Amazing 6 Christmas Maraschino Cherry Shortbread Cookies

Oh, the holidays! I swear, the minute Thanksgiving is over, my kitchen turns into a glittery disaster zone filled with flour explosions and the smell of butter warming up—it’s the best part of the year! If you’re like me and you need some showstoppers that look fancy but don’t demand your whole day, you absolutely need these Christmas Maraschino Cherry Shortbread Cookies on your platter.

Shortbread means tradition to me. It’s that perfect, crumbly melt-in-your-mouth base that just screams cozy fireplace moments. But we gave it a serious festive upgrade! The bright pop of color from the maraschino cherries makes them look like little holiday jewels, and honestly, they deliver that rich, buttery texture that makes everyone sneak two or three right off the cooling rack. Seriously, these are quick, they’re cheerful, and they disappear fast!

Why These Christmas Maraschino Cherry Shortbread Cookies Are Essential Holiday Treats

When the holiday baking rush hits, you need recipes that you can trust, recipes that look like you spent hours fussing over them but actually took maybe 20 minutes of hands-on time. That’s why these cookies make my must-bake list every single year. They’re straightforward, but the payoff is huge! Forget about complicated icing; the beauty here is in simplicity and color.

If you are trying to fill up a holiday dessert platter—maybe even for a big bake sale where you need something eye-catching—these hit every mark. Trust me, they’re better than some of those fancy layered cookie bars when you’re short on time! And if you need something reliable for any party, check out my tips for cookies perfect for selling.

• They deliver that unmistakable, buttery, melt-in-your-mouth flavor everyone expects from true shortbread.
• The ingredient list is so short and easy; you probably have everything for this recipe sitting in your pantry right now.
• Visually? Wow! That bright red against the pale cookie makes them look instantly festive without any extra work.

Perfect Texture: The Classic Shortbread Experience

Shortbread is all about the fat, isn’t it? It’s that beautiful, slightly sandy, crumbly bite that finishes clean on your tongue. That texture is dependent on being very careful when you cream your butter and sugar—don’t rush it! When the butter is just softened, not melted or sweaty, you get those tiny air pockets that give you that signature *short* crumb. It makes all the difference between a cookie that crumbles perfectly and one that just gets hard.

Festive Look: The Magic of Christmas Maraschino Cherry Shortbread Cookies

You can’t ignore how gorgeous these look, especially when you pop that little cherry half right on top before baking. It turns into this glistening ruby gem sitting on the pale gold cookie base. It’s so much cleaner and easier than trying to drizzle white icing everywhere, which always seems to travel where it shouldn’t! These are the cookies that make your plate look instantly celebratory.

Gathering Ingredients for Christmas Maraschino Cherry Shortbread Cookies

Okay, let’s talk about what you need. Because this is shortbread, the ingredient count is tiny, which is super helpful when you’re juggling turkey leftovers and holiday shopping lists! I always keep my shortbread recipes simple, which means using good quality staples. We’re keeping the list short so we can focus on technique, which is where the magic happens with butter cookies like these. You’ll only need six main things, plus the optional extra cherry for the top.

Here is exactly what you need to pull together for your Christmas Maraschino Cherry Shortbread Cookies:

• 1 cup unsalted butter, softened—and I mean *softened*, not melted, folks!
• 1/2 cup granulated sugar
• 1 teaspoon almond extract—don’t skip this, it’s the secret warmth!
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped maraschino cherries, drained well
• Extra maraschino cherry halves for topping (optional)

Ingredient Notes and Substitution Tips

Listen, you can’t fake good shortbread, and that starts with the butter. Always use good quality unsalted butter here. High-fat butter gives you the best flavor base, and we want that buttery richness to shine through before those cherries even show up.

Now, about those cherries—this is the most important part for texture! You *must* drain them thoroughly. Seriously, pat them down with paper towels. If they are soaking wet, the cookies spread out into sad, flat puddles while baking. If you absolutely must swap out the almond extract—maybe you have a family member who hates it—you can use vanilla extract. But just know, the almond is what brings out the sweetness of the maraschino differently. It’s a different vibe, but still tasty!

Step-by-Step Instructions for Perfect Christmas Maraschino Cherry Shortbread Cookies

Now we get to the fun part—the mixing! Even though these cookies are quick, the process is critical to getting that signature crumbly shortbread texture. Don’t worry if you don’t have a fancy mixer; I still use my hand mixer for most of this because it lets me *feel* the consistency better. Remember, preheat that oven to 325°F right away, and get those baking sheets lined with parchment paper. You’ll thank me later when cleanup is a breeze!

We’re going to break this down into three key stages: building the base, gently mixing in the color, and the crucial cooling time. If you’re interested in decorating later, maybe skip the royal icing and just focus on the perfect cherry placement on these beauties!

Creaming Butter and Sugar: The Foundation of Great Christmas Maraschino Cherry Shortbread Cookies

This step is non-negotiable for good shortbread texture. You need to use butter that is truly softened—if you press a finger into it, it should leave a distinct mark, but the stick shouldn’t look greasy or oily. Beat that soft butter and the granulated sugar together first. You’re looking for it to change color, going from yellow to a really pale, almost white color. It should look fluffy! When you stop, if it looks like slightly whipped clouds instead of dense paste, you’ve nailed it. That air you just incorporated is what keeps these cookies from becoming little butter bricks.

Folding in Cherries and Shaping the Christmas Maraschino Cherry Shortbread Cookies Dough

Once the butter and sugar are fluffy, beat in that teaspoon of almond extract. It really smells incredible already! Next, whisk your flour and salt together separately, and add that dry mixture to the wet gradually, mixing only until it *just* comes together. Don’t over-mix once the flour is in, or you’ll lose that melt-in-your-mouth quality we worked so hard to create.

Now, the cherries! Remember how I stressed draining them? Fold those chopped red jewels in gently. We don’t want to crush them further or develop any more gluten! For shaping, I prefer rolling mine into small balls—maybe an inch wide—and then flattening them slightly with the bottom of a glass or the palm of your hand. If you used a 9-inch pan, just press the dough evenly into the bottom and prick the surface all over with a fork. Pop one cherry half right in the middle of each cookie mound if that’s your style!

Baking and Cooling: Achieving Golden Edges on Your Christmas Maraschino Cherry Shortbread Cookies

Get them into that 325°F oven for about 15 to 18 minutes. Don’t look for a deep brown color here—that’s over-baking shortbread! You are watching for the *edges* to just barely start turning golden. That’s your signal that they are done. They will look pale in the center, and that’s exactly what you want!

Here’s the second crucial timing tip: Let them cool right there on the baking sheet for five minutes. Seriously, don’t touch them! Shortbread is fragile when hot, and they need that 5-minute rest to firm up enough to survive the transfer. After 5 minutes, carefully slide them over to a wire rack to cool completely. If you try to move them sooner, they might break apart, and nobody wants a sad, broken Christmas cookie!

Tips for Success Making Christmas Maraschino Cherry Shortbread Cookies

Even though these Christmas Maraschino Cherry Shortbread Cookies are generally foolproof, I’ve learned a few tricks over the years to make sure they look picture-perfect every single time. You know how it goes; one little thing can throw off the whole batch, especially with buttery doughs like this!

I’m going to confess one of my biggest baking fails right here: the year I got lazy with the cherries. I tried to rush the draining process because I was late for a holiday party. Big mistake! The cookies spread out like they were having a melting contest in the oven. They still tasted fine, but they looked flat and pathetic! That taught me a lesson I’ll never forget regarding moisture control with these beauties.

For the best results, remember these few rules:

• The Cold Dough Trick: If your kitchen is warm or your butter was borderline too soft, don’t hesitate to pop the shaped cookies (or even the entire pan of dough) into the fridge for about 30 minutes before they hit the heat. Chilled dough spreads less, giving you a thicker, richer shortbread cookie that holds its shape perfectly.
• Don’t Over-mix After Flour: I mentioned this before, but I’m saying it again! Once you add the flour mixture, mix it until it *just* disappears. If you keep beating it because you’re worried about a stray fleck of flour, you activate the gluten. That turns your tender shortbread into something closer to a tough sugar cookie baseline. We want tender, not tough!
• The Fork Test for Airflow: If you press the dough into a 9-inch pan flat, don’t forget to prick the surface with a fork. This isn’t just for looks! Those little fork marks give steam a place to escape. If you skip them, sometimes that trapped steam creates a giant air bubble right in the middle, making your cookie dome up weirdly. Plus, it helps anchor those lovely cherry halves in place if you’re decorating that way.

Follow those little bits of advice, and you’ll have beautiful, buttery, bright red Christmas Maraschino Cherry Shortbread Cookies ready for gifting or your holiday coffee break!

Storage and Make-Ahead Options for Your Christmas Maraschino Cherry Shortbread Cookies

One of my favorite things about any shortbread recipe is how well they keep. Unlike soft, chewy cookies that go stale after two days, these Christmas Maraschino Cherry Shortbread Cookies are actually better after sitting for a little while! The butter flavor deepens, and they set up so they’re perfectly crumbly rather than too soft right out of the oven.

For keeping them fresh throughout December, you just need a good airtight container. Don’t stack them too high, or you risk the pretty cherry tops getting squished! Layering them with a small sheet of parchment paper between the tiers works like a charm. Keep them at room temperature—no need to refrigerate these buttery delights—and they’ll taste wonderful for at least a week, maybe longer if you have a self-control like a saint, which I certainly do not!

But let’s talk about making life easier during the actual rush. The make-ahead game for these is amazing, especially if you’re planning a big holiday baking session. You can totally prep ahead!

• Freezing the Dough: This is my absolute secret weapon for stress-free mornings. You can easily shape the dough into balls or press it into the 9-inch pan, cover it tightly with plastic wrap, and pop the whole thing into the freezer.
• For Shaped Balls: If you freeze the individual balls on a baking sheet first, then transfer them to a freezer bag, they won’t stick together! When you’re ready, just pull out the exact amount you need and bake them straight from frozen—you might need to add 3 to 5 minutes to the baking time, just keep an eye on those golden edges.
• For Pan Dough: If you pressed the dough into the 9-inch pan and froze it, take it out 30 minutes before you plan to bake it. Prick it with the fork, add your cherry tops, and bake it slightly longer than the recipe calls for. It’s like having an emergency stash of ready-to-go holiday treats!

Since this is a shortbread, it holds up beautifully to freezing. It makes those last-minute cookie swaps or unexpected visitors so much easier because you can bake a fresh, delicious batch of Christmas Maraschino Cherry Shortbread Cookies in under 30 minutes!

Variations on Classic Christmas Maraschino Cherry Shortbread Cookies

One of the best things about having a solid base recipe like this shortbread is how easily you can remix it year after year! If you’ve already made the Christmas Maraschino Cherry Shortbread Cookies a couple of times, or if you just want to swap things up because you forgot to buy glacé cherries, don’t panic! The simple ratio of butter, sugar, and flour is so reliable that you can swap out the flavorings and mix-ins without changing the baking instructions much at all.

This is where your shortbread dough turns into a blank canvas! Think of the almond extract and the cherries as just one flavor combination. You can easily adapt it for other holidays or just to please a picky crowd. It’s fun to see the subtle differences just by changing that little teaspoon of extract or what you toss into the mix!

Swapping Out the Extract for Different Notes

The almond extract is really important because it complements the maraschino flavor so beautifully, but vanilla is always a safe bet. If you want something cozier for a cold night, try swapping the almond extract for pure vanilla bean paste instead. You’ll get those gorgeous black specks throughout the cookie, and the flavor is just classic. Or, if you’re feeling super bold, try a tiny dash—like a quarter teaspoon—of pure peppermint extract. Be careful, though; peppermint can be overpowering if you add too much!

I tried using lemon extract once, and it made these cookies taste like something you’d eat on a summer patio instead of by the Christmas tree, but they were still delicious! It shows you how much one small liquid flavor can change the entire vibe of these buttery treats.

Using Dried Fruits and Nuts Instead of Cherries

If you aren’t feeling the bright red, you can switch up the mix-ins entirely. This base handles heavier additions really well, provided you chop everything small enough so it doesn’t mess up the dough consistency too much. Dried cranberries offer a wonderful deep tartness that tastes fantastic with the butter and a little vanilla extract. Just like the cherries, make sure those cranberries are a little tacky, but definitely not wet, or you’ll run into the spreading problem!

Chopped nuts are another winner. Finely chopped pecans or walnuts give a lovely depth and crunch. If you’re using nuts, I highly encourage you to toast them lightly beforehand. Toasting wakes up the oils in the nuts, making them taste richer and less raw, which gives your simple shortbread a huge flavor boost. You can see how versatile these cookies are when you look at my bright blueberry cookies—even though that recipe is different, this shortbread base can handle fruity additions!

A Touch of Spice for Winter Warmth

Since shortbread tends to be very buttery and sweet, adding some warmth works miracles, especially around Christmas time. Instead of almond extract, try skipping that entirely and adding just half a teaspoon of ground cardamom or a quarter teaspoon of ground cloves along with your flour. Cardamom is fantastic; it gives a slightly floral, spicy finish that pairs surprisingly well with the sweet butter. It reminds me of those expensive European butter cookies!

You can even dust the tops differently! Instead of placing a cherry half, use a small cookie cutter to cut out a simple shape, or just press the dough into fun molds used for peanut butter cookies. Then, before baking, dust the tops lightly with cinnamon sugar instead of using a cherry. Instant transformation!

Serving Suggestions for Christmas Maraschino Cherry Shortbread Cookies

These little butter bombs are so versatile! While they are perfectly happy on their own, showing off that gorgeous red color on a holiday tray, I always think the best Christmas cookies need the perfect beverage partner, right? Honestly, I can’t imagine a holiday gathering without a big platter of these nearby—they just disappear so quickly when people see them!

Because they are so rich and buttery, they need something to cut through that richness slightly. If you’re serving these during a mid-afternoon snack break, you absolutely must have coffee ready. A strong, black cup of holiday blend coffee is the perfect counterpoint to that sweet almond note and the heavy butter content. Just dip the corner slightly—don’t dunk the whole thing, or you’ll end up with a crumbly mess on the bottom of your mug!

For the kids (or those of us who refuse to grow up), hot cocoa is non-negotiable, especially when the weather outside is awful. The creamy chocolate pairs surprisingly well with the almond and the slightly tart cherry. And speaking of fun drinks, if you are throwing a party, you could even serve a little side of my favorite Shirley Temple Ice Cream Float! The brightness of the float would look amazing next to these cookies on the table.

Pairing with Hot Beverages

If you’re hosting a brunch, forget plain tea! A good quality spiced chai tea is fantastic with shortbread. The warming spices—cinnamon, cardamom, maybe a little clove—really boost the festive feeling already started by those maraschino cherries without overwhelming the delicate almond flavor we worked so hard to achieve in the dough.

Building the Perfect Holiday Cookie Platter

When I put out my cookie assortment, I always think about contrast, both in visual appeal and texture. These Christmas Maraschino Cherry Shortbread Cookies look beautiful next to something dark, like a rich chocolate crinkle cookie, because the white backdrop of the shortbread makes the chocolate look deeper. Texture contrast is key too! Since these are crumbly and melt-in-your-mouth, you want to include something chewy, like a good oatmeal raisin cookie, so people have options.

I usually stack a few high on my vintage cake stand. The bright red really pops against the white platter. They don’t even need any extra garnish on the platter, though I sometimes use a little fresh rosemary around the base just to add a lovely piney scent to the whole arrangement!

Frequently Asked Questions About Christmas Maraschino Cherry Shortbread Cookies

I know baking always brings up a few little panic moments in the kitchen, especially when you’re juggling a million holiday demands. Don’t stress! These Christmas Maraschino Cherry Shortbread Cookies are super user-friendly, but here are the top things people always ask me when they are mixing up their first batch of buttery holiday goodness.

If you’re looking for the absolute best results for that perfect melt-in-your-mouth texture that defines great homemade butter cookies, these answers should clear up any doubts!

Why are my shortbread cookies spreading too much?

Oh man, I know that heartbreaking sight! When your beautiful little discs turn into flat puddles, it usually boils down to two things. First, warmth. If your butter was too melted or warm when you creamed it, you lost the structure before you even added the flour. Second, and this is the big one for this recipe: moisture in the cherries! I can’t say it enough—you have to chop those maraschino cherries and blot them bone-dry with paper towels before folding them in. Too much liquid in the dough means the butter melts too fast in the oven, causing them to spread wide before they have a chance to set.

Can I use fresh cherries instead of maraschino cherries in this Christmas Maraschino Cherry Shortbread Cookies recipe?

You absolutely could try, but I would heavily advise against it for this specific shortbread base. Fresh cherries are packed with way more water than the preserved, sugary maraschino or glacé cherries. Shortbread relies on a very simple, low-moisture mix to achieve that crumbly texture. If you toss in fresh cherries, you’re almost guaranteed to get a cookie that spreads way too much, or worse, they might bake up soggy in the center because of the extra juice. Stick to the jarred ones, just make sure you dry them out really well first!

How long do these Christmas Maraschino Cherry Shortbread Cookies stay fresh?

Because these are predominantly butter, flour, and sugar, they are fantastic keepers, which is why they are perfect for holiday baking ahead of time! If you store them properly in a completely airtight container at cool room temperature—no direct sun or humidity—they should stay perfectly fresh for about 7 to 10 days. They don’t dry out quickly like some other cookies. However, if you find they are getting a little soft after about a week, you can always refresh them slightly by popping them on a baking sheet for just two minutes in a 300°F oven to firm them back up. They are delicious for much longer than that, too, if you don’t mind a slightly less crisp edge!

Estimated Nutritional Information for Christmas Maraschino Cherry Shortbread Cookies

Now, nobody is seriously eating a Christmas cookie and thinking about macros, right? Especially when they taste this good! However, for those of you who do like to keep track or are planning out your holiday treats, I’ve pulled together the estimated nutrition for these gorgeous little Christmas Maraschino Cherry Shortbread Cookies. Remember, this is based on the standard serving size of one cookie, and since we’re using real butter and sugar, it’s definitely a treat!

I always say you should enjoy the process *and* the results. If you’re curious about how fruits, even preserved ones like cherries, stack up against refined sugar, you might find my recent deep dive into the surprising sugar content of fruits interesting. But for now, here’s the quick breakdown:

• Serving Size: 1 cookie
• Calories: about 130
• Fat: 8g (with 5g being saturated fat—thank you, butter!)
• Carbohydrates: 14g
• Sugar: 8g
• Protein: 1g
• Sodium: 35mg
• Cholesterol: 25mg

Please take these numbers with a big grain of salt, just like you would with any home-baked good! These figures are estimates based on commonly available pantry items. If you use a substitute butter or slightly different amounts of cherry, your numbers will shift a bit. The most important statistic is that they are delicious and perfect for sharing during the holidays!

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