If you’re looking for the ultimate holiday treat to spread a little cheer, these Christmas Maraschino Cherry Shortbread Cookies are a surefire way to win hearts. Imagine buttery, delicate shortbread filled with pops of ruby-red maraschino cherries and tiny bursts of chocolate. Every bite feels like a celebration, and the festive colors make them an absolute standout on any cookie platter. Whether you’re keeping tradition alive or starting a new one, this recipe promises a melt-in-your-mouth experience that’s both nostalgic and unmistakably special.

Christmas Maraschino Cherry Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

Baking up a batch of Christmas Maraschino Cherry Shortbread Cookies couldn’t be easier thanks to this list of simple, yet totally essential, ingredients. Each one brings something unique to the table, ensuring every cookie is perfectly buttery, sweet, and beautifully speckled with festive color.

Unsalted butter (1 cup): The backbone of any great shortbread, butter gives these cookies their incredibly rich, melt-away texture.

Powdered sugar (1/2 cup): Creates a tender crumb and adds just the right touch of sweetness without overpowering the other flavors.
Vanilla extract (1 teaspoon): Rounds out the flavor profile and gives the shortbread a fragrant, almost creamy aroma.

All-purpose flour (2 cups): Forms the structure—keep it light with a gentle hand when mixing.
Salt (1/4 teaspoon): Just enough to balance the sweetness and boost all the flavors.

Maraschino cherries, chopped (1/2 cup): Brings color, chewiness, and a juicy burst of holiday joy in every bite.
Mini chocolate chips (1/2 cup, optional): If you love a chocolate-cherry combo, these little chips add delightful pockets of decadence.
Extra powdered sugar for dusting: Lends that magical, snow-dusted finish, making each cookie look picture-perfect.

How to Make Christmas Maraschino Cherry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by beating together your softened unsalted butter and powdered sugar in a large bowl. Mixing until the texture is smooth and creamy sets up the rich, tender base you want in Christmas Maraschino Cherry Shortbread Cookies. Don’t rush this step—a few extra minutes mean an ultra-lush cookie later!

Step 2: Add the Vanilla Extract

Once your butter and sugar are perfectly fluffy, introduce the vanilla extract. Stir it in well so every morsel of dough carries that subtle sweet warmth from the vanilla. It adds a depth of flavor that feels both homey and elegant.

Step 3: Incorporate Dry Ingredients

Now it’s time for the flour and salt. Sprinkle them over the mixture and gently fold them in. The key here is to stop mixing as soon as the dough comes together—overmixing can toughen the shortbread, and we’re after that dreamy, tender texture that makes Christmas Maraschino Cherry Shortbread Cookies unforgettable.

Step 4: Add Cherries and Chocolate Chips

With your dough just combined, go ahead and add in those chopped maraschino cherries and, if you like, mini chocolate chips. Fold everything together with a spatula, making sure the cherries and chocolate are evenly distributed. The cherries not only taste amazing, but they also dot your cookies with happy flecks of red that look so festive.

Step 5: Chill the Dough

Wrap the dough snugly in plastic wrap, and let it chill for at least an hour. This step might feel like a test of patience, but it’s worth it! Chilling firms up the dough, ensuring your cookies will hold their shape and bake up tender with that signature shortbread snap.

Step 6: Preheat and Shape

Preheat your oven to 325°F (165°C) while the dough chills. When you’re ready, roll the dough into 1-inch balls and space them out on a parchment-lined baking sheet. Use the bottom of a glass to gently flatten each ball—this helps them bake evenly and gives each cookie a lovely, rustic look.

Step 7: Bake

Slide the baking sheet into the oven and bake for 14 to 16 minutes, keeping a close eye on the edges. You’re looking for the barest hint of golden brown; overbaking can lead to dry cookies that lack that classic, buttery shortbread texture. You want these Christmas Maraschino Cherry Shortbread Cookies to melt in your mouth, not crumble!

Step 8: Cool and Dust

Once the cookies are set but still warm, give them a generous dusting of powdered sugar. This not only adds sweetness but also makes them look as if they’ve been kissed by a winter snowfall—absolutely perfect for the season.

How to Serve Christmas Maraschino Cherry Shortbread Cookies

Garnishes

Dusting the tops with powdered sugar is a classic finish, but you can also drizzle a little melted dark chocolate over the cookies for extra flair. A sprinkle of colored holiday sugar or a few extra bits of chopped maraschino cherry on top can make each one look even more festive.

Side Dishes

These cookies pair beautifully with a mug of hot cocoa, spiced tea, or freshly brewed coffee. For a holiday dessert platter, try serving them alongside other shortbreads or spiced cookies, or even a bowl of peppermint ice cream for a playful twist.

Creative Ways to Present

For a truly delightful gift, stack the cooled cookies in a clear cellophane bag tied with a bright ribbon or arrange them in a decorative tin lined with parchment. You could even nestle a few cookies in a teacup or holiday mug for an ultra-charming homemade present. If you’re setting them out for a party, display them on a platter with sprigs of rosemary or holly for that picture-perfect holiday vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Christmas Maraschino Cherry Shortbread Cookies in an airtight container at room temperature, and they’ll stay delightfully fresh for up to a week. Slip a piece of parchment between layers to ensure they don’t stick or lose their pretty powdered sugar finish.

Freezing

If you’d like to make these cookies ahead of time, you can freeze the shaped, unbaked dough balls or fully baked cookies. For dough, freeze on a tray before transferring to a freezer bag, and bake directly from frozen, adding a minute or two to the bake time. Baked cookies can also be frozen—just make sure they’re fully cooled, then wrap and store in a freezer-safe container for up to two months.

Reheating

If your thawed cookies have lost a bit of their fresh-from-the-oven softness, you can pop them in a low oven (about 300°F/150°C) for 5-7 minutes. This quick warm-up will revive their lovely crumb, and a fresh dusting of powdered sugar will make them look like you just baked them.

FAQs

Can I use glace cherries instead of maraschino cherries?

Absolutely! Glace cherries can add a different kind of sweetness and a firmer texture. If using them, give them a good chop and blot off excess syrup so the dough doesn’t get too sticky.

Are the mini chocolate chips necessary?

Not at all! The chocolate chips are completely optional; they’re just a fun extra for those who love the combination of chocolate and cherries. The cookies are delicious and festive even without them.

Can I make the dough ahead and store it in the fridge?

Yes, you can prepare the dough a day or two in advance and keep it in the refrigerator wrapped tightly in plastic. When you’re ready to bake, let it sit at room temperature for a few minutes to soften just enough to shape.

Why do I need to chill the dough?

Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven and keeps that beloved shortbread texture. It also makes the dough easier to handle and shape without sticking.

How do I keep my Christmas Maraschino Cherry Shortbread Cookies from overbaking?

Keep an eye on the edges and pull the cookies from the oven as soon as they start to turn the faintest gold. Every oven is a bit different, so begin checking them a minute or two before the recommended baking time just to be safe.

Final Thoughts

With every crumbly, buttery bite, these Christmas Maraschino Cherry Shortbread Cookies are bound to become a holiday favorite you make year after year. Give them a try and share a little sweetness—your friends and family will thank you for it, and your cookie tin might just empty faster than ever!

Christmas Maraschino Cherry Shortbread Cookies Recipe

★★★★★

5.2 from 19 reviews

Author: lina
Total Time: 1 hour 35 minutes

Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Christmas Maraschino Cherry Shortbread Cookies are a delightful holiday treat, perfect for festive gatherings or as gifts. The buttery shortbread base is studded with sweet maraschino cherries and optional chocolate chips, creating a delicious and colorful cookie that everyone will love.

Ingredients

Scale

Shortbread Dough:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

2 cups all-purpose flour
1/4 teaspoon salt

Additional Ingredients:

1/2 cup maraschino cherries, chopped

1/2 cup mini chocolate chips (optional)
Extra powdered sugar for dusting

Instructions

Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and creamy.

Add Vanilla: Mix in the vanilla extract.
Incorporate Dry Ingredients: Gradually add the flour and salt, mixing until just combined.
Add Cherries and Chocolate Chips: Gently fold in the chopped maraschino cherries and optional chocolate chips.

Chill the Dough: Wrap the dough in plastic wrap and chill for at least 1 hour.
Preheat and Shape: Preheat oven to 325°F (165°C). Roll dough into 1-inch balls and flatten slightly with a glass.
Bake: Bake for 14-16 minutes until edges are golden.

Cool and Dust: Cool slightly, then dust with powdered sugar while warm.

Notes

You can adjust the sweetness by adding more or less powdered sugar.
For a more pronounced cherry flavor, try adding a splash of maraschino cherry juice to the dough.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Calories: 120
Sugar: 7g
Sodium: 50mg

Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g

Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g

Protein: 1g
Cholesterol: 20mg

Keywords: Christmas, Maraschino Cherry, Shortbread Cookies, Holiday Baking