I learned that using butter just soft enough to press your finger into but still solid makes creaming easier and dough easier to handle.
- Drain Your Cherries Well: Excess moisture from the cherries can make your dough soggy; I always pat them dry on paper towels first.
- Chill Dough Thoroughly: Chilling the dough for at least an hour makes slicing neater and keeps cookies from spreading too thin.
- Gentle Handling: If your dough cracks while slicing, just press edges back to keep the cookies intact before baking.
How to Serve Maraschino Cherry Shortbread Cookies Recipe
Garnishes
I like to sprinkle a tiny pinch of powdered sugar on top right before serving—it adds a little snow-kissed magic that feels festive. Sometimes I place a small whole maraschino cherry on each cookie for a pretty presentation that wows guests.
Side Dishes
These cookies go perfectly with a cup of hot tea or coffee for afternoon breaks. During holidays, I like pairing them alongside a rich eggnog or a spiced hot chocolate to complement the cherry and chocolate flavors.
Creative Ways to Present
For parties, I arrange these cookies on a tiered platter with fresh mint leaves and some whole maraschino cherries as decoration. I’ve even wrapped some in cellophane with a ribbon for easy gifting—you’ll find this recipe makes lovely homemade presents.
Make Ahead and Storage
Storing Leftovers
I usually store my shortbread cookies in an airtight container at room temperature and they stay fresh for about a week. The best part? Their flavor actually deepens a bit after a day, so if you can wait, that’s when they taste even better!
Freezing
I’ve frozen both the dough log before slicing and the baked cookies with great results. Just wrap the dough tightly in plastic wrap and freeze for up to 2 months. When ready, thaw in the fridge overnight, then slice and bake as usual.
Reheating
To warm leftover cookies, I pop them in a 300°F oven for 4–5 minutes to refresh that fresh-baked feel without losing their delicate texture. You can also microwave them briefly, but be careful not to overdo it or they’ll turn chewy.
FAQs
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Can I substitute maraschino cherries with fresh cherries?
While fresh cherries have a different texture and moisture level, you could use them if dried well and finely chopped to prevent sogginess, but maraschino cherries are best for maintaining that classic flavor and bright color in this recipe.
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Why do I need to chill the dough?
Chilling the dough firms it up, making it easier to slice into clean rounds and prevents cookies from spreading too much during baking, which helps maintain their perfect shape and texture.
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Can I use salted butter instead of unsalted?
You can, but then reduce the added salt in the recipe or omit it altogether to avoid over-salting your cookies.
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How do I prevent the cookies from becoming too crumbly?
Make sure not to overmix the dough and handle it gently, plus ensuring your butter is neither too cold nor too melted helps maintain the perfect cookie structure.
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Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just note that the texture might be slightly different but still delicious!
Final Thoughts
This Maraschino Cherry Shortbread Cookies Recipe has become a treasured favorite in my household, especially when I want something quick, delightful, and a little nostalgic. I love how it’s both simple and elegant, and it’s the recipe I reach for when I want to impress guests with minimal fuss. I hope you enjoy baking and sharing these cookies just as much as I do—it’s like a sweet little holiday in every bite!
Print
Maraschino Cherry Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 Cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Christmas Maraschino Cherry Shortbread Cookies are a festive and delicious treat perfect for the holiday season. Made with buttery shortbread dough, chopped maraschino cherries, and chocolate chips, these cookies combine sweet, tart, and rich flavors with a tender, crumbly texture. Easy to prepare and bake, they make an ideal cookie platter addition or gift.
Ingredients
Shortbread 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
Mix-Ins
- 3/4 cup maraschino cherries, chopped (drained well or use candied maraschino cherries)
- 2/3 cup chocolate chips
Instructions
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter together with powdered sugar and vanilla extract until the mixture becomes light, fluffy, and creamy.
- Combine Dry Ingredients: In a separate bowl, sift the all-purpose flour together with salt. Gradually knead this dry mixture into the creamed butter mixture to form a dough.
- Add Cherries and Chocolate Chips: Fold in the chopped maraschino cherries and chocolate chips evenly throughout the dough using a spatula or your hands.
- Shape and Chill Dough: Place the dough onto cling film, shape it into a uniformly thick log, then press to compact it gently with your hands. Wrap the log tightly and refrigerate for at least 1 hour to firm up.
- Slice and Bake: After chilling, cut the dough log into round cookie slices of even thickness. Arrange the cookies on a baking sheet lined with parchment paper at least 1 inch apart. Bake in a preheated oven at 325°F (163°C) for approximately 15 minutes until edges are lightly golden.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet. Once cooled, gently lift the cookies off the sheet and serve.
Notes
- If your butter is not soft enough, chop it into pieces and microwave briefly until just softened but not melted.
- Using small chocolate chips or drops helps when cutting the dough log into round cookies preventing chunk breakage.
- Ensure you chill the dough in the refrigerator for at least an hour before slicing to maintain shape during baking.
- If the dough crumbles or breaks when cutting, gently hold the pieces together with your fingers to preserve cookie shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
