Add it to your holiday menu. You haven’t been left behind either by these Christmas Shortbread Cookies. They are rich and delicate with warm butter and have pops of sweetness and luxury about them.
Stored in the refrigerator and sliced from delicate rounds within a hot baking oven, they turn to golden perfection. They favor gifting, holiday gatherings, and hot chocolate mornings in complete perfection for loving or relishing alone. Get a special punch of charm coupled with cheer through these almost irresistible holiday shortbreads for your cookie platter!
Why You’ll Love This Recipe
Festive: Especially apt for Christmas parties-red cherries and chocolate chips provide the traditional holiday flavors.
Buttery: It is so heavenly that the shortbread dough just totally dissolves in your mouth; it’s merely putty: nothing but buttery perfection.
Simple: Very basic ingredients, usually already in the pantry or refrigerator. Real quick for last-minute holiday baking.
Versatile: Perfectly good on its own or alongside hot cocoa, a cup of coffee, or a spot of tea!
Make Ahead: Prepare dough earlier for stress-free holiday baking.
Key Ingredients
Unsalted Butter: A classic foundation for shortbread is butter and it’s worth softening those sticks for your ease of incorporation. It has all the creamy richness and taste we crave in shortbread.
Powdered Sugar: Because it dissolves more tenderly than granulated sugar in shortbread dough, it contributes to the soft texture of the cookies.
Maraschino Cherries: These sweet and festive cherries and all their pop of color and flavor would be a delightful addition to the cookies. Do not fail to wipe them thoroughly dry to prevent any contamination of moisture into the dough.
Chocolate Chips: Store them in miniature for an evenly melted chocolaty distribution, or break down chocolate chips into smaller bits; either way they will add that touch of indulgence in this dough.
Vanilla: Complements nicely with cherries and chocolate, pulling out the butter flavors.
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 baking options are perfect for holidays or festive occasions:
Serve along with crisp sugar cookies, gingerbread men, and peppermint bark on your Christmas dessert tray.
Edible Gifts: Package in a festive tin or cellophane bag, tied with a ribbon, for a loving homemade gift.
Perfect Partner: Enjoy with hot coffee, tea, or mulled wine as the latter makes for a cozy break.
Cookie Exchange: Bring these to a holiday cookie exchange, and they will melt the hearts of your party.
Storage and Freezing Tips
Storage
Room temperature: Store in an airtight container for a week.
Chill: Preserve freshness in the fridge in a vacuum bag for ten days.
Compartment
Dough Freezing: Roll the dough into a log that is wrapped tightly in clear plastic, lay it in a freezer bag, and keep it in the fridge for up to three months to slice and bake from cold.
Frozen Baked Cookies: First, lay on a baking sheet in one layer, one row, and tuck then try to freeze the surface so they solidify. Pack them in a zip-top bag for storage to keep up to two months.
Variations
White Chocolate Cherry Cookies: Use white chips in place of regular chocolate chips; gives a sweet, creamy flavor.
Pieces of Pistachio-cherry Shortbread: Add 1/4 cup chopped pistachios along with the same amount of cherries for a nutty crunch; the greenish festive hue is excellent.
Orange-cherry Shortbread: Infuse a teaspoon of orange zest into the dough for more citrusy twang and a perfect combination with the cherries.
Elegant Finish: Top cookies with a savory drizzle of melted white or dark chocolate for a classy finish.
Gluten-Free Recipe: Gluten intolerant? Try this recipe to make your baking available to everyone. Use aoned-for-one gluten-free all-purpose flour blend in place of the regular flour.
Conclusion
Christmas Maraschino Cherry Shortbread Cookies-the yuletide equivalent to the wonderful taste of heavenly harmony. This is a buttery-short and delicately designed cookie flooding with cherries dipped in chocolate.
Trick: Make sure the cherries are drained and patted dry to achieve the presentation in crisp, crumbly dough.
Christmas carols should be turned on; a mixing bowl should be on hand; and a batch should be baked for that bowl of these yummy cookies right during vacation. Send them out to all of those dear ones or enjoy it yourself-the cookies are just pure delight to bring a huge smile to your holiday this year.
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!
