Nothing says holiday cheer like a batch of homemade Christmas Maraschino Cherry Shortbread Cookies! These buttery, crumbly cookies are a delightful combination of sweet maraschino cherries and melty chocolate chips, perfect for festive gatherings or gift-giving. Their vibrant red cherry bits add a splash of color to your cookie platter, making them an irresistible holiday treat. Let’s get baking!
Why You’ll Love This Recipe
- Festive and Beautiful: The bright cherries and rich chocolate chips make these cookies visually stunning.
- Melt-in-Your-Mouth Texture: The shortbread base delivers buttery perfection in every bite.
- Easy to Make Ahead: The dough can be prepared and chilled in advance for quick baking.
- Customizable: Swap in your favorite add-ins for a personalized twist.
- Perfect for Gifting: These cookies are ideal for holiday cookie boxes or as a sweet homemade gift.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup maraschino cherries, chopped and drained well (or candied cherries)
- 2/3 cup chocolate chips
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Plastic wrap
- Baking sheet
- Parchment paper
- Sharp knife for slicing cookies
Step-by-Step Directions
Step 1: Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the flour and salt. Set this aside for later.
Step 2: Cream the Butter and Sugar
In a larger bowl, cream the softened butter with the powdered sugar using an electric mixer. Beat until the mixture is smooth and fluffy. Add the vanilla extract and mix until combined.
Step 3: Combine Wet and Dry Ingredients
Gradually add the flour and salt mixture to the creamed butter. Mix on low speed until the dough starts to form large clumps.
Step 4: Add the Mix-Ins
Gently fold in the chopped maraschino cherries and chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 5: Form and Chill the Dough
Shape the dough into a log about 2 inches in diameter. Press the log tightly to prevent crumbling when slicing later. Wrap the log in plastic wrap and refrigerate for at least 1–2 hours to firm up.
Step 6: Preheat the Oven
When ready to bake, preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 7: Slice the Cookies
Unwrap the chilled dough and use a sharp knife to slice it into rounds about 1/4 to 1/3 inch thick. If any slices crumble, press them back together with your hands. Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each one.
Step 8: Bake the Cookies
Bake in the preheated oven for 10–15 minutes, or until the tops just begin to turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies with a warm cup of tea, coffee, or a festive glass of eggnog.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a freezer-safe container for up to 3 months.
Variations
- Nutty Addition: Add 1/2 cup of chopped pistachios or pecans for extra crunch and flavor.
- White Chocolate: Replace chocolate chips with white chocolate chips for a creamy, sweet twist.
- Holiday Sprinkles: Roll the dough log in holiday-themed sprinkles before chilling for an extra festive touch.
- Glazed Option: Drizzle the cooled cookies with a simple powdered sugar glaze for added sweetness.
Helpful Notes
- Drain the maraschino cherries thoroughly on paper towels to avoid excess moisture in the dough.
- Use a sharp knife to slice the cookies for clean edges. If the dough becomes too soft, chill it briefly again before slicing.
- Watch the cookies closely during baking—they should be lightly golden, not browned.
Tips from Well-Known Chefs
- Mary Berry: “For the best texture, make sure the butter is at room temperature before creaming it with sugar.”
- Nigella Lawson: “Enhance the flavor of the cherries by soaking them in a little vanilla or almond extract before adding to the dough.”
- Paul Hollywood: “Chilling the dough is crucial for clean slices and helps the cookies hold their shape in the oven.”
Frequently Asked Questions
1. Can I use candied cherries instead of maraschino cherries?
Yes, candied cherries work beautifully in this recipe and add extra sweetness.
2. How far in advance can I prepare the dough?
You can prepare the dough up to 2 days in advance. Wrap it tightly and store it in the fridge until ready to bake.
3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
4. Do I need to use salted peanuts?
If you like a hint of saltiness, salted peanuts can be a fun addition to balance the sweetness.
5. Can I freeze the dough?
Absolutely! Wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Slice and bake directly from frozen, adding a few extra minutes to the baking time.
These Christmas Maraschino Cherry Shortbread Cookies are a must-have for your holiday baking repertoire. With their buttery texture, vibrant color, and delightful flavor, they’re sure to become a family tradition!
