Nina Klatten
Christmas Maraschino Cherry Shortbread Cookies are a delightful holiday treat that brings together the buttery richness of shortbread with the vibrant sweetness of maraschino cherries. These cookies are soft, melt-in-your-mouth, and dusted with powdered sugar for a festive touch. Each bite offers a perfect balance of crumbly texture and a burst of cherry flavor, making them a standout on your holiday dessert table.
Perfect for Christmas parties, cookie exchanges, or as a homemade gift, these cookies are easy to prepare yet look impressively elegant. The bright red cherries on top make them pop with color, adding a cheerful charm to your seasonal spread.
Ingredients for Christmas Maraschino Cherry Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 12 maraschino cherries, halved
- Optional: 1/2 teaspoon almond extract for extra flavor
Step 1: Prepare the Dough
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract (and almond extract if using) and continue mixing until well incorporated. Gradually add the flour and salt, blending until a smooth dough forms. The dough may seem crumbly at first, but it will come together as you mix.
Step 2: Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
Step 3: Add the Cherries
Drain the maraschino cherries well and pat them dry with a paper towel. Place a cherry half in the center of each cookie, pressing it gently into the dough.
Step 4: Bake the Cookies
Bake the cookies for 12-15 minutes or until the edges just begin to turn golden. Be careful not to overbake, as shortbread should remain light in color. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Dust with Powdered Sugar
Once cooled, lightly dust the cookies with powdered sugar for a beautiful, snowy finish.
Storage Instructions
To keep your Christmas Maraschino Cherry Shortbread Cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate them for up to two weeks. If you’d like to prepare them in advance, these cookies also freeze well. Place the cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to three months. Thaw them at room temperature before serving.
Estimated Nutrition
Per cookie (based on a batch of 24 cookies):
- Calories: 120
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 13g
- Sugar: 6g
- Protein: 1g
- Fiber: 0.3g
- Sodium: 30mg
Frequently Asked Questions
1. Can I use jarred cherries instead of maraschino cherries?
Yes, but maraschino cherries provide the best sweetness and vibrant color. If using jarred cherries, ensure they are drained and dried well.
2. Can I make the dough ahead of time?
Absolutely! The dough can be prepared a day in advance and stored in the refrigerator. Allow it to soften slightly before rolling it into balls.
3. Can I add chocolate to these cookies?
Yes! A drizzle of melted chocolate or a chocolate-dipped cherry can add a rich flavor twist.
4. What if my dough is too crumbly?
If your dough feels too dry, add 1-2 teaspoons of milk to help it bind.
5. Are these cookies gluten-free?
The original recipe isn’t gluten-free, but you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.
6. Can I skip the powdered sugar dusting?
Certainly! While the powdered sugar adds a festive touch, the cookies are still delicious without it.
7. How can I make these cookies softer?
For an extra soft texture, slightly underbake the cookies and let them cool completely on the baking sheet.
8. What’s the best way to prevent the cherry juice from bleeding into the dough?
Pat the cherries dry thoroughly before placing them on the cookies to reduce excess moisture.
Christmas Maraschino Cherry Shortbread Cookies
- Total Time: 4 minute
- Yield: 24 cookies
Description
These Christmas Maraschino Cherry Shortbread Cookies are the ultimate festive treat. With a buttery shortbread base, a bright maraschino cherry center, and a snowy dusting of powdered sugar, they bring both elegance and sweetness to your holiday spread. Perfect for Christmas gatherings, cookie exchanges, or even as a thoughtful homemade gift, these cookies are simple to make yet delightfully indulgent. Whether you’re seeking easy dessert ideas or festive food inspiration, these melt-in-your-mouth cookies are a must-try!
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
12 maraschino cherries, halved
Optional: 1/2 teaspoon almond extract
Instructions
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract (and almond extract if using) and mix well.
- Gradually add the flour and salt, stirring until a smooth dough forms.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet. Create a small indentation in the center of each dough ball using your thumb or the back of a spoon.
- Drain and pat the maraschino cherries dry, then place a cherry half in each indentation.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once fully cooled, dust the cookies lightly with powdered sugar for a festive finish.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
