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Festive, buttery Christmas Maraschino Cherry Shortbread Cookies—slice-and-bake, no eggs, crisp edges, soft centers. Freezer-friendly, perfect for gifting.
Make your cookie tray pop with these Christmas Maraschino Cherry Shortbread Cookies—classic buttery shortbread studded with bright cherries and a whisper of almond. This holiday cookie is beloved for its crumbly-tender bite, easy slice-and-bake format, and festive look without fussy decorating. If you’re craving a fail-proof maraschino cherry shortbread cookie that’s freezer-friendly and holiday-party ready, you’re in the right place. Let’s bake the version that beats the bakery—and your bookmarks.
What Makes These Christmas Maraschino Cherry Shortbread Cookies Special?
Why you’ll love them: This is the buttery, melt-in-your-mouth shortbread Christmas cookie you can prep ahead, freeze, and bake on demand—no eggs, no stress, maximum cheer.
- True shortbread texture: Crisp edges with a tender, sandy crumb that melts in your mouth—thanks to the right butter-to-flour ratio and a gentle mix.
- Slice-and-bake ease: Roll into logs, chill, then slice. Easy maraschino cherry shortbread without eggs for last-minute cookie cravings.
- Festive flavor pop: Maraschino cherries + almond extract + vanilla = nostalgic holiday cookie shop vibes.
- No spread insurance: Dough built to hold shape—perfect rounds that look as good as they taste.
- Freezer-friendly: Keep logs or baked cookies on hand for gifting, cookie boxes, and dessert emergencies.
- Customizable: Add pistachios, dip in white chocolate, roll edges in sprinkles—your cookie, your sparkle.
- Diet-friendly swaps: Gluten-free cherry shortbread and vegan options that actually taste like the real thing.
Ingredient Notes
What you’ll need (no amounts here—see the recipe card below): These pantry staples and holiday favorites deliver classic shortbread flavor with a cherry twist.
- Decor options: White chocolate for dipping, nonpareils or sanding sugar for rolling edges.
- Unsalted butter: European-style or higher-fat butter = richer flavor and cleaner crumb.
- Powdered sugar: Dissolves seamlessly for a finer, meltaway texture than granulated sugar.
- Vanilla + almond extract: Almond makes cherry sing; vanilla rounds out the bakery-style aroma.
- All-purpose flour: Gives structure; measure accurately to avoid dry, crumbly dough.
- Cornstarch: Classic shortbread move for extra tenderness and a cleaner slice.
- Maraschino cherries: Pat very dry, then chop finely to prevent spreading and soggy spots.
- Mini chocolate chips (optional): Adds holiday chocolate-chip charm without overpowering the cherry.
- Salt: Balances sweetness and brightens flavor—don’t skip.
How To Make Christmas Maraschino Cherry Shortbread Cookies
Bake like a pro: Shortbread is all about minimal mixing, cool dough, and clean slices. Here’s the path to buttery, festive perfection.
- Prep the cherries: Drain well, spread on paper towels, and pat very dry. Chop finely. Tip: Press chopped cherries between towels to remove extra moisture.
- Cream the butter and sugar: Beat softened butter with powdered sugar until smooth and fluffy, 1–2 minutes. Don’t overwhip.
- Flavor the base: Mix in vanilla, almond extract, and salt just until combined for that signature cherry shortbread vibe.
- Add dry ingredients: Sift in flour and cornstarch. Mix on low until a soft dough forms and no dry patches remain.
- Fold in the mix-ins: Gently stir in chopped maraschino cherries and mini chocolate chips (if using) until evenly distributed.
- Shape into logs: Divide dough, roll into 2 logs about 2 inches in diameter. Wrap tightly in plastic. For sprinkle rims, roll edges in nonpareils before chilling.
- Chill for clean slices: Refrigerate 2 hours (or freeze 30–40 minutes) until firm. Cold dough = sharp edges and no spread.
- Slice and bake: Preheat to 325°F (163°C). Slice 1/4-inch thick rounds, arrange on parchment-lined sheets, and bake 12–15 minutes until edges look set and bottoms are barely golden.
- Cool and decorate: Cool on the sheet 5 minutes, then transfer to a rack. Dip or drizzle with melted white chocolate, add festive sprinkles, and let set.
WANT TO SAVE THIS RECIPE?
Pro Tips
- Small-batch option: Bake one log now and freeze the other for freezer-friendly Christmas cookies on demand.
- Prevent spreading: Dry the cherries well and chill the shaped logs thoroughly before slicing.
- Perfect texture: If dough looks crumbly, squeeze—it should hold. Add 1–2 teaspoons cherry juice or milk only if needed.
- Even rounds: Quarter-turn the log after every few slices to keep it from flattening on one side.
- Color pop: Fold in a teaspoon of maraschino cherry juice for a blush hue without changing texture.
Storage, Freezing & Reheating
Keep them fresh: Shortbread stores like a dream—here’s how to keep that bakery-crisp bite.
- Room temp: Airtight container up to 7 days. Layer with parchment to protect decorations.
- Freeze baked cookies: Freeze in a zip-top bag up to 2 months. Thaw at room temp 20–30 minutes.
- Freeze dough logs: Wrap tightly and freeze up to 2 months. Slice from frozen; add 1–2 extra minutes to bake time.
- Re-crisp the bite: Warm on a sheet at 300°F for 3–5 minutes. Or microwave 8–10 seconds for a softer, buttery melt.
- Chocolate-dipped care: Let chocolate set fully before stacking to avoid smudges.
Variations & Substitutions
Make them yours: From classic cherry shortbread to chocolate-dipped glam, here are easy twists that keep the holiday spirit bright.
- Valentine’s remix: Cut chilled dough into hearts and drizzle with ruby chocolate. Long live maraschino cherry shortbread cookies year-round.
- White chocolate dip: Dip half the cookie in melted white chocolate; finish with crushed candy canes or red-green nonpareils.
- Pistachio-cherry combo: Fold in chopped pistachios for color and crunch—hello, red and green holiday cookies.
- Dark chocolate chunk: Swap minis for chopped dark chocolate for a bakery-style contrast.
- Coconut confetti: Roll log edges in finely shredded coconut for a snowy finish.
- Gluten-free swap: Use a 1:1 gluten-free baking flour. If dough feels dry, add 1 teaspoon milk or cherry juice until it holds.
- Vegan-friendly: Use plant-based butter sticks and ensure chocolate is dairy-free. Texture stays crisp-tender.
- Flavor boost: Add 1 teaspoon finely grated orange zest or a splash of kirsch for grown-up cherry shortbread.
Final bite: These Christmas Maraschino Cherry Shortbread Cookies check every holiday box—easy, gorgeous, and impossible to stop at one. Bake a batch, stash a log in the freezer, and say yes to last-minute cookie swaps, teacher gifts, and midnight snacking.
FAQ
My dough is crumbly. Did I mess up?
Not necessarily. Shortbread should look sandy. Squeeze a handful—if it holds, you’re good. If it’s still dry, mix in 1–2 teaspoons milk or cherry juice just until it comes together.
Can I use fresh or frozen cherries instead of maraschino?
Fresh/frozen cherries add too much moisture and bleed color. If you must, blot them bone-dry and dice very small—expect a softer cookie. Maraschino is best for classic texture and color.
Do I have to chill the dough?
Yes, chill time = clean slices and no spread. Two hours in the fridge or 30–40 minutes in the freezer. Warm dough equals blobby cookies—don’t risk it.
How thick should I slice the cookies?
About 1/4 inch. Thinner browns too fast; thicker needs an extra minute or two. You’re aiming for set edges and pale bottoms—shortbread shouldn’t be deeply golden on top.
Can I make the dough ahead for gifting season?
Totally. Freeze logs up to 2 months. Label with bake temp/time. Gift a log with baking directions—best neighbors ever status unlocked.
Will gluten-free or vegan swaps still taste like shortbread?
Yep. Use a 1:1 gluten-free blend and plant-based butter sticks. If the GF dough feels dry, add a teaspoon of liquid. Expect the same crisp-tender bite and buttery flavor.
Christmas Maraschino Cherry Shortbread Cookies
Festive, buttery Christmas Maraschino Cherry Shortbread Cookies—slice-and-bake, no eggs, crisp edges, soft centers. Freezer-friendly, perfect for gifting.
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Servings: 24 Cookies
Ingredients
- 1 cup of unsalted butter brought to room temperature
- 1/2 cup of confectioners’ sugar
- 1/2 tablespoon of pure vanilla extract
- 2 cups of all-purpose flour
- 1/2 teaspoon of fine salt
- 3/4 cup of well-drained maraschino cherries chopped (It is advisable to lay the cherries on a paper towel to ensure they are well-drained. Alternatively, candied maraschino cherries may be employed.)
- 2/3 cup of premium quality chocolate chips
Instructions
- In a medium-sized bowl, whisk together the all-purpose flour and fine salt. Once combined, set aside for future incorporation.
- In a large mixing bowl, cream the unsalted butter that has been softened to room temperature with the confectioners’ sugar. Once a smooth consistency is achieved, integrate the pure vanilla extract.
- Gradually introduce the flour and salt mixture to the butter-sugar blend. Continue mixing until the mixture begins to form larger clumps, indicative of a cohesive dough.
- Carefully fold in the chocolate chips and maraschino cherries to the dough, ensuring even distribution.
- Meticulously shape the dough into a log, ensuring it is compact to avoid any potential crumbling during the slicing process. The log should be approximately 2 inches in diameter. Once shaped, wrap the log securely in plastic wrap and refrigerate for a minimum duration of 1 to 2 hours.
- Preheat the oven to a temperature of 325°F (163°C). Additionally, line a baking sheet with parchment paper in preparation for baking.
- After the refrigeration period, remove the dough log and slice it into discs, approximately 1/4 to 1/3 inch in thickness. If any segment crumbles during the slicing, carefully reform using gentle hand pressure. Arrange the slices on the prepared baking sheet, ensuring at least a one-inch gap between each cookie.
- Place the baking sheet in the preheated oven and bake the cookies for a duration of 10 to 15 minutes, or until the tops just begin to take on a light golden hue.
- Upon completion of baking, allow the cookies to rest on the baking sheet for an interval of 5 minutes. Subsequently, transfer them to a cooling rack to cool thoroughly.
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