Christmas Maraschino Cherry Shortbread Cookies

These maraschino cherry shortbread cookies have become my signature Christmas cookie when I want something that looks absolutely festive with those bright red cherry bits while tasting buttery and delicious without being overly complicated. The combination of tender, buttery shortbread studded with sweet maraschino cherries and chocolate chips creates these elegant slice-and-bake cookies that look like you spent hours decorating when really you just sliced a log of dough and baked them.

My neighbor Linda, who's been making Christmas cookies for forty years and has elaborate decorated sugar cookies as her specialty, actually asked for this recipe after trying one at our cookie exchange. She said she loved how elegant these looked without requiring any decorating skills, and the buttery shortbread with sweet cherries reminded her of cookies her grandmother used to make. Now she makes these along with her decorated cookies every Christmas because they're so much faster while still being beautiful and delicious, and she's converted several other neighbors to making them too.

Essential Ingredients Breakdown

• Unsalted butter: Must be at **room temperature** (soft but not greasy) for the tender shortbread base (1 cup).
• Powdered sugar: Creates a delicate, tender, melt-in-your-mouth texture.
• All-purpose flour: Provides structure without making the cookies tough (measure by spooning and leveling).
• Maraschino cherries: Add festive red color; must be **drained extremely well** and chopped small.
• Chocolate chips: Mini chocolate chips provide rich chocolate flavor and texture contrast.

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Creating Perfect Cookies

Mixing the dough:

Whisk flour and salt. Cream **softened** butter and powdered sugar until light and fluffy (2 mins). Add vanilla. Add flour mixture and mix on low speed just until **no dry flour remains** (do not overmix).

Adding mix-ins:

Fold in chocolate chips and **well-drained** chopped cherries. Gently press and knead the crumbly dough until it just holds together when squeezed.

Forming the log:

Shape the dough into a log roughly 2 inches in diameter and 12 inches long on plastic wrap. **Press firmly** as you shape to ensure the log is compact. Refrigerate until very firm (at least 1-2 hours or up to 3 days).

Slicing cookies:

Preheat oven to 325°F (160°C). Slice the chilled log into rounds about ¼ to ⅓ inch thick using a sharp knife. Place slices on parchment-lined sheets.

Baking perfectly:

Bake for 10 to 15 minutes. Cookies are done when they are **just barely turning light golden brown** on the edges/bottom; the tops should remain pale. Cool on the sheet for 5 minutes before transferring to a rack.

I've learned through making these cookies many times that properly draining the maraschino cherries is absolutely critical for successful dough. My first batch used cherries that I'd just quickly patted with a paper towel, and the dough was so sticky it was nearly impossible to work with and the baked cookies spread excessively. Now I always spread the chopped cherries on several layers of paper towels and let them drain for at least 15 minutes, pressing them gently with more paper towels to absorb as much moisture as possible, which results in perfect dough consistency.

Cherry Preparation

• Remove cherries and spread on a thick layer of paper towels.
• Press with more paper towels and let drain for at least 15 minutes, changing towels if saturated.
• Chop into small pieces (size of chocolate chips) so they distribute evenly.

Shortbread Texture Mastery

Achieve tender, buttery shortbread by using a high ratio of butter to flour, using powdered sugar instead of granulated, and mixing **just until combined** (to prevent gluten development). The low baking temperature (325°F) is key to maintaining a pale color and tender crumb.

Slice-and-Bake Technique

Press the dough together **firmly** when shaping the log to prevent crumbling during slicing. Ensure the log has a uniform diameter for even baking. **Chill thoroughly** (at least 1-2 hours) before slicing. Use a sharp knife for clean cuts.

Make-Ahead Strategy

Dough logs can be **refrigerated for up to 3 days** or **frozen for up to 3 months**. Slice and bake frozen dough directly, adding 1-2 minutes to baking time. Baked cookies store well for up to a week in an airtight container at room temperature.

Delicious Flavor Variations

• Lemon Cherry: Add 1 tbsp lemon zest and use white chocolate chips.
• Almond Cherry: Add ½ tsp almond extract and use sliced almonds instead of chocolate chips.
• Chocolate Cherry: Replace ½ cup flour with cocoa powder.

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Professional Kitchen Wisdom

• Cream butter and sugar thoroughly (at least 2 minutes) to incorporate air.
• Don't overmix after adding flour (prevents toughness).
• Press the log very firmly when shaping so cookies don't crumble when sliced.
• Cool on the pan for 5 minutes before transferring (warm shortbread is fragile).

Frequently Asked Questions

→ Why do I need to drain the cherries so well?

Excess moisture from the cherries will make the dough too wet and sticky. Pat them really dry with paper towels before chopping.

→ Can I use fresh cherries instead?

No, fresh cherries have too much moisture and won't work. Maraschino or candied cherries are best for this recipe.

→ How do I keep the log from crumbling when I slice it?

Press the dough really firmly when forming the log, and make sure it's well chilled. If slices crumble, just press them back together.

→ Can I freeze the cookie dough?

Yes, wrap the dough log tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding a minute or two to baking time.

→ What if I don't want chocolate chips?

You can skip them for plain cherry shortbread, or substitute white chocolate chips for a different look.

→ How thick should I slice the cookies?

About a quarter to a third of an inch thick. Thinner cookies will be crispier, thicker ones will be softer in the center.