Nothing says Christmas quite like a cookie tin filled with homemade treats, and among all the classics — gingerbread men, sugar cookies, peppermint bark — these Christmas Maraschino Cherry Shortbread cookies stand out as a nostalgic, buttery, melt-in-your-mouth delight. With their pretty pops of red and irresistibly tender texture, they’re the perfect cookie to brighten up any holiday dessert table.

These cookies combine the rich simplicity of traditional shortbread with the festive sweetness of maraschino cherries. The result is a cookie that’s both stunning to look at and exceptional to taste — buttery, crumbly, soft, lightly sweet, and bursting with cherry flavor. They feel vintage, nostalgic, and wonderfully homemade in every bite.

Why You’ll Love This Recipe

Shortbread is known for being one of the easiest cookie recipes ever. No eggs. No complicated steps. No chilling for hours. Just butter, sugar, flour, and flavorings.

This version elevates that classic formula by folding in chopped maraschino cherries. Not only do the cherries add flavor and color, but they also give the cookies moisture and a delightful chew.

If you love:

• holiday baking
• make-ahead cookie recipes
• pretty cookies for gifting
• buttery cookies that melt on the tongue

…you’re going to fall in love with this recipe.

What Makes Shortbread So Special?

Shortbread originated in Scotland and has been cherished for centuries. The magic is in its simplicity: a high butter-to-flour ratio gives shortbread its signature sandy, crumbly texture. Adding maraschino cherries enhances the texture and introduces a natural sweetness without overwhelming the buttery flavor.

This recipe stays true to the traditional richness of shortbread while adding a playful Christmas twist.

Ingredients for Christmas Maraschino Cherry Shortbread

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup powdered sugar
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup maraschino cherries, drained, patted dry, and chopped
• Optional: 2 tablespoons maraschino cherry juice (for extra flavor and color)

Instructions

1. Prep the Oven and Pan
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugar
   In a mixing bowl, cream together softened butter and powdered sugar until light and creamy.
3. Add Flavorings
   Mix in vanilla extract, almond extract, and cherry juice if using.
4. Add Dry Ingredients
   Add flour and salt. Mix on low until a dough begins to form.
5. Fold in Cherries
   Gently fold in the chopped maraschino cherries. The dough will be slightly crumbly — that’s perfect for shortbread.
6. Shape the Cookies
   Scoop or roll dough into balls (about 1 tablespoon each). Gently flatten the tops with your palm.
7. Bake
   Bake for 12–15 minutes or until the edges are barely golden. Shortbread should remain pale.
8. Cool and Serve
   Let cookies cool on the pan for 5 minutes before transferring to a wire rack. They firm as they cool.

Christmas Maraschino Cherry Shortbread

A festive, buttery shortbread cookie studded with sweet maraschino cherries. Perfect for holiday cookie trays, gifting, and Christmas baking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 28 cookies

Course: Dessert, Snack

Cuisine: American, Christmas

Calories: 140

Ingredients

  

Shortbread Dough

• 1 cup unsalted butter softened
• 0.75 cup powdered sugar
• 2.25 cups all-purpose flour
• 0.5 tsp salt
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 0.75 cup maraschino cherries drained, dried, chopped
• 2 tbsp maraschino cherry juice optional for color

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and powdered sugar until light and fluffy.
3. Mix in vanilla extract, almond extract, and cherry juice if using.
4. Add flour and salt; mix until a dough forms.
5. Fold in chopped maraschino cherries.
6. Roll dough into balls and flatten slightly.
7. Bake for 12–15 minutes until edges are set but still pale.
8. Cool on a wire rack and serve.

Notes

Dry cherries thoroughly to prevent excess moisture.

Tips for the Perfect Cherry Shortbread

1. Dry the Cherries Thoroughly

Moisture is the enemy of shortbread. Pat the cherries dry with paper towels to avoid a gummy texture.

2. Don’t Overmix

Shortbread dough is delicate. Mix only until combined.

3. Add Almond Extract

It enhances the cherry flavor and gives a classic holiday bakery aroma.

4. Add Cherry Juice for Color

It won’t make the dough wet — just adds a subtle pink tint.

5. Use Real Butter

Shortbread depends on butter quality. European butter makes them extra rich.

Fun Variations

White Chocolate Cherry Shortbread

Fold in ½ cup white chocolate chips.

Festive Sprinkle Edge

Roll the dough logs in red, green, or gold sanding sugar before slicing.

Chocolate-Dipped Version

Dip half of each cookie into melted chocolate for a stunning finish.

Cherry Pistachio Shortbread

Add ½ cup chopped pistachios for crunch and color.

How to Store These Cookies

• Room Temperature: 1 week in an airtight container
• Freezer (baked cookies): Up to 3 months
• Freezer (cookie dough): 2–3 months

This makes them ideal for cookie boxes, school parties, gift baskets, and holiday gatherings.

Perfect Pairings

Serve these cookies with:

• Hot cocoa
• Peppermint mocha
• Almond milk latte
• Vanilla chai
• Holiday punch

Their flavor pairs beautifully with warm, cozy winter drinks.