Introduction
Few cookies capture the perfect balance of buttery richness and playful sweetness quite like Maraschino Cherry Shortbread Cookies. Imagine a melt-in-your-mouth shortbread that’s dotted with ruby-red cherry pieces, giving every bite a burst of flavor and a pop of color. These cookies are not just a treat for your taste buds; they’re also visually stunning, making them perfect for holidays, birthdays, or any occasion when you want to impress.
What Are Maraschino Cherries?
Maraschino cherries originally began as preserved Marasca cherries soaked in liqueur. Today, most jars on supermarket shelves are sweetened, bright red cherries preserved in syrup. Their vibrant hue and unique sweet flavor make them a popular topping for cocktails, ice cream sundaes, and, as in this case, baked treats.
These cherries bring not just color but also a nostalgic quality that ties modern baking to classic traditions. Some bakers prefer upgrading to Luxardo cherries (deep, rich, and boozy), but the classic supermarket-style maraschino cherries remain the most iconic choice for cookies.
Ingredients for Maraschino Cherry Shortbread Cookies
Here’s the ingredient lineup you’ll need for a classic batch of maraschino cherry shortbread cookies:
- 1 cup unsalted butter (softened) — creates the melt-in-your-mouth base.
- 1 cup powdered sugar — helps achieve a delicate, crumbly texture.
- 1 teaspoon vanilla extract (or almond extract for a cherry-almond twist).
- 2 cups all-purpose flour — measured correctly or weighed for precision.
- ¼ teaspoon salt — balances sweetness.
- ½ cup maraschino cherries — drained, patted dry, and chopped.
- Optional: ½ cup white or dark chocolate chips — for flavor contrast.
Ingredient Notes
- Butter: Room temperature butter is easier to cream, but don’t let it get oily-soft.
- Powdered sugar vs granulated sugar: Powdered creates a finer crumb, while granulated gives slightly more structure.
- Maraschino cherries: Drain them, chop them finely, and blot dry — this prevents cherry bleed.
- Flavor extracts: Almond extract enhances cherry flavor beautifully.
Equipment & Prep Checklist
Before starting, make sure you have:
- Mixing bowls
- Hand mixer or stand mixer with paddle attachment
- Kitchen scale (for precision)
- Parchment paper
- Baking sheets
- Sharp knife & paper towels (for cherry prep)
- Plastic wrap (for dough chilling)
- Cooling rack
Step-by-Step: Making the Dough
Step 1 — Prep the Cherries
- Drain the cherries thoroughly.
- Place them on paper towels to dry.
- Pat gently to remove excess moisture.
- Chop into small pieces — not too fine, just enough for even distribution.
This step is critical. If the cherries are too wet, the dough may turn pink and lose structure.
Step 2 — Cream Butter and Sugar
- Beat softened butter with powdered sugar until light and fluffy.
- Add vanilla or almond extract.
Tip: Avoid overbeating, as too much air can cause cookies to spread.
Step 3 — Combine Dry Ingredients
- In a separate bowl, whisk together flour and salt.
- Gradually add to the butter mixture until dough just comes together.
The dough should be soft but not sticky.
Step 4 — Fold in Cherries and Add-ins
- Gently fold in the chopped maraschino cherries.
- If using, add chocolate chips or nuts.
Avoid overmixing — this can crush the cherries and streak the dough with red syrup.
Step 5 — Shape the Dough
You have three main shaping methods:
- Slice-and-Bake Log: Roll dough into a log, wrap in plastic wrap, chill, then slice rounds.
- Drop Cookies: Scoop dough by spoonfuls onto baking sheets.
- Pan Shortbread: Press dough into a square pan and cut into bars after baking.
Each method has its charm. Logs give uniform cookies, drops are casual, and bars are simple but rustic.
Step 6 — Chill the Dough
Wrap dough in plastic and refrigerate for at least 1–2 hours. Chilling prevents spreading and keeps the cherry bits neatly suspended in the dough.
Pro tip: If you’re in a rush, you can chill dough in the freezer for 20–30 minutes instead.
Step 7 — Bake to Perfection
- Preheat oven to 325–350°F (160–175°C).
- Bake cookies until edges are lightly golden, usually 12–16 minutes depending on thickness.
- Cool on baking sheet for 2 minutes, then transfer to wire rack.
Visual cues matter more than the timer — look for pale centers and golden edges.
Shaping, Chilling, Slicing, and Baking
When it comes to maraschino cherry shortbread cookies, shaping makes a big difference in both presentation and baking consistency. After you’ve chilled your dough, here’s how to handle it:
Slice-and-Bake Method
- Remove chilled dough from the refrigerator.
- Slice into ¼–½ inch thick rounds using a sharp knife.
- Place slices on a parchment-lined baking sheet, leaving 1–2 inches of space between them.
- This method ensures uniform cookies with neat edges and is great for gifting.
Drop Cookie Method
- Scoop tablespoon-sized portions of dough using a cookie scoop or spoon.
- Drop directly onto parchment-lined sheets.
- This yields a more rustic, homemade look, perfect for casual occasions.
Bar Method
- Press dough evenly into a parchment-lined square baking pan.
- After baking, cut into squares or bars with a sharp knife.
- Bars are ideal for bake sales, potlucks, or when you want cookies with minimal fuss.
Baking Tips:
- Oven temperatures between 325°F and 350°F (160–175°C) work best.
- Bake for 12–16 minutes, depending on thickness.
- Rotate baking sheets halfway through for even browning.
- Cookies are done when the edges are just golden, while centers remain pale.
Decorating, Finishing, and Presentation
Once baked and cooled, maraschino cherry shortbread cookies can be enjoyed plain or decorated to elevate their presentation. Here are some ideas:
- White Chocolate Drizzle: Melt white chocolate and drizzle over cooled cookies for a delicate finish.
- Chocolate-Dipped Edges: Dip half of each cookie in dark or milk chocolate, then let harden on parchment.
- Sanding Sugar: Sprinkle red or white sanding sugar before baking for a festive sparkle.
- Whole Cherry Garnish: Press a small maraschino cherry half onto each cookie before baking for a bold look.
- Powdered Sugar Dusting: Lightly sift powdered sugar over cooled cookies for a soft, snowy finish.
Presentation counts! Stack cookies in clear jars tied with ribbon, arrange them on a festive platter, or box them with parchment for gifting.
Flavor Variations & Creative Twists
The beauty of shortbread lies in its adaptability. Try these creative spins on your maraschino cherry shortbread cookies:
- Cherry Almond Shortbread: Add almond extract and slivered almonds to enhance the cherry flavor.
- Chocolate Cherry Shortbread: Stir in mini chocolate chips or dip baked cookies in chocolate.
- Citrus Twist: Fold in lemon or orange zest for a refreshing balance to the sweetness.
- Luxardo Upgrade: Substitute chopped Luxardo cherries for a gourmet, boozy kick.
- Gluten-Free Cherry Shortbread: Swap flour for a gluten-free baking blend.
- Vegan Cherry Shortbread: Use plant-based butter and a binder like aquafaba.
By playing with extracts, zests, and add-ins, you can create an entire collection of cookies from this one recipe base.
Troubleshooting Guide
Even experienced bakers run into hiccups with shortbread. Here’s a handy troubleshooting chart for common problems:
- Cookies Spread Too Much
- Likely Cause: Butter too soft, over-creamed, or dough not chilled long enough.
- Fix: Chill dough longer; cream butter and sugar only until just combined.
- Cherries Bleed Into Dough
- Likely Cause: Cherries weren’t properly drained or dried.
- Fix: Thoroughly pat cherries dry, optionally dust lightly with flour before folding in.
- Cookies Too Crumbly or Dry
- Likely Cause: Not enough butter, overbaked cookies, or too much flour.
- Fix: Measure flour by weight; check cookies 2 minutes early; ensure butter ratio is correct.
- Dough Too Sticky to Shape
- Likely Cause: Overly warm butter or syrup from cherries.
- Fix: Add a tablespoon of flour or chill dough longer before shaping.
- Cookies Too Brown on Bottom
- Likely Cause: Oven too hot or baking sheet too thin.
- Fix: Use heavy baking sheets, parchment paper, and middle oven rack.
Keep this section bookmarked, and your maraschino cherry shortbread will turn out perfectly every time.
Storage, Freezing & Make-Ahead Tips
Shortbread is famously durable, making it ideal for planning ahead or gifting.
Storing Baked Cookies
- Keep cookies in an airtight container at room temperature.
- Place parchment between layers to prevent sticking.
- Best enjoyed within 3–5 days for maximum freshness.
Freezing Cookie Dough
- Roll dough into a log, wrap tightly in plastic wrap, then foil.
- Label with the date and freeze for up to 3 months.
- Slice frozen dough directly or thaw in the fridge before baking.
Freezing Baked Cookies
- Let cookies cool completely.
- Flash-freeze on a baking sheet, then transfer to freezer-safe bags.
- To serve, thaw at room temperature or warm briefly in a low oven.
Gifting & Shipping
- Layer cookies in a tin or sturdy box with parchment between each layer.
- Add a small piece of bread or marshmallow in the container to maintain texture.
- Ship during cooler months to avoid melted chocolate decorations.
Serving, Gifting & Packaging Ideas
These cookies are versatile, making them perfect for all occasions.
- Pairings: Serve with tea, coffee, hot cocoa, or mulled wine.
- Plating: Stack on a cake stand, arrange in concentric circles, or display on rustic boards.
- Holidays: Red cherries make them especially suited for Christmas, Valentine’s Day, or anniversaries.
- Gift Packaging: Use clear cellophane bags tied with ribbon, mason jars with labels, or holiday tins.
- Party Favors: Wrap individually in wax paper and seal with festive stickers.
Cookies are not just baked goods — they’re tokens of celebration and love.
FAQs About Maraschino Cherry Shortbread Cookies
Here are answers to the most common questions bakers ask:
1. Can I use maraschino cherries in baking?
Yes, but they must be well-drained and dried. Excess syrup can affect dough texture and color bleed.
2. How do I prevent cherries from bleeding into the dough?
Pat cherries dry thoroughly, and optionally toss lightly in flour before folding into dough.
3. Can I substitute candied or Luxardo cherries?
Absolutely! Candied cherries are drier and less messy. Luxardo adds a gourmet richness and boozy undertone.
4. Can I freeze the dough or baked cookies?
Yes, both freeze well. Wrap dough tightly in plastic wrap and foil. For baked cookies, flash-freeze before storing.
5. How long do maraschino cherry shortbread cookies keep?
Stored airtight, they last 3–5 days at room temperature. For longer storage, freeze them.
Conclusion
Maraschino cherry shortbread cookies are everything a festive cookie should be — buttery, tender, colorful, and full of flavor. With their nostalgic charm and endless variation potential, they’re guaranteed to brighten any dessert table.
Print
Maraschino Cherry Shortbread Cookies – A Festive Buttery Treat
- Total Time: PT1H
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Maraschino Cherry Shortbread Cookies are buttery, tender, and filled with sweet cherry flavor. These festive cookies are perfect for holidays, parties, or gifting, with an optional white chocolate drizzle for extra indulgence.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup maraschino cherries, finely chopped (drained & patted dry)
- 1/2 tsp almond extract (or vanilla extract)
- 1/4 tsp salt
- Optional: 4 oz white chocolate, melted (for drizzling or dipping)
Instructions
- Prepare cherries – Drain and finely chop maraschino cherries. Pat dry with paper towels to remove excess moisture.
- Cream butter & sugar – In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Add flavor & flour – Mix in almond extract (or vanilla). Gradually add flour and salt until a dough forms. Fold in chopped cherries.
- Chill dough – Shape dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour (to firm up for slicing).
- Preheat oven – Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice & bake – Slice chilled dough into 1/4-inch rounds and place on baking sheet. Bake 10–12 minutes until edges are lightly golden.
- Cool & decorate – Let cookies cool on a wire rack. Optional: drizzle or dip in melted white chocolate for a festive touch.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg