Christmas Maraschino Cherry Shortbread Cookies

Posted on December 1, 2025

Modified: December 1, 2025

By Antonio
Sliced Christmas Maraschino Cherry Shortbread Cookies featuring red cherries and dried fruits on a wooden board with a snowy backdrop.
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The scent of almond and buttery shortbread is pure Christmas magic to me. Every year, as the holiday season approaches, my kitchen transforms. These Christmas Maraschino Cherry Shortbread Cookies are always the first recipe I pull out. They’re more than just a treat; they’re a tradition. I still remember making them with my grandmother, her hands expertly pressing a cherry into each delicate cookie. It’s a joy I now share, much like my festive Grinch Mini Cheesecakes, adding a splash of vibrant red to our holiday baking.

My Favorite Things About Christmas Maraschino Cherry Shortbread Cookies

I adore how simple ingredients—rich unsalted butter, flour, and powdered sugar—create something so incredibly special. With just 25 minutes of prep and a 15-minute bake time, I can whip up a batch without spending my day in the kitchen. The buttery, crumbly texture combined with the sweet burst of cherry is irresistible. These Christmas Maraschino Cherry Shortbread Cookies prove that the best holiday recipes don’t have to be complicated to be absolutely spectacular.

Ingredient Notes for Christmas Maraschino Cherry Shortbread Cookies

For this recipe, I insist on quality unsalted butter; it’s the heart of the shortbread’s flavor. Make sure to pat your maraschino cherries very dry to prevent the dough from discoloring. It’s a key step for beautiful cookies, much like in my favorite Candy Cane Cookie recipe.

christmas maraschino cherry shortbread cookies recipe
Christmas Maraschino Cherry Shortbread Cookies 5
Sliced Christmas Maraschino Cherry Shortbread Cookies featuring red cherries and dried fruits on a wooden board with a snowy backdrop.
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Christmas Maraschino Cherry Shortbread Cookies

Buttery, melt-in-your-mouth shortbread cookies studded with festive red maraschino cherries and a hint of almond. A perfect, easy-to-make treat for holiday cookie exchanges and gift-giving.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 96
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Dough
  • 1 cup unsalted butter softened to room temperature (2 sticks or 227g)
  • 3/4 cup powdered sugar sifted (90g)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour spooned and leveled (240g)
  • 1/4 cup cornstarch (30g)
  • 1/4 tsp salt
  • 1/2 cup maraschino cherries well-drained, patted dry, and finely chopped (about 16 cherries)
For the Optional Almond Glaze
  • 1 cup powdered sugar sifted (120g)
  • 2-3 tbsp maraschino cherry juice from the jar, or milk
  • 1/4 tsp almond extract

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand)
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • Sharp Knife

Method
 

Prepare the Cookie Dough
  • In a large mixing bowl using an electric mixer, cream the softened butter and powdered sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Beat in the vanilla extract and almond extract until well combined.
  • In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Gently fold in the finely chopped maraschino cherries with a spatula. Ensure they are evenly distributed throughout the dough.
Chill the Dough
  • Divide the dough in half. Shape each half into a log about 1.5 to 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper.
  • Refrigerate the dough logs for at least 1 hour, or until firm. Chilling is essential for preventing the cookies from spreading too much during baking.
Bake the Cookies
  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Remove one dough log from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick rounds. Arrange the cookie slices about 1 inch apart on the prepared baking sheets.
  • Bake for 13-15 minutes, or until the edges are just beginning to turn a very light golden brown. The centers should still look pale.
  • Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Glaze the Cookies (Optional)
  • Once the cookies are completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of maraschino cherry juice, and the almond extract until smooth.
  • If the glaze is too thick, add more cherry juice, 1/2 teaspoon at a time, until you reach a drizzle-able consistency. If it's too thin, add more powdered sugar.
  • Drizzle the glaze over the cooled cookies. Let the cookies sit at room temperature for about 30-60 minutes, or until the glaze has set completely.

Notes

Drying Cherries: It's very important to pat the chopped maraschino cherries dry with a paper towel. Excess moisture can make the dough sticky and affect the cookie's texture.
Chilling is Key: Do not skip the chilling step! It helps the shortbread hold its shape and results in a tender, crumbly texture.
Variations: For a different flavor, substitute the almond extract with peppermint extract. You can also dip half of each cookie in melted white chocolate for an extra decadent touch.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, place parchment paper between layers to prevent sticking.

How I Make Christmas Maraschino Cherry Shortbread Cookies

The process for my Christmas Maraschino Cherry Shortbread Cookies is wonderfully straightforward. I start by creaming the butter and sugar until it’s light and fluffy, then gently mix in the extracts and dry ingredients. The most crucial part is chilling the dough—please don’t skip it! This simple step ensures the cookies hold their beautiful shape while baking. After they’re a pale golden perfection, I add the optional, but highly recommended, cherry glaze.

christmas maraschino cherry shortbread cookies pinterest figure>

My Tips for the Perfect Outcome

  • Chill Thoroughly: Don’t rush this step! It prevents the cookies from spreading too much in the oven.
  • Pat Cherries Dry: Thoroughly pat the maraschino cherries with a paper towel before using.
  • Watch the Edges: Pull them from the oven when the edges are just lightly golden.

How I Serve and Store This Dish

I love arranging these pretty pink-and-white cookies on a festive platter for our Christmas gatherings. They look so beautiful and are always the first to disappear! For leftovers, I store them in an airtight container at room temperature. They stay perfectly crisp and delicious for up to a week, making them a fantastic make-ahead treat. This method keeps my Christmas Maraschino Cherry Shortbread Cookies fresh for days.

Can I make the cookie dough ahead of time?

Absolutely! This is one of my favorite time-saving tricks during the busy holiday season. You can prepare the dough, wrap it tightly in plastic wrap, and safely refrigerate it for up to three days. It’s the perfect way to get a head start on your Christmas Maraschino Cherry Shortbread Cookies baking.

Why did my shortbread cookies come out tough?

This usually happens from overworking the dough after adding the flour. To keep your shortbread tender and crumbly, mix the dry ingredients until they are just combined. A light hand is the absolute secret to that perfect melt-in-your-mouth texture that makes these Christmas Maraschino Cherry Shortbread Cookies so famous.

Do I have to use almond extract in this recipe?

While I personally love the classic flavor combination it creates with the cherry, you can certainly omit it. If you’re not a fan of almond, you can simply substitute it with an equal amount of vanilla extract. The cookies will still be absolutely delicious and have a wonderful buttery vanilla flavor.

Can I freeze these baked cookies?

Yes, these cookies freeze beautifully! I recommend freezing them before you add the glaze. Simply let them cool completely after baking, then store them in an airtight container with layers of parchment paper in between. They’ll last for up to a month. Just thaw and glaze right before serving!

Conclusion

This Christmas Maraschino Cherry Shortbread Cookies recipe holds a special place in my heart, and I truly hope it brings as much joy to your holiday table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below!

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