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Every holiday season my kitchen fills with the buttery aroma of these Cherry Shortbread Cookies! They're my favorite festive treat combining melt-in-your-mouth shortbread sweet maraschino cherries and little bits of chocolate. When I bring these to parties everyone asks for the recipe the bright red cherries just make them look so cheerful.
What Makes These So Special
I love how these cookies practically dissolve on your tongue with that perfect shortbread texture while the cherries add little bursts of sweetness. The pops of red make them look so festive on a cookie platter. I often package them up as gifts they're always a hit at cookie exchanges and holiday gatherings.
Everything You'll Need
- Unsalted Butter: 1 cup nice and soft for that perfect texture.
- Powdered Sugar: 1/2 cup makes them melt in your mouth.
- Vanilla Extract: 1/2 tablespoon pure vanilla is best.
- All-Purpose Flour: 2 cups measured carefully.
- Salt: 1/2 teaspoon just enough to make the flavors pop.
- Maraschino Cherries: 3/4 cup chopped and patted really dry.
- Chocolate Chips: 2/3 cup because chocolate makes everything better.
Let's Make Some Cookies
- First Things First
- Mix your flour and salt in a bowl and set it aside for later.
- Get That Butter Ready
- Beat your butter and powdered sugar until it's light and fluffy then stir in the vanilla.
- Making The Dough
- Gradually mix the flour mixture into your butter mixture until it starts forming clumps then gently fold in those cherries and chocolate chips.
- Time to Chill
- Shape your dough into a nice thick log wrap it up and pop it in the fridge for an hour or two.
- Ready to Bake
- Heat your oven to 325°F slice your chilled dough into thin rounds and lay them on your lined baking sheet.
- The Final Touch
- Let them cool on the pan for a few minutes then move them to a rack to finish cooling.
My Best Baking Tips
Make sure you pat those cherries really dry or they'll make your cookies too wet. Don't skip chilling the dough it makes such a difference in how they slice and bake. Watch them closely in the oven you want them just barely golden around the edges.
Keeping Them Fresh
These cookies stay fresh in an airtight container for about a week. I love packing them in pretty holiday tins for gifting. If you want to plan ahead roll the dough into logs freeze them and slice and bake whenever you need fresh cookies.
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Why Everyone Loves These
There's something magical about these cookies they're simple but so elegant. The combination of buttery shortbread sweet cherries and chocolate just feels perfect for the holidays. They're my go-to when I want to share something special with friends and family.
Frequently Asked Questions
- → Why drain the cherries well?
Extra moisture from cherries can make the cookies spread too much and become soggy. Thorough draining helps maintain the perfect texture.
- → Can I freeze the dough?
Yes, wrap the log tightly and freeze for up to 3 months. Slice and bake straight from frozen, adding 1-2 minutes to baking time.
- → Why do the cookies crumble when slicing?
Cold dough can be crumbly. Just press it back together - the cookies will bake up fine. You can also let the dough warm slightly.
- → Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to maintain the right flavor balance.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to a week, or freeze baked cookies for up to 3 months.