Save this
Don’t miss out on these irresistible Christmas Maraschino Cherry Shortbread Cookies. I found this gem years ago, and ever since, it’s my go-to for holiday gatherings. Each bite delivers a buttery cookie that’s loaded with chocolate chips and pops of maraschino cherries. The cherries’ bright red hue looks stunning on the dessert table, and believe me, they vanish quickly!
Top Reasons to Bake These
Why do I keep making these cookies? They’ve got that soft shortbread feel, plus tiny hits of cherry and chocolate everywhere. They’re a cinch to prep in advance, which is a lifesaver when you’re swamped during the holidays. I hand them out at cookie swaps—people always want the directions!
Gather Your Ingredients
- Maraschino Cherries: ¾ cup, chop them up and drain them really well.
- Chocolate Chips: ⅔ cup—because who can say no?
- All-Purpose Flour: 2 cups, sift it so your cookies come out fluffy.
- Unsalted Butter: 1 cup, leave it out so it’s soft.
- Powdered Sugar: ½ cup, for that super delicate texture.
- Salt: ½ teaspoon, gives the sweetness some balance.
- Vanilla Extract: ½ tablespoon, brings all the flavors together.
Magical Baking Steps
- Cool and Enjoy
- Give them a few minutes to rest, then move them over to a rack to finish cooling.
- Slice and Bake Time
- Cut the dough into circles, arrange them spaced apart on your tray, and pop them in for about 10-15 minutes until just golden.
- Get Ready to Bake
- Heat up your oven to 325°F and cover your baking sheet with parchment.
- Roll and Chill
- Form your dough into a 2-inch-thick log, wrap it tightly, and chill in the fridge for one to two hours.
- Add The Good Stuff
- Mix in your chocolate chips and cherries, making sure you spread them out in the dough.
- Bring It Together
- Gently stir your flour and salt mix into the creamed butter until you get a smooth dough.
- Make It Fluffy
- Let's get mixing—cream that butter with powdered sugar until it’s nice and airy. Pour in the vanilla and beat until blended.
- Get Started
- In a bowl, blend together salt and flour—it really makes a difference!
Handy Hints
Get those cherries really dry—dab them off with paper towels if needed. Use your best knife when slicing. Dough a little sticky? Pop it back in the fridge. Don’t wander off while baking—just golden is what we’re after!
Switch Things Up
- Try White Chocolate: Toss in white chocolate chips for a pretty look.
- Add Some Crunch: Sometimes I add a handful of pecans or pistachios.
- Make Them Sparkle: Brush the cookie log in festive sprinkles before chilling.
- Glaze Away: Let your cookies cool, then decorate with a powdered sugar glaze.
Save this
Store for Later
If you seal these cookies up in a container, they’ll stay just right for about a week—if you don’t eat them all first! Want to get ahead? Freeze them and they’ll keep for up to three months. I like to keep extra dough chilled so anytime you want fresh cookies, just slice, bake, and tack a few minutes onto the baking time.
Common Questions
- → Can I prep the dough early?
Definitely. Roll up the dough, wrap it tight, and keep it in your fridge for up to three days or freeze it for a month—easy peasy.
- → Why did my shortbreads go flat?
If your butter is super soft or your dough is too warm, they'll spread. Chill your dough well before popping it in the oven.
- → What's the best way to keep these cookies fresh?
Toss them in a sealed container on your counter. They'll stay tasty for about a week.
- → Could I try this with fresh cherries?
It's better to stick with maraschino cherries. Fresh cherries are pretty juicy and can cause soggy cookies.
- → Why should the cherries be drained first?
If you skip draining, the cherry juice will make your shortbreads spread out and get too squishy.