introduction
Maraschino Cherry Shortbread Cookies are buttery, tender shortbread bites studded with sweet, bright maraschino cherries and optional nuts for a little crunch. They’re simple to make and bring a festive pop of color and flavor to cookie trays, tea time, or a homemade gift box.
why make this recipe
- Quick and forgiving: the dough comes together easily with pantry staples.
- Festive and colorful: the cherries add visual appeal without extra fuss.
- Versatile: serve them plain, dusted with powdered sugar, or dipped in chocolate.
- Great for gifts and holiday baking because they keep and travel well.
how to make Maraschino Cherry Shortbread Cookies
Follow a straightforward creaming-and-folding method: cream the butter and powdered sugar until light, gently incorporate the flour and salt, then fold in vanilla, chopped maraschino cherries, and nuts if using. Shape into small balls, flatten, and bake until the edges just turn golden.
Ingredients :
1 cup unsalted butter, softened, 1/2 cup powdered sugar, 2 cups all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1/2 cup maraschino cherries, chopped, 1/2 cup chopped nuts (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add in the all-purpose flour and salt, mixing until just combined.
- Stir in the vanilla extract, chopped maraschino cherries, and nuts (if using).
- Roll dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Maraschino Cherry Shortbread Cookies
Serve at room temperature. They’re lovely on a cookie platter, paired with tea or coffee, or stacked in a tin for gifting. For a more decadent touch, dip half of each cookie in melted dark or white chocolate and let set.
how to store Maraschino Cherry Shortbread Cookies
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
tips to make Maraschino Cherry Shortbread Cookies
- Drain and pat the maraschino cherries dry with paper towels to avoid excess moisture in the dough.
- Chop cherries into small pieces so they distribute evenly and won’t make the dough soggy.
- Chill the dough briefly (15–30 minutes) if it becomes too soft to roll.
- Use a light hand when mixing flour to keep the cookies tender — stop as soon as the dough comes together.
- If you prefer a crisper edge, bake a minute or two longer, watching closely.
variation (if any)
- Chocolate-dipped: dip half of each cooled cookie in melted chocolate and sprinkle with chopped nuts.
- Almond shortbread: swap the vanilla extract for 1/2 teaspoon almond extract to complement the cherries.
- Citrus twist: add 1 teaspoon finely grated lemon or orange zest to the dough for a bright note.
- Gluten-free: substitute a 1:1 gluten-free flour blend for the all-purpose flour.
FAQ
Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries have a higher moisture content and different sweetness; if using fresh, pat them very dry and consider reducing quantity slightly.
Q: Do I need to chill the dough?
A: Not required, but chilling helps if the dough is soft and makes shaping easier.
Conclusion
For a festive, easy-to-make cookie recipe with bright flavor, try this Maraschino Cherry Shortbread Cookies version and compare ideas or presentation with other takes like Maraschino Cherry Shortbread Cookie | An Easy Christmas Cookie … or the holiday-inspired variations at Holiday Maraschino Cherry Shortbread Cookies | Sweet Spicy Kitchen.
Maraschino Cherry Shortbread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add in the all-purpose flour and salt, mixing until just combined.
- Stir in the vanilla extract, chopped maraschino cherries, and nuts (if using).
- Roll dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Maraschino Cherry Shortbread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add in the all-purpose flour and salt, mixing until just combined.
- Stir in the vanilla extract, chopped maraschino cherries, and nuts (if using).
- Roll dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
