If you’re on the hunt for a festive treat that’s both buttery and packed with bursts of cherry and chocolate, you’re in for a real delight with this Maraschino Cherry Shortbread Cookies Recipe. I absolutely love how these cookies turn out—soft yet crumbly, loaded with sweet maraschino cherries that add a pop of color and flavor, plus those melty chocolate chips that make every bite irresistible. Trust me, once you try these, they’ll become your new holiday favorite, and you’ll find yourself making them all year round!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The buttery shortbread pairs beautifully with juicy maraschino cherries and rich chocolate chips, creating a cookie that’s both sweet and indulgent.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have a batch of festive cookies ready in under an hour.
- Great for Gifting: These cookies look charming and taste gourmet, making them a hit when packaged for friends and family during the holidays.
- Customizable: You can easily swap or add ingredients to suit your taste or dietary needs without losing the magic of the cookie.
Ingredients You’ll Need
The ingredients in this Maraschino Cherry Shortbread Cookies Recipe come together to create that classic, melt-in-your-mouth texture. Shopping for fresh, quality items will make a noticeable difference — especially with the butter and cherries.
- Unsalted butter: Make sure it’s at room temperature to get that creamy, easily mixable texture for your dough.
- Powdered sugar: It blends smoothly into the butter, giving the cookies their tender crumb and subtle sweetness.
- Vanilla extract: A splash adds warmth and depth – always use pure vanilla if you can, it’s worth it.
- All-purpose flour: The base for your cookies; sift it to keep your dough light and avoid lumps.
- Salt: Just a pinch to balance all the sweetness and enhance flavors.
- Maraschino cherries: Chopped finely and drained well, these bring juicy bursts and that signature red color. Using paper towels to soak up extra syrup is key here.
- Chocolate chips: I like small chips for even distribution, but feel free to use mini chips or chopped chocolate for variety.
Variations
One of the things I love about this Maraschino Cherry Shortbread Cookies Recipe is how easy it is to tweak it depending on what you have on hand or your flavor preferences. Don’t be shy to try your own spin — it’s all about making the recipe your own!
- Chocolate-Free: I’ve swapped out the chocolate chips for chopped nuts like pecans or walnuts, and it gave a lovely crunch and nuttiness that my family adored.
- Gluten-Free: Using gluten-free all-purpose flour works pretty well if you want to keep your cookies tender and safe for gluten-sensitive guests.
- Extra Cherry Flavor: Sometimes I add a touch of cherry extract along with the vanilla for an extra pop of cherry goodness.
- Festive Colors: For holiday fun, you can add green or red sugar sprinkles on top before baking to make the cookies look extra festive.
How to Make Maraschino Cherry Shortbread Cookies Recipe
Step 1: Cream Your Butter and Sugar
Start by beating the unsalted butter with the powdered sugar and vanilla extract until you get a light, fluffy cream. This step is super important because it builds the base of a soft, tender cookie. I love using a hand mixer here, and I usually beat it for about 3-4 minutes until the mixture looks pale and airy. If you skip this, the cookies turn out denser, and nobody wants that!
Step 2: Mix in Flour and Salt to Form Your Dough
Sift together the all-purpose flour and salt, then slowly add them into the creamed butter mixture. Use your hands or a sturdy spoon to knead everything gently until it just comes together into a smooth dough. Be careful not to overmix here — you want the dough pliable but not tough.
Step 3: Stir in Chopped Cherries and Chocolate Chips
This is where the magic happens! Add your well-drained, chopped maraschino cherries and chocolate chips into the dough, folding them in evenly. If your cherries are still too wet, the dough might get sticky, so draining on paper towels is a game changer. You’ll get lovely bursts of cherry sweetness balanced by melty chocolate throughout.
Step 4: Shape, Chill, and Cut Your Dough
Place the dough on some cling film and form it into a log — about 2 inches in diameter works well. Press it gently to make it a bit flat, then wrap tightly and pop it into the fridge for at least an hour. Chilling the dough is crucial; it firms up the fat so your cookies don’t spread too much when baking. Once chilled, slice the log into round cookies about 1/4-inch thick. If the dough starts to crumble, just hold the cookie gently with your fingers as you cut—it takes a little patience, but it’s worth it!
Step 5: Bake and Cool Your Cookies
Arrange your cookie rounds on a parchment-lined baking sheet and bake in a preheated oven at 325°F (165°C) for about 15 minutes. Keep a close eye—they should be lightly golden on the edges but still pale on top. Once out, let them cool completely on the baking sheet before moving them to a wire rack or plate. This cooling step helps them set and achieve that perfect crumbly texture that melts in your mouth.
Pro Tips for Making Maraschino Cherry Shortbread Cookies Recipe
- Drain Cherries Thoroughly: I’ve learned that removing excess syrup from cherries prevents soggy dough and keeps cookies from spreading too much.
- Use Cold Dough for Cutting: Chilling the dough log makes slicing easier and helps maintain the cookie shape during baking.
- Don’t Overmix Flour: Overworking your dough can cause tough cookies, so mix just until combined for tender results.
- Handle Cookie Slices Gently: If your slices crumble a bit, gently hold them as you transfer to the baking sheet to keep their shape intact.
How to Serve Maraschino Cherry Shortbread Cookies Recipe
Garnishes
Whenever I serve these, I sometimes sprinkle a very light dusting of powdered sugar right before serving to enhance their snowy look—especially for holiday gatherings. A little drizzle of melted white or dark chocolate over the top adds elegance, too, and it’s always a big hit with guests.
Side Dishes
These cookies love to be enjoyed with a cozy cup of hot tea, coffee, or even a rich hot chocolate. For brunch spreads or party platters, I like pairing them with fresh fruit or cream cheese spreads to balance the sweetness.
Creative Ways to Present
For a festive touch, I arrange these cookies on a beautiful platter along with fresh cranberries, rosemary sprigs, or even edible flowers. Wrapping small batches in clear cellophane tied with a ribbon makes adorable gifts or party favors. During Christmas, I’ve even built little cookie stacks tied with twine that look just as good as they taste!
Make Ahead and Storage
Storing Leftovers
I always store leftover cookies in an airtight container at room temperature. They’ll stay fresh for about a week, maintaining that lovely shortbread texture. Just keep them away from heat or moisture to avoid any softening or stickiness.
Freezing
If you want to keep cookies longer, freezing is a great option! Freeze the unbaked dough log tightly wrapped in plastic wrap. When you’re ready to bake, just thaw it overnight in the fridge, slice, and bake as usual. You can also freeze baked cookies in an airtight container for up to 2 months without losing quality.
Reheating
To refresh cookies after storage, pop them in a warm oven (about 300°F) for 5 minutes—this lightly warms them and revives that just-baked softness. Avoid microwaving as it can make them too soft or tough once cooled again.
FAQs
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Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a higher water content, which could make the dough too wet and cause spreading during baking. If you want to use fresh, be sure to pit and dry them thoroughly, or consider lightly drying them in a low oven before chopping. Maraschino cherries offer a perfect texture and sweetness that complements shortbread well.
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Can I substitute butter with margarine or shortening?
Butter gives these cookies their rich flavor and tender crumb, so I recommend sticking with unsalted butter. Margarine or shortening can change the texture and flavor, often making the cookies less flavorful or crumbly.
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How do I prevent the dough from crumbling when slicing?
Keeping the dough well-chilled is key. If it still crumbles, try pressing the cookie slice gently with your fingers as you transfer it to the baking sheet. A light touch and cold dough will go a long way in preventing breakage.
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Can I add nuts to this recipe?
Absolutely! Chopped pecans, walnuts, or almonds add wonderful texture and flavor. I usually add them along with the cherries and chocolate chips, folding them gently into the dough.
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What’s the best way to store these cookies for gifting?
Layer the cookies between sheets of parchment paper in an airtight container to prevent sticking. Then, you can pack them in decorative tins or boxes. They last well at room temperature for up to a week, making them perfect for holiday gifting.
Final Thoughts
This Maraschino Cherry Shortbread Cookies Recipe is one I cherish every holiday season. It brings back memories of baking with family—laughing, sneaking too many cherries, and savoring those comforting buttery bites fresh from the oven. I hope you’ll give this recipe a try and find it as charming and delicious as I do. Whether you’re baking for a crowd, gifting your creations, or just enjoying a quiet moment with coffee, these cookies really hit the spot. Happy baking, friend!
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 a delightful holiday treat combining buttery shortbread with sweet maraschino cherries and rich chocolate chips. Perfectly tender and festive, these cookies are easy to make and ideal for sharing at Christmas gatherings or gifting during the holiday season.
Ingredients
Cookie Dough Ingredients
- 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 (spread on paper towel to drain well or use candied maraschino cherries)
- 2/3 cup chocolate chips
Instructions
- Prepare the Butter Mixture: Beat the room temperature unsalted butter with powdered sugar and vanilla extract using a mixer until the mixture is light and fluffy, creating a creamy base for the dough.
- Incorporate Flour and Salt: Combine the all-purpose flour with salt, sift the mixture into the butter mixture, and knead gently until a dough forms, ensuring an even consistency without overworking.
- Add Cherries and Chocolate Chips: Fold the chopped maraschino cherries and chocolate chips into the dough, distributing them evenly throughout without crushing the cherries.
- Shape and Chill Dough: Place the dough onto cling film, shape it into a log by pressing with your hands, then wrap it tightly. Refrigerate the dough for at least one hour to firm it up, which will make slicing easier.
- Slice and Bake: Remove the chilled dough from the refrigerator and cut it into round cookie slices. Arrange the cookies on a baking sheet lined with parchment paper, then bake in a preheated oven at 325°F (163°C) for about 15 minutes until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet to firm up before carefully removing and serving. This ensures the cookies hold their shape and texture.
Notes
- If the butter is too hard to beat, chop it into smaller pieces and soften slightly in the microwave for a few seconds, avoiding melting it completely.
- Using small chocolate chips or drops is recommended for easier slicing of the dough log into even cookies.
- Chill the dough in the refrigerator for at least one hour for best slicing results and cookie texture.
- If the dough crumbles or breaks when cutting, gently hold the cookies together with your fingers to keep them intact.
- Spread cookies evenly on parchment paper immediately after cutting to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
