Description
Buttery Christmas Maraschino Cherry Shortbread cookies combine the melt-in-your-mouth texture of traditional shortbread with festive pops of bright red cherries. These beautiful, tender cookies dusted with powdered sugar make perfect holiday gifts and are a stunning addition to any Christmas cookie platter.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup powdered sugar, plus extra for dusting
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, but oh-so festive!)
- 2 cups all-purpose flour
- ¼ teaspoon fine sea salt
- ½ cup maraschino cherries, drained and finely chopped
- Red sanding sugar or coarse sugar, for sparkle (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment or silicone mats.
- In a large bowl, using a hand or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy—about 1 minute.
- Add the powdered sugar and keep mixing until light and fluffy, another 1–2 minutes. Scrape down the sides as needed.
- Stir in the vanilla extract and almond extract (if using).
- In a separate bowl, whisk together the flour and salt.
- With your mixer on low, gradually add the flour mixture to the butter mixture. Beat just until the dough comes together—no overmixing!
- Fold in your chopped maraschino cherries gently with a spatula.
- Roll the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the fridge for at least 30 minutes.
- Once firmed up, unwrap and slice into ½-inch rounds.
- Place rounds about 1 inch apart on your prepared baking sheets. If desired, press a pinch of red sanding sugar atop each slice.
- Bake for 15–18 minutes, or until the edges just barely start to take on a light golden hue.
- Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with additional powdered sugar before serving.
Notes
- Properly drain the maraschino cherries on paper towels to prevent excess moisture that could affect the cookie texture.
- For the best flavor, don’t skip the almond extract – it pairs beautifully with the cherries.
- Dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a festive variation, try dipping half of each cookie in melted white chocolate and adding holiday sprinkles.
- Prep Time: 45 minutes (including chilling time)
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg