If you’re on the lookout for a nostalgic, buttery treat that’s both festive and utterly delicious, you’ve got to try this Maraschino Cherry Shortbread Cookies Recipe. I’ve been baking these for years, and every time I pull them out of the oven, the combination of sweet cherries and melty chocolate chips wrapped in tender, crumbly shortbread just makes my whole kitchen smell like holiday magic. Whether you’re gifting them, serving at a party, or just craving something special, these cookies never disappoint.
Why You’ll Love This Recipe
- Perfectly Buttery Texture: The shortbread dough turns out tender and crumbly just as a classic should.
- Festive Flavor Boost: Chopped maraschino cherries add a burst of sweetness and a festive color.
- Melty Chocolate Chips: I love how the chocolate complements the cherries without overpowering them.
- Simple Steps: Even if you’re new to baking, these cookies come together easily with a quick chill and bake.
Ingredients You’ll Need
This Maraschino Cherry Shortbread Cookies Recipe calls for a handful of simple ingredients that work so well together—you’ll find the buttery dough is rich but light, thanks to the powdered sugar. Plus, the cherries and chocolate chips add that lively holiday vibe. When you shop, look for good-quality unsalted butter and the smallest chocolate chips you can find—they make cutting and spreading the cookie dough much easier.
- Unsalted Butter: Room temperature butter helps with a smooth dough and perfect texture.
- Powdered Sugar: This gives shortbread its tender crumb, unlike granulated sugar which is crisper.
- Vanilla Extract: Just a splash adds warmth and depth.
- All-Purpose Flour: The base for structure without being too heavy.
- Salt: Balances sweetness and enhances the buttery flavor.
- Maraschino Cherries: Drain them well to avoid soggy dough; you can also use candied cherries if you prefer.
- Chocolate Chips: Smaller-sized chips or drops work best for even distribution.
Variations
I like to keep this cookie classic, but I’ve played around with a few tweaks over time. Feel free to get creative! That’s the fun of baking—making it your own.
- Variation: Once, I swapped out chocolate chips for white chocolate chunks, and the cookies came out extra creamy with the cherry pop—it was a hit at a summer BBQ.
- Diet-Friendly: You can swap all-purpose flour for a gluten-free blend if that’s your jam, just expect a slightly different texture.
- Seasonal Twist: Around Valentine’s Day, I add a bit of almond extract instead of vanilla—pairs beautifully with the cherries.
- Less Sweet: If you’re not into very sweet treats, reduce the chocolate chips or use bittersweet chocolate for a richer bite.
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 you get a light, fluffy cream. This is where your cookies get their tender base, so don’t rush. I like to use a hand mixer on medium speed for about 3-4 minutes—if it’s too cold, the mixture won’t lighten up properly. Pro tip: if your butter is too firm, chopping it into smaller pieces and microwaving for 10-15 seconds helps without melting it fully.
Step 2: Mix In Flour and Salt
Combine your all-purpose flour and salt, then sift them into the butter mixture. This ensures no lumps sneaking around! Knead gently with a spatula or your hands to form a cohesive dough—it might look crumbly at first, but keep working it until it comes together. Resist the urge to add extra liquid; the dough should be firm, not sticky.
Step 3: Fold in Cherries and Chocolate Chips
Chop your maraschino cherries finely and make sure they’ve drained well on a paper towel—that’s the secret to avoiding soggy cookies. Mix the cherries and chocolate chips into your dough evenly. Once combined, shape the dough into a log using cling film, pressing down gently to compact it for even slicing later. Pop this beauty in your fridge for at least an hour. Trust me, this chill time makes slicing a breeze!
Step 4: Slice and Bake to Perfection
After chilling, slice the dough log into roughly 1/4-inch thick rounds. If the dough is crumbling as you cut, hold each cookie gently with your fingers so they keep their shape. Place them on a parchment-lined baking sheet spaced apart. Bake in a preheated oven at 325°F (165°C) for about 15 minutes or until the edges just start turning golden. Let the cookies cool completely on the pan before moving them—this helps them finish setting so you don’t risk breaking them.
Pro Tips for Making Maraschino Cherry Shortbread Cookies Recipe
- Butter Temperature Matters: Always use room temperature butter, not melted, for the fluffy texture everyone loves.
- Drain the Cherries Thoroughly: Draping cherries on paper towels is a trick I discovered to prevent soggy dough and ensure perfect cookies.
- Chilling is Key: Don’t skip refrigerating the dough log—it firms up the dough and makes slicing neat and tidy.
- Handle with Care: If slices crumble while cutting, just stabilize them gently with your fingers—that little bit of extra TLC pays off.
How to Serve Maraschino Cherry Shortbread Cookies Recipe
Garnishes
I usually serve these cookies plain, but for special occasions, I sprinkle a bit of powdered sugar on top right before serving. It adds such a lovely snowy look and a subtle sweetness that complements the cherries beautifully. Sometimes, I even melt a little extra chocolate and drizzle over the top for a fancy finish—kids adore that.
Side Dishes
These cookies pair perfectly with a cup of hot cocoa or a warm spiced tea. My family loves to dunk them while watching holiday movies. They’re also a lovely sweet bite alongside a cheese platter—weird? Maybe, but the cherry-chocolate combo works surprising well with sharp cheddar!
Creative Ways to Present
For gift-giving, I stack them inside a mason jar tied with twine and a sprig of fresh rosemary. It’s such a charming presentation, and I promise it gets oohs and ahhs every time. For parties, arrange them on a festive platter with fresh cherries and mint leaves for a pop of color—it really highlights the cookies’ vibrant cherry bits.
Make Ahead and Storage
Storing Leftovers
I keep leftover shortbread cookies in an airtight container at room temperature. Wrapped carefully, they stay tender and fresh for up to a week. If your kitchen is warm, a cool spot or fridge works well too—just bring them to room temp before enjoying.
Freezing
If I want to prep ahead, I slice the chilled dough and freeze individual cookie rounds on a tray, then transfer them to a freezer-safe bag. When ready, bake straight from frozen, adding a couple extra minutes to the baking time. It’s a total time-saver during busy holiday seasons.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for about 5 minutes. This refreshes the buttery crumb and melts the chocolate just slightly again, making them taste freshly baked. Microwaving tends to make them too soft or chewy, so I steer clear of that.
FAQs
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Can I use dried cherries instead of maraschino cherries?
Absolutely! Dried cherries work well for this recipe, though they’ll provide a chewier texture and less moisture than maraschino cherries. You might want to soak them briefly in warm water or juice to soften them slightly before adding.
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What if my dough is crumbly and won’t hold together?
This can happen if your butter is too cold or if the flour wasn’t fully incorporated. Try warming your hands slightly and kneading gently until it sticks; if needed, adding a teaspoon of milk can help, but don’t add too much or the cookies may spread during baking.
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Can I make this recipe vegan?
Yes! Substitute the butter with a vegan butter alternative and replace powdered sugar with a vegan-friendly option just to be sure. Chocolate chips should also be dairy-free; many brands offer vegan varieties.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about one week. Beyond that, they can start to dry out or lose their texture.
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Is it okay to freeze the baked cookies?
Definitely! Baked cookies freeze beautifully. Just place them in an airtight container or freezer bag and thaw at room temperature before enjoying. This way you can make big batches ahead of time.
Final Thoughts
I absolutely love how this Maraschino Cherry Shortbread Cookies Recipe brings back warm memories while still feeling like a fresh, special treat. The balance of butter, cherry, and chocolate always wins over my family—my kids especially go crazy for them around the holidays. If you’re looking for a cookie recipe that’s both easy to pull together and impressive to serve, this is it. I hope you’ll try it soon and bake up some joy in your kitchen, just like I do!
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
- Diet: Vegetarian
Description
These Christmas Maraschino Cherry Shortbread Cookies are a delightful holiday treat featuring buttery shortbread dough studded with sweet maraschino cherries and rich chocolate chips. Perfectly crisp yet tender, these festive cookies offer a wonderful balance of flavors and textures, making them ideal for holiday gatherings or gifting.
Ingredients
Shortbread 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 on paper towel or use candied maraschino cherries)
- 2/3 cup chocolate chips
Instructions
- Cream Butter and Sugar: Beat the room temperature unsalted butter with powdered sugar and vanilla extract using a mixer until the mixture becomes light and fluffy, creating a smooth cream base for the dough.
- Combine Flour and Salt: In a separate bowl, sift together the all-purpose flour and salt, then gradually add this to the butter mixture. Knead the mixture gently to form a consistent dough.
- Add Cherries and Chocolate Chips: Fold in the chopped maraschino cherries and chocolate chips evenly throughout the dough to ensure flavorful bites in every cookie.
- Shape and Chill Dough: Place the dough onto cling film and shape it into a log by pressing with your hands. Wrap tightly and refrigerate for at least one hour to firm up the dough for easier slicing.
- Slice and Bake: Preheat the oven to 325°F (163°C). Remove the chilled dough from the refrigerator, slice it into round cookie shapes, and arrange them on a baking sheet lined with parchment paper.
- Bake Cookies: Bake in the preheated oven for about 15 minutes or until edges are lightly golden. This ensures a crisp texture while keeping the centers tender.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving plate to prevent breaking and maintain shape.
Notes
- If the butter is too hard, chop it into small pieces and melt slightly in the microwave to soften for easier creaming.
- Using small chocolate drops or chips makes slicing the dough log into cookies simpler and less crumbly.
- Chill the dough in the refrigerator for at least an hour to achieve the proper firmness needed for clean slicing.
- If the dough crumbles or breaks when slicing, gently hold the cookies together with your fingers while transferring to the baking sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
