Sweet Holiday Cookies

Featured in Irresistible Sweet Treats.

These holiday shortbread cookies combine rich butter cookie dough with bright red maraschino cherries and chocolate chips. Slice and bake for easy preparation and beautiful presentation.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:40 GMT
A stack of round cookies with red fruit toppings is displayed on a wire rack, with additional cookies visible in the background. Pin it
A stack of round cookies with red fruit toppings is displayed on a wire rack, with additional cookies visible in the background. | recipesbyclare.com

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.

A decorative plate piled high with round cookies featuring red cherries on top, dusted with powdered sugar, set against a festive backdrop. Pin it
A decorative plate piled high with round cookies featuring red cherries on top, dusted with powdered sugar, set against a festive backdrop. | recipesbyclare.com

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.

Cherry Chocolate Shortbread

Buttery shortbread cookies studded with sweet maraschino cherries and chocolate chips. These festive treats add color and cheer to any holiday cookie platter.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 1 cup unsalted butter, room temperature.
02 1/2 cup powdered sugar.
03 1/2 tablespoon vanilla extract.
04 2 cups all-purpose flour.
05 1/2 teaspoon salt.
06 3/4 cup maraschino cherries, chopped and well-drained.
07 2/3 cup chocolate chips.

Instructions

Step 01

Mix flour and salt in bowl.

Step 02

Cream butter and powdered sugar until fluffy.

Step 03

Add vanilla extract.

Step 04

Gradually mix in flour mixture.

Step 05

Fold in chocolate chips and drained cherries.

Step 06

Shape into 2-inch thick log.

Step 07

Wrap in plastic and chill 1-2 hours.

Step 08

Heat oven to 325°F.

Step 09

Line baking sheet with parchment.

Step 10

Slice dough 1/4 to 1/3 inch thick.

Step 11

Place on baking sheet.

Step 12

Bake 10-15 minutes.

Step 13

Cool 5 minutes on sheet.

Step 14

Transfer to cooling rack.

Notes

  1. Holiday shortbread cookies perfect for Christmas cookie platters.
  2. Make sure cherries are well-drained to prevent spreading.

Tools You'll Need

  • Baking sheet.
  • Parchment paper.
  • Electric mixer.
  • Plastic wrap.
  • Sharp knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 10 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g