Maraschino Cherry Shortbread Cookies Recipe

If you’re craving a buttery, melt-in-your-mouth cookie with a pop of fruity sweetness, you’re in for a real treat with this Maraschino Cherry Shortbread Cookies Recipe. I absolutely love how the maraschino cherries add that perfect burst of bright, cherry flavor against the rich, tender shortbread—and the little pockets of melty chocolate chips? Just heavenly. Trust me, once you try these, they’ll quickly become a staple in your cookie rotation.

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Ingredients You’ll Need

This recipe’s charm comes from simple, quality ingredients working in harmony. I’ve found that using room temperature butter really makes the dough silky and easier to mix, while maraschino cherries add a festive pop without being overpowering.

• Unsalted Butter: Make sure it’s softened to room temperature so it blends smoothly with the sugar.
• Powdered Sugar: Powdered sugar helps keep the dough extra tender instead of grainy like granulated sugar would.
• Vanilla Extract: Just a splash to deepen the sweet buttery flavor.
• All-Purpose Flour: The backbone of your cookie dough, sifted for best texture.
• Salt: Enhances all the sweet flavors and balances the richness.
• Maraschino Cherries: Chop them well and drain on paper towels to avoid soggy dough. Candied cherries are a good alternative too!
• Chocolate Chips: Small chips work best so they’re easy to cut through when slicing the logs.

Variations

I love to switch things up depending on the season or mood, so feel free to personalize this Maraschino Cherry Shortbread Cookies Recipe to make it your own. It’s forgiving and adapts beautifully to tweaks.

• Nutty Twist: Try tossing in some chopped pecans or almonds for added crunch—I did this once and my family went crazy for the texture contrast.
• Dairy-Free Version: Use a softened vegan butter substitute and dairy-free chocolate chips to make this cookie allergy-friendly.
• Orange Zest Boost: Adding a teaspoon of fresh orange zest complements the cherry flavor wonderfully and feels extra festive.

How to Make Maraschino Cherry Shortbread Cookies Recipe

Step 1: Cream the Butter, Sugar, and Vanilla Until Fluffy

Start by beating your room-temperature unsalted butter with powdered sugar and vanilla extract using a mixer. You’ll want to mix until the mixture looks light and fluffy—this usually takes about 3-5 minutes. This step is key because it helps aerate the dough, giving your cookies that delicate crumbly texture I adore.

Step 2: Mix in Flour and Salt to Form the Dough

Next, combine the flour with salt and sift it right into the butter mixture. Gently knead it all together until a dough forms. If the dough feels crumbly, don’t worry; as you mix in the cherries and chocolate chips, it will come together. I usually avoid over-kneading here to keep the dough tender.

Step 3: Fold in Chopped Maraschino Cherries and Chocolate Chips

Here’s where the magic happens—fold in your chopped, well-drained maraschino cherries and chocolate chips until evenly distributed. I discovered that draining the cherries on paper towels is worth the extra couple of minutes because it prevents soggy cookies.

Step 4: Shape the Dough Into a Log and Chill

Grab some cling film and shape the dough into a log, pressing it gently to compact the ingredients. Pop the wrapped log into the fridge for at least an hour. Chilling firms up the dough and makes slicing much easier, so don’t skip this step. When I first skipped chilling, the dough was too soft and crumbled during slicing, so lesson learned!

Step 5: Slice and Bake Your Cookies

Once chilled, cut the log into even round slices about 1/4-inch thick. Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 325°F (165°C) for about 15 minutes or until the edges start to turn a light golden shade. Let the cookies cool completely on the baking sheet before moving them—this helps them set and prevents breaking.

How to Serve Maraschino Cherry Shortbread Cookies Recipe

Garnishes

I often sprinkle a little powdered sugar on top for that snowy holiday look, but I also love adding a drizzle of melted white chocolate to make them look extra fancy. For a pop of color, placing a whole maraschino cherry on top of each cookie before baking is a charming touch.

Side Dishes

These cookies pair like a dream with a cup of rich hot chocolate or a creamy latte—I like to serve them alongside a steaming mug for cozy winter afternoons. They also make a delightful treat next to a cheese board for a unique sweet and savory snack option.

Creative Ways to Present

For holiday parties, I like stacking these cookies in a clear glass jar tied with a festive ribbon—it makes for the perfect gift or centerpiece. I’ve also served them arranged on a wooden board with fresh cherries and chocolate shards for an elegant dessert display.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, layered between parchment paper so they don’t stick. They stay fresh for up to a week and keep their crumbly texture nicely—perfect for nibbling over several days.

Freezing

You can freeze the dough log before slicing or the baked cookies themselves. I wrap the dough tightly in plastic wrap and freeze for up to 2 months; when ready to bake, just thaw in the fridge overnight and slice. Baked cookies freeze well too—just thaw at room temp.

Reheating

To enjoy warm cookies, I pop them in a 300°F oven for 5 minutes, which softens them up just right without drying them out. Microwave reheating works too, but you have to go slow and in short bursts to avoid chewy spots.

FAQs

Final Thoughts

I’ve made these Maraschino Cherry Shortbread Cookies Recipe countless times, especially around the holidays, and they never fail to impress. I love sharing them because they’re simple, stunning, and bring a touch of nostalgia paired with a fun twist. Give this recipe a try—you’ll enjoy the sweet cherry bursts and buttery shortbread just as much as I do. Plus, it’s a joy to bake and share with the people you care about!

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