Christmas Maraschino Cherry Shortbread Cookies Recipe

Shaping & Baking

1. Preheat Oven. Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. A consistent temperature ensures even browning without over‑drying.
2. Roll & Cut. On a lightly floured surface, roll the chilled dough to ¼‑inch thickness. Use a festive cookie cutter (stars or circles) or a sharp knife to cut uniform shapes. Gather scraps, re‑roll, and repeat.
3. Bake. Transfer cookies to the prepared sheets, spacing them 1 inch apart. Bake for 12‑15 minutes, or until the edges are just turning a pale gold. The centers should remain soft; they will firm as they cool.
4. Cool. Allow cookies to rest on the sheet for 5 minutes before moving to a wire rack. This prevents breakage and lets the surface set for glazing.

Making the Maraschino Glaze

1. Combine Liquid. In a small saucepan, whisk together the reserved maraschino cherry juice and granulated sugar. Heat over medium‑low until the sugar dissolves, about 2 minutes.
2. Thicken. Stir in the cornstarch slurry, whisking constantly to avoid lumps. Bring the mixture to a gentle boil; it will thicken to a glossy, pour‑able consistency in 1‑2 minutes.
3. Cool Slightly. Remove from heat and let the glaze cool for 3‑4 minutes. It should be warm, not hot, so it spreads without melting the shortbread.

Finishing the Cookies

Using a small pastry brush, drizzle the glaze over each cooled cookie, allowing it to pool slightly around the edges. Sprinkle extra chopped cherries and, if desired, a pinch of flaky sea salt for contrast. Let the glaze set for 10‑15 minutes before serving; the coating will become glossy and slightly firm.