Save These festive shortbread cookies combine rich, buttery dough with sweet maraschino cherries for a stunning holiday treat. The dough comes together quickly with just flour, butter, powdered sugar, and vanilla and almond extracts. Chopped cherries add vibrant color and bursts of sweetness throughout each tender bite.
Baking at 325°F ensures the cookies stay light and tender while developing lightly golden bottoms. The optional mini chocolate chips complement the cherries beautifully, though the cherry version shines on its own. Properly drying the cherries before folding them into the dough prevents excess moisture.
These cookies store beautifully for up to a week, making them perfect for holiday gifting or party platters. For extra flair, dip cooled cookies in melted white chocolate. The nut-free variation simply increases vanilla extract instead of almond.
My grandmother kept a jar of maraschino cherries in the back of her fridge year-round, but they only made an appearance during December. Something about those bright red jewels against pale butter dough felt like celebration in cookie form.
Last Christmas Eve, I made a double batch while wearing my pajamas and listening to Bing Crosby. The kitchen filled with butter and almond scent, and somehow that became more magical than any party.
Ingredients
- Unsalted butter: Use room temperature butter for proper creaming. Cold butter creates dense cookies, while too-soft butter makes them spread too thin.
- Powdered sugar: Dissolves more easily than granulated sugar, giving these shortbread cookies their signature melt-in-your-mouth texture.
- All-purpose flour: Dont pack it down when measuring. Too much flour makes shortbread tough instead of tender.
- Maraschino cherries: Pat them very dry with paper towels. Any excess moisture will create gummy spots in your finished cookies.
- Almond extract: Use sparingly as its potent. The almond-cherry combination is what makes these taste professionally made.
Instructions
- Prep your baking space:
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. Having everything ready before you start mixing prevents stress later.
- Cream butter and sugar:
- Beat softened butter with powdered sugar until the mixture looks pale and fluffy, about 2 to 3 minutes. This step incorporates air for lighter cookies.
- Add flavor:
- Mix in vanilla and almond extracts until evenly distributed. The dough should smell fragrant and sweet.
- Incorporate dry ingredients:
- Add flour and salt, mixing on low speed until just combined. Overmixing develops gluten, making your shortbread tough instead of tender.
- Fold in cherries:
- Gently fold chopped maraschino cherries and chocolate chips by hand. The electric mixer will crush them, so use a spatula or your hands instead.
- Shape cookies:
- Scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on prepared baking sheets. Flatten gently with your palm or the bottom of a glass.
- Bake to perfection:
- Bake for 16 to 18 minutes until edges are set and bottoms are pale golden. Shortbread should remain light on top with only subtle color at the edges.
- Cool completely:
- Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack. They firm up as they cool, so dont rush this step.
Save My neighbor texted me the day after I delivered a tin of these, asking if I could make more for her New Years party. Her teenagers had eaten the entire batch standing at the counter.
Making These Ahead
Scoop the dough into balls and freeze them raw on a baking sheet. Once frozen solid, transfer to a bag and bake straight from frozen, adding 1 to 2 extra minutes.
Getting Even Baking
Rotate your baking sheets halfway through baking time. Most ovens have hot spots that cause some cookies to brown faster than others.
Storage And Gifting
Layer cookies between parchment paper in an airtight container. They stay fresh for a week at room temperature or freeze for up to three months.
- Use holiday-themed tins for easy gifting
- Include the recipe if you give them to a baker
- Package them with a few whole cherries for decoration
Save May your December be filled with warm kitchens and people worth baking for.
Recipe FAQs
- → Should maraschino cherries be dried before adding?
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Yes, thoroughly pat drained cherries dry with paper towels. Excess moisture can make the dough soggy and affect baking results.
- → Can these be made ahead?
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Absolutely. Store baked cookies in an airtight container for up to 1 week. The dough can also be frozen and baked later.
- → Why use almond extract?
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Almond extract enhances the cherry flavor and adds depth. For nut-free versions, substitute with additional vanilla extract.
- → How do I know when they're done?
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Cookies are finished when edges are set and bottoms are lightly golden, about 16–18 minutes. They should not brown on top.
- → Can I use fresh cherries instead?
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Fresh cherries contain too much moisture for shortbread. Stick with maraschino or dried cherries for best texture and consistency.
