Maraschino Cherry Shortbread Cookies

Nothing says Christmas quite like festive cookies, and these Maraschino Cherry Shortbread Cookies are as merry as they are delicious. With their buttery shortbread base, pops of bright red cherries, and flecks of chocolate chips, these cookies bring the perfect balance of flavor and holiday cheer. They’re easy to make, beautiful to look at, and guaranteed to become a family favorite during the holiday season.

The beauty of shortbread lies in its simplicity—just a few pantry staples transform into tender, melt-in-your-mouth cookies that pair perfectly with coffee, tea, or a mug of hot cocoa. Adding maraschino cherries gives them a festive touch, while chocolate chips bring just the right amount of indulgence.

Ingredients

• 1 cup unsalted butter, room temperature

• ½ cup powdered sugar

• ½ tablespoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon salt

• ¾ cup maraschino cherries, chopped (drained well on paper towels or use candied cherries)

• ⅔ cup chocolate chips

Instructions

1. Prepare the Dry Ingredients
   In a medium bowl, whisk together the flour and salt. Set aside.

2. Cream the Butter and Sugar
   In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy. Mix in the vanilla extract.

3. Form the Dough
   Gradually add the flour mixture to the butter mixture, stirring until the dough begins to clump together. Gently fold in the chopped maraschino cherries and chocolate chips.

4. Shape and Chill
   Form the dough into a log about 2 inches thick, pressing firmly so it holds together. Wrap tightly in plastic wrap and refrigerate for at least 1–2 hours. Chilling is essential for clean slices and to prevent the cookies from spreading too much.

5. Preheat the Oven
   Set your oven to 325°F (165°C). Line a baking sheet with parchment paper.

6. Slice and Arrange
   Slice the chilled dough into ¼–⅓ inch thick rounds. If slices crumble, press them back together gently with your hands. Place on the prepared baking sheet, leaving about an inch of space between each cookie.

7. Bake
   Bake for 10–15 minutes, until the tops are just beginning to turn lightly golden.

8. Cool and Serve
   Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Shortbread Cookies

• Drain the cherries well: Extra liquid from the maraschino cherries can make the dough too soft. Pat them dry with paper towels before adding.

• Chill thoroughly: Don’t skip the chilling step—this helps the cookies hold their shape when baking.

• Shape variations: Instead of forming a log, you can roll the dough and use cookie cutters for festive shapes.

• Add a drizzle: Once cooled, drizzle the cookies with melted white or dark chocolate for an extra decorative touch.

Why You’ll Love These Cookies

These cookies are not only stunning on a holiday cookie tray but also wonderfully rich and satisfying. The buttery shortbread melts in your mouth, the cherries add a burst of sweetness and color, and the chocolate chips make them irresistible. Best of all, they’re easy enough to make ahead and freeze—perfect for gifting or enjoying throughout the holiday season.