why make this recipe
Maraschino Cherry Shortbread Christmas Cookies are a festive, buttery treat that bring bright color and sweet cherry flavor to holiday cookie trays. They’re quick to prepare, require simple pantry ingredients, and make a nostalgic addition to cookie swaps and family gatherings. If you enjoy classic shortbread with a cheerful twist, you’ll love how these cookies balance rich butteriness with pops of maraschino cherry and optional nutty crunch. For another take on maraschino cherry cookies, see Cherry Blossom Cookies.
introduction
This recipe yields crisp-edged, tender shortbread cookies dotted with chopped maraschino cherries and optional walnuts. The dough is straightforward — cream butter and powdered sugar, add vanilla, then fold in flour and salt. Little red cherry pieces make these perfect for Christmas presentations, and they’re forgiving enough for bakers of all skill levels. For a similar shortbread variation, you can compare techniques at this related recipe.
how to make Maraschino Cherry Shortbread Christmas Cookies
Start by preparing the dough so the butter is soft but not melting. Work gently when adding the flour to keep the cookies tender — overmixing develops gluten and will toughen the shortbread. Fold in the chopped cherries and walnuts at the end so they’re evenly distributed without breaking down the fruit. Chill briefly if the dough is very soft, then portion into small balls, flatten, and bake until edges are lightly golden. The process is quick and reliable, producing a classic crumbly shortbread texture with festive color.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup maraschino cherries, chopped
- 1/2 cup chopped walnuts (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually stir in the flour and salt until combined.
- Fold in the chopped maraschino cherries and walnuts (if using).
- Roll the dough into small balls and place them on ungreased baking sheets.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Maraschino Cherry Shortbread Christmas Cookies
Serve these cookies at room temperature on a holiday platter alongside other cookies, candies, and a pot of tea or coffee. They pair well with shortbread variations, chocolate-dipped cookies, or simple dustings of powdered sugar for extra sparkle. Arrange them in cellophane bags tied with ribbon for gifting, or stack them between parchment layers in a decorative tin for transport.
how to store Maraschino Cherry Shortbread Christmas Cookies
Store cooled cookies 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-safe container with parchment between layers; they keep well for up to 3 months. Thaw at room temperature before serving.
tips to make Maraschino Cherry Shortbread Christmas Cookies
- Chop cherries evenly and drain them well so excess syrup doesn’t make the dough too wet. Pat with paper towel if needed.
- Use room-temperature but firm butter; overly soft butter can spread cookies too much.
- Chill dough for 10–15 minutes if it becomes greasy while working — this helps maintain shape.
- Flatten cookies uniformly with the bottom of a glass for even baking.
- For a nut-free version, omit walnuts and add a touch more flour if the dough seems too sticky.
- For another cherry-inspired idea, check this cherry blossom cookie for inspiration.
variation (if any)
- Chocolate-dipped: Dip half of each cooled cookie in melted dark or white chocolate and let set on parchment.
- Citrus twist: Add 1 teaspoon of finely grated orange zest to the dough for a bright citrus note that complements the cherries.
- Almond shortbread: Substitute 1/2 cup of the all-purpose flour with almond flour and add 1/2 teaspoon almond extract (reduce vanilla to 1/2 teaspoon) for a richer nutty flavor.
FAQ
Q: Can I use fresh or frozen cherries instead of maraschino?
A: Fresh cherries are much juicier and will change the texture; if using fresh, pit and pat them dry, and consider lightly drying in the oven. Frozen should be thawed and very well drained. Maraschino cherries are recommended for color and sweetness.
Q: Do I need to chill the dough?
A: Chilling isn’t required for this recipe but can help if your kitchen is warm or the dough becomes too soft while handling.
Q: Can I make the dough ahead of time?
A: Yes — prepare the dough, wrap tightly, and refrigerate for up to 48 hours or freeze for up to 1 month. Bring to workable firmness before shaping and baking.
Q: Why are my cookies crumbly?
A: Shortbread is naturally crumbly; however, if they fall apart excessively, you may have overbaked them or used too much flour. Ensure accurate measuring and bake just until the edges turn light golden.
Conclusion
These Maraschino Cherry Shortbread Christmas Cookies are an easy, festive staple for holiday baking. For more photographed step-by-step inspiration and a variation with tips, check this Maraschino Cherry Shortbread Cookie | An Easy Christmas Cookie. If you’d like another take on the classic with different proportions and presentation ideas, see Holiday Maraschino Cherry Shortbread Cookies | Sweet Spicy Kitchen.
Maraschino Cherry Shortbread Christmas Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually stir in the flour and salt until combined.
- Fold in the chopped maraschino cherries and walnuts (if using).
- Roll the dough into small balls and place them on ungreased baking sheets.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
