These Christmas Maraschino Cherry Shortbread Cookies are the perfect addition to your holiday baking repertoire. With their tender, buttery texture and delightful pops of sweet maraschino cherries and rich chocolate chips, these cookies are as festive as they are delicious.
Chilled and sliced into delicate rounds, they bake to golden perfection, creating a melt-in-your-mouth treat that’s perfect for gifting, holiday gatherings, or simply enjoying with a cup of hot cocoa. Bring a touch of elegance and cheer to your cookie platter with these irresistible holiday shortbreads!
Why You’ll Love This Recipe
Holiday Festive: The red cherries and chocolate chips give these cookies a festive look that’s perfect for Christmas celebrations.
Buttery Perfection: Classic shortbread dough delivers that irresistible crumbly, melt-in-your-mouth texture.
Simple Ingredients: Made with pantry staples, these cookies are quick to whip up for last-minute holiday baking.
Versatile: Great as a standalone treat or paired with hot cocoa, coffee, or tea.
Make-Ahead Friendly: The dough can be prepared ahead of time, making holiday baking stress-free.
Key Ingredients
Unsalted Butter: The foundation of shortbread, butter provides the rich, creamy texture and flavor. Make sure it’s softened for easier mixing.
Powdered Sugar: Contributes to the cookie’s tender texture, as it dissolves more easily than granulated sugar in shortbread dough.
Maraschino Cherries: These sweet, festive cherries add pops of color and flavor. Dry them thoroughly to prevent excess moisture from affecting the dough.
Chocolate Chips: Mini chocolate chips are ideal for even distribution, but regular chips can be chopped smaller if needed. They add a touch of decadence to the cookies.
Vanilla Extract: Enhances the buttery flavor and complements the sweetness of the cherries and chocolate.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
1. Prepare the Dough
Mix Dry Ingredients: In a medium bowl, whisk together:
2 cups of all-purpose flour
1/4 teaspoon of salt
Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat together:
1 cup of softened unsalted butter
1/2 cup of powdered sugar
Beat until light and fluffy.
Add Vanilla: Mix in 1 teaspoon of vanilla extract until well incorporated.
2. Incorporate Dry Ingredients
Combine Wet and Dry: Gradually add the flour and salt mixture to the butter-sugar mixture.
Form Dough: Mix until the dough forms large clumps, but do not overmix. The dough should hold together when pressed.
3. Add Cherries and Chocolate Chips
Prepare Mix-Ins:
Chop and drain 1/2 cup of maraschino cherries thoroughly. Pat them dry with paper towels to remove excess moisture.
Measure out 1/2 cup of mini chocolate chips.
Fold Mix-Ins: Gently fold the cherries and chocolate chips into the dough, distributing them evenly.
4. Shape and Chill the Dough
Shape Dough: Form the dough into a log shape, approximately 2 inches thick.
Wrap and Chill: Wrap the log tightly in plastic wrap and refrigerate for 1–2 hours, or until firm. Chilling ensures the dough holds its shape during slicing and baking.
5. Preheat and Prepare the Oven
Preheat Oven: Preheat to 325°F (160°C).
Line Baking Sheet: Line a baking sheet with parchment paper for even baking and easy cleanup.
6. Slice and Bake
Slice Dough: Remove the dough log from the refrigerator. Using a sharp knife, slice into rounds 1/4 to 1/3 inch thick.
If slices crumble, press them back together gently.
Arrange on Baking Sheet: Place slices on the prepared baking sheet, leaving about 1 inch of space between cookies.
Bake: Bake for 10-15 minutes, or until cookies are just starting to turn lightly golden at the edges. The tops should remain pale.
7. Cool and Serve
Cool on Sheet: Let the cookies cool on the baking sheet for about 5 minutes.
Transfer to Rack: Carefully transfer cookies to a wire rack to cool completely.
Enjoy: Serve once cooled or store in an airtight container for up to a week. Perfect with coffee, tea, or as a sweet treat anytime!
Serving Suggestions
These cookies are perfect for holiday celebrations or as a festive treat:
Christmas Dessert Tray: Include them alongside sugar cookies, gingerbread men, and peppermint bark.
Edible Gifts: Package in festive tins or cellophane bags tied with a ribbon for a thoughtful homemade gift.
Coffee Companion: Serve with hot coffee, tea, or mulled wine for a cozy treat.
Cookie Exchange: Bring these to a holiday cookie swap—they’ll be the star of the party!
Storage and Freezing Tips
Storage
Room Temperature: Store in an airtight container for up to 1 week.
Refrigerate: Extend freshness by refrigerating in a sealed container for up to 10 days.
Freezing
Freeze Dough: Wrap the dough log tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge before slicing and baking.
Freeze Baked Cookies: Place baked cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months.
Variations
White Chocolate Cherry Cookies: Swap regular chocolate chips for white chocolate chips for a sweeter, creamier flavor.
Pistachio-Cherry Shortbread: Add 1/4 cup of chopped pistachios to the dough for a nutty crunch and festive green color.
Orange-Cherry Shortbread: Incorporate 1 teaspoon of orange zest into the dough for a citrusy twist that pairs beautifully with the cherries.
Drizzle Finish: Drizzle melted dark or white chocolate over the cooled cookies for an extra touch of elegance.
Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend for a cookie everyone can enjoy.
Conclusion
Christmas Maraschino Cherry Shortbread Cookies are the perfect blend of festive charm and delicious flavor. With their buttery base, pops of cherry sweetness, and rich chocolate accents, they’re sure to be a holiday favorite.
Pro Tip: For the best presentation, make sure your cherries are well-drained and patted dry to keep the dough crisp and crumbly.
So, turn on your holiday tunes, grab your mixing bowl, and bake up a batch of these festive cookies. Whether you’re gifting them or enjoying them with loved ones, they’re bound to bring joy to your holiday season.
Christmas Maraschino Cherry Shortbread Cookies
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 and well-drained
- 2/3 cup chocolate chips
Instructions
- In a medium bowl, whisk together flour and salt. In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy. Mix in vanilla extract until well incorporated.
- Gradually add the flour mixture to the butter-sugar mixture. Mix until the dough forms large clumps but do not overmix. The dough should hold together when pressed.
- Chop and thoroughly drain maraschino cherries. Pat them dry to remove excess moisture. Fold the cherries and chocolate chips into the dough, distributing evenly.
- Form the dough into a log approximately 2 inches thick. Wrap the log tightly in plastic wrap and refrigerate for 1-2 hours, or until firm.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper for even baking and easy cleanup.
- Remove the dough log from the refrigerator. Slice into 1/4 to 1/3 inch thick rounds. Arrange on the baking sheet, leaving about 1 inch of space between cookies. Bake for 10-15 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
