Christmas Maraschino Cherry Shortbread Cookies
Festive, buttery shortbread cookies studded with sweet maraschino cherries—perfect for holiday trays, gifting, or sharing with loved ones. These cookies are easy to make, melt-in-your-mouth tender, and always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 20–24 maraschino cherries, well-drained and patted dry (whole, for topping)
- 1/4 cup chopped maraschino cherries (about 8–10 cherries)
- Optional: 4 oz white or dark chocolate for dipping
- Optional: festive sprinkles for decoration
Instructions
- Drain maraschino cherries thoroughly and pat dry with paper towels. Chop about 1/4 cup (8-10 cherries) into small pieces; set aside the rest whole for topping.
- In a large mixing bowl, beat butter and powdered sugar together with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
- Mix in vanilla extract and almond extract (if using). Beat until combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the butter mixture, mixing on low speed or by hand until the dough comes together. If too dry, add 1-2 teaspoons milk, one at a time. If sticky, chill for 15 minutes.
- Gently fold in chopped maraschino cherries, distributing evenly.
- Scoop 1-tablespoon portions of dough and roll into balls. Place 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly.
- Press one whole maraschino cherry into the center of each cookie.
- Bake in a preheated 325°F oven for 18-20 minutes, until edges are just barely golden and tops are pale. Rotate pans halfway through baking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Melt chocolate in a microwave-safe bowl or double boiler. Dip half of each cooled cookie, then place on parchment and sprinkle with festive sprinkles. Let set before storing.
Notes
For best results, ensure butter is at room temperature and cherries are thoroughly dried. Chill shaped dough balls for 15 minutes before baking for cleaner edges. Do not overbake—cookies should remain pale. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of cornstarch. Cookies keep well for up to a week in an airtight container or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 1
Keywords: Christmas cookies, shortbread, maraschino cherry, holiday baking, festive cookies, easy cookie recipe, cherry shortbread, Christmas dessert