Christmas Maraschino Cherry Cookies

This buttery maraschino cherry shortbread cookie recipe has been my family's Christmas tradition for years. The beautiful red and white contrast creates a festive holiday treat that's both elegant and delicious. The combination of rich buttery shortbread with sweet maraschino cherries and chocolate chips creates an irresistible flavor that's perfect for holiday gatherings.

I first made these cookies during a particularly snowy December when we were stuck indoors, and they've become our most requested Christmas treat. My children now help roll the dough logs each year, marking the official start of our holiday baking season.

Ingredients

• Unsalted butter: Room temperature. The foundation of great shortbread. Ensure it's high quality for the best flavor.
• Powdered sugar: Creates that melt-in-your-mouth texture that makes shortbread so special.
• Vanilla extract: Adds warmth and depth to the cookie dough. Use pure extract if possible.
• All-purpose flour: The structure of our cookie. Choose unbleached for best results.
• Salt: Balances the sweetness and enhances the butter flavor.
• Maraschino cherries: Makes these cookies festive and colorful. Drain thoroughly to prevent bleeding.
• Chocolate chips: Dark or semisweet work best to contrast with the sweet cherries.

Step-by-Step Instructions

Cream butter and sugar:

Beat room temperature butter until light and fluffy. Add powdered sugar and vanilla, gradually increasing speed from low to medium. The mixture should be pale and creamy, taking about 3-4 minutes. This creates the airy texture that makes these cookies so tender.

Mix dry ingredients:

Combine flour and salt in a separate bowl, then sift together. Sifting prevents lumps and ensures even distribution of salt throughout the dough. This step is critical for that perfect shortbread texture.

Form the dough:

Add the sifted flour mixture to your butter mixture and mix just until combined. Scrape down the sides of the bowl periodically. Overmixing will develop gluten and make tough cookies, so stop when just incorporated.

Add mix-ins:

Gently fold in chopped maraschino cherries and chocolate chips. Use a rubber spatula rather than your mixer for this step. This preserves the cherry pieces and prevents the chocolate from melting into the dough.

Shape and chill:

Transfer dough to plastic wrap and shape into a log about 2 inches in diameter. Press firmly to eliminate air pockets which could cause the log to break when slicing. Wrap tightly and refrigerate for at least one hour or overnight. This allows the butter to firm up and flavors to meld.

Slice and bake:

Preheat oven to 325°F. Remove dough from refrigerator and immediately slice into rounds about 1/4 to 1/3 inch thick using a sharp knife. Place cookies on parchment-lined baking sheet about an inch apart. Bake for 15 minutes until edges are lightly golden. The centers will still look slightly soft.

Cool completely:

Allow cookies to cool completely on the baking sheet before attempting to move them. This prevents breaking as they firm up during cooling.

My favorite part of these cookies is how the cherries create little pockets of sweetness throughout the cookie. My grandmother always said the secret was using the highest quality butter you could find. She would save her premium European butter specifically for these Christmas cookies, and the difference in flavor was remarkable.

Storage Tips

These shortbread cookies keep beautifully at room temperature for up to a week when stored properly. For softer cookies, store them in an airtight container. If you prefer them to maintain their crispness, leave the container slightly open to allow air circulation. This prevents moisture buildup that can make them too soft.

Troubleshooting Spread Issues

If your cookies spread too much during baking, your butter might have been too warm. The key is keeping everything cold until the moment they go into the oven. I sometimes place the sliced cookies on the baking sheet in the refrigerator for 10 minutes before baking to ensure they hold their shape. Always measure ingredients precisely, as too much butter or too little flour will result in flat cookies.

Festive Variations

These cookies are wonderfully adaptable for different holiday looks. Try dipping half the cookie in melted white chocolate after baking and cooling for an elegant finish. You can also add finely chopped pistachios for a red and green Christmas theme. For New Year celebrations, I add a small amount of almond extract and use candied cherries for a slightly different flavor profile that my guests always comment on.

Serving Suggestions

These cherry shortbread cookies pair wonderfully with hot drinks during the holiday season. They complement hot chocolate beautifully, especially when served with a small dollop of whipped cream on top of the cocoa. For adult gatherings, they make a surprisingly good pairing with champagne, as the buttery quality of the cookie balances the acidity of the bubbles. I love arranging them on a tiered cookie platter alongside chocolate crinkles and gingerbread for a colorful holiday dessert spread.

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Frequently Asked Questions

→ Why do my cookies spread during baking?

The high butter content in these cookies can cause spreading if not properly chilled. Ensure the dough is cold before slicing and baking. Adding more flour can also help maintain their shape.

→ Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Wrap the log tightly in cling film and store it in the freezer for up to 3-4 months. Slice from frozen and bake immediately.

→ What type of chocolate works best for these cookies?

Small chocolate chips or drops are ideal as they distribute evenly in the dough and make it easier to slice into rounds.

→ How do I store baked cookies?

Store cookies in an airtight container at room temperature. For crispier cookies, avoid sealing them tightly. Soft cookies become crumbly over time if stored in an airtight bag.

→ What can I do if the dough crumbles while slicing?

If the dough crumbles, press it back together gently with your fingers. Allow it to warm slightly at room temperature if it’s too cold to slice.