Maraschino Cherry Shortbread Cookies Recipe

If you’re looking for a cookie that feels like a little holiday hug in every bite, I’ve got just the thing for you. This Maraschino Cherry Shortbread Cookies Recipe is one I’ve come back to again and again, especially around the holidays when those bright cherries and buttery shortbread are pure magic. They’re simple to make, bursting with flavor, and the perfect treat to share (or not—I won’t judge if you keep them all to yourself!). Stick with me, and I’ll walk you through everything to get these cherry-chocolate delights just right.

this Recipe

Ingredients You’ll Need

These ingredients are straightforward and easy to find, which is part of why I adore this Maraschino Cherry Shortbread Cookies Recipe. The key is quality butter and properly drained cherries for that perfect texture and sweetness balance.

• Unsalted butter: Make sure it’s at room temperature so it creams smoothly with the sugar.
• Powdered sugar: This keeps the shortbread tender and soft compared to granulated sugar.
• Vanilla extract: Adds warmth and depth to the flavor without overpowering.
• All-purpose flour: The backbone for the cookie’s structure.
• Salt: Just a pinch to balance the sweetness and bring out the butter’s richness.
• Maraschino cherries: Chop them finely and press on a paper towel to drain excess syrup; this stops sogginess in the dough.
• Chocolate chips: Smaller chips or drops work best so you don’t end up with big chunks that break the dough.

Variations

I love how flexible this Maraschino Cherry Shortbread Cookies Recipe can be, so don’t hesitate to tweak it to suit your taste or dietary needs. I’ve tried a few fun swaps over the years, and they always turn out great.

• Cherry Almond Swap: Add a splash of almond extract instead of vanilla and toss in some chopped toasted almonds for extra crunch – my family goes crazy for this twist!
• Gluten-Free Version: I once swapped the all-purpose flour for a gluten-free blend and added a tablespoon of cornstarch to keep that delicate crumb – results were just as delicious.
• White Chocolate Instead of Milk Chocolate: When I’m feeling fancy, I use white chocolate chips instead, and the sweetness pairs beautifully with the tart cherries.
• Mini Cookies: Cut the dough log into bite-sized cookies; they bake faster and are perfect for gift boxes or party platters.

How to Make Maraschino Cherry Shortbread Cookies Recipe

Step 1: Cream the Butter, Sugar, and Vanilla

Start by beating your room temperature butter with powdered sugar and vanilla extract until the mixture is light and fluffy. This step is crucial because it incorporates air, making your shortbread tender instead of dense. I like to use an electric mixer here, but if you’re mixing by hand, give it a good few minutes—you’ll see the color lighten up and the texture smooth out.

Step 2: Add Flour and Salt, Form the Dough

Next, sift the flour and salt into the butter mixture. Why sift? It helps avoid lumps and ensures an even texture throughout your dough. Then gently mix and knead everything together just until it forms a dough. Be careful not to overmix here—you’re aiming for tender shortbread, so handle the dough with a light touch.

Step 3: Fold in Chopped Cherries and Chocolate Chips

This next part is what makes this recipe so special! Toss in the chopped maraschino cherries (dried on paper towels to drain extra syrup) and chocolate chips, then fold them evenly into the dough. You’ll notice the dough get some beautiful pops of red and dark chocolate throughout—just like your favorite holiday treat.

Step 4: Shape and Chill the Dough Log

Place your dough on cling film and shape it into a log. Press it firmly but gently with your hands to compact it evenly. This makes cutting uniform cookies much easier. Pop the dough log into the fridge for at least an hour—this step is key so the dough firms up, preventing the cookies from spreading too much in the oven.

Step 5: Slice, Bake, and Cool

Once chilled, slice your dough log into rounds about 1/4 to 1/2 inch thick and place them on a baking sheet lined with parchment paper. Bake at 325°F (160°C) for about 15 minutes, or until the edges just start to turn golden. When they come out, let the cookies cool completely on the sheet before moving them—that’s when they set perfectly without breaking.

How to Serve Maraschino Cherry Shortbread Cookies Recipe

Garnishes

I love finishing these cookies with just a light dusting of powdered sugar—it adds a festive snow-like touch without overpowering the cherry and chocolate flavors. Occasionally, I’ll drizzle some melted white chocolate across the tops for an elegant look, especially if I’m gifting them.

Side Dishes

These cookies pair beautifully with a cozy cup of tea, coffee, or even hot cocoa. On chilly evenings, I love serving them alongside a small charcuterie board of cheese and nuts—sweet, salty, crunchy, all complement each other perfectly.

Creative Ways to Present

For holiday gatherings, I arrange these cookies in circles on festive platters, adding fresh rosemary sprigs or cinnamon sticks for a fragrant touch. They also look adorable stacked in clear mason jars tied with a ribbon—great for gifting or party favors!

Make Ahead and Storage

Storing Leftovers

I keep leftover shortbread cookies in an airtight container at room temperature. They stay fresh and crisp for up to a week—though between my family and me, they rarely last that long! If your kitchen is humid, adding a slice of bread inside the container can help keep them soft without going stale.

Freezing

These cookies freeze wonderfully. I like to freeze either the dough log before slicing or the baked cookies themselves. When freezing dough, wrap tightly in plastic wrap and foil. For baked cookies, layer parchment sheets between cookies and place in a sealed bag. They can last for up to 3 months in the freezer without losing their flavor.

Reheating

When you’re ready to enjoy frozen cookies, let them thaw at room temperature for 20-30 minutes. If you prefer them warm, pop them in a 300°F oven for 3-5 minutes—it’s like freshly baked perfection all over again.

FAQs

Final Thoughts

This Maraschino Cherry Shortbread Cookies Recipe holds such a warm spot in my heart—every time I bake them, it feels like inviting a little holiday cheer into the kitchen. They’re straightforward, satisfying, and have that perfect balance of buttery richness, fruity pop, and chocolatey goodness. I can’t recommend you try them enough, whether it’s for your next party, a cozy afternoon treat, or a sweet gift for someone special. Trust me, once you make these, you’ll find yourself coming back to this recipe year after year.

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