Christmas Maraschino Cherry Shortbread

These festive Christmas maraschino cherry shortbread cookies transform traditional shortbread into a holiday masterpiece with vibrant red cherries and rich chocolate chips. Ready in just 45 minutes from start to finish, these buttery cookies offer the perfect balance of sweetness and a melt in your mouth texture, making them ideal for holiday cookie exchanges, family gatherings, or Christmas gift boxes. With bright red cherries creating a beautiful color contrast, these cookies bring instant holiday cheer to any dessert platter.

I first made these Christmas maraschino cherry shortbread cookies when I needed something special yet simple for a neighborhood cookie exchange, and they quickly became a favorite. The vibrant red pops of color against the pale shortbread made these cookies a conversation starter and are now a family request every December. Over time, I have perfected the recipe to ensure the cherry flavor shines through with the perfect buttery crumb and festive appearance, making them my go to for holiday baking and gifts.

Gather Your Ingredients

• Unsalted butter at room temperature: Essential for that creamy, tender texture in classic shortbread. Use true room temperature butter (soft to the touch) for even mixing; if using salted butter, omit added salt for balance.
• Powdered sugar: This fine sugar helps create the signature melt in your mouth texture and prevents graininess. For a less sweet cookie, you may reduce to 1/3 cup, but do not use granulated sugar.
• Vanilla extract: Adds warmth and depth to the shortbread, rounding out the flavor. Pure vanilla is best but imitation can be used; almond extract can be substituted for a twist.
• All purpose flour: Provides a sturdy base, keeping cookies tender and helping them hold their slice and bake shape. Measure carefully for accuracy and use a gluten free 1 to 1 blend for dietary needs.
• Salt: Balances the sweetness and highlights flavors in both the dough and cherries. Fine sea salt disperses best, but kosher salt can be used for a subtle crunch.
• Maraschino cherries, chopped and well drained: Bring festive color and sweet, fruity flavor while keeping the dough moist. Pat cherries thoroughly dry to avoid excess moisture and color bleeding; candied cherries can be used in a pinch.
• Chocolate chips: Classic pairing with cherries, adding richness and texture. Mini chips distribute more evenly but regular chips or chocolate chunks create bold pockets of flavor; white chocolate is a great alternative.

How to Make Christmas Maraschino Cherry Shortbread Cookies

Cream the Butter Mixture:

Beat the room temperature butter with powdered sugar and vanilla extract on medium speed for about 3 to 4 minutes. The mixture should become light in color and fluffy in texture, with increased volume which creates the perfect base for a melt in your mouth shortbread.

Add Dry Ingredients:

Combine all purpose flour with salt and sift into the creamed butter mixture. Mix gently on low speed or by hand just until combined; overmixing can create tough cookies. Dough should come together but appear a bit crumbly.

Incorporate Cherries and Chocolate:

Fold the chopped, well drained maraschino cherries and chocolate chips into the dough carefully. Distribute evenly throughout without crushing the cherries or over mixing, as the moisture from cherries helps the dough bond.

Shape and Chill:

On plastic wrap, form the dough into a uniform log about 2 inches in diameter. Press gently to even out the shape, wrap tightly, and refrigerate for at least one hour to firm up the dough for clean slicing.

Slice and Prepare to Bake:

Preheat the oven to 325°F and line baking sheets with parchment paper. Use a sharp knife to slice the chilled dough into rounds about 1/4 to 1/3 inch thick, placing cookies 1 inch apart, as they will not spread much in the oven.

Bake to Perfection:

Bake for approximately 15 minutes in the preheated oven, checking for golden edges with pale centers as your doneness cue. Cookies will be soft when removed from the oven but will firm up as they cool completely on the baking sheet.

My favorite discovery was the time I left the dough chilling in the refrigerator overnight instead of just one hour. The longer rest allowed the cherry flavor to permeate the shortbread for an even more robust taste, while the dough sliced perfectly and the cookies baked up with pristine shape. Now, I always chill overnight when I have extra time to spare for maximum flavor and texture.

Smart Swaps and Variations

These Christmas maraschino cherry shortbread cookies are easily customized to suit different tastes or dietary needs. Try using a blend of red and green maraschino cherries for an ultra festive cookie platter or substitute white chocolate chips for a sweeter, creamier profile. For gluten free cookies, replace the all purpose flour with a 1 to 1 gluten free baking blend and add 1/4 teaspoon xanthan gum if your blend does not include it. Incorporate finely chopped pistachios or almonds for added texture and a pop of color, or roll the log edges in colored sugar before slicing for a sparkling holiday finish. Each variation offers a new take that keeps the recipe fresh and exciting throughout the holiday season.

How to Store and Reheat Christmas Maraschino Cherry Shortbread Cookies

Store fully cooled Christmas maraschino cherry shortbread cookies in an airtight container at room temperature for up to 7 days, using parchment paper between layers to prevent sticking and preserve delicate surfaces. For longer storage, freeze the baked cookies layered with parchment in a freezer safe container for up to 3 months. To serve, allow frozen cookies to thaw at room temperature for about 30 minutes for the best texture and flavor. The unbaked dough log can also be wrapped tightly in plastic then foil and frozen for up to 2 months; simply thaw overnight in the refrigerator before slicing and baking for fresh cookies on demand.

What to Serve with Christmas Maraschino Cherry Shortbread Cookies

These festive cookies are perfect for holiday entertaining and pair wonderfully with hot chocolate, coffee, or tea for cozy gatherings. For grown up celebrations, serve with a glass of sweet port or late harvest Riesling to highlight the cherry and chocolate flavors. Include these cookies as part of a larger Christmas cookie platter featuring gingerbread, chocolate crinkles, or sugar cookies for an irresistible and eye catching dessert spread that is sure to impress at any holiday table.

Nutritional Benefits

While Christmas maraschino cherry shortbread cookies are a decadent holiday indulgence, baking them at home offers several nutritional benefits. Using real butter provides beneficial fatty acids and fat soluble vitamins, and the option to choose high quality chocolate adds antioxidant value. The real cherries contribute vitamins and a festive feel, while homemade cookies have far fewer preservatives and additives compared to store bought options. Moderation is key, and these cookies let you control sugar content and ingredient quality for a treat you can feel good about sharing during the holidays.

Recipe Success Tips

If your Christmas maraschino cherry shortbread cookies spread too much or are crumbly, check that the cherries were thoroughly dried and the dough chilled fully before slicing and baking. To solve dry or tough cookies, avoid overmixing and use genuine room temperature butter for proper creaming. If your slices are uneven, roll the dough log briefly again after chilling to reshape, and use a sharp, lightly floured knife for each cut for best results.

These Christmas maraschino cherry shortbread cookies have become a cherished part of my holiday traditions, filling the house with festive aromas and joyful color. I hope this recipe brings plenty of sweet moments and merry memories to your celebrations this season.

Common Questions About This Recipe

→ Can I use fresh cherries instead of maraschino?

Maraschino cherries lend a distinct sweetness and color. Fresh cherries may offer a firmer texture but will alter the flavor and moisture balance. Ensure to pit and drain them well if used.

→ How should I store these shortbread treats?

Keep in an airtight container at room temperature for up to one week. Refrigeration helps maintain freshness for longer durations.

→ Can I freeze the dough ahead of baking?

Yes, the dough can be wrapped tightly in cling film and frozen for up to two months. Slice and bake directly from the freezer, adjusting baking time as needed.

→ Is it possible to substitute chocolate chips?

Chocolate chips add extra sweetness and texture, but you can swap them for chopped nuts, white chocolate, or omit entirely for a more traditional shortbread.

→ What gives these cookies their festive appearance?

The combination of glossy red maraschino cherries and chocolate chips creates a colorful and inviting look, perfect for holiday tables.