Maraschino Cherry Shortbread Cookies

If you love buttery cookies that practically melt in your mouth, these Maraschino Cherry Shortbread Cookies are about to become one of your favorite holiday baking recipes! They’re tender, delicately sweet, and filled with little pieces of bright red maraschino cherries that add a beautiful pop of color and a delicious fruity flavor to every bite.

These cookies have everything that makes classic shortbread so special: a rich buttery taste, a delicate crumb, and a wonderfully soft texture. The chopped cherries add a little chewiness and sweetness, making each cookie even more irresistible. Their pretty red-and-white appearance also makes them perfect for Christmas cookie trays, holiday parties, and homemade edible gifts.

One of the best things about this recipe is how simple it is. You don’t need complicated ingredients or special baking techniques. A few pantry staples, softened butter, flour, powdered sugar, and maraschino cherries are all you need to create a beautiful batch of homemade cookies.

The secret to perfect shortbread is using softened butter, measuring the flour carefully, and chilling the dough before baking. These simple steps help the cookies keep their shape while developing that classic tender, buttery texture.

Whether you’re preparing Christmas cookies for family, filling holiday gift boxes, or simply craving something sweet with your afternoon coffee, these Maraschino Cherry Shortbread Cookies are a wonderful treat to bake and share.

Why You’ll Love These Maraschino Cherry Shortbread Cookies

• Melt-in-your-mouth texture: The buttery shortbread dough creates delicate cookies with a tender crumb.
• Beautiful holiday colors: Red cherry pieces make every cookie look festive and cheerful.
• Simple ingredients: You only need everyday baking staples.
• Perfect for Christmas: They’re a lovely addition to holiday cookie exchanges and dessert platters.
• Easy to make ahead: Prepare the dough in advance and bake when needed.
• Great for gifting: Package them in decorative cookie tins or holiday boxes.
• Delicious flavor: Sweet maraschino cherries pair perfectly with rich buttery shortbread.

Ingredients for Maraschino Cherry Shortbread Cookies

This recipe makes approximately 24 cookies, depending on their size.

For the Cookie Dough

• 1 cup unsalted butter, softened: Creates the rich buttery flavor and tender shortbread texture.
• 2/3 cup powdered sugar: Sweetens the dough while keeping the cookies delicate and smooth.
• 1 teaspoon vanilla extract: Adds warmth and enhances the buttery flavor.
• 1/4 teaspoon almond extract, optional: Gives the cookies a subtle bakery-style flavor that pairs beautifully with cherries.
• 2 1/4 cups all-purpose flour: Provides the structure needed for classic shortbread.
• 1/4 teaspoon salt: Balances the sweetness and enhances the butter flavor.
• 3/4 cup finely chopped maraschino cherries: Adds fruity sweetness and beautiful red pieces throughout the cookies.

Optional Decorations

• 1/2 cup white chocolate chips or melting wafers: For a decorative drizzle.
• 2 tablespoons finely chopped maraschino cherries: For additional color on top.
• 2 tablespoons powdered sugar: For a light dusting before serving.

Ingredient Notes and Substitutions

Butter: Butter is the most important ingredient in shortbread cookies. Use good-quality unsalted butter and allow it to soften at room temperature. Avoid melting it because melted butter can make the dough greasy and change the cookie texture.

Powdered sugar: Powdered sugar creates a finer, more delicate texture than granulated sugar. It helps the cookies maintain their classic shortbread consistency.

All-purpose flour: Measure the flour carefully. Too much flour can make the cookies dry and crumbly. For the most accurate results, use a kitchen scale or spoon the flour into your measuring cup and level it off.

Maraschino cherries: These sweet cherries provide the signature flavor and festive color. Drain them very well and pat them dry before chopping to prevent excess moisture from affecting the dough.

Vanilla extract: Vanilla adds a warm flavor that complements the butter and cherries.

Almond extract: This is optional, but a small amount creates a lovely cherry-almond flavor combination. Don’t add too much because almond extract is quite concentrated.

White chocolate: White chocolate is optional but makes a beautiful decoration. It adds sweetness and creates an attractive contrast with the red cherry pieces.

How to Make Maraschino Cherry Shortbread Cookies

These homemade cherry shortbread cookies are easy to prepare. The most important steps are drying the cherries properly and chilling the dough before baking.

Step 1: Prepare the Maraschino Cherries

Drain the maraschino cherries thoroughly using a fine-mesh strainer.

Place them between layers of paper towels and gently press to remove as much moisture as possible.

Chop the cherries into small pieces, approximately 1/4 inch in size. Spread the chopped cherries on a fresh paper towel and allow them to dry for another 10 minutes.

This step is important because excess cherry syrup can make the cookie dough too wet and affect the final texture.

Step 2: Cream the Butter and Powdered Sugar

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter and powdered sugar using an electric mixer until smooth, light, and creamy.

This usually takes approximately 2 to 3 minutes. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Add the vanilla extract and optional almond extract. Mix again until combined.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt.

Gradually add the flour mixture to the butter mixture, mixing on low speed.

Continue until a soft dough begins to form. Avoid overmixing because too much mixing can make the cookies less tender.

The dough should look slightly crumbly at first but should come together when pressed between your fingers.

Step 4: Fold in the Cherries

Add the finely chopped and well-dried maraschino cherries to the dough.

Using a spatula or your hands, gently fold them in until they are evenly distributed.

Try not to crush the cherry pieces while mixing. You want small, visible red pieces throughout the dough.

If the dough feels too sticky because of the cherries, refrigerate it briefly before shaping.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for approximately 30 to 45 minutes.

Chilling helps firm up the butter, making the dough easier to handle and helping the cookies maintain their shape during baking.

If you prefer slice-and-bake cookies, you can shape the dough into a log before chilling.

Step 6: Shape the Cookies

Remove the chilled dough from the refrigerator.

Scoop approximately 1 tablespoon of dough and roll it gently into a ball. Place each ball on the prepared baking sheet, leaving about 2 inches between cookies.

Gently flatten each ball with your palm or the bottom of a glass to create a thick round cookie.

You can also shape the dough into small squares or use a cookie cutter if you prefer a more decorative shortbread appearance.

Step 7: Bake Until Set

Place the baking sheets in the preheated oven.

Bake for approximately 12 to 15 minutes, or until the edges are lightly golden and the centers look set.

Shortbread cookies should remain fairly pale, so avoid waiting until the entire cookie turns golden brown.

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

Step 8: Cool Completely

Transfer the cookies carefully to a wire cooling rack.

Allow them to cool completely before adding any decorations.

Shortbread cookies are delicate while warm, so giving them enough time to cool helps prevent them from breaking.

Step 9: Add the Optional White Chocolate Drizzle

If desired, melt the white chocolate chips or melting wafers in a microwave-safe bowl.

Heat in 15- to 20-second intervals, stirring between each interval until smooth.

Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag.

For an extra festive appearance, sprinkle a few tiny pieces of finely chopped maraschino cherries over the drizzle before it sets.

Allow the chocolate to firm completely before serving or storing.

Helpful Cooking Notes

• Dry the cherries thoroughly: Excess moisture can change the consistency of the dough and make the cookies spread.
• Use softened butter: Butter should be soft enough to mix but not melted or greasy.
• Measure flour carefully: Too much flour can create dry, dense shortbread.
• Don’t overmix: Mix just until the ingredients come together for a tender cookie.
• Chill the dough: This makes shaping easier and helps the cookies hold their shape.
• Keep the cookies pale: Shortbread should have lightly golden edges rather than a deeply browned surface.
• Cool before decorating: Warm cookies can cause white chocolate to melt and slide off.
• Use parchment paper: It prevents sticking and helps the cookies bake evenly.

Delicious Variations

Chocolate-Dipped Cherry Shortbread Cookies

Dip half of each cooled cookie into melted semisweet or dark chocolate. Place on parchment paper and allow the chocolate to set.

The rich chocolate creates a delicious contrast with the sweet cherries and buttery shortbread.

White Chocolate Cherry Shortbread Cookies

Mix 1/2 cup white chocolate chips into the dough along with the chopped cherries. The white chocolate melts slightly during baking and creates little pockets of sweetness.

Cherry Almond Shortbread Cookies

Increase the almond extract slightly to 1/2 teaspoon for a more noticeable almond flavor. Cherries and almonds make a classic combination that tastes wonderful in buttery cookies.

Chocolate Chip Cherry Shortbread Cookies

Add 1/2 cup mini semisweet chocolate chips to the dough. The chocolate adds richness while the cherries provide a sweet, fruity contrast.

Coconut Cherry Shortbread Cookies

Add 1/2 cup finely shredded coconut to the dough. The coconut gives the cookies a little extra texture and a delicious tropical flavor.

Christmas Cherry Shortbread Cookies

Shape the dough into small stars, hearts, or festive rounds. Add a little white chocolate drizzle and red and green sprinkles for a beautiful Christmas cookie platter.

Pistachio Cherry Shortbread Cookies

Fold 1/3 cup finely chopped pistachios into the dough along with the cherries. The green pistachios and red cherries create a beautiful holiday color combination.

Serving Suggestions

Maraschino Cherry Shortbread Cookies are perfect for Christmas celebrations, cookie exchanges, and afternoon treats.

Here are some delicious ways to serve them:

• Arrange them on a Christmas cookie platter with sugar cookies, gingerbread, and chocolate crinkle cookies.
• Serve alongside coffee, hot chocolate, or a warm cup of tea.
• Place them in decorative holiday cookie tins for homemade gifts.
• Add them to a dessert table with fudge, truffles, and other homemade candies.
• Arrange them on a tiered serving stand for holiday parties.
• Package them in clear treat bags tied with red or white ribbon.
• Serve them after dinner as a delicate sweet treat.

For a beautiful presentation, arrange the cookies on a white serving platter and add a few extra red and green decorations around them. The cherry pieces naturally create a festive appearance.

Tips for Perfect Maraschino Cherry Shortbread Cookies

Drain the cherries properly. This is one of the most important steps. Too much moisture can make the dough sticky and affect the cookie texture.

Chop cherries into small pieces. Large pieces can make the cookies difficult to shape and may cause uneven baking.

Use room-temperature butter. Properly softened butter blends smoothly with powdered sugar and creates a tender dough.

Don’t add extra flour too quickly. The dough may look crumbly before it comes together. Press a little between your fingers before deciding whether it needs more moisture.

Chill before baking. Cold dough is easier to shape and helps prevent excessive spreading.

Avoid overbaking. Shortbread should remain pale with lightly golden edges.

Let cookies cool on the baking sheet briefly. They are delicate when hot and can break if moved too soon.

Use a sharp knife for clean edges. If making square cookies, trim the edges after baking only if necessary and while the cookies are still slightly warm.

Storage Instructions

Store the cooled Maraschino Cherry Shortbread Cookies in an airtight container.

Room temperature: Keep the cookies in a cool, dry place for up to 4 days. Place parchment paper between layers to protect the decorations.

Refrigerator: Store them in an airtight container for up to 1 week if you prefer to keep them chilled. Allow them to come to room temperature before serving for the best buttery texture.

With white chocolate: Make sure the chocolate drizzle has completely set before stacking the cookies.

Because these cookies contain fresh dairy ingredients and moist cherries, avoid leaving them in warm conditions for extended periods.

Can You Freeze Maraschino Cherry Shortbread Cookies?

Yes! These cookies freeze well, making them perfect for preparing ahead of Christmas.

Freezing baked cookies: Allow the cookies to cool completely. Arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe airtight container, separating layers with parchment paper.

Freeze for up to 2 months for the best quality.

Freezing cookie dough: Shape the dough into a disc or log, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. Freeze for up to 2 months.

When ready to bake, thaw the dough overnight in the refrigerator, then shape and bake as directed.

If freezing decorated cookies, allow the white chocolate to set completely before packing them.

Make-Ahead Instructions

These Maraschino Cherry Shortbread Cookies are a wonderful make-ahead holiday baking recipe.

You can prepare the cookie dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate until you’re ready to bake.

You can also shape the cookies and freeze the unbaked dough portions. When you’re ready to bake, allow the dough to soften slightly in the refrigerator and bake as directed.

For holiday gifting, bake the cookies a day or two before packaging. Let them cool completely and make sure any chocolate decorations have set before placing them in cookie boxes.

Recipe Details

• Prep Time: 20 minutes
• Chilling Time: 30 to 45 minutes
• Cook Time: 12 to 15 minutes
• Cooling Time: 20 minutes
• Total Time: Approximately 1 hour 30 minutes
• Yield: 24 cookies
• Category: Dessert, Cookies, Christmas Baking
• Method: Oven-Baked

Nutritional Information

The following values are estimates based on 24 cookies without optional white chocolate decorations.

• Calories: 145 per cookie
• Protein: 1 gram
• Carbohydrates: 17 grams
• Fat: 8 grams
• Saturated Fat: 5 grams
• Sugar: 8 grams
• Sodium: 55 milligrams

Actual nutritional values will vary depending on the ingredients and portion sizes used.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?

Maraschino cherries are recommended because they provide the traditional sweet flavor and bright red color. Fresh cherries contain more moisture and can change the dough consistency, so they are not a direct substitute.

Why are my shortbread cookies crumbly?

Shortbread naturally has a delicate, crumbly texture, but cookies that fall apart completely may contain too much flour or not enough butter. Measure the flour carefully and avoid adding extra flour unless the dough is genuinely too sticky.

Do I have to chill the dough?

Chilling is strongly recommended. It firms up the butter, makes the dough easier to handle, and helps prevent the cookies from spreading too much during baking.

Why did my cookies spread in the oven?

The butter may have been too warm, or the dough may not have been chilled long enough. Make sure the butter is softened rather than melted and refrigerate the dough before baking.

Can I use salted butter?

Yes. If using salted butter, reduce or omit the added salt in the recipe.

Can I make these cookies without almond extract?

Absolutely! Almond extract is optional. Vanilla extract alone gives the cookies a lovely buttery flavor.

Can I use fresh maraschino cherries straight from the jar?

Drain them first and pat them very dry with paper towels. Removing excess syrup is essential for keeping the dough at the right consistency.

Can I make these cookies with white chocolate chips?

Yes! You can fold white chocolate chips into the dough or melt them for a decorative drizzle after baking.

How do I keep the cherry pieces from sinking or making the dough wet?

Chop the cherries finely and dry them thoroughly before adding them. Fold them gently into the dough so they are distributed evenly.

How long do Maraschino Cherry Shortbread Cookies last?

Store them in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.

Can I make these cookies ahead of Christmas?

Yes! Prepare the dough up to 2 days ahead, or freeze the shaped dough for up to 2 months. You can also bake the cookies in advance and store them until your holiday celebration.

Conclusion

These Maraschino Cherry Shortbread Cookies are a beautiful combination of rich buttery flavor, delicate melt-in-your-mouth texture, and sweet little pieces of maraschino cherries. They’re simple enough for everyday baking but pretty enough to deserve a special place on your Christmas dessert table.

Whether you serve them with coffee, share them at a cookie exchange, or package them as homemade holiday gifts, these festive cherry cookies are sure to bring a little extra sweetness to the season. Bake a batch, add a drizzle of white chocolate, and enjoy every buttery, cherry-filled bite!

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