Bright red flecks of maraschino cherry peek through tender, buttery shortbread in these festive cookies. They are simple to make, cheerful to gift, and perfect for holiday baking marathons. Read on for an easy, foolproof recipe that yields crisp edges and melt-in-your-mouth centers.
Festive Maraschino Cherry Shortbread: what makes them special
These cookies pair classic shortbread richness with bursts of cherry and dark chocolate. The result is a holiday cookie that looks seasonal and tastes balanced. They’re great for cookie swaps, gift tins, or leaving out for Santa.
Ingredients for the Cherry Chocolate Shortbread
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered (confectioners’) sugar
- 1/2 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup maraschino cherries, finely chopped and well drained (or use candied maraschino cherries)
- 2/3 cup chocolate chips
Step-by-step baking instructions
- Combine the flour and salt in a bowl and set aside.
- Cream the softened butter with the powdered sugar until light and smooth. Stir in the vanilla.
- Add the flour mixture to the butter mixture and mix until large clumps form and the dough begins to hold together.
- Fold in the chopped, drained cherries and the chocolate chips evenly.
- Press the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap.
- Chill the log in the refrigerator at least 1–2 hours so it firms up and slices cleanly.
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Slice the chilled log into 1/4–1/3 inch rounds. If edges crumble, press them gently back together by hand.
- Arrange cookies about 1 inch apart on the prepared sheet and bake 10–15 minutes, until the tops are just turning pale gold.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
Quick facts: timing, yield, and oven details
- Prep time: about 25 minutes active plus chilling
- Cook time: 10–15 minutes per batch
- Total time: around 1 hour 35 minutes including chilling
- Yield: approximately 24 cookies
- Method: oven-baked shortbread, American-style holiday cookie
Practical tips and tasty variations
- Drain the cherries well. Excess liquid will make the dough too soft. Pat chopped cherries on paper towels.
- For a chewier bite, swap half the chocolate chips for chopped dark or white chocolate.
- Use candied maraschino cherries if you want less moisture and a firmer texture.
- Make smaller logs for thinner cookies, or shape larger logs for a chunkier cookie.
- If slices crumble when cutting, chill the log longer or press slices back into shape before baking.
- Store cooled cookies in an airtight tin layered with parchment to preserve crispness.
Simple serving ideas and presentation
Arrange these red-and-brown shortbread cookies on a holiday platter with sprigs of rosemary or dust them lightly with powdered sugar. They pair well with hot cocoa, strong coffee, or a cup of spiced tea.
Recipe inspiration and behind-the-scenes
One quick photo session was all it took to capture these cookies before they disappeared. A family member grabbed a warm slice moments after baking, which says everything about how irresistible they are straight from the oven.
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