Christmas Maraschino Cherry Shortbread

The bright red cherries caught my eye at the grocery store in December, and suddenly I was craving something buttery and festive. These shortbread cookies became an instant tradition when my sister took one bite and declared them better than anything we’d had at holiday parties growing up. Now they’re the first thing people ask about before they even take off their coats.

Last year I made three batches for our neighborhood cookie exchange, and by the end of the night, the platter was empty while other treats sat mostly untouched. One neighbor actually slipped me her phone number just to get the recipe. There’s something about that sweet-tart cherry bite cutting through all that butter that makes people stop mid-conversation and reach for another.

Ingredients

• Unsalted butter: Softened to room temperature so it creams beautifully into the sugar without leaving chunks
• Powdered sugar: Creates that tender melt-in-your-mouth texture granulated sugar can’t quite achieve
• All-purpose flour: Don’t pack it down or you’ll end up with dense cookies instead of delicate ones
• Salt: Just enough to make the butter flavor sing without tasting salty
• Vanilla extract: Pure extract makes a difference here since the flavor profile is so simple
• Almond extract: The secret ingredient that pairs magically with the cherries
• Maraschino cherries: Pat them completely dry or they’ll create little soggy spots in the dough
• Mini chocolate chips: Totally optional but I never skip them anymore for that extra layer of flavor

Instructions

Get your oven ready:

Preheat to 325°F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless

Cream the butter and sugar:

Beat them together until the mixture turns pale and fluffy, about 2 to 3 minutes, which creates those airy pockets that make shortbread so tender

Add the extracts:

Pour in the vanilla and almond extract and mix briefly until combined

Incorporate the dry ingredients:

Add the flour and salt and mix just until the dough comes together, stopping as soon as you no longer see streaks of white flour

Fold in the mix-ins:

Gently fold in the chopped cherries and chocolate chips until evenly distributed throughout the dough

Shape the cookies:

Scoop tablespoon-sized portions, roll them into balls, and place them about 2 inches apart on the prepared baking sheets

Flatten gently:

Press each ball down slightly with your palm or the bottom of a glass until they’re about half an inch thick

Bake to perfection:

Bake for 16 to 18 minutes until the edges look set and the bottoms have turned a light golden color

Cool completely:

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

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My aunt who never eats sweets at parties texted me the next day asking if I had any left she could buy. That’s when I knew these weren’t just cookies anymore they were the kind of thing people remember years later.

Making Them Ahead

I’ve learned to scoop the dough balls and freeze them on a baking sheet before transferring to a bag. Fresh baked cookies in fifteen minutes whenever unexpected holiday guests show up has saved me more than once.

Customization Ideas

Sometimes I swap the chocolate chips for white chocolate and dip half the cooled cookie in melted white chocolate for a snow-dusted look. Other times I add a tiny pinch of cinnamon to the dough for warmth.

Storage Secrets

These actually get better after a day or two as the flavors meld together. I keep them in a tin with parchment paper between layers and they stay perfect for a whole week.

• Hide them in the back of the pantry if you want any for yourself
• They freeze beautifully for up to three months
• Room temperature storage is best for texture

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Hope these bring as much joy to your kitchen as they have to mine over the years.

Recipe FAQs

→ Can I use fresh cherries instead of maraschino?

Fresh cherries contain too much moisture and will make the dough soggy. Stick with well-drained maraschino cherries or try dried tart cherries for a similar texture without the extra liquid.

→ Why must the cherries be patted dry?

Excess moisture from the cherries can create pockets of steam during baking, leading to soggy spots or uneven texture. Patting them dry thoroughly ensures the shortbread bakes up properly crisp and tender.

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet until firm, then transfer to an airtight container. Bake from frozen, adding 1-2 minutes to the baking time. Frozen dough keeps well for up to 3 months.

→ What's the best way to store these cookies?

Store in an airtight container at room temperature for up to 1 week. Layer with parchment paper to prevent sticking. For longer storage, freeze baked cookies in freezer bags for up to 3 months.

→ Can I make these without almond extract?

Absolutely. Simply replace the almond extract with an additional teaspoon of vanilla extract. The cookies will still be delicious with a pure vanilla flavor that complements the cherries beautifully.