Christmas Cherry Cookies — Classic Maraschino Cherry Shortbread That Steals the Show
Christmas Cherry Cookies are the kind of festive treat that makes your cookie tray sing. Think buttery shortbread crumbles, bright maraschino cherry jewels, and—if you want—tiny chocolate hits for grown-up vibes. Serve these at a party and watch them disappear. No hype; they really do the job.
Introduction: meet your new holiday staple
Shortbread feels like an edible hug—simple, rich, and reliably comforting. Toss in chopped maraschino cherries and the whole thing turns celebratory: red pops in every bite, extra sweetness, and a texture that’s just dreamy. These cookies are easy enough for a weekday bake sesh, but pretty enough for a cookie exchange or school party. Bold tip: chill the dough well — it makes shaping easier and keeps the cookies delicate and tender.
Why you’ll fall for these cookies
Why do these cookies become instant favorites? Because they hit all the right notes:
- Buttery base: classic shortbread delivers that melt-in-your-mouth richness.
- Festive color: the cherries add a pop of holiday cheer that’s almost too pretty to eat.
- Customizable: add mini chocolate chips, a dusting of powdered sugar, or a drizzle of white chocolate.
- Crowd-pleasing: kids love the color and adults love the nostalgic, buttery flavor.
Plus, they’re great for swapping recipes at holiday gatherings. Who doesn’t like showing up with something both festive and simple?
The story behind the cookie (short & sweet)
Shortbread has been a holiday classic for centuries, originally from Scotland. The recipe evolved into countless variations, and maraschino cherries became a fun American twist once those bright jarred cherries hit grocery shelves. I first made these for a holiday cookie swap—someone called them “glittery little bites of joy”—and I’ve been making them every season since. They’re the cookie that reliably gets asked for again.
Ingredients — what each item does and simple swaps
- 1 cup unsalted butter, softened — the heart of shortbread. Use butter for flavor; margarine won’t give the same luscious texture.
- 1/2 cup powdered sugar — keeps the dough tender and gives a refined sweetness.
- 1 teaspoon vanilla extract — small but essential for rounded flavor.
- 2 cups all-purpose flour — structure. If you want a slightly softer cookie, swap 1/4 cup with cake flour.
- 1/4 teaspoon salt — balances the sweetness.
- 1/2 cup maraschino cherries, chopped — the star: color, sweetness, and that holiday vibe. Pat them dry to avoid soggy dough.
- 1/2 cup mini chocolate chips (optional) — for a touch of richness that pairs beautifully with cherry.
- Extra powdered sugar for dusting — for finishing flair.
Substitution notes: Want nut-free? This recipe is naturally nut-free. Want to skip the cherries? Try dried cranberries (rehydrated) for a different texture and tang.
How to make them — step-by-step (easy, no drama)
- Cream butter + sugar. In a large bowl, beat the softened butter and powdered sugar until pale and silky. Add the vanilla and mix briefly. Pro tip: use room-temperature butter for faster, smoother creaming.
- Add dry stuff. Slowly add the flour and salt; mix just until combined. The dough should hold together when pressed—don’t overwork it.
- Fold in cherries (and chips). Gently fold the chopped maraschino cherries and mini chips, if using. Important: pat cherries with paper towel to remove excess syrup—too wet and the dough gets sticky.
- Chill. Wrap the dough in plastic and chill for at least 1 hour (overnight is ideal). This firms the butter and helps maintain the cookie’s tender texture.
- Shape. Preheat oven to 325°F (165°C). Roll chilled dough into 1-inch balls. Place on parchment-lined sheets and gently flatten each ball with the bottom of a glass.
- Bake. Bake 14–16 minutes until edges only start turning golden. Shortbread should remain pale—don’t overbake.
- Finish. Let cool slightly, then dust with powdered sugar while still warm. Store in airtight containers.
Quick note: For uniform cookies, weigh dough balls if you want bakery-level consistency. Not necessary, but nice for gifts.
Pro tips for perfect results (read these before you bake!)
- Chill the dough — this is not optional if you want clean edges and that melt-in-your-mouth texture.
- Dry your cherries well — blot them or they’ll add unwanted moisture.
- Don’t overmix after adding flour — overworked gluten = tough shortbread.
- Room temp butter matters — too cold and you’ll have lumps; too soft and your cookies may spread.
- Bake on parchment to prevent sticking and for easy cleanup.
- Want prettier cookies? Press a half cherry or a chocolate chip lightly into the top before baking for a nice presentation.
Variations to try (make them yours)
- Chocolate-dipped: After cookies cool, dunk half in melted dark or white chocolate and let set. Gorgeous and decadent.
- Cherry Butter twist: Swap the cherries for a smear of Cherry Butter Cookies–style filling on top before a drizzle. (Yes, that’s a thing.)
- Cookie press version: Want uniform, decorative shapes? Use a Cookie Press Cookies attachment and press small bits of cherry into centers after pressing.
- Nutty crunch: Fold in chopped pistachios or toasted almonds for texture; great if you’re not making Christmas Cookies Without Nuts for a nut-free crowd.
- Fruit-forward: Substitute maraschino cherries with rehydrated dried cherries or raspberries for an alternate Fruit Filled Cookies Recipes spin.
Best ways to serve & pairings
- Serve warm with cocoa. Shortbread + hot cocoa = match made in winter heaven.
- Cookie tray engineer: Pair these with spicy ginger cookies, simple sugar cookies, and peppermint bark for a visually stunning Ideas For Cookie Trays spread.
- Tray-friendly tip: Layer parchment between cookies so the cherries don’t stick together when transporting.
- Snack board idea: Add a small dish of cherry butter, some jams, and nuts for a festive platter—great for holiday brunch.
Storage, make-ahead & gifting
- Room temp: Store in an airtight container for up to 5 days. The cookies keep their texture nicely.
- Make-ahead: Dough freezes well—form the balls and freeze on a tray, then bag them. Bake from frozen, adding a couple minutes to the bake time.
- Freezing baked cookies: Freeze fully cooled cookies in a single layer separated by parchment for up to 3 months. Thaw at room temp before serving.
- Gift idea: Stack in a pretty tin with parchment and a ribbon—instant winner for cookie exchanges or neighbor gifts. This makes a lovely entry in Christmas Tray Cookies collections.
FAQs (short answers to save you time)
Can I use fresh cherries?
Fresh cherries have more water; you’d need to pit, chop, and dry them well—or roast briefly to reduce moisture. Maraschino keeps things simple.
Can I skip the chocolate chips?
Absolutely. The cookies are fantastic plain—chips are optional.
My dough is crumbly—help!
Add a teaspoon of cold milk and knead gently until it holds. Chill before shaping.
How do I keep cookies from spreading?
Chill the dough balls well and bake on a cool, unwarped sheet pan. Use parchment.
Presentation: make your cookies stand out
If you’re assembling a dessert table, place these cookies near red-and-green décor, add sprigs of rosemary (it looks like mini evergreens), and use decorative labels like “Cherry Shortbread” or “Holiday Butter Bites.” For a rustic look, stack them on a wooden board with cranberries and pine cones for seasonal charm.
Final thoughts — why these belong on your holiday list
These cookies are more than a recipe; they’re a flexible, joyful holiday tool. They adapt to what you’ve got in the pantry, look beautiful on Ideas For Cookie Trays, and please picky eaters and cookie judges alike. Whether you make a tray of classics or riff on the recipe with nutty, chocolatey, or fruity twists, these shortbread bites are a guaranteed hit.
So, are you ready to bake? Grab the butter, dust off your mixer, and channel a little holiday magic into your kitchen. Your cookie tray (and your guests) will thank you.
Happy baking—and don’t forget to save one for yourself.
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Christmas Maraschino Cherry Shortbread Cookies – Classic Christmas Cherry Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
Bright, buttery shortbread studded with chopped maraschino cherries (and optional mini chocolate chips) — perfect for holiday cookie plates.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered (confectioners’) sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1/2 cup maraschino cherries, finely chopped and patted dry
- 1/2 cup mini chocolate chips (optional)
- Extra powdered sugar, for dusting
Instructions
- Chill prep: Remove butter from the fridge about 30 minutes before you start so it softens but isn’t melty. Preheat oven to 325°F (165°C) and line baking sheets with parchment.
- Make the base: In a large bowl, beat the softened butter with the powdered sugar and vanilla until the mixture is light, pale, and spreadable.
- Add the dry stuff: Stir the flour and salt into the butter mixture a little at a time, mixing just until the dough holds together — don’t overwork it.
- Fold in mix-ins: Gently incorporate the chopped maraschino cherries and chocolate chips (if using). If the cherries released extra juice, blot them well first so the dough doesn’t get soggy.
- Chill the dough: Wrap the dough in plastic and refrigerate for at least 1 hour. Chilling firms the dough and keeps the cookies from spreading.
- Shape the cookies: Scoop heaping tablespoonfuls and roll into 1-inch balls. Arrange them on the prepared sheets, spacing a couple inches apart. Press each ball lightly with the bottom of a glass (or your palm) to flatten slightly.
- Bake: Slide the trays into the oven and bake 14–16 minutes, or until the edges just begin to take on a hint of gold. Shortbread should stay tender, not browned.
- Cool and finish: Let the cookies rest on the sheet for a few minutes, then transfer to a rack to cool. While still slightly warm, dust the tops with extra powdered sugar (optional) for a festive look.
Notes
- Dry the cherries well before adding to the dough to prevent extra moisture.
- Store cookies in an airtight container at room temperature for several days, or freeze for longer keeping.
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