CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES

Your New Favorite Holiday Cookie is Here! 🍒

Hey friends, Jackson from Food Meld here! Is there anything that screams “holiday spirit” more than the smell of buttery shortbread wafting through your kitchen? I’m talking about that warm, sweet, and utterly comforting aroma that makes everyone, and I mean everyone, wander into the kitchen with that hopeful “are those cookies?!” look in their eyes. Well, get ready to become everyone’s favorite person this season, because we’re making the most festive, delightful, and downright delicious Christmas Maraschino Cherry Shortbread Cookies.

These aren’t just any cookies. They’re little bites of holiday magic. Imagine the most tender, melt-in-your-mouth shortbread you’ve ever had, studded with pockets of sweet, tangy maraschino cherries and rich, melty chocolate chips. Then, we give them a gorgeous snowy finish with a generous dusting of powdered sugar. They’re pretty, they’re packed with flavor, and they are an absolute joy to make. Whether you’re building a legendary cookie tray for the party, putting together heartfelt homemade gifts, or just treating yourself after a long day of decking the halls, these cookies are your answer. So, tie on that apron, put on some classic holiday tunes, and let’s cook something awesome together.

A Cherry-Filled Flashback

This recipe takes me right back to my grandma’s kitchen, a place that always smelled like cinnamon and love. She was a powerhouse, a woman who could fry chicken, tell a story, and wrangle five grandkids all at the same time. But during the holidays, her superpower was the cookie tin. It was a magical, seemingly bottomless metal box that held every kind of treat imaginable. My favorite, hands down, were her cherry-studded cookies. They were the first to go, and I’d always be caught red-handed (sometimes literally, with cherry juice) trying to sneak an extra one.

My version is a little tip of the hat to her. I’ve added my own “what if we tried this?” energy by folding in mini chocolate chips—because cherries and chocolate are a match made in heaven—and dialing up the buttery goodness. Making these now, in my own kitchen, I still get that same rush of excitement when I pop the first warm cookie in my mouth. It’s more than a recipe; it’s a connection. It’s a reminder that the best dishes are the ones that come with a side of memories. I hope this recipe becomes a part of your family’s story, too.

Gathering Your Cookie Crew: The Ingredients

Part of keeping things simple is using simple, high-quality ingredients. Each one plays a key role in creating that perfect shortbread texture and flavor. Here’s the lineup:

• 2 cups unsalted butter, softened – This is the star of the show, the foundation of all that rich, crumbly goodness. Using unsalted lets us control the salt level perfectly. And softened is key! Leave it on the counter for an hour or two. It should yield gently to pressure but not be melty. Pro Chef Hack: If you’re short on time, cut the butter into tablespoon-sized chunks—it will soften much faster!
• 1 cup powdered sugar – Unlike granulated sugar, powdered sugar dissolves effortlessly into the butter, giving us that famously smooth, tender shortbread texture. It also creates our beautiful “snowy” finish.
• 2 tsp vanilla extract – The warm, classic flavor that makes everything taste like home. For a real flavor boost, try using vanilla bean paste—you’ll see those gorgeous little specks throughout the dough!
• 4 cups all-purpose flour – The structure of our cookie. I always fluff my flour with a spoon before gently scooping and leveling it off. This prevents accidentally using too much and ending up with dry cookies.
• ½ tsp salt – Don’t skip this! Salt is the flavor enhancer that makes the butter and sugar pop and balances the sweetness of the cherries and chocolate.
• 1 cup maraschino cherries, chopped & patted VERY dry – This is the non-negotiable, superstar ingredient. The key here is PAT. THEM. DRY. I use a ton of paper towels and press down firmly. Any extra moisture will mess with our perfect dough. Chop them into small, bite-sized pieces.
• 1 cup mini chocolate chips (optional but highly recommended) – I use mini chips because they distribute more evenly throughout the dough without tearing it up. Semi-sweet is my go-to to balance the sweet cherries, but milk or dark chocolate work great too!
• Extra powdered sugar, for dusting – For that final, festive touch. It’s like a cozy winter sweater for your cookies.

Let’s Make Some Magic: Step-by-Step Instructions

Alright, team, let’s get mixing! This process is simple, but a few chef-approved tips will guarantee cookie perfection.

1. Preheat & Prep: First things first, get that oven preheated to a steady 350°F (175°C). This ensures it’s perfectly hot and ready when your cookies are. Line your baking sheets with parchment paper. Trust me, this is the easiest cleanup you’ll ever have, and it prevents any potential sticking. No parchment? Silicone baking mats work wonders too.

2. Cream Butter & Sugar: In a large mixing bowl, beat together your softened butter and that 1 cup of powdered sugar. Now, don’t rush this! We’re not just combining them; we’re “creaming” them. Beat on medium-high speed for a good 2-3 minutes, until the mixture becomes noticeably lighter in color and fluffy. This step incorporates air, which is part of what gives shortbread its delightful texture. Scrape down the sides of the bowl halfway through. Then, mix in your vanilla extract until it’s fully incorporated.

3. Add Dry Ingredients: With your mixer on a low speed, gradually add in the flour and salt. I add it in about three batches to avoid a huge flour cloud erupting in your kitchen. Mix just until the flour disappears and a soft dough forms. Do not overmix at this stage! Overworking the dough can lead to tough cookies, and we want tender, crumbly, and melt-in-your-mouth.

4. Fold in the Goodies: Now for the fun part! Take your thoroughly dried cherries and the mini chocolate chips and add them to the bowl. Switch to a sturdy spatula or wooden spoon and gently fold them in. We’re being gentle to avoid smashing the cherries and turning the whole dough pink (though that wouldn’t be the worst thing, would it?). Make sure they’re evenly distributed.

5. Shape the Cookies: Time to get your hands a little dirty. Roll the dough into 1-inch balls. I use a small cookie scoop for uniformity, but a tablespoon measure works great too. Place them about 2 inches apart on your prepared baking sheets. Once they’re all on the sheet, gently flatten each ball just slightly with the palm of your hand. This helps them bake evenly into perfect little rounds.

6. Bake to Perfection: Slide those sheets into your preheated oven and bake for 12-15 minutes. You’re looking for the edges to be set and perhaps the very tiniest hint of golden brown on the bottom. The tops should still look pale and not browned. They might look a little soft in the center—that’s perfect! They will firm up as they cool. Remember, cookies continue to cook on the hot baking sheet after they come out.

7. Cool & The Final Touch: This is the hardest part: patience. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. If you try to move them too soon, they might break. Once they are completely, 100% cool, grab a fine-mesh sieve, fill it with powdered sugar, and give them a beautiful, generous snowy dusting. And just like that, you’ve created holiday magic.

How to Serve These Holiday Stars

Presentation is part of the fun! These cookies are gorgeous all on their own, but a little styling goes a long way.

For a classic cookie tray, pile them high on a beautiful vintage platter or a simple wooden board. They look fantastic mixed in with other holiday favorites like gingerbread men and sugar cookies. The red cherries and white sugar make them real showstoppers.

If you’re gifting them (lucky friends!), cellophane bags tied with a festive ribbon or a simple baker’s box lined with parchment paper makes for a heartfelt and impressive present. I always include a little note card with the recipe name—people always ask for it!

And for serving at home? Honestly, just a plate of these next to a big mug of hot cocoa or coffee is pure bliss. The slight warmth from your drink will make the chocolate chips extra soft and heavenly. It’s the perfect cozy holiday moment.

Mix It Up! Fun Flavor Twists

I love a classic recipe, but I love creativity even more. Here are a few ways to make these cookies uniquely yours:

• Almond Joy: Add ½ teaspoon of almond extract along with the vanilla. It’s a classic pairing with cherries and gives the cookies a deeper, bakery-style flavor.
• Chocolate Dip: Melt some white or dark chocolate and dip half of each completely cooled cookie into it. Place them on parchment paper and immediately sprinkle with crushed candy canes, sprinkles, or even a little flaky sea salt for a gourmet touch.
• Nutty Buddy: Fold in ½ cup of finely chopped toasted pecans, pistachios, or almonds along with the cherries. The nutty crunch is an amazing textural contrast to the soft cookie.
• Holly Jolly: Use a mix of both red and green candied cherries for a super festive, hollyberry look. Just remember to pat them all dry!
• Gluten-Free Swap: You can easily use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. The texture might be slightly more delicate, but they’ll be just as delicious.

Jackson’s Chef Notes

This recipe has evolved in my kitchen more times than I can count. The first time I made them, I was in such a rush I didn’t dry the cherries enough. The dough was a sticky, pink mess! I had to add way more flour, and the cookies turned out… well, let’s just call them “hockey pucks.” A delicious lesson learned! Now, I am militant about drying those cherries, and it makes all the difference.

Another fun fact: this dough freezes like a dream. I often make a double batch, roll the dough into balls, and freeze them solid on a baking sheet before tossing them into a zip-top bag. Then, I can bake off just a dozen fresh cookies anytime a craving (or unexpected guest) hits throughout the season. It’s my ultimate holiday hack.

FAQs & Cookie Troubleshooting

Q: My dough is really soft and sticky. What did I do wrong?
A: This almost always means either your butter was too soft/melty or your cherries still had too much moisture. Pop the whole bowl of dough into the refrigerator for 20-30 minutes to firm up the butter. Next time, be extra thorough with those paper towels!

Q: Why are my cookies flat and spreading everywhere?
A: This is usually a butter temperature issue. If the butter was too warm when you creamed it, the cookies will spread. Also, make sure your oven was fully preheated. A hot oven sets the edges quickly, preventing spread.

Q: Can I make these without a stand mixer?
A: Absolutely! A hand mixer works perfectly. You can even do it by hand with a sturdy wooden spoon and some elbow grease—it’s a great arm workout! Just make sure you really get that butter and sugar light and fluffy.

Q: How do I store these, and how long do they last?
A: Once cooled, store them in an airtight container at room temperature. They’ll stay perfectly fresh and delicious for up to a week. If you’ve dusted them with sugar, place a piece of parchment paper between layers to keep it from rubbing off.

Nutritional Info (Because We’re Curious!)

Okay, let’s be real—these are a holiday treat, and we’re here to enjoy every buttery bite! But I know some folks like to keep track. This nutritional information is per cookie (based on a yield of 48 cookies) and is an estimate from a online calculator. Your exact results may vary based on specific ingredients and brands used.

• Calories: ~110 kcal
• Fat: 7g
• Carbohydrates: 11g
• Sugar: 5g
• Protein: 1g

Remember, the holidays are about balance and joy. Enjoy a cookie (or two!) with your favorite drink and savor the moment.

Print

Final Thoughts

There you have it, friends! My all-time favorite holiday cookie recipe. It’s simple enough for a baking beginner but special enough to impress your foodiest friends. These Christmas Maraschino Cherry Shortbread Cookies are more than just a dessert; they’re a experience. They’re about creating that warm, joyful feeling in your kitchen and sharing it with the people you love.

I hope you have as much fun making them as I do. Don’t be afraid to get a little messy, put your own spin on them, and most importantly, enjoy every single bite. From my kitchen to yours, happy holidays and happy baking!

Let me know in the comments below how your cookies turned out and what fun twists you tried. And be sure to tag @FoodMeld on Instagram so I can see your beautiful creations!