Christmas Maraschino Cherry Shortbread

The red and green sprinkled across my grandmother's kitchen counter every December signaled that Christmas baking season had officially begun. Between the sugar cookies and gingerbread men, these cherry shortbreads always claimed their spot on the festive platter. Something about that bright pop of red against buttery dough makes people smile before they even take a bite.

My first attempt at these ended with slightly pink dough because I skipped the pat-dry step. Lesson learned. Now I take extra time pressing those cherries between paper towels while my butter comes to room temperature, turning what felt like a mistake into my favorite quiet moment of the baking process.

Ingredients

• 1 cup unsalted butter softened: Room temperature butter is non-negotiable here, it creates that signature melt-in-your-mouth texture
• 1/2 cup powdered sugar: Powdery sugar dissolves better than granulated, giving these cookies their delicate shortbread crumb
• 2 cups all-purpose flour: Measure by spooning into your cup and leveling off, packed flour makes heavy cookies
• 1/4 teaspoon salt: A tiny pinch that makes all the difference in balancing sweetness
• 1 teaspoon vanilla extract: Pure vanilla extract adds depth and warmth
• 1/2 teaspoon almond extract: This subtle background note pairs magically with the cherries
• 3/4 cup maraschino cherries drained and chopped: Take your time drying these thoroughly, excess moisture is the enemy of perfect shortbread
• 1/2 cup mini chocolate chips optional: I add these half the time, chocolate and cherries have a way of making everything better

Instructions

Get your oven ready:

Preheat to 325F and line two baking sheets with parchment paper while the butter softens

Cream the butter and sugar:

Beat them together until the mixture turns pale and fluffy, about 3 minutes of patient mixing

Add the extracts:

Pour in both vanilla and almond, mixing briefly to incorporate

Work in the flour:

Add the flour and salt all at once, mixing only until you no longer see dry streaks

Fold in the goodies:

Gently incorporate those dried cherries and chocolate chips by hand, being careful not to overwork the dough

Shape the cookies:

Roll tablespoon portions into balls and arrange them 2 inches apart on prepared sheets

Flatten gently:

Press each ball with your palm or the bottom of a glass until slightly flattened

Bake until just set:

Bake 16 to 18 minutes until edges look firm and bottoms have a light golden blush

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving to a wire rack

Save

Last year my sister-in-law admitted she'd been hiding these in the back of the freezer to ration them through January. That is exactly the kind of problem every holiday baker hopes to create.

Making These Ahead

Scoop the dough balls onto a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 minutes to the baking time. Your future self will thank you when unexpected guests arrive.

Getting Even More Festive

Melt white chocolate and dip half of each cooled cookie into it, then sprinkle with crushed candy canes or nonpareils. The white chocolate sets beautifully and creates that professional bakery look that people cannot stop photographing.

Storage Secrets

Shortbread actually improves after a day or two as flavors meld together. Store in an airtight container with wax paper between layers, and keep them away from strong-smelling foods since butter absorbs everything nearby.

• Hide a few cookies before serving any guests
• Label the container clearly so family knows these are the special ones
• They freeze for up to 3 months if you can resist that long

Save

May your kitchen smell like butter and vanilla all December long, and may your cookie jar never stay full for long.

Recipe FAQs

→ Why do I need to pat the cherries dry?

Drying the maraschino cherries thoroughly removes excess syrup that could make your dough soggy. Use paper towels to blot them chopped pieces before folding into the buttery mixture.

→ Can I make these without almond extract?

Absolutely. Simply replace the almond extract with an additional teaspoon of vanilla extract for a nut-free version that still delivers wonderful flavor.

→ How should I store these cookies?

Keep your cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers if stacking to prevent sticking.

→ Can I freeze the dough or baked cookies?

Yes. Wrap scooped dough balls tightly and freeze for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time. Baked cookies also freeze well for up to 2 months.

→ What's the best way to get uniform cookies?

Use a cookie scoop to portion equal amounts of dough, then roll into smooth balls. Flatten gently with the bottom of a glass dipped in sugar for perfectly consistent results.