Delicious Maraschino Cherry Shortbread Cookies
Maraschino Cherry Shortbread Cookies are one of those recipes I reach for when I want something simple but still special. The buttery shortbread base is a classic, but the cherries add little bursts of sweetness that make each bite feel festive. I learned pretty quickly that drying the cherries properly is non-negotiable—skip that step and the dough turns streaky and soft. Once I got that part right, these cookies became reliably tender, sliceable, and perfect for both everyday treats and holiday trays.
Ingredients
Shortbread Dough
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Mix-Ins
- ¾ cup maraschino cherries, finely chopped and very well dried
Optional Finishes
- Powdered sugar for dusting
- White chocolate drizzle
- Extra chopped cherries for topping
Instructions / Method
Step 1: Prepare the Cherries
Drain the maraschino cherries and chop them finely. Spread them on paper towels and pat dry thoroughly. This step prevents excess moisture and keeps the shortbread texture tender rather than cakey.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy. Mix in:
- Vanilla extract
- Almond extract
The mixture should look pale and fluffy but not airy.
Step 4: Combine and Fold
Gradually add the dry ingredients to the butter mixture and mix just until combined. Fold in the chopped cherries gently, making sure they’re evenly distributed.
Step 5: Shape and Chill
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 2–3 hours, or until firm.
Step 6: Slice and Bake
Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
Slice the chilled dough into ¼-inch thick rounds and place them on the baking sheet about 1½ inches apart.
Bake for 12–14 minutes, just until the edges are set. These cookies should stay pale—avoid browning.
Step 7: Cool and Finish
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with white chocolate once fully cooled, if desired.
Preparation & Baking Time
- Prep Time: 20 minutes
- Chill Time: 2–3 hours
- Bake Time: 12–14 minutes per batch
- Total Time: About 3½ hours
- Servings: 30–36 cookies
Tips for Perfect Cherry Shortbread Cookies
- Dry the cherries extremely well to keep the dough firm.
- Use powdered sugar for a classic tender shortbread texture.
- Bake low and slow to avoid browning.
- Chill thoroughly for clean slices.
- Don’t overmix or the cookies will lose their delicate crumb.
Serving Suggestions
Maraschino Cherry Shortbread Cookies are lovely served:
- With tea or coffee
- As part of a holiday cookie platter
- Packaged in tins or boxes for gifting
They pair especially well with lightly sweetened tea or espresso.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 7 days.
- Freezer: Freeze baked cookies or dough logs for up to 2 months.
Variations to Try
Chocolate Cherry Shortbread
Dip half of each cookie in melted dark chocolate.
Lemon Cherry Shortbread
Add 1 teaspoon lemon zest to the dough for brightness.
Almond Cherry Shortbread
Mix in finely chopped almonds for extra crunch.
Extra-Buttery Version
Replace 2 tablespoons of flour with cornstarch for an even softer bite.
Common Mistakes to Avoid
- Skipping cherry drying – leads to soft, streaky dough
- Overbaking – dries out the shortbread
- Warm dough slicing – uneven cookies
- High oven temperature – browning instead of setting
FAQs
Can I use fresh cherries?
Fresh cherries contain too much moisture unless cooked down and completely cooled.
Why are my cookies crumbly?
This usually means too much flour or overbaking.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days.
Do I have to use almond extract?
No, but it enhances the cherry flavor beautifully.
Do these cookies freeze well?
Yes, both baked cookies and dough logs freeze very well.
A Simple Cookie That Always Feels Special
Maraschino Cherry Shortbread Cookies are proof that a few good ingredients, handled carefully, can create something quietly impressive. They’re buttery without being heavy, sweet without being cloying, and just festive enough to feel like a treat every time you reach for one.
Maraschino Cherry Shortbread Cookies
Ingredients
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup maraschino cherries finely chopped and very well dried
Instructions
- Drain, finely chop, and pat cherries completely dry.
- Whisk flour and salt together.
- Beat butter and powdered sugar until smooth and creamy.
- Mix in vanilla and almond extracts.
- Add dry ingredients and mix just until combined.
- Gently fold in dried cherries.
- Divide dough in half and shape into 2-inch logs.
- Wrap and chill for 2–3 hours until firm.
- Preheat oven to 325°F (165°C) and line baking sheets.
- Slice dough into ¼-inch rounds and place on sheets.
- Bake 12–14 minutes until set but still pale.
- Cool 5 minutes, then transfer to a rack.
Notes
• Keep oven temperature low to prevent browning.
• Chill dough fully for clean, even slices.
• Do not overmix to maintain tender shortbread texture.
