Maraschino Cherry Cookies

Looking for a pretty, delicious cookie to add to your Christmas baking list? These Maraschino Cherry Cookies are a wonderful holiday treat that combines buttery shortbread, sweet maraschino cherries, and rich chocolate chips in every bite. With their beautiful red and white colors, they’re just as lovely to look at as they are to eat!

These homemade cherry shortbread cookies are especially perfect for Christmas cookie exchanges, holiday parties, and festive cookie trays. They have a tender, buttery texture with little bursts of sweet cherry flavor and chocolate throughout. Plus, their slice-and-bake preparation makes them surprisingly easy to make.

Although the dough needs to chill for a few hours or overnight, most of the preparation is simple and straightforward. You can even prepare the dough ahead of time, making holiday baking a little less stressful.

Whether you’re baking for family, preparing homemade edible gifts, or simply enjoying a cozy afternoon in the kitchen, these festive Maraschino Cherry Cookies deserve a spot on your holiday dessert table!

Why You’ll Love This Recipe

• Perfect for Christmas: The bright red cherries and chocolate chips give these cookies a beautiful festive appearance.
• Buttery and Delicious: Their classic shortbread texture is tender, rich, and wonderfully satisfying.
• Easy Slice-and-Bake Method: Simply prepare the dough, shape it into a log, chill, slice, and bake.
• Great for Cookie Exchanges: Their pretty appearance and delicious flavor make them a lovely addition to holiday cookie boxes and dessert trays.
• Make-Ahead Friendly: Prepare the dough in advance and bake fresh cookies whenever you need them.

Ingredients for Maraschino Cherry Cookies

You only need a handful of simple ingredients to make these delicious cherry chocolate chip shortbread cookies.

• Butter (1 cup, softened): The foundation of these shortbread cookies. Butter gives them their rich flavor, tender texture, and melt-in-your-mouth quality. Use unsalted butter for better control over the seasoning.
• Powdered Sugar (½ cup): Adds sweetness while helping create a delicate, smooth shortbread texture.
• Vanilla Extract (2 teaspoons): Enhances the buttery flavor and adds a lovely warm aroma.
• All-Purpose Flour (2 cups): Provides structure and gives the cookies their classic shortbread consistency.
• Salt (½ teaspoon): Balances the sweetness and brings out the flavors of the butter, cherries, and chocolate.
• Maraschino Cherries (¾ cup, chopped): Add sweet, fruity flavor and beautiful red pieces throughout the cookies. Make sure to drain and pat them dry before chopping.
• Chocolate Chips (⅔ cup): Bring rich chocolate flavor that pairs wonderfully with the sweet cherries.

How to Make Maraschino Cherry Cookies

These festive Maraschino Cherry Cookies are easy to prepare using a simple slice-and-bake method. The most important part is chilling the dough long enough so the cookies hold their shape during baking.

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter until smooth and creamy.

Add the powdered sugar and vanilla extract. Continue mixing until everything is well combined and the mixture becomes light and fluffy.

Tip: Make sure your butter is softened but not melted. Butter that’s too warm can make the dough sticky and cause the cookies to spread too much during baking.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt.

If your flour looks compacted or contains lumps, sift it before mixing to help create a smoother cookie dough.

Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.

Avoid overmixing once the flour has been added, as this can make the cookies less tender.

Step 3: Add the Cherries and Chocolate Chips

Drain the maraschino cherries thoroughly and pat them dry with paper towels.

Chop the cherries into small pieces, then gently fold them into the cookie dough along with the chocolate chips.

Mix just until the cherries and chocolate are evenly distributed throughout the dough.

Tip: Removing excess moisture from the cherries is especially important. Too much liquid can make the dough sticky and affect the texture of the finished cookies.

Step 4: Shape the Dough into a Log

Place a large sheet of plastic wrap on your work surface.

Transfer the cookie dough onto the plastic wrap and shape it into a long log approximately 2 inches in diameter.

Wrap the dough tightly, gently pressing out any air pockets as you go. This helps create evenly shaped cookies without unwanted holes in the center.

Twist or fold the ends of the plastic wrap to secure the log.

Step 5: Chill the Cookie Dough

Place the wrapped dough log in the refrigerator for at least a few hours, or preferably overnight.

Chilling allows the butter to firm up and helps the cookies maintain their shape when sliced and baked.

Tip: Don’t rush this step! Properly chilled dough is the secret to getting beautiful, evenly sliced shortbread cookies that don’t spread too much in the oven.

Step 6: Slice the Cookies

When you’re ready to bake, preheat your oven to 325°F (165°C).

Remove the chilled dough from the refrigerator and unwrap it.

Using a sharp knife, cut the dough log into slices approximately ½ inch thick.

Arrange the cookie slices on a baking sheet lined with parchment paper or a silicone baking mat, leaving about 2 inches between each cookie.

Tip: Try baking one or two test cookies first. This helps you check how much the dough spreads and whether the slices need to be chilled a little longer.

Step 7: Bake Until Lightly Golden

Bake the cookies for approximately 15 minutes, or until the bottoms are lightly browned.

The tops should remain relatively pale, which is normal for shortbread cookies.

Remove the baking sheet from the oven and allow the cookies to rest briefly before transferring them to a wire cooling rack.

Let them cool completely before serving or packing them into holiday cookie boxes.

Enjoy your beautiful homemade Maraschino Cherry Cookies!

Tips for Success

A few simple baking tips will help ensure your cherry shortbread cookies turn out perfectly every time.

• Drain the Cherries Well: Maraschino cherries contain plenty of liquid, so pat them dry thoroughly before adding them to the dough.
• Chill the Dough Overnight: Although a few hours will work, overnight chilling helps the dough firm up and makes slicing much easier.
• Use Softened Butter: Butter should be soft enough to mix easily but should never be melted.
• Don’t Overmix: Once the flour is added, mix just until the dough comes together to keep the cookies tender.
• Keep the Dough Cold: Bake the sliced cookies shortly after removing the dough from the refrigerator. If it becomes too soft, chill it again before baking.
• Slice Evenly: Try to keep all the cookies around ½ inch thick so they bake at the same rate.
• Bake a Test Cookie: Baking one or two cookies first lets you check the texture and spreading before baking the entire batch.
• Watch the Bottoms: These shortbread cookies should be lightly golden underneath, not deeply browned.

Equipment Needed

You don’t need any special baking equipment to make these festive cherry cookies.

• Large Mixing Bowl: For preparing the butter and sugar mixture.
• Electric Hand Mixer or Stand Mixer: Helps cream the butter and powdered sugar until smooth and fluffy.
• Medium Mixing Bowl: For combining the flour and salt.
• Whisk: For mixing the dry ingredients evenly.
• Rubber Spatula: Useful for folding the cherries and chocolate chips into the dough.
• Plastic Wrap: Helps shape and tightly wrap the cookie dough log.
• Sharp Knife: For slicing the chilled dough into even rounds.
• Baking Sheets: For baking the cookies.
• Parchment Paper or Silicone Baking Mats: Prevent the cookies from sticking to the baking sheets.
• Wire Cooling Rack: Allows the cookies to cool evenly after baking.

Recipe Variations

These Maraschino Cherry Shortbread Cookies are delicious as written, but you can easily change the ingredients to create different flavor combinations.

1. White Chocolate Cherry Cookies

Replace the regular chocolate chips with white chocolate chips. Their creamy sweetness pairs beautifully with the maraschino cherries and gives the cookies an especially festive appearance.

2. Chocolate-Dipped Cherry Shortbread Cookies

After the cookies have cooled completely, dip half of each cookie into melted dark or milk chocolate. Place them on parchment paper until the chocolate sets.

This variation looks beautiful on Christmas cookie trays and makes a lovely homemade holiday gift.

3. Almond Cherry Shortbread Cookies

Replace the vanilla extract with ½ to 1 teaspoon of almond extract, depending on your preference. Almond and cherry are a classic flavor combination that gives these cookies a delicious bakery-style taste.

4. Dark Chocolate Cherry Cookies

Use dark chocolate chips instead of regular chocolate chips. The slightly bitter chocolate balances the sweetness of the cherries and creates a richer flavor.

5. Cherry Pistachio Shortbread Cookies

Replace part of the chocolate chips with finely chopped pistachios. The green pistachios and red cherries create a beautiful Christmas-inspired color combination, while adding a little crunch.

Serving Suggestions

These Maraschino Cherry Cookies are wonderful on their own, but there are plenty of fun ways to serve and enjoy them during the holiday season.

Here are some ideas:

• Christmas Cookie Platters: Arrange them alongside gingerbread cookies, sugar cookies, and chocolate crinkle cookies for a colorful holiday dessert tray.
• Hot Chocolate: Serve with a warm mug of hot chocolate for a cozy winter afternoon treat.
• Coffee or Tea: Their buttery texture and sweet cherry flavor pair beautifully with a cup of coffee or your favorite tea.
• Holiday Cookie Exchanges: Package them in decorative tins or clear cookie bags tied with festive ribbons.
• Ice Cream Sandwiches: Place a small scoop of vanilla ice cream between two cooled cookies for a fun dessert.
• Dessert Gift Boxes: Combine them with homemade fudge, brownies, and other Christmas treats for thoughtful edible gifts.

For a pretty presentation, arrange the cookies on a white serving platter and sprinkle a few extra chocolate chips around them. Their red cherry pieces will stand out beautifully!

Frequently Asked Questions

1. Can I make Maraschino Cherry Cookies ahead of time?

Absolutely! These cookies are perfect for preparing ahead, especially during the busy holiday season.

You can prepare the dough, shape it into a log, wrap it tightly in plastic wrap, and refrigerate it overnight before slicing and baking.

You can also freeze the prepared dough log for longer storage and bake the cookies whenever you need them.

2. Why do I need to chill the cookie dough?

Chilling helps firm up the butter, making the dough easier to slice and helping the cookies maintain their shape during baking.

It also allows the ingredients to settle together, improving the overall texture and flavor. For the best results, refrigerate the dough for several hours or overnight.

3. Do I need to dry the maraschino cherries before adding them?

Yes! This is one of the most important steps in the recipe.

Maraschino cherries contain excess liquid, which can make the cookie dough too wet and sticky. Drain them well, chop them into small pieces, and pat them dry thoroughly with paper towels before mixing them into the dough.

4. Can I freeze Maraschino Cherry Shortbread Cookies?

Yes! You can freeze both the unbaked dough and the baked cookies.

For the dough, wrap the log tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw it in the refrigerator until firm enough to slice.

For baked cookies, allow them to cool completely before placing them in an airtight freezer-safe container. Separate layers with parchment paper and freeze for up to 2–3 months.

5. Why are my shortbread cookies spreading too much?

Excessively soft butter or dough that hasn’t been chilled long enough can cause the cookies to spread during baking.

Make sure the dough is properly refrigerated before slicing. If the sliced cookies become soft while waiting to bake, place the baking sheet in the refrigerator for a short time before putting it in the oven.

Also, make sure your maraschino cherries are thoroughly drained and dried.

6. How should I store leftover cherry cookies?

Once completely cooled, store the cookies in an airtight container at room temperature for approximately 5–7 days.

Keep them in a cool, dry place away from direct sunlight or heat to maintain their buttery texture and delicious flavor.

Final Thoughts

These Maraschino Cherry Cookies are a wonderful addition to any Christmas baking tradition. With their buttery shortbread texture, sweet cherry pieces, and delicious chocolate chips, they’re a festive treat that looks beautiful and tastes even better.

I especially love how the slice-and-bake method makes them easy to prepare ahead of time. You can keep the dough chilled until you’re ready to bake, which is incredibly helpful when holiday baking gets busy!

Whether you’re making them for a Christmas cookie exchange, filling holiday gift boxes, or sharing them with family over a cup of hot chocolate, these cherry shortbread cookies are sure to bring a little extra sweetness to the season.

Give this easy recipe a try, and don’t forget to share how your cookies turned out. Happy holiday baking!

Recipe Details

• Recipe: Maraschino Cherry Shortbread Cookies
• Prep Time: Allow extra time for chilling the dough
• Chill Time: A few hours or overnight
• Bake Time: 15 minutes
• Oven Temperature: 325°F (165°C)
• Course: Dessert
• Cuisine: American
• Method: Slice and Bake
• Main Ingredients: Butter, powdered sugar, flour, maraschino cherries, and chocolate chips

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