If you’re looking for a delightful treat that perfectly balances buttery goodness with a pop of cherry sweetness, you’re in for a real treat with this Maraschino Cherry Shortbread Cookies Recipe. I absolutely love how these cookies come together—rich, crumbly shortbread studded with bright maraschino cherries and melty chocolate chips. Trust me, once you try this recipe, it might just become your new holiday favorite or an all-year-round go-to!
Why You’ll Love This Recipe
- Perfect Texture: Buttery shortbread that’s crumbly yet holds together beautifully with cherries and chocolate chips.
- Easy To Make: Minimal ingredients and straightforward steps make this a great recipe for bakers of all levels.
- Festive and Fun: Maraschino cherries add a lovely pop of color and flavor — perfect for holiday vibes or anytime you want a sweet pick-me-up.
- Versatile Serving Options: Great with tea, coffee, or even as a charming homemade gift.
Ingredients You’ll Need
The magic of this Maraschino Cherry Shortbread Cookies Recipe lies in simple, quality ingredients working together. You’ll want good butter and cherries that are drained well to keep your dough from getting soggy. Here’s the scoop on each component so your cookies come out just right.
- Unsalted butter: Make sure it’s room temperature for easy creaming, which helps build that tender, flaky texture.
- Powdered sugar: Its fine texture blends smoothly, giving the cookies a delicate sweetness without any grittiness.
- Vanilla extract: Adds warmth and depth, elevating every bite subtly but noticeably.
- All-purpose flour: The backbone for your cookies—sift it to avoid lumps and get an even dough.
- Salt: A pinch that balances sweetness and enhances the buttery flavor.
- Maraschino cherries: Chop well and drain them on paper towels to prevent excess moisture, which can make the dough sticky.
- Chocolate chips: I use small chips or drops because they distribute nicely and make it easy to slice your dough log.
Variations
I love how this Maraschino Cherry Shortbread Cookies Recipe can be a canvas to customize however you like. Whether you’re a fan of nuts, a chocolate purist, or need a gluten-free option, you can tweak it to make it your own.
- Add Nuts: I’ve tossed in chopped pecans or almonds for a lovely crunch that contrasts the soft cherries.
- Swap Chocolate: Dark chocolate chips bring a richer flavor if you want to cut the sweetness a bit.
- Use Candied Cherries: Sometimes I swap maraschino for candied cherries when I want a chewier texture.
- Gluten-Free Version: Try using a gluten-free baking mix — the texture turns out fantastic with a bit of adjustment.
How to Make Maraschino Cherry Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened unsalted butter with powdered sugar and vanilla extract until the mixture is light and fluffy. This step is so important because it traps air in the dough and gives the cookies that melt-in-your-mouth texture. If your butter feels cold, don’t hesitate to cut it into small pieces and warm very briefly in the microwave – just enough to soften, not melt.
Step 2: Combine Dry Ingredients and Knead Dough
Next, sift the flour together with salt and gradually add to your butter mixture. Knead everything gently to form a dough. It may seem crumbly at first but keep working it until it comes together smoothly. This little bit of patience makes a huge difference in your finished cookie.
Step 3: Add Cherries and Chocolate Chips
Fold in the chopped, well-drained maraschino cherries and chocolate chips. Make sure your cherries aren’t too wet; I usually spread them on paper towels to soak up extra syrup before adding. This keeps the dough firm and easy to handle.
Step 4: Form the Dough Log and Chill
Wrap the dough in cling film and shape it into a log by pressing gently with your hands. Refrigerate for at least one hour to firm up the dough—this makes slicing into neat rounds so much easier. Trust me, skipping this step results in messy, crumbly cookies.
Step 5: Slice and Bake
Once chilled, slice the dough log into round cookies. Place them on a parchment-lined baking sheet and bake at 325°F (165°C) for about 15 minutes. You’re aiming for a gentle golden edge without browning the bottoms too much. The cookies will look soft but will firm up as they cool, so don’t overbake!
Once baked, allow the cookies to cool completely before transferring them off the sheet. This gives them time to set and prevents breakage.
Pro Tips for Making Maraschino Cherry Shortbread Cookies Recipe
- Drain Cherries Well: Always drain your maraschino cherries on paper towels to avoid soggy dough—this little step saved me many sticky messes.
- Use Small Chocolate Chips: Smaller chips distribute more evenly, making your cookies slice and bake more uniformly.
- Chill Dough Thoroughly: Refrigerating the dough log is key for neat slices—don’t skip this or your cookies could turn out crumbly.
- Handle Slices Gently: If slices crumble, just hold lightly with your fingers and reshape before baking; patience here pays off big time.
How to Serve Maraschino Cherry Shortbread Cookies Recipe
Garnishes
I like to keep it simple with these cookies—sometimes a light dusting of powdered sugar adds just the right touch of elegance. On special occasions, a drizzle of melted white chocolate complements the cherries beautifully, adding a pretty contrast.
Side Dishes
These cookies go wonderfully alongside a hot cup of tea or coffee—especially a rich mocha that echoes the chocolate chips. If I’m serving a dessert platter, I’ll pair them with fresh berries or a scoop of vanilla ice cream for a fun contrast in temperature and texture.
Creative Ways to Present
For gift-giving or parties, I’ve arranged these cookies on a festive platter lined with parchment and garnished with sprigs of fresh mint or rosemary—such a simple trick that makes your presentation pop. Wrapping individual cookies in cellophane tied with ribbon also makes them feel extra special when sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper to keep them from sticking. They stay fresh and delicious for up to a week, though mine rarely last that long because everyone wants seconds!
Freezing
If I want to keep these beauties longer, I freeze the dough log before slicing. Wrapped tightly in cling film and then foil, it freezes well for up to 3 months. When ready to bake, just thaw in the fridge overnight and slice as usual. This tip saves me so much time during busy holiday baking sessions.
Reheating
To enjoy leftovers fresh, I pop cookies in a 300°F oven for about 5 minutes to warm through—this revives their buttery texture without drying them out. You can also microwave briefly, but watch closely so they don’t get too soft.
FAQs
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Can I substitute maraschino cherries with fresh or dried cherries?
Fresh cherries may be too moist and juicy, which affects cookie texture, and dried cherries lack the characteristic sweetness and color. If you want to substitute, candied cherries are your best bet as they hold up well and mimic the flavor closely.
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Why is chilling the dough important for this Maraschino Cherry Shortbread Cookies Recipe?
Chilling the dough firms it up, making the log easier to slice cleanly into rounds. It also helps prevent spreading while baking, which keeps your cookies thick and tender instead of thin and crumbly.
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Can I make these cookies vegan or dairy-free?
Yes! You can swap the butter for a plant-based margarine or vegan butter alternative. Just keep in mind texture might shift slightly, but with a good vegan butter, these cookies turn out deliciously rich.
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How do I avoid crumbly cookies that fall apart when baked?
Make sure not to overmix the dough and handle slices gently. Also, chilling the dough log thoroughly before cutting helps maintain structure. If cracks happen while cutting, pressing gently with your fingers can help reshape slices before baking.
Final Thoughts
This Maraschino Cherry Shortbread Cookies Recipe has a special place in my kitchen because it blends simplicity with a touch of festive flair. Every time I bake them, I’m reminded how just a few quality ingredients and a little patience come together to create something truly delicious. I hope you enjoy making and sharing these cookies as much as my family and I do—there’s just something heartwarming about that first buttery, cherry-studded bite. So go ahead, gather your ingredients, and treat yourself (and your loved ones) to these charming little cookies!
Print
Maraschino Cherry Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Maraschino Cherry Shortbread Cookies are buttery, tender, and bursting with festive flavors. Featuring maraschino cherries and chocolate chips folded into a classic shortbread dough, these cookies are perfect for holiday celebrations. The dough is chilled to ensure easy slicing and a delightful crumbly texture once baked to a golden finish at 325°F.
Ingredients
Shortbread Dough
- 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
Mix-ins
- 3/4 cup maraschino cherries, chopped and well drained
- 2/3 cup chocolate chips
Instructions
- Prepare the Butter Mixture: Beat room temperature unsalted butter with powdered sugar and vanilla extract using a mixer until the mixture is light, fluffy, and creamy. This step ensures a smooth base for your shortbread dough.
- Add Flour and Salt: Combine the all-purpose flour with salt and sift it into the butter mixture. Knead gently until it forms a dough. This gives the shortbread its structure and crumbly texture.
- Incorporate Cherries and Chocolate: Fold in the chopped, well-drained maraschino cherries and chocolate chips evenly throughout the dough, distributing the festive flavors.
- Shape and Chill Dough: Place the dough onto a piece of cling film, shape it into a log by pressing with your hands, then wrap it tightly. Refrigerate for at least one hour, allowing the dough to firm up for easy slicing.
- Slice and Bake: Remove the dough log from the fridge, slice into round cookies, and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 325°F (163°C) for about 15 minutes until cookies are lightly golden.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate. This helps them firm up and prevents breakage.
Notes
- If the butter hasn’t reached room temperature, cut it into pieces and melt slightly in the microwave for easier mixing.
- Use small chocolate drops or chips to make slicing the dough log into cookies easier and prevent chunks from dislodging.
- Chill the dough in the refrigerator for at least one hour to ensure it firms up properly for slicing.
- If the dough crumbles when cutting, gently hold the cookies with your fingers to keep them intact.
- Drain maraschino cherries well by spreading them on paper towels to avoid excess moisture which could affect the dough texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
