Maraschino Cherry Shortbread Cookies Recipe

If you adore buttery, melt-in-your-mouth cookies with a pop of juicy sweetness, you’re going to flip for this Maraschino Cherry Shortbread Cookies Recipe. I absolutely love how these cookies come together with maraschino cherries and chocolate chips nestled in tender shortbread dough — they’re festive, colorful, and perfect for gifting or just snuggling up with a warm drink. Keep reading and I’ll share all my best tips to help you bake these beauties with confidence!

this Recipe

Ingredients You’ll Need

The magic of this Maraschino Cherry Shortbread Cookies Recipe lies in its simple, high-quality ingredients that complement each other beautifully—rich butter, sweet powdered sugar, and bright cherries bring it all together effortlessly.

• Unsalted Butter: Use room temperature butter for easy creaming and better texture.
• Powdered Sugar: This adds a smooth sweetness that helps keep the cookies tender.
• Vanilla Extract: Just a splash to enhance the buttery flavor.
• All-Purpose Flour: The base that gives structure to your cookies.
• Salt: A pinch to balance the sweetness—it really makes a difference.
• Maraschino Cherries: Drain and chop well to avoid soggy dough; I like to pat them dry on paper towels.
• Chocolate Chips: Small chips work best for even distribution and nice bites.

Variations

I love experimenting with this recipe depending on the season or what’s in my pantry. You can easily swap or add ingredients to make these cookies your own — there are so many fun possibilities!

• Use Candied Cherries Instead: I discovered that candied maraschino cherries hold up better and add a fun texture to the cookies.
• Add Nuts: Chopped almonds or pecans add a lovely crunch that my family adores.
• Try Different Extracts: A hint of almond or cherry extract can boost the cherry flavor.
• Make Them Gluten-Free: Swap in your favorite gluten-free flour blend for a tasty adjustment.

How to Make Maraschino Cherry Shortbread Cookies Recipe

Step 1: Beat Butter, Sugar, and Vanilla Until Fluffy

Start by softening your butter to room temperature—if you’re short on time, I sometimes cut mine into cubes and give it a gentle zap in the microwave for about 10 seconds. Then, using a mixer, beat the butter with powdered sugar and vanilla extract until the mixture is light, creamy, and fluffy. This step is crucial because it creates that tender crumb everyone loves in shortbread.

Step 2: Add Flour and Salt, Then Knead the Dough

Next, sift your flour with salt directly into the butter mixture to avoid lumps. Slowly incorporate the dry ingredients, kneading gently with your hands or mixer just until the dough comes together. Over-working can make the cookies tough, so take it easy—just enough to make a smooth dough.

Step 3: Stir in Chopped Cherries and Chocolate Chips

Now, fold in those chopped, well-drained maraschino cherries and chocolate chips. I learned from experience to use small chips because it makes slicing the dough so much easier later. The cherries add such a lovely chew and a burst of color in every bite.

Step 4: Form the Dough Log and Chill

Place the dough onto cling film, shape it into a thick log by pressing with your hands, then wrap tightly. Pop it in the fridge for at least an hour. Chilling firms up the dough so you can slice neat rounds without it crumbling—trust me, this step makes a big difference!

Step 5: Slice and Bake the Cookies

After chilling, unwrap the log and carefully slice it into rounds about 1/4 inch thick. If your dough feels crumbly, gently press the edges with your fingers to keep the cookies intact. Arrange them on a parchment-lined baking sheet, leaving space to spread. Bake in a preheated 325°F oven for about 15 minutes until the edges are just golden. Your kitchen will smell heavenly!

Step 6: Cool Completely Before Serving

Remove from the oven and let the cookies cool completely on the baking sheet. This helps them set perfectly so they don’t crumble when you move them. Then, transfer to a wire rack or plate and enjoy your charming, delicious shortbread gems.

How to Serve Maraschino Cherry Shortbread Cookies Recipe

Garnishes

I often add a light dusting of powdered sugar over the cookies right before serving. It gives them a festive snow-kissed look that I love around the holidays. Sometimes, I press a small maraschino cherry half or extra mini chocolate chip onto warm cookies for garnish—that always impresses guests!

Side Dishes

These cookies pair wonderfully with a cup of hot cocoa or spiced tea for a cozy afternoon snack. I also like serving them alongside fresh fruit or a cheese platter for a more elegant treat spread.

Creative Ways to Present

For holiday parties, I arrange these cookies on a tiered dessert stand with sprigs of fresh rosemary or holly for a festive touch. Wrapping a few in parchment and tying with a ribbon makes a lovely homemade gift, too—I’ve handed these out to neighbors and received rave reviews every time!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store these cookies in an airtight container at room temperature for up to a week. That way, they maintain their buttery texture without getting stale. Layer cookies with parchment paper in between to keep them from sticking.

Freezing

This cookie dough freezes beautifully! I usually form the dough log, wrap it tightly in cling film and foil, then freeze for up to 3 months. When ready to bake, just thaw overnight in the fridge and slice as usual. The baked cookies also freeze well—just thaw and enjoy.

Reheating

If you want to refresh the cookies after storage or freezing, pop them in a 300°F oven for 5-7 minutes. It softens the butter again and brings back that freshly baked flavor. Just watch closely so they don’t brown too much.

FAQs

Final Thoughts

When I first tried this Maraschino Cherry Shortbread Cookies Recipe, I was hooked immediately by the contrast of sweet, juicy cherries and rich chocolate against buttery shortbread. It’s become my go-to cookie for every holiday season — easy to make, adorable to share, and utterly delicious to savor. I’m excited for you to give it a try and watch your friends and family go crazy for these too. Happy baking!

Print