There’s something oh-so-special about the warmth of a kitchen during the festive season. The air is thick with laughter, joy, and the sweet aroma of baking cookies, a gentle reminder of childhood holiday gatherings around the table. As we slip into the coziness of this enchanting time of year, let me share with you a recipe that captures all of those cherished moments—Christmas Maraschino Cherry Shortbread Cookies.
Why make this recipe
These delightful cookies blend the rich buttery flavor of traditional shortbread with the sweet, slightly tart goodness of maraschino cherries, creating a treat that sings of home and holiday spirit. With the addition of luscious chocolate chips, each bite feels like a warm hug from a loved one. Whether you’re baking for family gatherings, cozy evenings by the fire, or gifting a batch to special friends, these cookies are sure to spread joy and evoke nostalgia.
How to make Christmas Maraschino Cherry Shortbread Cookies
Ingredients:
- 1 cup unsalted butter – room temperature
- 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 (make sure to spread them on a paper towel to drain well, or you can use candied maraschino cherries)
- 2/3 cup chocolate chips
Directions:
- Start by beating the softened butter in a large mixing bowl with a mixer until it’s light and fluffy, a good 2-3 minutes. Add in the powdered sugar and vanilla extract, mixing until all the ingredients are well combined.
- In a separate bowl, sift together the all-purpose flour and salt, then gradually add this mixture to the butter mixture. You’ll want to knead the dough until it comes together beautifully.
- Next, fold in those delightful chopped maraschino cherries and chocolate chips, mixing gently until they’re evenly distributed throughout the dough.
- Now, lay the dough on a sheet of cling film, forming it into a log shape. Press the log firmly with your hands to ensure it’s nice and compact. Wrap it up and place it in the refrigerator for about an hour, giving it a chance to chill nicely.
- Preheat your oven to 325°F. Once the dough has rested, slice it into round cookies and arrange them on a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until the edges are slightly golden. The moment you pull them from the oven, your kitchen will be filled with the warm scent of baking—a fragrance that feels like home.
- Allow the cookies to cool completely on the baking sheet before carefully transferring them to a serving platter.
How to serve Christmas Maraschino Cherry Shortbread Cookies
These cookies are a delightful treat all on their own, perfect to serve with a warm mug of cocoa or a cup of hot tea. Stack them on a platter for a beautiful holiday centerpiece, or package them up in festive boxes for thoughtful gifts. Either way, they’re sure to bring smiles to everyone’s faces.
How to store Christmas Maraschino Cherry Shortbread Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They should stay delicious for about a week, though I bet they won’t last that long once your family gets a taste!
Tips to make Christmas Maraschino Cherry Shortbread Cookies
- For an extra touch of flavor, consider adding a sprinkle of almond extract along with the vanilla.
- Be sure to drain the maraschino cherries well to avoid a wet dough. Pat them dry before chopping.
- If you prefer a thicker cookie, slice the dough into slightly thicker rounds before baking.
Variations
Feel free to swap out the chocolate chips for white chocolate or even butterscotch chips for a different flavor profile. You could also experiment with adding crushed pecans or walnuts for extra texture.
FAQs
-
Can I use different types of cherries?
Yes, you can use dried cherries or candied cherries if you prefer! Just be sure to adjust the sweetness as needed. -
What if I don’t have unsalted butter?
If you only have salted butter on hand, simply reduce the added salt in the recipe, as salted butter will bring some saltiness to your cookies. -
Can I freeze the dough?
Absolutely! This dough freezes beautifully. Just wrap it tightly in cling film and store it in the freezer for up to 3 months. When you’re ready to bake, allow it to thaw in the refrigerator overnight.
As we gather around the table this holiday season, remember that it’s the time spent together that truly warms our hearts. Baking these Christmas Maraschino Cherry Shortbread Cookies is more than just a culinary endeavor; it’s an invitation to gather, to share laughter, and to create lasting memories. So roll up your sleeves, fill your home with richness, and allow these sweet treats to carry the spirit of love and comfort into your holidays.
Happy baking, y’all!
Christmas Maraschino Cherry Shortbread Cookies
Ingredients
Method
- Beat the softened butter in a large mixing bowl with a mixer until it's light and fluffy, about 2-3 minutes.
- Add in the powdered sugar and vanilla extract, mixing until combined.
- In a separate bowl, sift together the all-purpose flour and salt, then gradually add this mixture to the butter mixture and knead the dough until it comes together.
- Fold in the chopped maraschino cherries and chocolate chips, mixing gently until evenly distributed.
- Shape the dough into a log on cling film, press it firmly, wrap it, and refrigerate for about an hour.
- Preheat the oven to 325°F (163°C).
- Slice the chilled dough into round cookies and arrange them on a baking sheet lined with parchment paper.
- Bake for about 15 minutes or until the edges are slightly golden.
- Allow the cookies to cool completely on the baking sheet before transferring to a serving platter.