Pin to Pinterest These festive shortbread cookies combine rich, buttery dough with sweet maraschino cherries for a classic holiday treat. The dough comes together quickly with softened butter, powdered sugar, flour, and vanilla-almond flavoring. After gently folding in chopped cherries, scoop and flatten the cookies before baking until edges are set. The result is tender, melt-in-your-mouth cookies with beautiful red specks throughout.
The first time I made these cherry shortbread cookies, my kitchen smelled like butter and holidays all at once. I'd been experimenting with adding fruit to classic shortbread for years, but something about those bright red cherries against the pale golden dough felt absolutely magical. Now they're the first cookie my niece asks for when December rolls around.
Last Christmas Eve, I made triple batches because my sister threatened to hide the tin if I didn't. We ended up eating half of them warm from the oven while watching old movies, and honestly, nobody regretted those slightly burned tongues one bit.
Ingredients
- Unsalted butter: Softened to room temperature so it creams beautifully into the sugar
- Powdered sugar: Creates that signature tender shortbread texture
- All-purpose flour: The foundation that gives these cookies their classic crumb
- Salt: Just enough to balance the sweetness and highlight butter
- Vanilla extract: Pure vanilla makes all the difference here
- Almond extract: The secret partner that pairs perfectly with cherries
- Maraschino cherries: Pat them very dry or they'll make your dough soggy
- Mini chocolate chips: Totally optional but I never skip them anymore
Instructions
- Get your oven ready:
- Preheat to 325°F and line two baking sheets with parchment paper
- Cream the butter and sugar:
- Beat them together until the mixture looks pale and fluffy, about 2 to 3 minutes
- Add the extracts:
- Pour in vanilla and almond extract, mixing until fully incorporated
- Combine the dry ingredients:
- Gently mix in flour and salt until just combined, being careful not to overwork the dough
- Fold in the goodies:
- Add those bright red cherry chunks and chocolate chips, distributing them evenly throughout
- Shape the cookies:
- Roll tablespoon portions into balls and place them 2 inches apart on your prepared sheets
- Flatten gently:
- Press each ball down slightly with your palm or the bottom of a glass
- Bake until perfect:
- Pop them in for 16 to 18 minutes until edges are set and bottoms have a hint of golden color
- Cool completely:
- Let them rest on the baking sheet for 5 minutes before moving them to a wire rack
Pin to Pinterest My neighbor started leaving empty tins on my porch every November, which I've learned is her passive-aggressive way of demanding more. The woman has zero shame and I absolutely respect it.
Making These Your Own
Skip the almond extract if anyone in your house has nut allergies and double up on vanilla instead. I've also swapped dried cranberries for cherries during a pantry emergency, and while they weren't quite the same, nobody complained.
Getting That Perfect Texture
The trick is pulling them out when the edges look just barely set but the centers still feel soft. They'll continue firming up on the baking sheet, so trust your instincts and don't wait for golden brown tops.
Storage And Gifting
These actually taste better on day two when the flavors have had time to become best friends. I keep mine in a decorative tin on the counter, though they rarely last longer than 48 hours in my house.
- Layer parchment between stacked cookies to prevent sticking
- Dip half of each cooled cookie in white chocolate for extra holiday flair
- Freeze the dough balls and bake fresh whenever company drops by unexpectedly
Pin to Pinterest There's something so satisfying about how simple ingredients can create something this special. Hope these become part of your holiday traditions too.
Recipe FAQs
- → Why must maraschino cherries be dried before adding?
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Excess moisture from the cherries can make the dough sticky and affect the texture. Patting them dry ensures proper cookie consistency.
- → Can I freeze the dough?
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Yes, scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Thaw slightly before baking.
- → What's the best way to store these?
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Keep in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.
- → Can I use fresh cherries instead?
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Fresh cherries contain too much moisture for shortbread. Maraschino or glace cherries work best for maintaining proper dough texture.
- → How do I know when they're done baking?
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The edges should be just set and bottoms lightly golden. They will firm up as they cool, so avoid overbaking.
- → Is almond extract necessary?
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Almond extract enhances the cherry flavor, but you can substitute with additional vanilla extract for a nut-free version.
