Christmas Maraschino Cherry Shortbread

Last December, my kitchen smelled like butter and almond extract while snow fell outside the window. I was experimenting with adding those bright red maraschino cherries to my classic shortbread dough, mostly because I wanted something cheery on the cookie plate. The first batch spread too much because I hadn't patted the cherries dry enough, but they still disappeared first at the party.

My sister-in-law texted me the next morning asking for the recipe, and I admitted I'd been winging it with the cherry measurements. We made another batch together with her two kids, and even though flour ended up everywhere, the cookies turned out better than mine. Now every time I see a jar of maraschino cherries, I think about flour-dusted aprons and Christmas music playing too loud.

Ingredients

• Unsalted butter: Use truly softened butter for proper creaming, otherwise your cookies won't get that light texture
• Powdered sugar: This creates a tenderer crumb than granulated sugar and gives the cookies their melt-in-your-mouth quality
• All-purpose flour: Measure by spooning flour into your measuring cup and leveling off, or your dough will be too dry
• Salt: Even a small amount balances the sweetness and enhances the butter flavor
• Vanilla and almond extract: The almond extract is the magic that pairs perfectly with the cherries
• Maraschino cherries: These must be patted completely dry or they'll create pockets of steam in your dough
• Mini chocolate chips: Optional but highly recommended for the chocolate cherry shortbread lovers in your life

Instructions

Preheat and prep your baking space:

Set your oven to 325°F and line two baking sheets with parchment paper before starting anything else

Cream the butter and sugar:

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

Add the flavor:

Pour in both extracts and mix briefly to combine everything evenly

Incorporate the dry ingredients:

Add the flour and salt, mixing just until the dough comes together and no streaks remain

Fold in the festive bits:

Gently stir in those dried cherries and chocolate chips if using, taking care not to overwork the dough

Shape your cookies:

Roll tablespoon portions into balls and place them on the prepared sheets, leaving 2 inches between each one

Flatten and bake:

Press each ball gently with your palm, then bake for 16 to 18 minutes until the edges are set

Cool completely:

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

Pin It

Last Christmas Eve, I set out a plate of these alongside sugar cookies and gingerbread, and the shortbread was gone before anything else. My dad who claims not to like sweets ate three while pretending to help me clean up the kitchen.

Making These Ahead

I've learned to scoop and freeze the raw dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake them straight from frozen, adding just 2 extra minutes to the baking time.

Dipping In White Chocolate

Melt good quality white chocolate and dip half of each cooled cookie into it, then set them on wax paper until the chocolate sets. This adds such a fancy touch that people assume you bought them from a bakery.

Storage Secrets

These actually improve in flavor after a day or two in an airtight container, so don't feel pressured to serve them fresh. The butter and almond flavors deepen and the texture becomes even more tender.

• Layer cookies between sheets of wax paper if stacking them
• Hide them in the back of the pantry if you want any left for yourself
• They ship beautifully in padded tins for holiday gift boxes

Pin It

May your kitchen be filled with flour, laughter, and the smell of butter this holiday season.

Recipe Questions & Answers

→ How do I prevent the cherries from making the dough soggy?

Drain the maraschino cherries thoroughly and pat them dry with paper towels before chopping. This removes excess syrup that could make your dough too wet and affect the texture.

→ Can I make these cookies ahead of time?

Yes, these shortbread cookies store exceptionally well. Keep them in an airtight container at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months or freeze the dough balls to bake fresh later.

→ Why is almond extract used in the dough?

Almond extract enhances the buttery flavor of shortbread and pairs beautifully with both vanilla and maraschino cherries. For a nut-free version, simply substitute with additional vanilla extract.

→ What's the best way to get evenly sized cookies?

Use a tablespoon or cookie scoop to portion the dough. This ensures all cookies bake at the same rate. Rolling them into balls between your palms creates smooth, uniform shapes.

→ Can I add other mix-ins besides chocolate chips?

Absolutely. Chopped pecans, white chocolate chunks, or dried cranberries work wonderfully. The key is keeping add-ins to about 1 cup total so the dough maintains its proper texture.

→ How can I tell when the cookies are done baking?

Look for edges that are just set and very lightly golden. The centers may still appear slightly soft, but they'll firm up as they cool. Overbaking leads to dry, crumbly cookies.