If you’re dreaming of a soft, buttery Christmas cookie studded with sweet maraschino cherries and bursting with festive color, these Christmas Maraschino Cherry Shortbread Cookies are the holiday treat you need.
With their gorgeous pink-and-red speckles, rich buttery flavor, and melt-in-your-mouth shortbread texture, these cookies look beautiful on Christmas cookie trays, dessert boards, or in holiday gift boxes. The maraschino cherries add a pop of sweetness and color, giving each bite a nostalgic, old-fashioned Christmas charm.
They’re easy, elegant, and wonderfully festive — perfect for baking with family, gifting to friends, or serving at holiday gatherings. One batch is never enough!
Why You’ll Love Christmas Maraschino Cherry Shortbread Cookies
These cookies are festive, buttery, and absolutely stunning.
- Melt-in-your-mouth shortbread texture
- Sweet pops of maraschino cherries in every bite
- Only a handful of ingredients
- No eggs — true shortbread style
- Easy slice-and-bake method
- Gorgeous red holiday color
- Perfect for gifting & cookie exchanges
Why You Should Try This Recipe
Unlike traditional plain shortbread, the maraschino cherries add both moisture and flavor, creating a richer, more tender cookie. The cookies keep their shape beautifully and slice into perfectly round, uniform pieces — ideal for Christmas baking. They look bakery-quality but are incredibly easy to make at home.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp almond extract (highly recommended for cherry flavor!)
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup maraschino cherries, drained & finely chopped
- ½ cup white chocolate chips (optional but delicious)
- Red sanding sugar (optional for edges)
How to Make Christmas Maraschino Cherry Shortbread Cookies (Detailed)
1. Prep the Cherries
Drain maraschino cherries well and pat dry with paper towels.
Chop finely so the dough stays together.
2. Cream Butter & Sugar
Beat softened butter and powdered sugar until creamy and fluffy.
3. Add Flavor
Mix in vanilla and almond extracts.
4. Add Dry Ingredients
Add flour and salt until dough begins to come together — it will look slightly crumbly.
5. Fold in Cherries
Gently fold in chopped maraschino cherries and white chocolate chips (optional).
6. Shape Into a Log
Form dough into a 10–12 inch log.
Roll the outside in red sanding sugar for a festive edge (optional).
Wrap in plastic wrap and chill for 1–2 hours.
7. Slice & Bake
Slice chilled dough into ¼–½ inch thick rounds.
Place on parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes until edges are lightly set.
8. Cool & Serve
Cool completely on racks — cookies firm up as they cool.
Add a drizzle of melted white chocolate if desired.
Nutritional Information (Estimated per cookie)
- Calories: 130
- Protein: 1g
- Carbs: 14g
- Fat: 8g
- Sugar: 7g
Tips for the Best Cherry Shortbread Cookies
- Drain cherries really well to avoid wet dough.
- Chill dough fully so slices hold shape.
- Use almond extract for the classic cherry-shortbread flavor.
- Don’t overbake — edges should remain pale.
- Slice with a sharp knife for clean rounds.
- Add red sugar to the edges for a sparkly Christmas look.
Variations & Substitutions
- Chocolate-Dipped Version: Dip half the cookie in white or dark chocolate.
- Cherry Pistachio: Add chopped pistachios for color and crunch.
- Gluten-Free: Use 1:1 gluten-free baking flour.
- Cherry Coconut Shortbread: Add shredded coconut to dough.
- Extra Pink: Add a drop of pink food coloring for a pretty tint.
What to Serve with These Cookies
- Hot chocolate
- Peppermint mocha
- Holiday tea blends
- Eggnog
- Coffee or lattes
- Christmas dessert boards
Common Mistakes to Avoid
- Adding wet cherries: Excess liquid breaks the dough.
- Skipping the chill: Cookies will spread too much.
- Overbaking: Shortbread should stay pale, not golden brown.
- Using granulated sugar: Powdered sugar gives melt-in-your-mouth texture.
Storing Tips
- Keeps 5–7 days in airtight container.
- Freeze cookie dough logs up to 3 months.
- Freeze baked cookies up to 2 months.
- For gifting, layer cookies with parchment to avoid sticking.
Conclusion
These Christmas Maraschino Cherry Shortbread Cookies are festive, buttery, melt-in-your-mouth perfection with bright, sweet cherry flavor and a beautifully nostalgic Christmas look. Whether you’re baking them for the holidays, assembling cookie boxes, or enjoying them with cocoa by the tree, they bring warmth, charm, and irresistible flavor to your holiday season.
Recipe FAQ’s
Do I need to dry the cherries?
Yes — drying them well ensures the dough stays firm.
Can I use candied cherries?
Yes! They work beautifully and add even more color.
Why is my dough crumbly?
Shortbread is naturally crumbly — squeeze it together with your hands and it will form.
Can I make these ahead?
Absolutely — the dough freezes perfectly for holiday prep.
Do I have to add almond extract?
No, but it’s the secret to incredible cherry flavor.