Christmas Maraschino Cherry Shortbread Cookies

Buttery shortbread studded with maraschino cherries is a holiday classic for a reason — the dough comes together in one bowl and slices and bakes whenever the craving hits.

Why You’ll Love This Christmas Maraschino Cherry Shortbread Cookies

These cookies bring together the richness of buttery shortbread and the sweet burst of maraschino cherries, creating a delightful treat perfect for any occasion. I love how easy they are to make ahead of time; you can whip up the dough and simply slice and bake them whenever the craving strikes. It’s the sort of recipe that keeps you reaching for just one more, even after the plate’s empty!

What Makes this Recipe Unique

More cookie tray options: Best Kitchen Sink Christmas Cookies and Raspberry Swirl Cookies.

– Affordability: The ingredients are everyday staples, making these cookies budget-friendly without compromising on taste.
– Rich Flavor: The combination of unsalted butter and confectioners’ sugar creates a melt-in-your-mouth cookie that feels indulgent.
– Textural Contrast: The crunchy shortbread base paired with the soft, juicy cherries and melty chocolate chips offers a satisfying bite every time.
– Simple Preparation: Prepping this dough in advance lets you squeeze fresh cookies into your busy schedule, perfect for holiday gatherings or last-minute dessert needs.

Estimated Macros & Calories

Here’s a quick look at the estimated nutritional breakdown for these delightful cookies.

(estimated per serving, without optional ingredients)

• Calories: 180
• Protein: 2 g
• Carbohydrates: 20 g
• Fat: 10 g
• Fiber: 0 g

The Most Authentic Christmas Maraschino Cherry Shortbread Cookies Recipe

These cookies are a delightful way to celebrate the season, delivering flavor and nostalgia with each bite. Made with simple, accessible ingredients, they’re bound to become a cherished holiday staple in your home.

Ingredient Notes

– Unsalted Butter: Acts as the base, contributing to a rich, tender texture that is essential for classic shortbread cookies.
– Confectioners’ Sugar: Provides sweetness and a smooth texture without the graininess you might get from granulated sugar.
– Pure Vanilla Extract: A small amount adds warmth and depth, enhancing the overall flavor profile.
– All-Purpose Flour: The backbone of the cookie, giving it structure and a light crumb when baked.
– Maraschino Cherries: They bring a burst of sweetness and a pop of color; just make sure to drain them well to avoid extra moisture.

Instructions

Step 1: Prepare Dry Ingredients

In a medium bowl, start by whisking together the all-purpose flour and fine salt. This simple step ensures an even distribution of the dry components in your dough.

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened unsalted butter with the confectioners’ sugar. Beat them together until you achieve a smooth, creamy mixture, then add in the pure vanilla extract for that lovely flavor boost.

Step 3: Mix in Dry Ingredients

Gradually add the flour and salt mixture into the butter-sugar blend. Keep mixing until you see the dough forming larger clumps; that’s your cue it’s coming together nicely.

Step 4: Fold in Cherries and Chocolate

Carefully fold in the well-drained maraschino cherries and chocolate chips. This step is all about ensuring even distribution so that every bite has that delightful mix of flavors.

Step 5: Shape and Chill the Dough

Shape the dough into a compact log, about 2 inches in diameter. Wrap it tightly in plastic wrap and place it in the refrigerator for at least 1 to 2 hours; this helps the flavors meld together and firms up the dough for slicing.

Step 6: Preheat and Prepare Baking Sheet

While the dough chills, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to keep those cookies from sticking when baking.

Step 7: Slice the Dough

Once chilled, take the dough log out and slice it into discs about 1/4 to 1/3 inch thick. If any pieces crumble during slicing, don’t worry—just press them back together gently.

Step 8: Bake the Cookies

Arrange the cookie slices on the prepared baking sheet, ensuring they’re spaced at least one inch apart. Bake them in the preheated oven until the tops turn a light golden hue.

Step 9: Cool the Cookies

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely. This quick cooling period helps them set up perfectly.

Tips and Mistakes to Avoid

Make sure to drain the maraschino cherries well before adding them to the dough, as excess moisture can lead to a soggy cookie.

Keep an eye on your baking time; overbaking can dry them out. They should be just golden around the edges.

Lastly, avoid overmixing the dough after adding the flour—it can make your cookies tough instead of tender.

Storage Tips

You can store these cookies in an airtight container at room temperature for a week. If you want to make them ahead, just prepare the dough and keep it in the fridge for up to 3 days.

They’re best enjoyed fresh, but you can also freeze them for up to a month. Just remember to wrap the log tightly before freezing!

Variations and Substitutions

For a fun flavor twist, consider adding lemon zest for a bright pop alongside the cherries.

If you’re looking to swap out ingredients, you might replace the all-purpose flour with a gluten-free blend to cater to dietary needs.

And if you’d like to boost the protein content, consider serving these cookies alongside a protein-rich yogurt dip.

Why This Recipe Is The Real Deal

The combination of the buttery base, chewy cherries, and rich chocolate chips makes these cookies genuinely satisfying. I’ve found that the texture is what sets them apart; the shortbread is delightfully tender while still holding together perfectly.

This isn’t just any cookie; it’s a delightful way to bring a festive treat into your everyday life, blending comfort and nostalgia seamlessly.

More High Protein Recipes You’ll Love

If you enjoyed this recipe, these easy ideas are a great next step:

• Christmas Sugar Cookie Dip
• Best Kitchen Sink Christmas Cookies
• Cannoli Cookies

Want more? Browse all of our high protein desserts recipes or explore the full high protein recipes collection.

Frequently Asked Questions

The Bottom Line

So, if you’re in the mood for some cookies that capture the spirit of the holidays, give these a shot! They’ll remind you of the magic of Christmas while fitting into your busy life. I’m excited to hear how they turn out for you!

Lauren Mitchell
Recipe Creator at The Cookly
Easy high-protein recipes for everyday life.

Print Recipe

Christmas Maraschino Cherry Shortbread Cookies

Buttery slice-and-bake shortbread studded with sweet maraschino cherries and chocolate chips — an easy make-ahead holiday cookie.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time2 hours hrs 30 minutes mins

Servings: 24 cookies

Calories: 180kcal

Ingredients

• 2 1/2 cup all-purpose flour
• 1/2 teaspoon fine salt
• 1 cup unsalted butter softened
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup maraschino cherries well drained and chopped
• 1/2 cup chocolate chips

Instructions

• Whisk together the flour and fine salt in a medium bowl.
• Beat the softened butter with confectioners' sugar until smooth and creamy, then add the vanilla extract.
• Gradually add the flour mixture into the butter-sugar blend, mixing until the dough forms large clumps.
• Carefully fold in the well-drained maraschino cherries and chocolate chips, distributing evenly.
• Shape the dough into a 2-inch log, wrap tightly in plastic, and refrigerate 1 to 2 hours.
• Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
• Slice the chilled log into discs about 1/4 to 1/3 inch thick.
• Arrange slices on the baking sheet, spaced an inch apart, and bake until the tops turn light golden.
• Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.

Notes

Store in an airtight container at room temperature for a week. The dough log can be refrigerated up to 3 days or frozen up to a month.