Maraschino Cherry Shortbread Cookies Recipe

If you’re craving a buttery, melt-in-your-mouth treat with a burst of fruity sweetness, you’re in the right place. I’m so excited to share this Maraschino Cherry Shortbread Cookies Recipe because it’s become a favorite in my kitchen—especially around the holidays. These cookies have this beautiful balance of crumbly shortbread texture, bursts of maraschino cherry, and just the right touch of chocolate. Trust me, once you try them, you’ll be hooked!

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Ingredients You’ll Need

The magic of this Maraschino Cherry Shortbread Cookies Recipe lies in simple, high-quality ingredients working together. Using softened butter is key for that creamy, tender dough, and don’t rush on draining those cherries – it really makes a difference!

• Unsalted Butter: Using unsalted lets you control the saltiness perfectly, and room temp butter creams up so nicely with sugar.
• Powdered Sugar: It creates that smooth texture in the cookie dough compared to regular granulated sugar.
• Vanilla Extract: Just a splash brightens the flavor and adds warmth.
• All-Purpose Flour: The backbone of the shortbread—make sure it’s fresh for the best results.
• Salt: Just a pinch enhances sweetness and balances the flavors.
• Maraschino Cherries: Chop them finely and drain well to avoid soggy dough; I like to blot them on paper towels before mixing.
• Chocolate Chips: Small chips or drops work best here, so slicing through the dough log is easier.

Variations

One of the reasons I love this Maraschino Cherry Shortbread Cookies Recipe is how easy it is to make your own with simple swaps or additions. Feel free to get creative and tailor the flavors to your family’s tastes!

• Almond Extract Swap: Try replacing the vanilla extract with almond extract for a wonderfully nutty twist that pairs beautifully with the cherries.
• Nutty Crunch: Toss in some chopped pecans or walnuts for added texture and a bit of earthy flavor—I’ve done this and loved the result.
• Chocolate Variations: White chocolate chips or even dark chocolate work well if you want a different kind of chocolate kick.
• Cherry Options: If you can’t find maraschino cherries, candied cherries are a great alternative and hold up nicely in the dough.

How to Make Maraschino Cherry Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating the room temperature unsalted butter, powdered sugar, and vanilla extract together. I usually use an electric mixer here and beat until it’s light, fluffy, and pale in color—this usually takes about 3–4 minutes. It really makes the dough tender and ensures the cookies have that melt-in-your-mouth quality you’re after.

Step 2: Mix in the Dry Ingredients and Fold in the Goodies

Next, sift together your flour and salt to avoid any lumps and gently knead them into your butter mixture. The dough will start to come together in a crumbly but workable form—that’s exactly what you want. Now, fold in the finely chopped, well-drained maraschino cherries and chocolate chips. This is when the dough starts to look festive and full of promise!

Step 3: Chill the Dough for Easy Slicing

Transfer your cookie dough onto cling film (plastic wrap) and shape it into a thick log with your hands. Pop it into the refrigerator for at least an hour—or longer if you want to prep ahead. Chilling firms up the dough so it slices cleanly into perfect rounds without crumbling, making your baking experience way less stressful.

Step 4: Slice and Bake to Golden Perfection

Once chilled, slice your dough log into even rounds—about ¼ to ½ inch thick works best. I like to use a sharp knife and steady hands. Lay the cookies on a parchment-lined baking sheet spaced evenly apart, then bake at 325°F for roughly 15 minutes. Keep an eye on them; they should be set and just starting to lightly brown on the edges. Let them cool on the sheet completely before moving them—this helps keep their shape intact.

How to Serve Maraschino Cherry Shortbread Cookies Recipe

Garnishes

I usually keep it simple and let these cookies shine on their own, but for extra sparkle, a light dusting of powdered sugar adds a festive touch. Sometimes I place a small maraschino cherry half on top of each cookie before baking for a pretty, cherry-forward presentation that’s sure to impress guests.

Side Dishes

Pair these cookies with a cup of hot coffee or a mug of creamy hot chocolate for an irresistibly cozy afternoon snack. They also go great alongside a simple fruit salad or even a scoop of vanilla ice cream if you’re feeling indulgent.

Creative Ways to Present

At holiday parties, I like to arrange these on a festive platter lined with holly leaves or sprinkle edible glitter for extra sparkle. Wrapping a few cookies in a small clear bag tied with a red ribbon makes a charming gift for neighbors and friends. It’s a simple presentation that speaks volumes!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they keep their texture beautifully for up to a week. If you notice they start to lose a bit of crispness, just pop them in the oven for a couple of minutes to refresh.

Freezing

The dough log freezes really well if you want to bake batches later. Wrap it tightly in plastic wrap and then foil before freezing. When ready, just thaw overnight in the fridge, slice, and bake as usual. You can also freeze the baked cookies; just layer them with parchment paper between and store similarly.

Reheating

To warm up leftover cookies, I pop them in a preheated 300°F oven for 3–5 minutes. This brings back that fresh-baked texture without drying them out. Alternatively, a few seconds in the microwave works in a pinch, but watch closely to avoid overheating.

FAQs

Final Thoughts

I absolutely love how these Maraschino Cherry Shortbread Cookies Recipe always feel like a special treat, whether it’s for a cozy night in or a festive gathering. When I first baked them, I was hooked by the surprising pop of cherry flavor inside buttery shortbread. If you want a recipe that’s straightforward, forgiving, and guaranteed to get compliments, give this one a try. I’m cheering you on from my kitchen—happy baking!

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