Christmas Maraschino Cherry Shortbread

Christmas Maraschino Cherry Shortbread Cookies bring holiday sparkle to your dessert table and have been a favorite in my home for years. The buttery crumb mixes beautifully with sweet cherry bits and tiny bursts of chocolate. Every year, these cookies become a centerpiece of our Christmas baking day and the recipe is so simple you will feel like a cookie pro even on your first try.

I discovered these while looking for a bake sale treat that would hold up in cold weather. Now I make them for teacher gifts and every cookie tray over the holidays.

Ingredients

• Unsalted butter: Choose high quality butter for the best flavor it is the base of any shortbread
• Powdered sugar: Helps create a tender melt in your mouth texture sift for smoothest dough
• Vanilla extract: Adds warmth and complexity use pure vanilla for a rich aroma
• All purpose flour: Standard flour works perfectly aim for fresh flour for the most tender cookie
• Salt: Enhances the sweet and buttery flavors choose fine sea salt for even distribution
• Maraschino cherries: Pat dry to avoid extra moisture in your dough their color and sweetness make the cookies pop
• Chocolate chips: Mini chips blend in best but any size works choose a good quality chocolate for real flavor

Instructions

Prepare Dry Ingredients:

Combine flour and salt together making sure they are evenly distributed for a consistent dough texture

Cream Butter and Sugar:

In a separate bowl beat unsalted softened butter with powdered sugar for about three minutes until fluffy and pale This step ensures a delicate cookie crumb

Add Vanilla:

Mix vanilla extract into the creamed butter and sugar The aroma should already smell like the holidays

Incorporate Dry Ingredients:

Gradually add the flour and salt mixture to your wet mix on low speed or with a spatula Mix until the dough just starts to form larger clumps but do not overmix for the most tender result

Add Cherries and Chocolate:

Gently fold in chopped maraschino cherries and chocolate chips spreading them evenly so each cookie is balanced

Shape the Dough Log:

Turn the dough out onto plastic wrap Shape it into a log about two inches thick Press firmly to avoid air pockets this helps the cookies slice cleanly later Wrap tightly and chill for at least one to two hours Do not skip this step

Preheat and Slice:

While the dough chills preheat the oven to three hundred twenty five degrees Fahrenheit Line a baking sheet with parchment paper Unwrap the chilled dough and cut into slices one quarter or one third inch thick If a slice crumbles just press it gently back together with your hands for the rustic shortbread look

Bake the Cookies:

Arrange the slices on your baking sheet with an inch of space between Bake for ten to fifteen minutes just until the tops are lightly golden but do not let them brown fully to keep the classic buttery shortbread bite

Cool and Enjoy:

Let the cookies rest on the sheet for five minutes before moving them to a rack This helps them set properly before you move to the next batch or pack them up

My favorite part is folding in the jewel toned cherry bits my daughter loves helping sprinkle them in and every time she spots a red cherry piece in her cookie she beams It is those little baking memories that make this recipe a forever tradition

Storage Tips

Store the cookies in an airtight container at room temperature for up to one week They freeze beautifully just layer with parchment in a freezer safe box and thaw uncovered to prevent sogginess

Ingredient Substitutions

If you cannot find maraschino cherries candied cherries work as a swap Dried cherries are also an option but may require an extra tablespoon of butter for moisture White chocolate chips can be substituted for the chocolate if you prefer a sweeter touch

Serving Suggestions

Try dusting the cookies with an extra sprinkle of powdered sugar for snowy holiday charm Serve on a bright platter surrounded by fresh holly or with steaming mugs of hot cocoa They make lovely stocking stuffers too

Cultural and Historical Notes

Shortbread originated in Scotland where butter was prized for its richness The maraschino cherry twist is a modern American spin giving these classics Christmas flair Each cookie is like a slice of happy holiday nostalgia

Seasonal Adaptations

Chop green candied cherries with the red for extra festive color Swap chocolate for crushed peppermint for a wintery variation Add a pinch of almond extract for a cozy nutty note

Success Stories

These cookies have graced every holiday party I can remember One year my niece helped bake and told everyone in her class the cookies were made with magic They disappeared from the dessert table in an hour

Freezer Meal Conversion

Make the dough log ahead and freeze it wrapped tightly for up to two months Slice off cookies to bake straight from the freezer just add a minute or two to the baking time The freshly baked aroma will fill your kitchen with winter wonder every time

Nothing says Christmas like opening a tin of these dazzling cookies and sharing them with loved ones They are as fun to make as they are to eat

Common Recipe Questions

→ How do I prevent the dough from crumbling when slicing?

Press the dough firmly when shaping into a log, and chill it thoroughly before slicing. If slices crumble, gently press them back together.

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have more moisture, which may affect texture. Well-drained maraschino or candied cherries work best for this dough.

→ Is it necessary to chill the dough before baking?

Yes, chilling helps the log hold its shape for clean slices and ensures the cookies bake evenly without spreading.

→ What type of chocolate chips are recommended?

Semisweet or dark chocolate chips complement the sweet cherries, but white chocolate chips can also add extra holiday flair.

→ How should I store these cookies for freshness?

Once cooled, keep them in an airtight container at room temperature for up to five days, or freeze for longer storage.

→ Can I make the dough ahead of time?

Absolutely! Prepare and chill the dough up to 2 days in advance, or freeze for up to one month before baking.