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Christmas Maraschino Cherry Shortbread Cookies Recipe

By Pam 2025-09-01 ⏱ 15 min 🔥 30 min 🍽 4
Christmas Maraschino Cherry Shortbread Cookies Recipe Save
Prep: 25 mins
Cook: 20 mins
Servings: 24 cookies

Imagine a buttery shortbread that melts on your tongue, studded with bright, festive maraschino cherries that burst with sweet‑tart flavor. This Christmas Maraschino Cherry Shortbread Cookies recipe captures the spirit of the holidays in every bite, making it the perfect treat to share around the breakfast table or brunch spread.

What sets this cookie apart is the delicate balance between a classic, melt‑in‑your‑mouth shortbread base and a glossy, cherry‑infused glaze that adds a pop of color and a subtle zing of almond‑scented maraschino liqueur.

Family members of all ages will adore these cookies, especially when they’re paired with a steaming mug of coffee or a glass of chilled mimosa during holiday brunches, festive morning gatherings, or even as a sweet after‑dinner nibble.

The process is straightforward: blend cold butter with powdered sugar, fold in flour and a pinch of salt, shape the dough, bake until lightly golden, then drizzle a quick maraschino glaze and let it set. In under an hour you’ll have a tray of dazzling, buttery delights.

Why You'll Love This Recipe

Festive Visual Appeal: The ruby‑red cherries create a holiday‑themed tableau that looks stunning on any brunch platter, making the cookies as beautiful as they are tasty.

Butter‑Rich Texture: Using cold butter and minimal handling yields a crumbly, melt‑in‑your‑mouth shortbread that feels luxurious with every bite.

Simple Ingredient List: Only pantry staples plus a jar of maraschino cherries are needed, so you won’t have to hunt for exotic items on a busy holiday schedule.

Versatile Serving Options: Enjoy them plain, with a dusting of powdered sugar, or paired with fruit preserves for a delightful sweet‑and‑tangy contrast.

Preparing the Dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the cold butter and powdered sugar. Beat on low speed until the mixture resembles coarse sand, about 30 seconds. This step coats the butter particles, preventing over‑mixing later and ensuring a tender crumb.

Forming the Shortbread Base

  1. Incorporate Dry Ingredients. Add flour, salt, and almond extract to the butter‑sugar mixture. Mix on low until the dough just comes together; it should feel slightly crumbly but hold when pressed. Over‑mixing develops gluten, which makes the shortbread tough.
  2. Fold in Cherries. Gently fold the chopped maraschino cherries into the dough with a rubber spatula. The cherries add pockets of moisture and bright color without breaking the dough’s structure.
  3. Chill the Dough. Shape the dough into a flat disk, wrap in plastic, and refrigerate for 20‑30 minutes. Chilling firms the butter, which helps the cookies keep their shape during baking.

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