Maraschino Cherry Shortbread Cookies Recipe

If you love classic buttery shortbread with a festive twist, then my Maraschino Cherry Shortbread Cookies Recipe is going to steal your heart. The chewy maraschino cherries combined with the rich buttery dough and melty chocolate chips create a cookie that’s both nostalgic and festive. Whether you’re baking for holiday guests or afternoon tea, these cookies bring a delightful pop of color and flavor that’ll have everyone asking for seconds.

this Recipe

Ingredients You’ll Need

The lovely thing about this Maraschino Cherry Shortbread Cookies Recipe is how simple the ingredients are and how well they come together. Each component plays its part to create that classic crumbly texture with bursts of cherry and chocolate.

• Unsalted Butter: Using room temperature butter helps you cream it nicely with sugar for the perfect cookie texture.
• Powdered Sugar: Gives the shortbread its tender crumb and a bit of delicate sweetness.
• Vanilla Extract: Adds warm, cozy flavor that compliments the cherries and chocolate.
• All-Purpose Flour: The foundation of the dough, sifted to keep your cookies tender.
• Salt: Just a pinch brings out the flavors and balances the sweetness.
• Maraschino Cherries: Chopped and drained well, they add that signature festive color and burst of flavor.
• Chocolate Chips: Small chocolate chips melt slightly during baking, adding decadent pockets of chocolate.

Variations

I’ve played around with this Maraschino Cherry Shortbread Cookies Recipe quite a bit, and I encourage you to tweak it to your taste! Sometimes I swap the chocolate chips for white chocolate or add a sprinkle of cinnamon in the dough for extra warmth during the holidays.

• White Chocolate Chips: I like this variation because the creaminess complements the cherries differently — perfect if you prefer milder chocolate flavor.
• Chopped Nuts: Adding toasted pecans or almonds gives a lovely crunch and nutty dimension.
• Gluten-Free Flour: I’ve tested this with a gluten-free blend — just make sure it includes xanthan gum for the best texture.
• Candied Cherries: If you can’t find maraschino cherries, candied cherries work well too; just chop finely and drain any excess syrup.

How to Make Maraschino Cherry Shortbread Cookies Recipe

Step 1: Cream Butter, Sugar, and Vanilla

Start by beating your softened unsalted butter with the powdered sugar and vanilla extract until it’s light, fluffy, and pale. I love to use a hand mixer for this — it makes the dough so smooth and airy, setting the stage for melt-in-your-mouth cookies. If your butter isn’t quite softened, you can cut it into chunks and microwave it gently for 10-15 seconds, but be careful not to melt it completely.

Step 2: Mix in Flour and Salt to Form Dough

Next, sift together the flour and salt, then gradually add that to your creamed butter mixture. Stir gently — I usually switch to a sturdy spoon or my hands here — and knead until it forms a soft dough. Don’t overwork it; you want the dough just combined to keep the texture tender.

Step 3: Fold in Chopped Cherries and Chocolate Chips

Now comes the fun part! Add your chopped maraschino cherries (pressed dry on paper towels to avoid sogginess) and the chocolate chips. Mix gently so your cherries and chips are evenly distributed without crushing the dough.

Step 4: Shape Dough and Chill

Place the dough on a sheet of cling film and form it into a log shape—about 2 inches in diameter works well. Press it slightly with your hands to even it out, then wrap tightly and refrigerate for at least an hour. Chilling the dough firms it up and makes it so much easier to slice clean cookies.

Step 5: Slice and Bake

After chilling, unwrap the dough and cut it into rounds about 1/4 to 1/2 inch thick. Place the cookies on a parchment-lined baking sheet. I usually slice them carefully with a sharp knife and if the dough crumbles a bit, I just gently press the edges back together with my fingers. Bake them at 325°F (160°C) for about 15 minutes. The cookies should be just turning golden on the bottom but still pale on top — that’s when they’re perfectly crisp yet tender.

Step 6: Cool Completely Before Serving

Let the cookies cool fully on the baking sheet before moving them. This helps them set nicely and prevents breakage. Once cooled, they’re ready to enjoy — and trust me, you’ll want to eat these fresh to savor that buttery melt!

How to Serve Maraschino Cherry Shortbread Cookies Recipe

Garnishes

I usually keep the garnishes simple because these cookies do a great job shining on their own, but sometimes I add a light dusting of powdered sugar on top just before serving for that classic holiday look. Occasionally, I press a tiny maraschino cherry half into the top center of each cookie before baking for an extra touch of color and charm.

Side Dishes

These cookies pair wonderfully with a steaming cup of black tea or rich hot cocoa. For brunch or dessert spreads, I serve them alongside fresh fruit, whipped cream, or even a scoop of vanilla ice cream for a decadent treat that’s hard to beat.

Creative Ways to Present

One year I arranged these cookies on a festive holiday platter garnished with sprigs of fresh rosemary and cranberries — it looked gorgeous and smelled amazing! You could also stack them in a pretty jar tied with twine for edible gifts, or sandwich two cookies together with a dollop of cherry jam for an elegant tea-time twist.

Make Ahead and Storage

Storing Leftovers

These cookies keep well at room temperature in an airtight container for up to a week. I love to layer them between sheets of parchment or wax paper to maintain their shape and prevent sticking. That buttery flavor actually matures slightly when resting, making them even tastier the next day.

Freezing

I’ve frozen the dough log wrapped tightly in plastic wrap, then sliced and baked straight from the freezer. Just add a couple of extra minutes to the baking time. This saves so much time when you want fresh cookies but don’t want to bake from scratch every time.

Reheating

If you have leftover baked cookies, warming them gently in a low oven (about 300°F) for 5 minutes refreshes their buttery crumb and warms the chocolate chips just perfectly, like they were freshly baked. Avoid the microwave if you want to keep that ideal texture intact.

FAQs

Final Thoughts

Honestly, I absolutely love how this Maraschino Cherry Shortbread Cookies Recipe turns out every single time. It’s become my go-to festive treat because it marries classic buttery shortbread with that chewy cherry sweetness and melty chocolate in the most magical way. If you’re like me and enjoy baking cookies that feel both nostalgic and a little special, this recipe is definitely for you. Give it a try—your kitchen and taste buds will thank you!

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