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Christmas Maraschino Cherry Shortbread Cookies

Christmas Maraschino Cherry Shortbread Cookies - featured image
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These buttery shortbread cookies are studded with maraschino cherries for a festive, melt-in-your-mouth holiday treat. Easy to make and perfect for cookie swaps, gifting, or enjoying with a mug of cocoa.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) cornstarch (optional, for extra tenderness)
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract (or vanilla extract)
  • 1/2 cup (about 85g, 16–18) maraschino cherries, well-drained and chopped
  • 1/3 cup (60g) white chocolate chips or chunks (optional)

Instructions

  1. Drain maraschino cherries thoroughly and pat dry with several layers of paper towel. Chop into small, pea-sized pieces. Set aside.
  2. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, beat softened butter with powdered sugar until light and fluffy (about 2–3 minutes with a mixer on medium speed).
  4. Mix in almond extract (or vanilla). Scrape down the sides of the bowl to ensure even mixing.
  5. In a separate bowl, whisk together flour, cornstarch, and salt.
  6. Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed or by hand until just combined. The dough may look crumbly at first; keep mixing until it comes together. Do not overmix.
  7. Gently fold in the chopped maraschino cherries and white chocolate chips (if using). Dough should be soft but hold together when pressed.
  8. Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheet about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass. If dough is sticky, chill for 10–15 minutes.
  9. Bake for 12–15 minutes, or until edges are just barely golden. Do not overbake; cookies should be pale and soft in the center.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, dry cherries thoroughly to prevent streaky dough. Chill dough if it becomes too soft. Do not overmix after adding flour for tender cookies. Cookies are fragile when warm; cool completely before handling. Variations include adding nuts, dipping in chocolate, or using gluten-free flour.

Nutrition

Keywords: shortbread, Christmas cookies, maraschino cherry, holiday baking, easy cookies, festive treats, cookie swap, cherry shortbread, butter cookies, white chocolate

Find it online: https://blairrecipes.com/christmas-maraschino-cherry-shortbread-cookies-easy-festive-treats/