Christmas Maraschino Cherry Shortbread

The kitchen was already dusted with a light layer of flour when my daughter reached for the cherry jar, red-stained fingers already claiming the prettiest ones for sampling. We made these shortbread cookies on a snowed-in December afternoon, something about the bright red cherries against pale butter dough feeling like tiny edible ornaments. She still talks about how the house smelled like warm butter and vanilla while they baked.

My mother-in-law first taught me that maraschino cherries belong in more than just sundaes and cocktails. Now I keep a jar specifically for baking season, tucked in the pantry beside the sprinkles and colored sugar. Last year I doubled the batch because neighbors kept dropping by, and honestly nobody complained about having extra.

Ingredients

• Unsalted butter: Softened butter creates that melt-in-your-mouth texture, so resist the urge to microwave it
• Powdered sugar: Dissolves beautifully into the butter for a smooth, tender crumb unlike granulated sugar
• All-purpose flour: Gives structure without making these too dense or cake-like
• Salt: Just enough to balance the sweetness and highlight the butter flavor
• Vanilla and almond extract: The almond pairs surprisingly well with cherries while vanilla keeps everything grounded
• Maraschino cherries: Pat them completely dry or your dough will turn pink and slightly gummy
• Mini chocolate chips: Completely optional but I never skip them anymore

Instructions

Preheat your oven:

Set it to 325°F and line two baking sheets with parchment paper while your butter finishes softening on the counter.

Cream the butter:

Beat softened butter with powdered sugar until the mixture looks pale and fluffy, usually about 3 minutes with a mixer.

Add flavor:

Pour in both extracts and give it another quick mix until everything smells like a bakery.

Combine the dry ingredients:

Sprinkle in your flour and salt, mixing just until no dry streaks remain.

Fold in the cherries:

Gently incorporate those chopped cherries and chocolate chips by hand, being careful not to overwork the dough.

Shape the cookies:

Scoop tablespoon portions and roll them into balls, placing them about 2 inches apart on your prepared sheets.

Flatten gently:

Use your palm or the bottom of a glass to slightly press each ball down.

Bake until golden:

Slide them into the oven for 16 to 18 minutes, watching for edges that look set and bottoms that have turned golden.

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving them to a wire rack.

Save

These became my go-to hostess gift after I brought them to a cookie exchange and three people asked for the recipe before I even left. Something about the combination of buttery richness and sweet chewy cherries feels like the holidays condensed into a single bite.

Making Them Your Own

Sometimes I swap the almond extract for extra vanilla if someone in the family is avoiding nuts, and honestly they are just as delicious. During a particularly ambitious year I dipped half of each cooled cookie in white chocolate and they looked like something from a fancy bakery window.

Storage Secrets

These cookies actually taste better on day two when the flavors have had time to meld together. I keep them in a tin between layers of wax paper, which keeps them from sticking together while maintaining that perfect tender texture.

Baking Ahead

You can freeze the scooped dough balls on a baking sheet, then transfer them to a freezer bag for freshly baked cookies whenever you need them. Just add an extra minute or two to the baking time if they go into the oven frozen.

• Scoop the entire batch at once and freeze what you do not bake immediately
• Label freezer bags with the baking temperature so you do not have to look it up later
• Thaw frozen dough in the refrigerator for best results

Save

May your kitchen smell like butter and vanilla all season long.

Common Questions

→ Why do my maraschino cherries make the dough too wet?

Maraschino cherries contain liquid that can make shortbread dough sticky or cause cookies to spread excessively. Always drain thoroughly and pat dry with paper towels before chopping and folding into the dough. This step prevents excess moisture while maintaining the cherry flavor.

→ Can I use fresh cherries instead of maraschino?

Fresh cherries contain too much moisture for shortbread dough and will make the cookies soggy. If you prefer natural cherries, use dried tart cherries or freeze-dried cherries instead. These provide cherry flavor without adding excess liquid to the buttery dough.

→ How do I know when shortbread is done baking?

Shortbread should be removed from the oven when the edges are just set and the bottoms are lightly golden. The centers may still appear slightly soft, but they will firm up as they cool. Overbaking leads to dry, crumbly cookies rather than the desired melt-in-your-mouth texture.

→ Can I freeze the dough or baked cookies?

Yes, both freeze beautifully. Scoop dough balls and freeze on a baking sheet before transferring to a freezer bag for up to 3 months. Bake frozen dough, adding 2-3 minutes to the baking time. Baked cookies can be frozen for up to 2 months—thaw at room temperature.

→ Why is my shortbread crumbly instead of smooth?

Overmixing the flour develops too much gluten, creating tough, crumbly texture. Mix only until the flour is just incorporated. Also, ensure your butter is properly softened—too cold and it won't cream properly, too warm and the dough becomes greasy. Room temperature butter works best.

→ What's the purpose of almond extract in this dough?

Almond extract pairs naturally with cherry flavors, enhancing the fruit's natural sweetness and adding depth. The combination creates a more complex flavor profile than vanilla alone. For those with nut allergies, simply substitute with additional vanilla extract or omit entirely.