My earliest Christmas memories are often tied to the kitchen, a symphony of festive aromas swirling around me. There was always a special magic in the air, a blend of pine, cinnamon, and the sweet promise of homemade treats. Among these cherished traditions, a particular cookie always shone brightly: the Christmas maraschino cherry shortbread.
I remember my grandmother’s hands, dusted with flour, carefully pressing those vibrant red cherries into buttery dough. Her shortbread wasn’t just a cookie; it was a tiny, edible jewel, a symbol of her love and the holiday spirit she effortlessly embodied. Each bite transported me to a world of cozy warmth and joyful anticipation.
That distinct sweet-tart burst of maraschino cherry against the rich, melt-in-your-mouth shortbread has been a highlight of my holiday season ever since. It’s a taste that instantly conjures images of twinkling lights, crackling fires, and shared laughter. This recipe brings that exact nostalgic comfort right into your own home.
It’s the perfect little bite to share during a festive gathering or to enjoy quietly with a cup of tea as the snow falls outside. Just like her incredible Christmas peppermint pie, my grandmother knew how to make every holiday treat feel extra special.
Why you’ll love this Christmas maraschino cherry shortbread cookies
- **Effortlessly Elegant:** These cookies look incredibly festive with their vibrant cherry pops, making them perfect for any holiday spread without requiring complex decorating skills. They truly shine with minimal effort.
- **Melt-in-Your-Mouth Texture:** The classic shortbread base is wonderfully buttery and tender, practically dissolving on your tongue with every bite. It’s the kind of cookie that leaves a lasting impression of pure indulgence.
- **Sweet-Tart Flavor Burst:** The maraschino cherries aren’t just for show; they infuse each cookie with a delightful burst of sweet and slightly tart flavor that perfectly complements the rich shortbread. This balance is truly addictive.
- **Quick and Simple to Make:** With a total time of under 40 minutes, you can whip up a batch of these Christmas maraschino cherry shortbread cookies even on your busiest days. They are a fantastic last-minute addition to any holiday celebration.
- **Perfect for Gifting:** Their beautiful appearance and irresistible taste make them ideal for holiday cookie exchanges, homemade gift boxes, or as a thoughtful present for friends and family. Everyone will adore receiving these.
- **Versatile Holiday Treat:** Whether paired with coffee, tea, or a glass of milk, these cookies are a delightful treat for any time of day during the holiday season. They are a comforting presence in any festive moment.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup maraschino cherries, well-drained and finely chopped
- Powdered sugar, for dusting (optional)
Directions
Step 1
Christmas maraschino cherry shortbread makes every moment feel satisfying. Drain maraschino cherries thoroughly, pat them very dry with paper towels, and finely chop. This vital step is crucial to prevent any excess moisture from negatively affecting the delicate texture of your shortbread cookies. Set the prepared cherries aside.
Step 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed. Continue mixing until the mixture becomes light and fluffy, a process that typically takes about 2-3 minutes, creating a wonderfully airy base.
Step 3
Beat in the vanilla extract and almond extract, if you’re choosing to use it, until they are just combined into the buttery mixture. These extracts will infuse your cookies with a beautiful aromatic depth that enhances the overall flavor profile.
Step 4
In a separate, medium-sized bowl, whisk together the all-purpose flour and salt. This ensures that the dry ingredients are evenly distributed, which is key for a consistent shortbread texture in your Christmas maraschino cherry shortbread.
Step 5
Gradually add the flour mixture to the butter mixture, mixing on low speed until the ingredients are just combined and a soft dough begins to form. Be very careful not to overmix the dough, as this can lead to a tough cookie rather than a tender one.
Step 6
Gently fold in the finely chopped maraschino cherries by hand. Ensure they are evenly distributed throughout the dough, creating those beautiful pops of color and flavor in every future cookie. This step is where the festive magic truly begins.
Step 7
Divide the dough in half. Shape each half into a log, approximately 1.5 to 2 inches in diameter. Wrap these dough logs tightly in plastic wrap and refrigerate for at least 1 hour, or even up to 2 days, to allow the dough to firm up properly. Chilling is absolutely essential for perfect shortbread slices.
Step 8
Preheat your oven to 325°F (160°C). While the oven is heating, line two baking sheets with parchment paper. This will prevent sticking and ensure your beautiful Christmas maraschino cherry shortbread cookies bake evenly and release easily.
Step 9
Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into uniform 1/4-inch thick rounds. Place these cookie rounds about 1 inch apart on the prepared baking sheets. For an extra festive touch, you can gently press a small piece of maraschino cherry onto the center of each cookie before baking.
Step 10
Bake the cookies for 15-18 minutes, or until their edges are lightly golden and their centers appear set but still pale. Remember that shortbread cookies don’t brown significantly; their delicate texture means they will firm up wonderfully as they cool.
Step 11
Let the baked cookies cool on the baking sheets for 5 minutes immediately after removing them from the oven. This brief cooling period helps them set further before you transfer them carefully to a wire rack to cool completely. Patience here ensures they don’t break.
Step 12
Once your Christmas maraschino cherry shortbread cookies are completely cooled, you can dust them with a sprinkle of powdered sugar for an extra elegant and festive touch, if desired. This final flourish makes them even more appealing and ready for sharing.
Variations, pairings, and serving ideas
Variations
While the classic Christmas maraschino cherry shortbread is perfect as is, you can certainly play with flavors to suit your preferences. For a delightful citrusy twist, consider adding 1 teaspoon of fresh orange or lemon zest to the dough along with the extracts. This brightens the flavor beautifully.
Another lovely variation involves swapping out a portion of the maraschino cherries for other dried fruits. Try finely chopped dried cranberries or candied ginger for a different burst of flavor and texture. Just ensure any fruit you use is well-drained and very dry, similar to the cherries.
You could also experiment with adding a touch of spice for a warm, comforting note. A pinch of ground cinnamon or cardamom folded into the dry ingredients would complement the cherry and almond flavors wonderfully. This subtle addition truly elevates the cookie.
Pairings
These Christmas maraschino cherry shortbread cookies are truly versatile and pair beautifully with a range of beverages. A classic pairing is a warm mug of hot cocoa, especially one topped with whipped cream, which creates a delightful moment of pure indulgence. The rich chocolate notes perfectly complement the buttery shortbread and sweet cherries.
For those who prefer a more sophisticated pairing, a robust cup of freshly brewed coffee or a delicate cup of Earl Grey tea makes an excellent companion. The slight bitterness or floral notes of these drinks cut through the richness of the shortbread, creating a balanced experience. They are also fantastic alongside a festive peppermint Christmas shot recipe for an adult holiday treat from Fork Haven.
Don’t forget the power of a simple glass of cold milk, especially for the younger crowd or those who appreciate classic comfort. The creamy coolness of the milk is a timeless pairing with any shortbread cookie, making these a family favorite. It’s a pairing that evokes pure nostalgia and joy.
Serving ideas
Presentation is key when serving these lovely Christmas maraschino cherry shortbread cookies. Arrange them artfully on a festive platter, perhaps interspersed with fresh sprigs of rosemary or small cranberries for a vibrant visual appeal. A dusting of powdered sugar adds a touch of snowy elegance, making them look even more inviting.
For a beautiful holiday gift, stack several cookies in clear cellophane bags tied with festive ribbons. These cookies hold up well and make a heartfelt, homemade present that anyone would be thrilled to receive. They’re perfect for cookie exchanges or as a hostess gift.
Consider serving them alongside a cheese board featuring milder cheeses and fresh fruit. The shortbread can act as a delightful sweet counterpoint to savory elements, adding a surprising but welcome dimension to your appetizer spread. It’s an unexpected but delicious combination.
Storage and make-ahead tips
Storage
Proper storage is essential to keep your Christmas maraschino cherry shortbread cookies fresh and delicious. Once completely cooled, place the cookies in an airtight container at room temperature. They will maintain their delightful texture and flavor for up to 5-7 days, making them perfect for enjoying throughout the holiday week.
If you need to store them for a longer period, these cookies freeze beautifully. Arrange the cooled cookies in a single layer in an airtight freezer-safe container, using parchment paper between layers to prevent sticking. They can be frozen for up to 3 months without losing their quality. Simply thaw at room temperature when you’re ready to enjoy them.
To ensure optimal freshness, keep them away from direct sunlight or any heat sources, which can cause the butter to soften and affect their delicate texture. A cool, dry pantry is the ideal spot for your short-term storage needs, preserving their buttery goodness.
Make-ahead
These Christmas maraschino cherry shortbread cookies are absolutely perfect for making ahead, which is a huge bonus during the busy holiday season. The unbaked dough logs can be prepared and refrigerated for up to 2 days, allowing you to slice and bake fresh cookies whenever a craving strikes or guests arrive. This flexibility is a game-changer.
For even longer make-ahead convenience, the unbaked dough logs can be frozen for up to 3 months. Simply wrap them tightly in multiple layers of plastic wrap, then an additional layer of foil to prevent freezer burn. When you’re ready to bake, transfer a log to the refrigerator overnight to thaw.
Once thawed, you can slice and bake the cookies as directed in the recipe, enjoying freshly baked shortbread with minimal effort. This makes holiday entertaining so much easier, allowing you to focus on your guests rather than last-minute baking stress. Prepare the dough well in advance for a smoother holiday season.
Common mistakes when making Christmas Maraschino Cherry Shortbread Cookies
- **Not draining cherries thoroughly:** Excess moisture is the enemy of shortbread! If your cherries aren’t patted bone-dry, your cookies can become tough, spread too much, or have an unappealing texture. Take the time for this crucial prep step.
- **Overmixing the dough:** Shortbread relies on a tender, crumbly texture. Overmixing develops the gluten in the flour, resulting in a tough, chewy cookie instead of the desired melt-in-your-mouth delight. Mix only until just combined.
- **Skipping the chilling step:** Chilling the dough is non-negotiable for perfectly shaped shortbread. It firms up the butter, preventing the cookies from spreading excessively in the oven and helping them maintain their beautiful round form. Patience here pays off.
- **Baking at too high a temperature:** Shortbread bakes at a lower temperature to ensure a gentle, even bake and prevent overbrowning. A too-hot oven can quickly burn the edges while leaving the center undercooked or dry out the cookie. Stick to 325°F.
- **Not cooling cookies properly:** Shortbread is delicate straight out of the oven. Trying to move them too soon can cause them to break apart. Let them firm up on the baking sheet for 5 minutes before transferring to a wire rack.
Final notes
There’s something truly special about the simple elegance of these Christmas maraschino cherry shortbread cookies. They’re more than just a dessert; they’re a bite of holiday joy, a taste of tradition, and a perfect way to share warmth with loved ones. Their vibrant color and buttery texture make them an instant festive favorite.
I encourage you to embrace the simple pleasure of baking these delightful cookies this holiday season. Whether you’re making them for a festive gathering, a thoughtful gift, or a quiet moment of indulgence, they are sure to bring smiles. Don’t forget that crucial step of drying those cherries for the best possible result!
So go ahead, preheat your oven, gather your ingredients, and let the comforting aroma of vanilla, almond, and sweet cherries fill your home. These Christmas maraschino cherry shortbread cookies are a timeless treat that will surely become a cherished part of your own holiday traditions for years to come. Enjoy every single buttery, cherry-studded bite!
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Christmas Maraschino Cherry Shortbread Cookies
Imagine the festive cheer of Christmas encapsulated in a single, buttery bite! These delightful Maraschino Cherry Shortbread Cookies are a vibrant, melt-in-your-mouth treat, studded with jewel-toned cherries that add a burst of sweet-tart flavor and a gorgeous pop of holiday color. Perfect for cookie exchanges, gift boxes, or simply enjoying with a warm mug of cocoa by the fire.
- Total Time: 38 minutes
- Yield: 24-30 cookies 1x
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup maraschino cherries, well-drained and finely chopped
- Powdered sugar, for dusting (optional)
Instructions
- Prepare Cherries: Drain maraschino cherries thoroughly, pat them very dry with paper towels, and finely chop. This step is crucial to prevent excess moisture from affecting the cookie texture. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Extracts: Beat in the vanilla extract and almond extract (if using) until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually Add Dry to Wet: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Fold in Cherries: Gently fold in the finely chopped maraschino cherries by hand until evenly distributed throughout the dough.
- Chill Dough: Divide the dough in half. Shape each half into a log, about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow the dough to firm up.
- Preheat Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Slice and Bake: Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets. If desired, gently press a small piece of maraschino cherry onto the center of each cookie before baking for extra garnish.
- Bake: Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set but still pale. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve (Optional Dusting): Once cooled, dust with a sprinkle of powdered sugar for an extra festive touch, if desired.
Notes
Draining Cherries: Don’t skip patting the cherries dry! Too much moisture can make your shortbread tough or spread too much. Chilling is Key: Chilling the dough is essential for perfectly shaped shortbread cookies that hold their form. Storage: Store cooled cookies in an airtight container at room temperature for up to 5-7 days. Freezing: Unbaked dough logs can be frozen for up to 3 months. Thaw in the refrigerator overnight before slicing and baking. Baked cookies can also be frozen for up to 3 months; thaw at room temperature. Variation: For a citrusy twist, add 1 teaspoon of orange or lemon zest to the dough along with the extracts.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg