Maraschino Cherry Shortbread Cookies
There’s something magical about recipes that bring the family together. For me, these Maraschino Cherry Shortbread Cookies are exactly that—tiny bites of happiness. It all started one rainy afternoon when my kids were craving something sweet, and I wanted to make a quick treat using ingredients I already had on hand. As I reached for the maraschino cherries in the pantry, the idea struck: why not incorporate them into a buttery shortbread cookie?
From the first batch, this recipe became a hit. The rich, buttery shortbread paired perfectly with the pop of sweet cherries and the occasional chunk of chocolate. These cookies are a dream for anyone who loves a balance of texture and flavor. The vibrant red cherries not only taste amazing but also make the cookies visually stunning—perfect for holiday gatherings, school bake sales, or a simple snack with coffee.
My family adores these cookies, and they rarely last more than a day in our house! Watching my kids’ eyes light up when they bite into these sweet treats makes baking them even more rewarding. Whether you’re a seasoned baker or just starting out, this recipe is practically foolproof. Trust me, once you try these cookies, they’ll become a staple in your home too. So grab your apron and let’s dive into the magic of Maraschino Cherry Shortbread Cookies!
Questions I Often Get Asked About This Recipe
Can I use fresh cherries instead of maraschino cherries?
Yes, but maraschino cherries add a unique sweetness and color. If using fresh cherries, make sure to pit them and dry them thoroughly to avoid excess moisture.
Can I make this recipe without chocolate chips?
Absolutely! While the chocolate adds depth, the cookies are still delicious with just cherries and shortbread.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.
Can I double the recipe?
Yes! This recipe doubles beautifully. Just ensure you have enough baking sheets and space in your oven.
Do I need a mixer to make these?
No, you can mix the dough by hand, but a mixer will save time and effort.
What You Need to Make Maraschino Cherry Shortbread Cookies
Ingredients:
1 cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
½ cup maraschino cherries, chopped
½ cup semi-sweet chocolate chips
¼ tsp salt
Equipment:
Mixing bowl
Hand or stand mixer (optional)
Baking sheet
Parchment paper
How to Make Maraschino Cherry Shortbread Cookies
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Cream the butter and sugar in a large mixing bowl until smooth and fluffy. Stir in the vanilla extract.
Mix in the flour and salt gradually, until a dough forms. If it feels crumbly, keep kneading gently—it will come together!
Fold in the cherries and chocolate chips until evenly distributed.
Shape the dough into balls (about 1 tablespoon each) and flatten them slightly on the baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Tips for Making the Best Maraschino Cherry Shortbread Cookies
Dry the cherries: Pat the cherries dry with a paper towel before chopping to prevent excess moisture from altering the dough consistency.
Chill the dough: For perfectly shaped cookies, refrigerate the dough for 20-30 minutes before baking.
Experiment with flavors: Swap the chocolate chips for white chocolate or even nuts for a different twist.
Don’t overbake: These cookies should be slightly soft when they come out of the oven. They firm up as they cool.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies were a hit at our holiday party! They’re as beautiful as they are delicious.” – Jennifer R.
⭐️⭐️⭐️⭐️ “Love the texture and flavor! Next time, I might try adding a hint of almond extract.” – Mark T.
⭐️⭐️⭐️⭐️⭐️ “Perfect for busy moms like me. The recipe was easy to follow, and my kids devoured them!” – Laura H.
⭐️⭐️⭐️ “Good recipe, but I found the dough a bit too crumbly. Chilling it helped!” – Sarah K.
⭐️⭐️⭐️⭐️⭐️ “I made these for a bake sale, and they sold out in minutes! Thank you for the great recipe.” – Emily D.
Printable Recipe
Maraschino Cherry Shortbread Cookies
These buttery shortbread cookies, studded with maraschino cherries and chocolate chips, are the ultimate treat for any occasion. Easy to make and irresistibly delicious!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup maraschino cherries, chopped
- ½ cup semi-sweet chocolate chips
- ¼ tsp salt
- Equipment:
- Mixing bowl
- Hand or stand mixer (optional)
- Baking sheet
- Parchment paper
Instructions
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar in a large mixing bowl until smooth and fluffy. Stir in the vanilla extract.
- Mix in the flour and salt gradually, until a dough forms. If it feels crumbly, keep kneading gently—it will come together!
- Fold in the cherries and chocolate chips until evenly distributed.
- Shape the dough into balls (about 1 tablespoon each) and flatten them slightly on the baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
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If You Enjoyed This Recipe, Please Share!
Baking is a joy meant to be shared! If you love these Maraschino Cherry Shortbread Cookies, why not spread the happiness? Share a picture of your cookies on social media, tag your friends, or pin this recipe for later. Every time you share, you inspire others to try something new and bring their families together over a delicious treat. Let’s make the world sweeter, one cookie at a time!
