Christmas Maraschino Cherry Shortbread Cookies
Buttery, tender, and bursting with holiday cheer — the ultimate festive cookie for your Christmas table.
Introduction
Few cookies capture the spirit of Christmas quite like shortbread. Rich, buttery, and melt‑in‑your‑mouth, shortbread has been a holiday staple for centuries. This recipe takes the classic and gives it a festive twist: Maraschino Cherry Shortbread Cookies.
The ruby‑red cherries add both flavor and a pop of color, while the snowy dusting of powdered sugar makes them look like they’ve been kissed by winter frost. Optional mini chocolate chips add a touch of indulgence, but even without them, these cookies are a show‑stopper.
They’re simple to make, easy to prepare ahead, and guaranteed to brighten any cookie platter. Whether you’re baking for a holiday party, gifting to friends, or just enjoying with a cup of tea, these cookies are a joyful addition to your Christmas traditions.
Ingredients Breakdown
1 cup unsalted butter, softened – The heart of shortbread, giving richness and tender texture.
½ cup powdered sugar – Sweetens and creates a delicate crumb.
1 teaspoon vanilla extract – Adds warmth and depth.
2 cups all‑purpose flour – Provides structure.
¼ teaspoon salt – Balances sweetness.
½ cup maraschino cherries, chopped – Festive flavor and color.
½ cup mini chocolate chips (optional) – Adds indulgence.
Extra powdered sugar for dusting – Creates snowy finish.
Whole maraschino cherries (optional) – For decorative topping.
Step‑by‑Step Directions
Step 1: Cream the Base
Beat butter and powdered sugar until smooth and creamy. Add vanilla extract.
Step 2: Add Dry Ingredients
Mix in flour and salt gently. Avoid overmixing to keep texture delicate.
Step 3: Fold in Cherries
Stir in chopped maraschino cherries and optional chocolate chips.
Step 4: Chill the Dough
Wrap dough in plastic wrap. Chill for at least 1 hour to firm up.
Step 5: Shape and Bake
Preheat oven to 325°F (165°C). Roll dough into 1‑inch balls. Place on parchment‑lined sheets. Bake 14–16 minutes until edges are lightly golden.
Step 6: Finish with Festive Touch
Cool slightly. Dust with powdered sugar. Top with a whole cherry if desired.
Baking Tips
Dry cherries well before chopping to prevent excess moisture.
Chill thoroughly for clean shaping.
Don’t overbake — shortbread should remain pale and tender.
Use a sharp knife if shaping into slices instead of balls.
Variations
Almond Cherry Shortbread: Add ½ teaspoon almond extract.
Chocolate Drizzle: Drizzle melted chocolate over cooled cookies.
Festive Colors: Use red and green sprinkles for decoration.
Nutty Twist: Add chopped pecans or walnuts.
Serving Ideas
Arrange on a holiday cookie platter.
Package in tins or jars for edible gifts.
Pair with hot cocoa or mulled wine.
Use as a centerpiece dessert at parties.
Storage
Room Temperature: Store in airtight container for 5 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze dough logs for up to 2 months. Slice and bake as needed.
Nutrition (per cookie, approx.)
Calories: ~140
Protein: ~2g
Fat: ~7g
Carbs: ~16g
Conclusion
These Christmas Maraschino Cherry Shortbread Cookies are the perfect blend of tradition and festivity. Buttery, tender, and beautifully decorated, they’re a cookie that looks as good as it tastes. With their snowy sugar dusting and jewel‑like cherries, they’ll be the star of your holiday baking.