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You have to try these amazing Christmas Maraschino Cherry Shortbread Cookies! I stumbled upon this recipe years ago and it's become my holiday signature. These buttery treats are studded with sweet maraschino cherries and melty chocolate chips creating the most perfect festive cookie. The bright red cherries make them look absolutely gorgeous on any holiday cookie platter and trust me they disappear fast!
Why These Are a Must-Bake
What I love most about these cookies is how they combine that classic melt-in-your-mouth shortbread with little bursts of cherry and chocolate in every bite. They're super easy to make ahead which is perfect for busy holiday schedules. I always include them in my cookie exchanges and they make such sweet homemade gifts everyone asks for the recipe!
What You'll Need
- Unsalted Butter: 1 cup make sure it's nice and soft.
- Powdered Sugar: ½ cup this makes our cookies extra tender.
- Vanilla Extract: ½ tablespoon for that perfect flavor boost.
- All-Purpose Flour: 2 cups sifted to keep things light.
- Salt: Just ½ teaspoon it makes everything taste better.
- Maraschino Cherries: ¾ cup chopped and really well drained.
- Chocolate Chips: ⅔ cup because chocolate makes everything better!
Let's Make Magic
- Get Started
- First whisk your flour and salt together in a bowl super simple but so important!
- Make It Fluffy
- Now grab your mixer and cream that soft butter with powdered sugar until it's light and fluffy. Add your vanilla and mix until it's perfect.
- Bring It Together
- Slowly mix in your flour mixture you want to be gentle here until it all comes together into this beautiful dough.
- Add The Good Stuff
- Here's the fun part! Fold in those cherries and chocolate chips until they're evenly spread throughout.
- Roll and Chill
- Shape your dough into a log about 2 inches around wrap it up and pop it in the fridge for an hour or two.
- Get Ready to Bake
- Heat your oven to 325°F and line your baking sheet with parchment.
- Slice and Bake Time
- Cut your chilled dough into pretty rounds lay them on your baking sheet with some space between and bake for 10-15 minutes until they're just getting golden.
- Cool and Enjoy
- Let them rest on the baking sheet for a few minutes then move them to a cooling rack.
My Best Tips
Make sure those cherries are super well drained pat them with paper towels if you need to. Use your sharpest knife for cutting the dough and if it gets too soft pop it back in the fridge for a few minutes. Keep an eye on them while baking we want that perfect light golden color!
Mix It Up
- Add Some Crunch: Sometimes I toss in some chopped pistachios or pecans.
- Try White Chocolate: Switch out regular chips for white chocolate it's so pretty!
- Make Them Sparkle: Roll the log in holiday sprinkles before chilling.
- Glaze Away: Drizzle them with a simple powdered sugar glaze when they're cool.
Keep Them Fresh
These cookies stay perfect in an airtight container for about a week if they last that long! Want to plan ahead? You can freeze them for up to 3 months. I love keeping a log of dough in the freezer ready to slice and bake whenever the craving hits just add a few extra minutes to the baking time.
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, the dough log can be wrapped and refrigerated for up to 3 days or frozen for a month.
- Why did my cookies spread too much?
Make sure the butter isn't too soft and chill the dough thoroughly before baking.
- How should I store these cookies?
Store in an airtight container at room temperature for up to a week.
- Can I use fresh cherries?
Stick with maraschino cherries as fresh ones have too much moisture.
- Why do I need to drain the cherries?
Extra moisture from the cherries can make the cookies spread and become too soft.
