There’s something magical about the holidays that calls for cozy baking, warm kitchens, and sweet, buttery treats. If you want a cookie that screams festive cheer while remaining classic and buttery, Christmas Maraschino Cherry Shortbread is your answer.

This delightful cookie combines the rich, crumbly texture of traditional shortbread with the bright, sweet pop of maraschino cherries. Its red-and-green charm instantly elevates any holiday cookie platter, making it a favorite for gifting, cookie swaps, or simply indulging during a cozy night by the fire.

The best part? These cookies are surprisingly easy to make and can be customized to suit your holiday style, whether you prefer a sprinkle of sugar, a drizzle of chocolate, or a dusting of powdered sugar for extra elegance. Let’s dive into the step-by-step process to create these festive buttery delights.

Ingredients

For the Shortbread:

1 cup (227 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, enhances cherry flavor)
2 1/4 cups (280 g) all-purpose flour
1/4 teaspoon salt
1/2 cup (75 g) chopped maraschino cherries, drained and patted dry

For Decoration (Optional):

2 tablespoons granulated sugar for sprinkling
1/4 cup (40 g) chopped walnuts or pecans for a nutty twist
1/2 cup (85 g) white chocolate or dark chocolate for drizzling

Instructions

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures the cookies bake evenly and prevents sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together for 2–3 minutes until light and fluffy. This step incorporates air into the dough, giving your shortbread a tender, melt-in-your-mouth texture.

Add the vanilla extract and almond extract, if using, and mix until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed until a soft, crumbly dough forms.

Step 4: Fold in Cherries and Nuts

Gently fold in the chopped maraschino cherries. If you’re adding nuts, fold them in at this stage as well. Make sure the cherries are evenly distributed without overmixing, which could make the dough tough.

Step 5: Shape the Cookies

There are several ways to shape shortbread cookies:

Traditional Rounds: Scoop 1 tablespoon of dough and roll it into a ball. Place on the baking sheet, about 2 inches apart. Flatten slightly with the bottom of a glass or your palm.
Log Method: Form the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for 1 hour. Slice into 1/2-inch rounds before baking.
Festive Cutouts: Roll out the dough to 1/4-inch thickness and use holiday cookie cutters to create shapes like stars, trees, or bells.

Sprinkle with sugar if desired before baking.

Step 6: Bake

Bake in the preheated oven for 12–15 minutes, or until the edges just begin to turn golden. Shortbread should remain pale overall, as overbaking will make it dry.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Optional Decoration

Once cooled, you can drizzle melted chocolate over the cookies, dust with powdered sugar, or add sprinkles for extra holiday flair. This step is optional but adds a beautiful festive touch.

Conservation and Storage

Refrigerator: Store the cookies in an airtight container for up to 1 week. They may soften slightly, but the flavor remains intact.

Freezer: Shortbread freezes beautifully. Layer the cookies with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Tip: Avoid storing in a humid environment to prevent the cookies from becoming soggy.

Variations

These cookies are versatile and easily adaptable:

Chocolate Chip Shortbread: Add 1/2 cup (85 g) mini chocolate chips for extra sweetness.
Spiced Cherry Shortbread: Add 1/2 teaspoon ground cinnamon or nutmeg for a warm, holiday flavor.
Cranberry-Pistachio Version: Substitute cherries with dried cranberries and add chopped pistachios for a red-and-green festive mix.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour. Adjust baking time slightly as needed.

Experimenting with flavors allows you to create a unique cookie platter every holiday season.

Serving Suggestions

Perfect with Beverages: Pair these shortbread cookies with a cup of hot cocoa, mulled wine, or spiced coffee for a truly festive treat.

For Gifting: Layer them in a decorative tin or wrap in cellophane with a bow. They make excellent gifts for friends, neighbors, or coworkers.

Holiday Platters: Serve alongside peppermint bark, gingerbread cookies, and sugar cookies for a visually stunning holiday cookie tray.

Elegant Touch: Top with a small dollop of cream cheese frosting or a drizzle of chocolate to make them look bakery-worthy.

Tips for Perfecting Your Christmas Maraschino Cherry Shortbread

Pat Cherries Dry: Excess moisture from the cherries can make the dough sticky. Pat them dry before adding.
Do Not Overmix: Overmixing develops gluten in the flour, making shortbread tough instead of tender.
Chill Dough for Shape: Chilling the dough makes it easier to cut or shape, particularly for festive cutouts.
Use Room Temperature Butter: Softened butter ensures even mixing and a tender texture.
Watch Baking Time Closely: Shortbread bakes quickly, and slight browning is enough. Overbaking leads to a dry, crumbly cookie.

Conclusion

Christmas Maraschino Cherry Shortbread combines the classic buttery goodness of shortbread with the festive sweetness of maraschino cherries. This cookie is not only delicious but also visually striking, perfect for the holiday season.

With simple ingredients, easy steps, and endless possibilities for customization, these cookies are a must-have for cookie exchanges, holiday gift tins, or cozy evenings at home. From classic rounds to festive shapes, chocolate drizzles, or spiced variations, you can make them uniquely yours.

Whether you enjoy them with a cup of cocoa, pack them for a thoughtful gift, or display them on a holiday platter, these cookies are guaranteed to spread cheer with every bite. This season, make your holidays even sweeter with a batch of these festive, buttery, and utterly irresistible Christmas Maraschino Cherry Shortbread cookies.

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Christmas Maraschino Cherry Shortbread: Festive, Buttery, and Irresistible

Author: hafsahafsa
Total Time: 32–35 minutes (prep + cook)
Yield: 24–30 cookies (depending on size) 1x
Diet: Vegetarian

Print Recipe

Description

A festive, buttery shortbread cookie studded with sweet maraschino cherries. Perfect for holiday cookie platters, gifting, or cozy evenings by the fire.

Ingredients

Scale

For the Shortbread:

1 cup (227 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional, enhances cherry flavor)

2 1/4 cups (280 g) all-purpose flour

1/4 teaspoon salt

1/2 cup (75 g) chopped maraschino cherries, drained and patted dry

For Decoration (Optional):

2 tablespoons granulated sugar for sprinkling

1/4 cup (40 g) chopped walnuts or pecans

1/2 cup (85 g) white or dark chocolate for drizzling

Instructions

Step 1: Prepare Oven and Baking Sheet
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.

Step 2: Cream Butter and Sugar
In a large bowl, cream butter and sugar for 2–3 minutes until light and fluffy. Mix in vanilla and almond extracts.

Step 3: Combine Dry Ingredients
Whisk flour and salt in a separate bowl. Gradually add to butter mixture on low speed until dough forms.

Step 4: Fold in Cherries and Nuts
Gently fold in maraschino cherries and nuts if using. Avoid overmixing.

Step 5: Shape Cookies

Traditional Rounds: Scoop 1 tablespoon of dough, roll into balls, flatten slightly, place 2 inches apart.
Log Method: Form a 2-inch log, wrap, chill 1 hour, slice 1/2-inch rounds.
Festive Cutouts: Roll to 1/4-inch thick, use cookie cutters for shapes.
Optional: sprinkle sugar before baking.

Step 6: Bake
Bake 12–15 minutes until edges lightly golden. Cool on sheet 5 minutes, then transfer to wire rack.

Step 7: Optional Decoration
Drizzle melted chocolate, dust with powdered sugar, or add sprinkles once cooled.