If you’re on the hunt for a cookie that’s both buttery and packed with sweet bursts of bright flavor, then you’ll absolutely adore this Maraschino Cherry Shortbread Cookies Recipe. I stumbled upon this gem during the holiday season, and it quickly became a staple in my kitchen. The combination of velvety shortbread with those cheerful maraschino cherries and a hit of chocolate chips makes these cookies irresistibly festive and perfect for any occasion. Trust me, once you try these, you’ll be hooked!
Why You’ll Love This Recipe
- Buttery, melt-in-your-mouth texture: The shortbread base is perfectly tender without being crumbly.
- Festive bursts of flavor: Maraschino cherries add just the right amount of sweetness and a fun pop of color.
- Easy to make with simple ingredients: You probably have most of these in your pantry already.
- Perfect for gifting or holiday parties: Everyone raves about these charming little cookies.
Ingredients You’ll Need
This Maraschino Cherry Shortbread Cookies Recipe uses classic shortbread ingredients enhanced by the vibrant cherries and chocolate. Each ingredient plays a crucial role in delivering that unique balance of crumbly, sweet, and rich you’ll love.
- Unsalted butter: Make sure it’s at room temperature so it creams easily and gives the dough that tender crumb.
- Powdered sugar: For a smooth, melt-in-your-mouth sweetness without any graininess.
- Vanilla extract: It adds warmth and depth, elevating the simple cookie base.
- All-purpose flour: The foundation of your dough that keeps everything light yet sturdy.
- Salt: Just a pinch to balance sweetness and enhance flavor.
- Maraschino cherries (chopped): Drain them well so your dough isn’t soggy — I like pressing them on paper towels before chopping.
- Chocolate chips: Small chips work best to distribute flavor evenly and keep the cookie log intact when slicing.
Variations
I love putting my own spin on this Maraschino Cherry Shortbread Cookies Recipe depending on the mood or season. Feel free to personalize it — that’s part of the joy of baking!
- Swap cherries with candied ginger pieces: I tried this once for a spicy-sweet twist, and it’s fantastic if you love a little zing.
- Use white chocolate chips instead of regular chocolate chips: This makes the cookies look extra pretty and adds creamy sweetness I adore.
- For a nutty crunch: Add finely chopped pecans or almonds — I sprinkle some in with the cherries for texture.
- Make it gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend; just keep an eye on the dough consistency as you mix.
How to Make Maraschino Cherry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar to Fluffy Perfection
Start by beating your room-temperature butter with the powdered sugar and vanilla extract. I use a hand mixer on medium speed until the mixture becomes light and fluffy — this usually takes about 3 to 4 minutes. This step is key because it incorporates air and helps your cookies turn out tender and airy.
Step 2: Mix in Dry Ingredients and Form the Dough
Next, sift together the flour and salt — sifting helps catch any lumps and ensures even mixing. Gradually add this to your butter mixture, folding gently until a soft dough forms. Don’t overwork it; you want it just combined. This is also the moment to add the chopped maraschino cherries and chocolate chips. Mix them in carefully to keep those cherry pieces intact.
Step 3: Chill and Shape Your Cookie Log
Turn the dough out onto a large piece of cling film. Shape it into a firm log, pressing gently with your hands to flatten it slightly — this makes slicing easier later. Wrap it tightly and refrigerate for at least an hour. From my experience, this chilling stage is crucial because it firms up the dough, helping the cookies hold their shape and not spread too much in the oven.
Step 4: Slice and Bake Your Cookies
After chilling, unwrap the dough and slice it into rounds about 1/4 to 1/2 inch thick. Place them on a parchment-lined baking sheet about an inch apart — they don’t spread too much, but a little breathing space helps. Bake at 325°F (165°C) for around 15 minutes, or until the edges just start to turn golden. Let them cool completely on the pan before transferring to a wire rack.
Pro Tips for Making Maraschino Cherry Shortbread Cookies Recipe
- Butter at the Right Temperature: I learned that using butter just soft enough—not melted—makes creaming easier and yields the best texture.
- Dry Cherries for Success: Patting cherries dry on paper towels before chopping prevents extra moisture that could make your dough soggy.
- Use Small Chocolate Chips: Smaller chips slice cleanly with the dough log; large chunks can make cutting tricky and uneven.
- Don’t Skip the Chill: Chilling the dough for at least an hour is a game-changer—helps with neat slices and prevents spreading.
How to Serve Maraschino Cherry Shortbread Cookies Recipe
Garnishes
I love decorating these cookies with a light dusting of powdered sugar or even a drizzle of melted white chocolate to make them feel extra special. For holiday gatherings, you can top each cookie with a tiny piece of maraschino cherry or a sprinkle of finely chopped pistachios for a pop of color and crunch.
Side Dishes
These shortbread cookies pair beautifully with a cup of hot tea or coffee—my go-to is Earl Grey or a rich espresso. They also make a delightful treat alongside a milkshake or a scoop of vanilla ice cream for an indulgent dessert.
Creative Ways to Present
For a fun holiday platter, I arrange these cookies on a festive tray with sprigs of rosemary and cranberries. You can wrap stacks tied with twine as thoughtful homemade gifts too. I’ve even made cookie sandwiches filled with cherry jam or whipped cream for parties—they’re a hit every time!
Make Ahead and Storage
Storing Leftovers
I keep leftover shortbread cookies in an airtight container at room temperature, layered between parchment paper to avoid sticking. They stay fresh and tender for up to a week, which is surprisingly long for such delicate treats!
Freezing
One of my favorite hacks is freezing the cookie dough log before slicing—it’s so convenient for last-minute baking. Just thaw the log slightly before slicing and bake as usual. After baking, the cookies freeze well too; just pop them back in the oven for a few minutes to refresh their buttery goodness.
Reheating
If you want that fresh-baked warmth, I gently reheat cookies in a low oven (around 300°F) for 5 minutes or so. This revives their delicate crumb without drying them out. Microwaving can make them too soft or chewy, so the oven is definitely my method of choice.
FAQs
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Can I use frozen maraschino cherries for this recipe?
While you can technically use frozen maraschino cherries, I don’t recommend it because they tend to release too much moisture when thawed, which can make the dough soggy. It’s best to use fresh or properly drained cherries. If you must use frozen, be sure to thaw fully and pat them dry thoroughly before chopping and adding to the dough.
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Why should I chill the dough before baking?
Chilling the dough firms it up, making it easier to slice neat cookies without crumbling. It also helps prevent the cookies from spreading too much in the oven, giving you that classic shortbread shape and texture. I usually chill mine for at least an hour, but if you’re short on time, even 30 minutes helps.
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Can I substitute chocolate chips with something else?
Absolutely! While chocolate chips add a lovely touch, you can swap them for chopped nuts, white chocolate chips, or even leave them out for a purely cherry-focused cookie. Keep in mind that larger mix-ins might affect the dough’s stability when slicing, so smaller pieces usually work best.
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How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and delicious for up to a week. Make sure to layer them with parchment paper, or they might stick together due to the cherries and chocolate.
Final Thoughts
I absolutely love how this Maraschino Cherry Shortbread Cookies Recipe turns out every single time — the perfect balance of buttery richness, sweet cherries, and melty chocolate chips takes these cookies to another level. When I first tried this recipe, I was amazed at how easy it was to make something that looks and tastes so special. Whether you’re baking for the holidays, gifting to friends, or just craving a sweet treat, these cookies won’t disappoint. I can’t wait for you to try it yourself — you’ll find it quickly becomes a favorite in your cookie arsenal, too!
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
Delight in these festive Christmas Maraschino Cherry Shortbread Cookies, featuring buttery, tender shortbread dough studded with sweet maraschino cherries and rich chocolate chips. Perfectly crumbly and lightly golden, these cookies make a charming holiday treat that’s easy to prepare and irresistible to share.
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
Add-ins
- 3/4 cup maraschino cherries, chopped and well drained
- 2/3 cup chocolate chips
Instructions
- Prepare the butter mixture: Beat the unsalted butter together with powdered sugar and vanilla extract using a mixer until the mixture becomes light, fluffy, and creamy, which will incorporate air and create the smooth base for your shortbread dough.
- Combine dry ingredients: Sift the all-purpose flour and salt together to remove lumps and ensure an even mix, then gradually add this to the butter mixture. Knead gently to form a cohesive dough without overworking it to maintain tenderness.
- Add cherries and chocolate chips: Fold the chopped, well-drained maraschino cherries and chocolate chips evenly into the dough to distribute the flavors and textures throughout.
- Shape and chill the dough: Place the dough onto a piece of cling film, form it into a log shape by pressing gently with your hands, then wrap tightly and refrigerate for at least one hour to firm up the dough for easier slicing.
- Slice and bake: Once chilled, remove the dough log from the refrigerator, slice it into round cookies about 1/4-inch thick, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 325°F (163°C) for approximately 15 minutes until the edges are just lightly golden.
- Cool and serve: Allow the cookies to cool completely on the baking sheet before removing them carefully to avoid crumbling, then serve and enjoy these buttery, festive treats.
Notes
- If the butter is too hard to cream properly, cut it into small pieces and warm briefly in the microwave to soften, but do not melt it.
- Use small chocolate chips or drops to facilitate easier slicing of the dough log into cookies.
- Chilling the dough for at least an hour is crucial for firm cookies that hold their shape well during baking.
- If the dough crumbles after slicing, gently hold the cookie slices together with your fingers before baking.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
