Christmas Maraschino Cherry Shortbread

The red and green scattered across these buttery coins always catches me off guard, no matter how many Decembers I pull them from the oven. Something about ruby maraschino cherries tucked into pale dough feels like edible confetti, the kind of treat that demands to be eaten while wearing pajamas and watching sleet coat the windows. My sister once ate seven straight from the cooling rack, claiming she was doing quality control for the neighborhood cookie exchange.

Last year I accidentally doubled the almond extract and my neighbor swore they were the best shortbread she had ever tasted, though I will not be repeating that happy mistake. The real secret I learned was patting those cherries completely dry—wet fruit turns buttery dough into something strangely gummy and sad in the middle.

Ingredients

• Unsalted butter: Room temperature butter is nonnegotiable here, as cold butter creates a dense cookie that never quite melts on your tongue the way shortbread should
• Powdered sugar: This dissolves beautifully into the butter without creating that grainy texture granulated sugar sometimes leaves behind
• All-purpose flour: Spoon and level your flour instead of scooping directly, or you might end up with dry, crumbly dough
• Salt: Just enough to make the butter taste more like itself and balance the sweet cherries
• Vanilla and almond extract: The almond extract gives these cookies that distinctively cozy, almost bakery-style flavor
• Maraschino cherries: These must be patted completely dry with paper towels or they will create little soggy pockets in your dough
• Mini chocolate chips: entirely optional but the chocolate and cherry combination tastes like chocolate-covered cherries in cookie form

Instructions

Prep your oven and pans:

Preheat to 325°F and line two baking sheets with parchment paper, which saves you from scrubbing melted butter off metal later

Cream the butter and sugar:

Beat softened butter with powdered sugar until the mixture turns pale and airy, about 2 to 3 minutes with a mixer

Add the extracts:

Pour in vanilla and almond extract, letting the scent waft up before you continue mixing

Work in the flour:

Add flour and salt, mixing just until the flour disappears—overworking this dough makes tough cookies instead of tender ones

Fold in the festive bits:

Gently fold in those dried cherry pieces and chocolate chips by hand, being careful not to crush the cherries

Shape the cookies:

Roll tablespoon portions into balls and arrange them 2 inches apart on your prepared baking sheets

Flatten each round:

Press down gently with your palm or the bottom of a glass, just enough to make flat discs without cracking the edges

Bake until barely golden:

Slide them into the oven for 16 to 18 minutes, pulling them out when edges are set but centers still look slightly soft

Cool completely:

Let them rest on the baking sheets for 5 minutes to finish cooking, then move them to a wire rack to cool completely

Save

My aunt started dipping half of each cooled cookie in white chocolate one year, and now nobody in the family will eat them plain anymore. The white chocolate adds this creamy sweetness that balances the slight tang of the cherries perfectly.

Making These Nut-Free

Simply replace the almond extract with an extra half teaspoon of vanilla. The cookies will still have that classic shortboard taste, just without the nutty undertone that some people need to avoid.

Storage Wisdom

These actually improve after a day in an airtight container, as the flavors meld together and the texture becomes even more tender. I have kept them for a week, though they rarely last that long in my house.

Serving Suggestions

Arrange these on a platter with other holiday cookies for a stunning red-and-white presentation that looks like you spent hours. Package them in clear bags tied with red ribbon for neighbors who need a little cheer.

• Serve alongside coffee or hot cocoa on snowy afternoons
• These freeze beautifully for up to three months if you want to get ahead of holiday baking
• Crumble leftovers over vanilla ice cream for an impromptu dessert

Save

May your cookie jar stay full and your kitchen smell like butter and almonds all season long.

Common Questions

→ Can I use fresh cherries instead of maraschino?

Fresh cherries contain too much moisture for shortbread dough, which can make cookies dense or soggy. Maraschino cherries work perfectly because they're preserved in syrup and can be patted dry before chopping. If you prefer natural alternatives, try dried tart cherries rehydrated in a bit of cherry juice.

→ Why do my cherries sink to the bottom?

Cherries may settle if the dough is too warm or overmixed. Ensure your butter is softened but not melting. Toss chopped cherries in a tablespoon of flour before folding them into the dough—this helps distribute them evenly throughout the cookies.

→ Can I make the dough ahead of time?

Absolutely. Wrap the dough tightly in plastic and refrigerate for up to 3 days, or freeze for up to 3 months. Let chilled dough sit at room temperature for 15–20 minutes before rolling into balls. This actually enhances flavor development and makes the cookies easier to shape.

→ What's the best way to store these cookies?

Place completely cooled cookies in an airtight container with parchment paper between layers. They'll stay fresh at room temperature for up to 1 week. For longer storage, freeze undecorated cookies in freezer bags for 2–3 months. Thaw at room temperature before serving.

→ Can I omit almond extract for nut allergies?

Yes, simply replace the almond extract with an additional teaspoon of vanilla extract. The cookies will still be delicious with a pure vanilla profile. Alternatively, try a drop of coconut extract or butter extract for different flavor variations while keeping them nut-free.