Christmas Maraschino Cherry Shortbread (Printable Version)

Festive buttery shortbread with sweet maraschino cherries for holiday celebrations.

# What You'll Need:

01 - 1 cup unsalted butter, softened

02 - 1/2 cup powdered sugar

03 - 2 cups all-purpose flour

04 - 1/4 teaspoon salt

05 - 1 teaspoon vanilla extract

06 - 1/2 teaspoon almond extract

07 - 3/4 cup maraschino cherries, drained, patted dry, and chopped

08 - 1/2 cup mini chocolate chips (optional)

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.

02 - In a large bowl, cream together softened butter and powdered sugar until light and fluffy.

03 - Mix in vanilla and almond extract until fully incorporated.

04 - Add flour and salt; mix until just combined. Do not overmix.

05 - Gently fold in the chopped maraschino cherries and mini chocolate chips, if using.

06 - Scoop tablespoon-sized amounts of dough and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart.

07 - Gently flatten each cookie with your palm or the bottom of a glass.

08 - Bake for 16-18 minutes, or until edges are just set and bottoms are lightly golden.

09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.

01 -

The texture walks that perfect line between crumbly and tender, like a proper shortbread should be
These cookies freeze beautifully so you can make them weeks before the holiday chaos begins
Maraschino cherries add pockets of sweet chewiness that balance the rich butteriness

02 -

Overmixed flour develops gluten and turns tender shortbread into tough cookies
Damp cherries create pink streaks and soggy spots, so press them between paper towels until no moisture transfers
These cookies will look underbaked when you pull them out, but they firm up as they cool

03 -

Chop cherries into smaller pieces than you think you need, tiny bits distribute flavor more evenly
Use a glass measuring cup to flatten cookies, dip it in powdered sugar between presses to prevent sticking