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Christmas Maraschino Cherry Shortbread Cookies

Delight in these festive shortbread cookies filled with maraschino cherries and a sprinkle of powdered sugar, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: Dessert, Holiday Treat
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Room temperature butter is ideal.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract Adds sweetness.
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1/4 teaspoon salt
  • 1/2 cup maraschino cherries, chopped Substitute with dried cherries or cranberries if necessary.
  • 1/2 cup mini chocolate chips Optional for added decadence.
  • Extra for dusting powdered sugar To sprinkle on top.

Method
 

Preparation
  1. In a large bowl, cream together the softened butter and powdered sugar until smooth and creamy.
  2. Add the vanilla extract and mix well.
  3. Gradually add the flour and salt, mixing just until the flour is barely visible.
  4. Fold in the chopped maraschino cherries and optional mini chocolate chips.
  5. Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
Baking
  1. Preheat your oven to 325°F (165°C).
  2. Roll the chilled dough into 1-inch balls and place them on parchment-lined baking sheets.
  3. Lightly flatten each cookie with the bottom of a glass.
  4. Bake for 14-16 minutes, monitoring to avoid overbaking. They should have a light golden edge.
  5. Once baked, allow cookies to cool briefly before dusting with extra powdered sugar.

Notes

Store cookies in an airtight container at room temperature for up to one week. Freezing the dough is also an option.