Easy Maraschino Cherry Shortbread Cookies Recipe
When the holidays roll around, my kitchen transforms into this chaotic sanctuary of flour, sugar, and an inexplicable amount of sprinkles. It’s like a beautiful whirlwind of nostalgia, where I whip up classic recipes that remind me of home, laughter, and—let’s be honest—occasional kitchen catastrophes. Among my crowd-favorites is the glorious Maraschino Cherry Shortbread Cookies. Every bite transports me back to my grandmother’s cozy kitchen, where the sweetest scents mingled with the sound of laughter.
I remember the first time I attempted to make these cookies. Let’s just say I might’ve overzealously sprinkled powdered sugar on my face rather than the cookies. It was a delightful disaster! But honestly, what matters most is the love you pour into the batter (and the joy you find in the mess).
These cookies represent everything I adore about holiday baking: they’re buttery, sweet, and that pop of maraschino cherry gives them a touch of festive flair. Plus, they’re an easy crowd-pleaser—all it takes is one taste, and you’ll understand why everyone comes back for more. Whether you’re enjoying them alone with a cup of hot cocoa or sharing them during a festive gathering, these cookies effortlessly blend flavors and memories into every single bite.
If you’re ready to bring a touch of holiday cheer into your kitchen with these easy-to-make cookies, grab your aprons, and let’s dive into the comforting, tasty world of Maraschino Cherry Shortbread Cookies.
Why You’ll Love This Recipe
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Festive Flavor: The combination of buttery shortbread and tangy maraschino cherries creates an unforgettable taste that screams holiday indulgence.
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Easy to Make: This recipe is straightforward, perfect for busy weeknights when you want to bake something special without the fuss.
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Perfect Snack: Have a holiday gathering? These cookies are the perfect addition to your dessert table or for casual snacking throughout the week!
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Make Ahead: You can make the dough in advance and chill it, allowing you to whip up fresh cookies whenever the mood strikes.
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Picky-Eater Approved: With that delightful combination of cherries and chocolate (if you decide to add them), these cookies are sure to please even the fussiest of eaters.
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Storable: These cookies stay fresh for days, which means you’ll have pleasant treats to munch on even after your baking spree.
What Makes This Recipe Special?
What truly sets these Maraschino Cherry Shortbread Cookies apart is their perfect marriage of textures and flavors. The buttery softness of the cookie breaks apart just right, while the burst of cherry adds a much-needed zing that keeps your taste buds dancing. And if you decide to add mini chocolate chips? Oops, you might just trip into flavor heaven!
I also love how these cookies lend themselves to creativity. Want to throw in some chopped nuts for crunch? Go for it! Feeling extra adventurous? Drizzle some melted chocolate on top before serving. The options are endless, and that’s what makes this recipe so special—it evolves with you.
Another personal favorite twist is the nostalgia tied to each ingredient. The maraschino cherries remind me of family gatherings and the laughter of loved ones. Every cookie you bake brings with it a story, a feeling, or a cherished memory.
Ingredients
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1 cup unsalted butter, softened: This is the backbone that gives shortbread its luxurious texture. Don’t skimp here; use a quality butter from a brand you trust.
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1/2 cup powdered sugar: Adds that essential sweetness and contributes to the soft texture. (Psst… don’t forget to get some extra for dusting later!)
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1 teaspoon vanilla extract: The magical ingredient that enhances all the flavors and brings that warm, inviting aroma to your kitchen.
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2 cups all-purpose flour: The base of the cookies that gives them body. Make sure to measure carefully. Too much flour can lead to density!
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1/4 teaspoon salt: Just a pinch to balance the sweetness. Believe me, it makes a difference!
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1/2 cup maraschino cherries, chopped: The star of the show! They add bursts of sweetness and a stunning pop of color.
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1/2 cup mini chocolate chips (optional): Pure decadence! Chocolate chips add a delightful surprise and richness.
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Extra powdered sugar for dusting: For that festive finish. Because nothing says “homemade” quite like a sprinkle of powdered sugar on top.
Personal Tips: If I were to give a warning, it would be to keep an eye on your cherries. Some brands can be overly sweet! Also, use a good quality vanilla extract—not that imitation stuff. Trust me; it makes a world of difference.
How to Make It Step-by-Step
Ready to get baking? Grab your mixing bowls, and let’s bring some cozy vibes into your kitchen!
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Cream the Butter and Sugar: In a large bowl, I first combine the softened butter and powdered sugar. Remember, we want this mixture to be smooth and creamy. Don’t rush this step—allow it to become fluffy because this creates the buttery base of your shortbread. The sweet aroma will start wafting through your kitchen, and honestly, it’s hard to resist sneaking a taste!
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Add Vanilla: Next, I mix in the vanilla extract. This is where my kitchen begins to feel like a cozy holiday haven filled with warm, sweet notes. I can’t help but sneak a little taste of this buttery goodness!
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Incorporate Dry Ingredients: Here comes the flour and salt! I gradually sprinkle it in, folding gently. Be careful not to overmix at this stage—overworking the dough can lead to tough cookies, and no one wants that!
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Add Cherries and Chocolate Chips: This is my favorite part! I gently fold in the chopped maraschino cherries and, if I’m feeling extra indulgent, the mini chocolate chips. The ribbons of red from the cherries against the buttery dough are truly a sight to behold. Honestly, just the colors alone add to the festive fun!
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Chill the Dough: Once everything is mixed, I wrap the dough in plastic wrap and pop it in the fridge for at least an hour. This step is crucial! Chilling helps firm the dough, making it easier to shape, and enhances the cookie’s overall texture. Plus, it gives me a moment to clean up the flour explosion in my kitchen since it looks like a snowstorm has hit!
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Preheat and Shape: After my kitchen is back in order, I preheat the oven to 325°F (165°C). Then, I roll the chilled dough into 1-inch balls. Spoiler alert: the dough will feel a little sticky, and that’s okay. It’s all part of the shortbread experience. I place the balls on a parchment-lined baking sheet and give each one a gentle flatten with the bottom of a glass—this ensures they bake evenly.
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Bake: I bake these little gems for 14-16 minutes, watching closely for those edges to turn golden. You want that perfect tender texture, so I often remind myself to resist the temptation to overbake!
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Cool and Dust: Once out of the oven, I let them cool slightly before dusting with powdered sugar. The sight of those ethereal white cookies against the beautiful red cherries is absolutely worth every moment of chaos in my kitchen.
Tips for Best Results
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Use Room Temperature Butter: Seriously, don’t rush this step. Softened butter incorporates better and helps achieve that luxurious texture we’re after.
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Check Flour Measurements: Spoon the flour into your measuring cup and level it off. An excess of flour can seriously affect the cookie’s texture.
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Don’t Skip Chilling: This step really can’t be understated. Chilling the dough will make it manageable to shape and bake more evenly.
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Use Quality Ingredients: Invest a little more in stuff like butter and vanilla extract. The flavors will speak for themselves!
Ingredient Substitutions & Variations
Feel free to get creative with this recipe! Here are a few ideas:
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Flour Alternatives: For a gluten-free version, you can try using a 1:1 gluten-free flour blend. Just make sure it’s suited for baking!
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Add Spices: A hint of almond extract or a sprinkle of cinnamon can add a new flavor dimension!
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Other Fruits: If cherries aren’t your thing, dried cranberries or chopped nuts could add delightful textures and flavors for a different season.
Serving Suggestions
These Maraschino Cherry Shortbread Cookies are lovely on their own, but here are some pairings that take them to the next level:
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Drinks: Pair with a steaming cup of hot cocoa or herbal tea for the ultimate cozy experience. Honestly, there’s something about cookies and cocoa that feels like a warm hug!
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Sweets: Serve them alongside a slice of rich chocolate cake or a bowl of vanilla ice cream. It’s like a dessert party!
How to Store and Reheat Leftovers
To store these cookies, simply place them in an airtight container at room temperature. They’ll last around a week—if they even last that long before you’re tempted to snack on them every day! Oops!
If you find yourself with leftovers at the week’s end, you can even throw them in the freezer! They hold up nicely, so you can pull them out for a quick treat during those midweek blues. Just pop them in a microwave for a few seconds to revive the lovely softness.
Make-Ahead and Freezer Tips
Make the dough in advance and chill it in the fridge for up to 3 days. When ready to bake, scoop and bake as normal.
If you decide to freeze the cookies, lay them out on a baking sheet until firm, then transfer them to a freezer-safe bag. They can keep for about a month, making them a great make-ahead treat for busy holiday seasons!
Common Mistakes to Avoid
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Not Chilling the Dough: This is a crucial step for achieving that melt-in-your-mouth texture. Don’t skip it!
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Poor Measuring: Too much flour or sugar can easily lead to dry or overly sweet cookies. Always measure correctly!
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Overmixing: This can lead to tough cookies, which we definitely don’t want. Mix just until combined!
Frequently Asked Questions (FAQ)
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Can I use margarine instead of butter? While you can, using real butter yields the best flavor and texture for cookies.
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What if I forget to chill the dough? You can still bake them, but your cookies might spread out more than you’d like. If time allows, I recommend chilling them anyway!
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How do I know when the cookies are done? Look for golden edges while the centers still appear slightly soft. They’ll firm up as they cool.
Cooking Tools You’ll Need
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Mixing bowls
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Parchment paper
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Baking sheets
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Measuring cups and spoons
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Plastic wrap
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A whisk or mixer for creaming butter and sugar
Final Thoughts
Baking these Maraschino Cherry Shortbread Cookies is more than just preparing a treat; it’s about creating moments, sharing laughter, and embracing the joys that come with every buttery bite. So, whether you enjoy them by the fireplace or rush to your last-minute holiday party with a batch in hand, know that this recipe will warm your heart and those around you.
So grab your ingredients, unleash your inner baker, and let’s make some edible memories together! If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Maraschino Cherry Shortbread Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use quality butter for the best texture.
- 1/2 cup powdered sugar Extra for dusting later.
- 1 teaspoon vanilla extract Use real vanilla extract for best flavor.
- 2 cups all-purpose flour Measure carefully to avoid dense cookies.
- 1/4 teaspoon salt Just a pinch to balance sweetness.
- 1/2 cup maraschino cherries, chopped These add sweetness and color.
- 1/2 cup mini chocolate chips Optional, for added richness.
- Extra to taste powdered sugar for dusting For a festive finish.
Instructions
Preparation
- Cream the softened butter and powdered sugar in a large bowl until smooth and fluffy.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, folding gently to avoid overmixing.
- Fold in the chopped maraschino cherries and mini chocolate chips, if using.
- Wrap the dough in plastic wrap and chill for at least one hour.
Baking
- Preheat the oven to 325°F (165°C).
- Roll the chilled dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Flatten each ball with the bottom of a glass to ensure even baking.
- Bake for 14-16 minutes, or until the edges are golden.
- Allow to cool slightly, then dust with powdered sugar before serving.
