Christmas Maraschino Cherry Shortbread

The Christmas my youngest discovered she could sneak cherry bits from the cutting board while I was trying to measure them out properly remains one of my favorite kitchen memories. Every time she reached for another crimson gem, Id pretend not to notice as the stained paper towel evidence piled up beside us. Those stolen cherries became our little secret between mixing bowls.

My neighbor actually left a note on my doorstep after I shared a batch last December, asking if Id please teach her my method because her family had been talking about them for days. There is something universally appealing about that buttery shortbread texture studded with jewel-toned cherries that makes people feel instantly at home.

Ingredients

• Unsalted butter: Room temperature butter is non-negotiable here, and I learned the hard way that trying to soften it in the microwave creates weird hot spots that mess up your texture
• Powdered sugar: This creates that signature melt-in-your-mouth shortbread crumb that regular sugar just cannot achieve
• All-purpose flour: Do not be tempted to use bread flour even if you have extra, the protein content will make these tough instead of tender
• Salt: Just enough to make the butter taste more buttery, which is a trick my pastry chef friend swears by
• Vanilla extract: I use pure extract because the imitation stuff has this weird aftertaste that becomes obvious in such a simple cookie
• Almond extract: Half a teaspoon is perfect, any more and it starts tasting like wedding cake instead of shortbread
• Maraschino cherries: The drying step is annoying but absolutely critical, and one time I skipped it and ended up with sad little wet spots in my baked cookies
• Mini chocolate chips: Totally optional but the chocolate cherry combo hits this nostalgic note that reminds me of those chocolate-covered cherry candies from childhood

Instructions

Get your oven ready:

Preheat to 325°F and line your baking sheets with parchment because these buttery cookies will stick to everything else

Cream the butter and sugar:

Beat them together until they are pale and fluffy, which takes longer than you think and I usually give up too early when I am in a rush

Add the extracts:

Pour in both the vanilla and almond, and the smell hitting you at this stage is absolutely intoxicating

Work in the flour:

Mix until just combined and stop even if you see a few dry streaks, because overdeveloped gluten makes shortbread sad and tough

Fold in the goodies:

Gently incorporate your cherries and chocolate chips by hand, being careful not to mash the cherries into the dough

Shape the cookies:

Roll into tablespoon-sized balls and space them generously because these do spread a bit more than you expect

Flatten them down:

Use your palm or a glass bottom to press each ball gently, and I like to dip my glass in powdered sugar to prevent sticking

Bake until perfect:

16 to 18 minutes until the edges are set but the centers still look slightly soft, because they continue cooking on the hot pan

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving them to a wire rack, or they will crumble apart

Save

Last year I made these for my book club cookie exchange and three different people asked for the recipe before they even finished their first cookie. There is something about that red and white color scheme against the golden shortbread that makes people feel instantly festive.

Making These Ahead

I have learned that the dough freezes beautifully for up to three months if I wrap it really well in plastic. Sometimes I even roll the balls and freeze them on a sheet pan before transferring to a bag, which means I can bake fresh cookies in 20 minutes when unexpected guests show up during the holidays.

Dipping in Chocolate

My daughter started insisting we dip half of each cookie in white chocolate after she saw it in a bakery window, and honestly the extra step is worth it. The trick is letting the chocolate set on parchment paper and moving the whole sheet to the fridge so the chocolate does not slide off.

Packaging and Gifting

These have become my go-to holiday gift because they ship surprisingly well if I layer them between parchment paper in a sturdy tin. Last year I sent them to my brother across the country and he said they arrived intact, which is more than I can say for most fragile cookies I have tried mailing.

• Stack them carefully in a container with a tight-fitting lid
• Include a piece of bread to keep them soft if they will be stored for more than a few days
• Always label the container if you are giving these to anyone with nut allergies because of the almond extract

Save

Every Christmas Eve while I am standing over a mixing bowl folding in those bright red cherries, I remember all the years my mom made these for our cookie platters. Some recipes just carry forward naturally.

Recipe FAQs

→ Why do my cherries make the dough soggy?

Excess moisture from the cherries can create a soggy texture. Always drain cherries thoroughly and pat them completely dry with paper towels before folding into the dough. This step is crucial for maintaining the proper shortbread consistency.

→ Can I use fresh cherries instead of maraschino?

Fresh cherries contain too much water and will alter the dough structure. Maraschino cherries are preserved and candied, making them ideal for baking. If you prefer natural alternatives, try dried tart cherries rehydrated in a bit of cherry liqueur.

→ How do I know when shortbread is done baking?

Shortbread should be removed from the oven when the edges are just set and the bottoms are lightly golden. The tops will remain pale — this is correct. They'll firm up as they cool. Overbaking leads to dry, crumbly cookies rather than tender ones.

→ Why is my shortbread tough instead of tender?

Overmixing the flour develops gluten, creating a tough texture. Mix only until the flour is just incorporated. Also, avoid adding too much flour — spoon and level measurements rather than scooping directly, which packs flour down.

→ Can I freeze the dough or baked cookies?

Both freeze beautifully. Scoop dough balls and freeze on a sheet, then transfer to a bag for up to 3 months. Bake from frozen, adding 2-3 minutes. Baked cookies freeze well for up to 2 months — thaw at room temperature in the packaging.

→ What's the purpose of almond extract with cherries?

Almond extract naturally enhances cherry flavors, as they share similar aromatic compounds. The combination creates a more complex, professional-tasting profile. If avoiding nuts, simply increase vanilla extract to 1 1/2 teaspoons total.