Christmas Maraschino Cherry Shortbread Cookies

Table of Contents

Christmas Maraschino Cherry Shortbread Cookies: A Festive Classic

A Cookie Jar Full of Christmas Magic

There’s a certain red and green tin that makes an appearance in my house every December. It’s reserved for only one thing: these Christmas Maraschino Cherry Shortbread Cookies. For me, the holiday season doesn’t truly begin until I catch the warm, buttery scent of these cookies baking. They’re more than a treat; they’re a tradition. The recipe itself is a cherished hand-me-down, scribbled on a notecard from my grandmother. It’s a simple shortbread, elevated into something spectacular with the cheerful pop of maraschino cherries and rich, melty chocolate chips. These cookies are the taste of my childhood Christmases—a little sweet, a little nostalgic, and utterly irresistible.

Why You’ll Love This Recipe

They’re Unforgettably Festive. The vibrant red cherries and dark chocolate chips look stunningly beautiful on a holiday cookie platter, bringing a touch of classic Christmas charm to your table.
The Texture is Pure Bliss. Imagine a cookie that’s simultaneously tender and crumbly, with a melt-in-your-mouth quality that only a true, buttery shortbread can achieve.
Surprisingly Simple to Make. This is a no-chill, slice-and-bake dough that comes together in minutes. It’s a low-fuss recipe with a high-reward outcome, perfect for busy bakers.
A Make-Ahead Dream. You can prepare the dough log days or even weeks in advance and keep it in the freezer, ready to be sliced and baked whenever you need a fresh batch for guests or gifting.

The Ultimate Test: A Picky Eater’s Approval

I’ll never forget the year my notoriously picky nephew, who usually regards any baked good with visible “bits” in it with deep suspicion, tentatively picked one up. He took a small bite, then another, and his eyes widened. “These are the best cookies ever,” he declared, promptly taking two more. It was a small, sweet victory. The buttery base won him over, and the cherries and chocolate became a delightful surprise instead of a deterrent. If a cookie can win over a skeptical eight-year-old, you know it’s something special.

What Makes It Special

High-Quality Butter: This is the heart and soul of shortbread. Using a good, real butter is non-negotiable for that rich, creamy flavor and signature tender crumble.
Maraschino Cherries: These little gems provide pockets of sweet, tangy flavor and a wonderfully chewy texture that contrasts perfectly with the crisp cookie. Draining them well is the key to success.
Semi-Sweet Chocolate Chips: They add a deep, robust chocolate flavor that balances the sweetness of the cherries and the powdered sugar, creating a perfectly harmonious bite.
The Simplicity of Ingredients: With just a handful of pantry staples, this recipe proves that you don’t need a long list of complicated ingredients to create something truly magical.

Making It Happen: A Step-by-Step Narrative

Begin by whisking together your all-purpose flour and salt in a medium bowl; this simple step ensures every bite is perfectly seasoned. In a separate, larger bowl, use an electric mixer to cream together the room-temperature butter and powdered sugar. You’ll know it’s ready when the mixture becomes pale, fluffy, and wonderfully creamy. Beat in the vanilla extract for that warm, aromatic base.

Now, gently add your flour mixture to the butter mixture. Mix on a low speed just until the dough starts to form larger, pebbly clumps. It might look a little dry at first, but have faith. This is when you add the stars of the show: the well-drained, chopped maraschino cherries and the chocolate chips. Fold them in until they’re evenly distributed and the dough comes together.

Turn the dough out onto a clean surface and gently form it into a log about 2 inches thick. Wrap it tightly in plastic wrap. This is the most important step for perfect, round cookies, so press it firmly to eliminate any air pockets. Chill the log in the refrigerator for at least 1-2 hours; this firms up the butter, ensuring your cookies hold their shape and don’t spread too much.

When you’re ready to bake, preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Unwrap your firm dough log and use a sharp knife to slice it into rounds about 1/4 to 1/3 inch thick. If a slice crumbles a bit, just press it back together with your fingers—the dough is very forgiving. Place the rounds on your prepared baking sheet, giving them about an inch of space to breathe.

Bake for 10 to 15 minutes. You’re not looking for a deep brown color; just a hint of golden brown around the edges and on top. The cookies will still feel soft, and that’s exactly what you want. Let them rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period is crucial for them to set up and achieve that perfect shortbread texture.

You Must Know: Tips for Success

Truly Room Temperature Butter is key. Your butter should be soft enough to leave an indent when you press it, but not oily or melted. This is essential for achieving a light, creamy texture when creaming.
Drain Your Cherries Thoroughly. Spread the chopped cherries on several layers of paper towels and pat them dry. Any excess liquid can make your dough sticky and affect the texture of the final cookie.
Don’t Over-mix the Dough. Once you add the flour, mix only until the ingredients are just combined. Over-mixing develops gluten, which can lead to tough cookies instead of tender, crumbly ones.
Chill the Dough Log. Do not skip the chilling step! A firm log is much easier to slice into clean, neat rounds that will hold their shape in the oven.

Serving Ideas

These cookies are a star on their own, but they shine even brighter as part of a holiday spread. Arrange them on a vintage platter alongside other Christmas classics like gingerbread men and sugar cookies. For a truly cozy experience, serve them with a mug of strong black coffee, a cup of Earl Grey tea, or a rich hot chocolate. The bitterness of the coffee and tea beautifully offsets the sweet, buttery cookie.

Make It Different: Customization Ideas

Flavor Twist: Add the zest of one orange to the dough for a bright, citrusy note that pairs wonderfully with the cherry and chocolate.
Nutty Crunch: Substitute 1/4 cup of the chocolate chips with an equal amount of finely chopped pecans or walnuts for added texture.
Coconut Lovers: Mix in 1/2 cup of sweetened shredded coconut for a tropical, snowy-white twist.
Gluten-Free: Simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies accessible to everyone.

Storage and Reheating Tips

Once completely cooled, store these cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week. For longer storage, you can freeze the baked cookies for up to 3 months, or freeze the dough log for up to 2 months. Simply slice and bake from frozen, adding a minute or two to the baking time. There is no need to reheat, as they are best enjoyed at room temperature to appreciate their delicate texture.

Your Christmas Cookie Success Guide

The secret to the perfect slice-and-bake cookie is a firmly chilled log. If your dough is too soft when you try to slice it, it will squish instead of cut cleanly. Just pop it back in the fridge for another 30 minutes. If your slices crack a little at the edges, don’t worry—this is normal. Just use your fingers to gently press the dough back into a perfect circle before baking. Remember, these cookies are meant to be rustic and homemade-looking.

Frequently Asked Questions (FAQ)

1. My dough is really crumbly and won’t hold together when I slice it. What did I do wrong?
This is common and usually means the dough needs a bit more moisture or was over-mixed. When you form your slices, simply press any crumbly bits together firmly with your fingers. The warmth from your hands will help bind the dough. Ensuring your butter is at the correct room temperature (not melted) also helps.

2. Can I use frozen or fresh cherries instead?
I don’t recommend it for this specific recipe. Maraschino or candied cherries have a different moisture content and texture. Fresh or frozen cherries will release too much liquid during baking, making the cookies soggy and potentially causing them to fall apart.

3. Why did my cookies spread too much?
This is almost always due to the butter being too warm. Make sure your dough log is thoroughly chilled before slicing and baking. Also, double-check your oven temperature with an oven thermometer to ensure it’s accurate.

4. Can I make these cookies without chocolate?
Absolutely! If you prefer, you can omit the chocolate chips entirely. The cherry shortbread on its own is still delightful. You could also replace the chocolate with an equal amount of chopped nuts or coconut.

5. How far in advance can I make the dough log?
You can prepare the dough log and keep it wrapped tightly in the refrigerator for up to 3 days, or in the freezer for up to 2 months. This makes it a fantastic make-ahead holiday recipe.

Recipe Card: Christmas Maraschino Cherry Shortbread Cookies

Prep time: 20 minutes
Cook time: 12 minutes
Chill Time: 2 hours
Total time: 2 hours 32 minutes
Servings: Approximately 24 cookies
Category: Dessert
Difficulty: Easy
Cuisine: American

Yield: One 2-inch log, sliced into 24 cookies

Ingredients

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries, chopped and well-drained
2/3 cup semi-sweet chocolate chips

Instructions

In a medium bowl, whisk together the flour and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
Add the flour mixture to the butter mixture and mix on low speed until just combined and the dough begins to form clumps.
Gently fold in the well-drained maraschino cherries and chocolate chips until evenly distributed.
Turn the dough out onto a clean surface and form it into a log roughly 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Unwrap the chilled dough log and slice into 1/4 to 1/3 inch thick rounds. If they crumble, press them back together. Place slices on the prepared baking sheet, spaced about 1 inch apart.
Bake for 10-15 minutes, or until the cookies are just beginning to turn a light golden brown on top.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure maraschino cherries are thoroughly drained and patted dry to prevent a soggy dough.
Dough log can be frozen for up to 2 months; slice and bake from frozen, adding 1-2 minutes to the bake time.

Allergy Info
Contains gluten, dairy, and soy (from chocolate chips). For a dairy-free version, use plant-based butter and ensure your chocolate chips are dairy-free.