Easy Christmas Maraschino Cherry Shortbread Cookies Recipe
The holiday season is a whirlwind of baking, wrapping, and holiday cheer. Every year, without fail, I find myself wafting in and out of the kitchen, flour dusting my apron like a badge of honor, preparing for my annual cookie fest. This year, I had an epiphany. Why not put a festive twist on a classic? And thus, Christmas Maraschino Cherry Shortbread Cookies were born in my home kitchen, where chaos and joy seem to reign supreme.
Let me set the scene for you. Picture twinkling lights draped over the windows, the rich aroma of cinnamon and nutmeg lingering in the air, and the faint sound of holiday tunes playing softly in the background. Honestly, it’s perfection, really. Yet, just as I started, I stumbled into a mini disaster. The last jar of maraschino cherries, which I had saved for this very moment, was mysteriously empty! I know, shocking, right? In my feeble attempt to salvage the situation, I dug through the pantry, only to discover a small stash lurking in the back corner—hiding, just waiting for me! This resourceful find inspired me even more; if they were brave enough to withstand the caverns of my cupboard, they were destined to be part of something delicious.
These cookies hold a special place in my heart and pantry. They remind me of childhood holiday baking sessions with my grandmother. She, bless her soul, had a knack for creating delightful treats that would light up any room, and shortbread was always one of our favorites. We’d decorate the kitchen with powdered sugar sprinkles, laughter, and our impeccable bonding moments. And let’s be real: there’s something inherently comforting about the simplicity of shortbread and the burst of color from maraschino cherries.
What makes these cookies unique is their balance of buttery tenderness paired with the sweetness and tartness from the cherries. With each nibble, you find a delightful surprise—whether it’s the joyful pop of fruit or the rich, chocolatey twist if you decide to add mini chocolate chips. Honestly, these cookies are like a warm hug in cookie form, making them a perfect treat for sharing with family and friends or hoarding all to yourself during those chilly winter nights.
Why You’ll Love This Recipe
- Easy to Make: These cookies are ideal for those busy holiday evenings, making them perfect for quick family meals or even a last-minute gift idea.
- Crowd-Pleaser: Trust me when I say that kids and adults alike will go wild for these festive treats!
- Comforting and Cozy: Each bite feels like a loving embrace, making them perfect for holiday gatherings where warmth and comfort are needed.
- Make Ahead: Batch them up and freeze them for unexpected guests or to satisfy your midnight cravings!
- Flexibility: You can play around with the ingredients—swap cherries for cranberries or add nuts. The only limit is your imagination!
What Makes This Recipe Special?
These Maraschino Cherry Shortbread Cookies shine due to their full-of-life flavors and memories associated with them. They hark back to times spent with loved ones in the warmth of the kitchen. Each cookie embodies a little piece of holiday magic: the buttery, crumbly texture, the tiny bursts of cherry, and a sprinkle of powdered sugar that glistens like fresh snow. They are both delicate yet robust, giving you an excuse to indulge just a tad more than usual.
Ingredients
To bake these delightful cookies, you’ll need the following ingredients:
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1 cup unsalted butter, softened: This is the heart of our cookies! Softened butter contributes to the rich, melt-in-your-mouth texture we all adore in shortbread.
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1/2 cup powdered sugar: This sweetener gives a gentle sweetness to the cookies without making them too cloying, plus, it leads to a wonderfully creamy dough!
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1 teaspoon vanilla extract: Because let’s be real, who doesn’t love the warm aroma of vanilla wafting through the kitchen? It adds depth to our cookie flavor.
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2 cups all-purpose flour: This is our main structural component. Too much or too little can lead to cookie chaos, so be sure to measure accurately.
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1/4 teaspoon salt: A pinch of salt makes the sweetness pop, balancing out those rich flavors beautifully.
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1/2 cup maraschino cherries, chopped: These little gems bring vibrant color and a delightful burst of flavor, elevating basic shortbread to something uniquely festive.
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1/2 cup mini chocolate chips (optional): A delightful addition if you choose to incorporate it! They introduce an unexpected richness, complementing the cherry flavors.
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Extra powdered sugar for dusting: Because what’s a Christmas cookie without a lovely white dusting?
Ingredient Tips: Always use softened butter. If you forget (oops, I did that once and wound up with a lumpy dough), the texture will not be the same, and you’ll end with cookies that don’t quite have that heavenly melt-in-your-mouth quality.
How to Make It Step-by-Step
Let’s dive into creating these festive treats! Prepare yourself; it’s going to be a joyous journey!
1. Cream Butter and Sugar: Grab a large bowl and go ahead, slather the softened butter in. What a glorious sight! Add in the powdered sugar and cream them together until smooth and creamy. You’re aiming for that luscious texture that says, “I’m in for a treat.”
2. Add Vanilla: Now, mix in the vanilla extract. The scent fills the kitchen with a wonderful aroma. You might find yourself pausing to breathe it in a little longer—totally normal.
3. Combine Dry Ingredients: Gradually add the flour and salt, mixing just until incorporated. Listen closely; you don’t want to overmix. If you do, your cookies might turn out tougher than expected. We’re going for buttery magic, people!
4. Add Cherries and Chocolate Chips: Gently fold in the chopped maraschino cherries and, if you’re feeling adventurous, the mini chocolate chips. The colors blend beautifully, and I can’t emphasize enough how lovely the mix looks and tastes together.
5. Chill the Dough: Wrap the dough in plastic wrap (hilariously clumsy, I tend to use more than necessary—oops!). Place it in the fridge for at least an hour. This is crucial. Chilling helps the dough firm up, making shaping easier and enhancing the cookie’s ultimate texture.
6. Preheat and Shape: Preheat your oven to 325°F (165°C). This is where it gets exciting! Roll the chilled dough into 1-inch balls and arrange them on parchment-lined baking sheets. I like to flatten them slightly with the bottom of a glass. No fancy cookie press, just good ol’ kitchen tinkering!
7. Bake: Pop those bad boys in the oven and bake for 14-16 minutes or until the edges start to turn a lovely golden hue. Keep an eye on them; shortbread should remain tender, not crunchy!
8. Cool and Dust: Once they’re out, let them cool on the baking sheet for a few minutes. You’re going to want to dust them with powdered sugar while they’re still warm. It’s one of those fleeting moments that evoke both happiness and anticipation.
Tips for Best Results
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Make sure ALL ingredients are at room temperature before you start. Trust me; it makes a difference in texture.
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Don’t skip chilling the dough! It’s vital for having the right consistency and helps avoid those sad, flat cookies.
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Experiment with flavor additions! You could add a hint of almond extract for an extra kick or even consider a splash of cherry juice for more sweetness.
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Use a light hand while mixing to maintain that delicate crumb we all crave.
Ingredient Substitutions & Variations
Feeling inspired? Here are a few ideas to shake things up:
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Dairy-Free: Substitute the unsalted butter with a vegan butter alternative.
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Gluten-Free: Use a gluten-free all-purpose flour blend—it might change the texture slightly but will still yield delicious cookies!
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Fruits: Swap cherries for cranberries or use nuts to add a nutty flavor instead.
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Spices: Consider a hint of cinnamon or nutmeg for that extra holiday flair.
Serving Suggestions
These cookies shine best when shared with loved ones! Serve them alongside a steaming cup of cocoa or perhaps with a cozy chai latte. The juxtaposition of warm spiced chai and sweet cookies is a match made in heaven. To be real, a good rom-com playing in the background while nibbling on these cookies is major vibes!
How to Store and Reheat Leftovers
Let’s be honest: you might not have much left after you share them at that gathering (or devour them yourself!). But if there are leftovers (fingers crossed), keep them in an airtight container at room temperature for up to a week.
If you ever find them going a bit stale, simply pop them in the microwave for a few seconds for that fresh-baked feeling—remember to keep an eye on them; we don’t need crispy cookies now!
Make-Ahead and Freezer Tips
You can whip up the dough a day in advance! Simply keep it wrapped in plastic wrap in the refrigerator until you’re ready to bake. Want to get a head start on your holiday cookie platter? Form the dough into balls and freeze them. When you’re ready, bake straight from frozen, adding a couple of extra minutes to the bake time.
Common Mistakes to Avoid
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Don’t forget to chill the dough! This is vital for the cookie’s structure; otherwise, they can spread and lose their beautiful shape.
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Mixing too much can lead to tough cookies. Blend just until everything is combined.
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Skip the powdered sugar dusting at your own risk; it makes them look extra festive and delicious!
Frequently Asked Questions (FAQ)
Can I use fresh cherries instead of maraschino?
Definitely! Just keep in mind that fresh cherries will alter the texture and moisture levels of the cookies slightly. Ensure you chop them finely and maybe reduce the butter a touch to accommodate the moisture.
What if I don’t have mini chocolate chips?
No sweat! These cookies are divine even without the chocolate chips. If you’re feeling adventurous, you could try chopping up a chocolate bar into chunks or adding different mix-ins like nuts or dried fruits.
How can I ensure my cookies stay soft after baking?
Store them correctly in an airtight container, and add a slice of bread to help retain moisture—seriously, it works!
Cooking Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Parchment paper for lining baking sheets
- Rubber spatula for folding
- Baking sheets
- Plastic wrap
Final Thoughts
As I sit back and enjoy my quiet moment with a freshly baked cookie and a steaming cup of tea, I can’t help but feel the warmth of memories flooding back. Baking these Christmas Maraschino Cherry Shortbread Cookies has become more than just a recipe; it’s another delightful piece of my family’s holiday story—a tradition worth cherishing.
Every bite is an invitation to slow down and relish the little things in life. So as you try out this recipe, I’d love to know how it goes for you! If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Let’s spread the joy of baking (and the occasional kitchen chaos) this holiday season!
Christmas Maraschino Cherry Shortbread Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened This is the heart of our cookies! Softened butter contributes to the rich, melt-in-your-mouth texture.
- 1/2 cup powdered sugar Gives a gentle sweetness and leads to a wonderfully creamy dough.
- 1 teaspoon vanilla extract Adds depth to the cookie flavor.
- 2 cups all-purpose flour Main structural component; measure accurately.
- 1/4 teaspoon salt Balances the sweetness and richness.
- 1/2 cup maraschino cherries, chopped Brings vibrant color and flavor.
- 1/2 cup mini chocolate chips (optional) Introduces unexpected richness.
- extra none powdered sugar for dusting For a lovely white dusting.
Instructions
Preparation
- Cream the softened butter with powdered sugar until smooth and creamy.
- Mix in the vanilla extract until well combined.
- Gradually add the flour and salt, mixing just until incorporated.
- Gently fold in the chopped maraschino cherries and mini chocolate chips if using.
- Wrap the dough in plastic wrap and refrigerate for at least an hour.
Baking
- Preheat your oven to 325°F (165°C).
- Roll the chilled dough into 1-inch balls and arrange them on parchment-lined baking sheets.
- Flatten them slightly with the bottom of a glass.
- Bake for 14-16 minutes or until the edges turn golden.
- Allow to cool on the baking sheet for a few minutes before dusting with powdered sugar.
