Christmas Maraschino Cherry Shortbread Cookies are the kind of holiday treat that warms your heart the moment you take that first buttery, cherry-studded bite — and I’m so grateful you’re here to make them with me today! Thank you for bringing your holiday baking spirit to the kitchen. These cookies are festive, tender, melt-in-your-mouth delicious, and so beautiful with their pops of red cherry pieces. They’re everything you want in a Christmas cookie… and more!
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What Are Christmas Maraschino Cherry Shortbread Cookies?
Christmas Maraschino Cherry Shortbread Cookies are buttery, soft shortbread cookies filled with chopped maraschino cherries and sometimes white chocolate for an extra festive touch. They’re shaped into logs, chilled, sliced, and baked into adorable pink-flecked holiday cookies that practically glow on a Christmas cookie tray.
Why You’ll Love This Recipe
- Festive and stunning — those cherry speckles scream Christmas!
- Melt-in-your-mouth texture thanks to classic shortbread butteriness.
- Simple ingredients you probably already have.
- Perfect make-ahead cookie for busy holiday weeks.
- Anything but boring!! These cookies are as pretty as they are delicious.
What Christmas Maraschino Cherry Shortbread Cookies Taste Like
Imagine buttery, tender shortbread with sweet pops of maraschino cherry in every bite. The cherries add a soft, chewy texture and a light fruity sweetness that pairs perfectly with the rich cookie base. If you add white chocolate? Pure holiday magic!
Benefits of These Cookies
- No complicated steps
- Perfect for gifting
- Kid-friendly recipe
- Great for cookie exchanges
- Freezer-friendly dough
Ingredients for Christmas Maraschino Cherry Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup maraschino cherries, drained and chopped
- ½ cup white chocolate chips or chunks (optional)
- Extra maraschino juice for color (optional, 1–2 teaspoons)
Tools You’ll Need
- Mixing bowl
- Stand mixer or hand mixer
- Sharp knife & cutting board
- Plastic wrap
- Baking sheet
- Parchment paper
- Cooling rack
Additions and Substitutions
- Swap vanilla for almond extract for a bakery-style flavor.
- Add pistachios for green-and-red Christmas contrast.
- Use dried cherries if you want a less sweet option.
- Dip half the cookie in white chocolate for an elegant finish.
- Add 1–2 drops of red food coloring if you want a deeper pink dough.
How to Make Christmas Maraschino Cherry Shortbread Cookies (Step-by-Step)
Step 1: Prepare the Cherries
Drain the maraschino cherries thoroughly. Pat them dry with paper towels — excess liquid will make the dough too wet.
Step 2: Cream the Butter and Sugar
Beat the softened butter and powdered sugar together until smooth and creamy. Add vanilla.
Step 3: Add the Dry Ingredients
Mix in flour and salt until a soft dough forms.
Step 4: Fold in the Cherries
Gently mix in the chopped cherries and white chocolate (if using). If your dough looks pale and you want a festive tint, add 1–2 teaspoons of cherry juice.
Step 5: Shape and Chill
Divide the dough and shape it into two logs about 2 inches thick. Wrap each log tightly in plastic wrap and chill for at least 2 hours (or freeze for 30 minutes).
Step 6: Slice and Bake
Slice chilled logs into ½-inch rounds and place on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes, or until edges are set but not browned.
Step 7: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack.
What to Serve with Christmas Maraschino Cherry Shortbread Cookies
These pair beautifully with:
- Hot cocoa
- Coffee or espresso
- Chai latte
- Eggnog
- A holiday cookie board
Tips for Perfect Cherry Shortbread Cookies
- Dry the cherries very well to avoid pink, soggy dough.
- Chill the dough — non-negotiable for perfect slicing.
- Use a sharp knife for clean cuts around the cherry pieces.
- Don’t overbake — they should stay pale for tenderness.
- Freeze the dough logs to make slicing even easier.
Storage Instructions
- Room Temperature: Store in an airtight container for 5–7 days.
- Freezer (Baked Cookies): Freeze up to 2 months.
- Freezer (Dough Logs): Freeze up to 3 months; slice and bake as needed.
General Information
- Prep time: 15 minutes
- Chill time: 2 hours
- Bake time: 10–12 minutes
- Total time: about 2 hours 30 minutes
- Yield: 24–30 cookies
Frequently Asked Questions About Christmas Maraschino Cherry Shortbread Cookies
Why is my dough too wet?
The cherries weren’t dried enough — add more flour one tablespoon at a time.
Can I add nuts?
Yes! Pistachios and pecans are both wonderful additions.
Do these spread in the oven?
Very little — shortbread typically holds its shape.
Can I double the recipe?
Absolutely! Perfect for gifting.
Can I make these ahead?
Yes — the dough can chill for up to 48 hours before baking.
Conclusion
Christmas Maraschino Cherry Shortbread Cookies are the festive, tender, buttery holiday treat you’ll want to bake every December. They’re beautiful, incredibly easy, and the smell when they’re in the oven is incredible!! I’m kicking myself for not recording a video of these — the cherry-speckled dough is gorgeous!