Maraschino Cherry Shortbread Christmas Cookies are a delightful way to bring a burst of color and flavor to your holiday celebrations. These cookies are not only easy to make, but they also combine the rich taste of buttery shortbread with the sweet and tangy flavor of maraschino cherries. Topped with chocolate chips and a hint of almond, they’re a festive treat that everyone will love. Imagine serving these bright red beauties during your holiday gatherings— they are sure to add some cheer to your dessert table!
What You’ll Need for Maraschino Cherry Shortbread Christmas Cookies
To whip up your batch of these delicious cookies, gather the following ingredients:
- 1 cup (226 g) softened salted butter
- 1/2 cup (60 g) powdered sugar
- 1/4 tablespoon vanilla extract
- 1/4 tablespoon almond extract
- 2 cups (250 g) all-purpose flour
- 3/4 cup (110 g) diced maraschino cherries
- 2/3 cup (120 g) chocolate chips
- 1/4 cup (30 g) nuts (optional)
How to Make Maraschino Cherry Shortbread Christmas Cookies
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Prepare the Cherries: Start by draining your maraschino cherries. Place them on a few sheets of paper towel to soak up excess cherry juice, then dice them into small pieces.
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Mix the Base: In a large mixing bowl, combine the softened butter, powdered sugar, vanilla extract, and almond extract. Mix until everything is well blended and creamy.
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Add the Flour: Gradually add the all-purpose flour to the butter mixture, stirring until it’s fully incorporated.
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Fold in Goodies: Gently fold in the diced maraschino cherries and chocolate chips. If you’re using nuts, this is the time to add them too.
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Form the Dough: Knead the dough lightly with your hands to remove any air bubbles and shape it into a log.
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Chill the Dough: Wrap the log in Saran Wrap and refrigerate it overnight. This helps the flavors meld and makes it easier to slice later.
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Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
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Slice and Bake: Unwrap your chilled dough and slice it into thick cookies. Place them on the prepared baking sheet, and bake for 12-14 minutes, or until they are golden brown.
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Cool & Enjoy: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack. Enjoy your festive creations with family and friends!
Serve & Enjoy Maraschino Cherry Shortbread Christmas Cookies
These cookies are perfect for sharing! You can serve them on a beautiful platter at holiday get-togethers or gift them in decorative boxes. To make your presentation even more special, consider drizzling some melted chocolate over the top of each cookie or adding edible glitter for a festive touch. Pair them with hot cocoa or a cup of coffee for a cozy dessert experience!
Expert Tips for Maraschino Cherry Shortbread Christmas Cookies
- Chill Your Dough: Don’t skip the chilling step! It helps the cookies keep their shape while baking.
- Experiment with Flavors: If you’re a fan of different flavors, try incorporating orange zest or even coconut flakes to mix things up.
- Customize Your Mix-ins: Feel free to use white chocolate chips instead of regular ones or swap out the nuts for your favorite dried fruits for a fun twist.
Maraschino Cherry Shortbread Christmas Cookies FAQs
Q: Can I freeze the cookie dough?
A: Yes! You can freeze the shaped log of dough for up to three months. Just make sure to wrap it tightly in Saran Wrap and foil. When ready to bake, thaw it in the fridge overnight, then slice and bake.
Q: How should I store the baked cookies?
A: Store your cookies in an airtight container at room temperature for up to a week. For longer freshness, you can keep them in the fridge.
Q: Can I make these cookies gluten-free?
A: Absolutely! Simply substitute all-purpose flour with a gluten-free flour blend, and they should turn out delicious!
These Maraschino Cherry Shortbread Christmas Cookies are sure to become a favorite in your holiday baking routine. So grab your ingredients and get ready to spread some cheer this holiday season—your friends and family will thank you!
Maraschino Cherry Shortbread Christmas Cookies
Delicious shortbread cookies combining buttery flavor with sweet maraschino cherries and topped with chocolate chips, perfect for holiday celebrations.
Dough Ingredients
- 1 cup softened salted butter (Must be softened to room temperature)
- 1/2 cup powdered sugar
- 1/4 tablespoon vanilla extract
- 1/4 tablespoon almond extract
- 2 cups all-purpose flour (Can be substituted with gluten-free blend if needed)
- 3/4 cup diced maraschino cherries (Drained and diced)
- 2/3 cup chocolate chips (Use white chocolate for variation)
- 1/4 cup nuts (Optional; can substitute with dried fruits)
Preparation
- Drain maraschino cherries and place them on paper towels to absorb excess juice, then dice them.
- In a large mixing bowl, combine butter, powdered sugar, vanilla extract, and almond extract. Mix until creamy.
- Gradually add all-purpose flour to the mixture until fully incorporated.
- Fold in diced maraschino cherries and chocolate chips. If using nuts, add them now.
- Knead the dough lightly to remove air bubbles and shape into a log.
- Wrap the log in Saran Wrap and refrigerate overnight.
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap the chilled dough and slice into thick cookies. Place on the prepared baking sheet.
- Bake for 12-14 minutes until golden brown.
- Let cool on the baking sheet before transferring to a wire rack.
Chill the dough for best results and consider drizzling melted chocolate over the cookies for added flair. Store in an airtight container for up to a week.
