Christmas Maraschino Cherry Shortbread Cookies are a festive, buttery holiday treat that brings color and cheer to any cookie platter. Made with classic shortbread dough, chopped maraschino cherries, and often finished with a drizzle of white chocolate or a sprinkle of festive sugar, these cookies are a perfect blend of tender texture and bright flavor.
Shortbread cookies have long been a holiday staple, loved for their simple ingredients—butter, sugar, and flour—and melt-in-your-mouth consistency. The addition of maraschino cherries in this variation not only adds a pop of holiday red, but also a gentle sweetness and slight tang that complements the richness of the dough. They’re soft, slightly chewy, and delicately crumbly—ideal for Christmas cookie exchanges, dessert trays, or gifting.
These cookies are especially popular around the holidays thanks to their nostalgic flair and eye-catching color. On Pinterest, you’ll find them under categories like vintage Christmas cookies, holiday baking traditions, and festive shortbread ideas (Old fashioned desserts, Vintage pie recipes). They’re as easy to make as they are beautiful—and they freeze wonderfully for planning ahead.
In this guide, we’ll walk you through the origins, ingredients, and simple steps for making the perfect Christmas Maraschino Cherry Shortbread Cookies, along with expert tips, serving ideas, and answers to common questions.
Christmas maraschino cherry shortbread cookies easy slice and bake holiday favorite
Ingredients
Method
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Mix in the almond extract.
- Gradually add the flour, mixing until the dough begins to come together. It may look crumbly at first but will form a soft dough with continued mixing.
- Gently fold in the chopped maraschino cherries and mini chocolate chips, if using.
- Roll dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm.
- Bake for 12 to 14 minutes, or until the edges are just starting to turn golden. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.