Christmas Maraschino Cherry Shortbread

The first Christmas I made these shortbread cookies, my kitchen smelled like butter and almond and everything sweet about December. I had been planning my holiday baking for weeks, convinced this was the year I would finally master shortbread. My grandmother had always warned me that shortbread was particular, demanding patience and respect. So when I pulled that first tray from the oven and saw those perfect golden edges with bright red cherries peeking through, I felt like I had joined some secret club of holiday bakers.

Last year I brought a tin of these to my neighbor's holiday party and watched her face light up when she took her first bite. She grabbed my arm and whispered that they tasted exactly like the ones her grandmother used to make every Christmas Eve. That moment of connection over something as simple as butter and flour and cherries reminded me why I bother with holiday baking at all. Now she asks for them in November, and I have started doubling the batch just to make sure there are enough to share.

Ingredients

• Unsalted butter: Use actual room temperature butter, not just softened in the microwave, because the temperature affects how the flour combines and creates that tender texture we want
• Powdered sugar: This dissolves into the butter more completely than granulated sugar, giving shortbread its signature melt in your mouth quality
• All purpose flour: No need to sift, but do spoon and level it instead of dipping directly into the container to avoid packing down too much flour
• Salt: Just a pinch balances all that butter and sugar, making the cherries pop instead of getting lost in sweetness
• Vanilla and almond extract: The almond is the secret partner here, giving a subtle nutty background note that makes people ask what the special ingredient is
• Maraschino cherries: Pat them completely dry with paper towels, and I mean completely dry, or they will create little pockets of soggy dough that ruins the texture
• Mini chocolate chips: Totally optional, but if you use them they add these tiny pockets of melted chocolate that play so nicely against the bright cherries

Instructions

Get your oven ready:

Preheat to 325°F and line two baking sheets with parchment paper because sticking is not part of the holiday plan

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, about 2 to 3 minutes, which adds air pockets that help create that tender texture

Add the extracts:

Pour in the vanilla and almond extract and mix until fully incorporated because this distributes the flavor evenly throughout every bite

Combine the dry ingredients:

Add the flour and salt and mix until just combined, stopping as soon as you do not see dry flour anymore because overmixing makes tough cookies

Fold in the add ins:

Gently fold in those thoroughly dried cherries and chocolate chips by hand, being careful not to overwork the dough

Shape the cookies:

Scoop tablespoon sized portions and roll into balls, placing them about 2 inches apart on your prepared baking sheets

Flatten gently:

Press each ball down with your palm or the bottom of a glass until they are about half an inch thick

Bake until perfect:

Bake for 16 to 18 minutes until the edges are just set and the bottoms are lightly golden, remembering they will continue cooking slightly on the hot pan

Cool completely:

Let them rest on the baking sheets for 5 minutes before transferring to a wire rack because hot shortbread is fragile and needs a moment to set

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My daughter has started helping me make these every year, and she has developed her own method of pressing exactly three chocolate chips into the top of each cookie before they go in the oven. It is her little signature touch. I have stopped trying to make them look uniform and perfect because the slightly lumpy, handmade ones always disappear first anyway. That is the thing about holiday baking, the love shows up in the imperfections.

Making Them Ahead

I always make the dough a day ahead and keep it wrapped tight in the refrigerator. The flour absorbs more moisture during that rest time, which somehow makes the cookies even more tender. You can also scoop and freeze the raw dough balls on a baking sheet, then transfer them to a bag once they are firm. Fresh baked cookies in fifteen minutes whenever unexpected holiday guests show up has saved me more than once.

Festive Variations

Sometimes I swap the maraschino cherries for chopped dried cranberries and orange zest when I want something that feels a little more rustic. The combination of tart cranberry and fragrant orange is absolutely stunning against all that butter. I have also made them with chopped pistachios and dried cherries for a red and green Christmas cookie that looks beautiful on a platter. The base shortbread recipe is so forgiving that it plays nicely with almost any holiday flavors you can dream up.

Serving And Storing

These cookies actually get better after a day or two in an airtight container as the flavors meld together. I layer them between sheets of wax paper to prevent sticking and keep the container away from direct sunlight. For gifting, I pack them in clear bags tied with ribbon and attach a little card suggesting they are best enjoyed with coffee in the morning or a glass of milk at night.

• If you want to fancy them up, dip half of each cooled cookie in melted white chocolate and let them set on parchment paper
• For a really stunning presentation, roll the edges of the dough balls in sparkling sugar before flattening
• These freeze beautifully for up to three months, so you can start your holiday baking in November and feel remarkably organized

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However you make them, these shortbread cookies have become one of those recipes that signals Christmas has really arrived. The smell of butter and almond and cherry baking is the official scent of the season in our house now, and I would not have it any other way.

Recipe FAQs

→ Should maraschino cherries be dried before adding to dough?

Yes, thoroughly pat cherries dry with paper towels to remove excess liquid. This prevents soggy dough and ensures proper baking texture.

→ Can these be made ahead of time?

Absolutely. Store baked cookies in an airtight container for up to 1 week. Dough balls can be frozen for 3 months—bake from frozen, adding 2-3 minutes.

→ Why is almond extract used alongside vanilla?

Almond extract complements both butter and cherries beautifully, enhancing the overall flavor profile. For nut-free versions, substitute with additional vanilla extract.

→ How do I know when shortbread is done baking?

Look for edges that are just set and bottoms that are lightly golden. The tops should remain pale—overbaking leads to dry, crumbly results.

→ Can I use fresh cherries instead of maraschino?

Fresh cherries contain too much moisture for this dough. Maraschino cherries provide consistent sweetness and texture. Dried tart cherries could work as an alternative.

→ What's the purpose of powdered sugar instead of granulated?

Powdered sugar creates a more tender, melt-in-your-mouth texture. It also incorporates more evenly into the butter without graininess.