Print

Christmas Maraschino Cherry Shortbread Cookies

Christmas Maraschino Cherry Shortbread Cookies
Print Recipe

Christmas Maraschino Cherry Shortbread Cookies are buttery, tender, and festive treats bursting with sweet maraschino cherries. Easy to bake with basic ingredients, these cookies combine a melt-in-your-mouth texture with vibrant red cherry highlights, perfect for holiday cookie trays and gift-giving.

Ingredients

Scale

Main Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar
  • 2 cups (240g) all-purpose flour
  • 1/2 cup maraschino cherries, chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare Ingredients and Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Chop the maraschino cherries into small pieces and set them aside. Make sure the butter is softened for easy mixing.
  2. Cream Butter and Sugar: In a mixing bowl, beat the softened butter together with the powdered sugar until fluffy and light in color. This step is key for a smooth, tender cookie texture.
  3. Add Vanilla and Salt: Mix in the vanilla extract and a pinch of salt, combining well to distribute the flavor evenly throughout the dough.
  4. Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, stirring gently until just combined. Avoid overmixing to keep the dough tender.
  5. Fold in Maraschino Cherries: Carefully fold in the diced maraschino cherries so they’re evenly distributed without crushing them, ensuring each cookie has delightful bursts of cherry sweetness.
  6. Shape Cookies: Form the dough into small balls or a desired shape, and place them spaced apart on the prepared baking sheet. Flatten them slightly with your fingers or a fork for a classic shortbread look.
  7. Bake: Bake in the preheated oven for 18-22 minutes, or until the edges are just starting to turn golden. Be careful not to overbake as shortbread is best when tender, not crispy.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, enjoy or store as desired.

Notes

  • Use room temperature butter for better mixing and tender dough.
  • Do not overmix the dough to avoid tough cookies.
  • Chop cherries uniformly for consistent cherry bursts.
  • If dough feels too soft, chill for 15-20 minutes before shaping.
  • Watch the baking time; shortbread should remain pale and tender, not overly golden.

Nutrition

Keywords: christmas cookies, shortbread, maraschino cherry cookies, holiday baking, festive cookies, buttery cookies

Find it online: https://dishesbylina.com/christmas-maraschino-cherry-shortbread-cookies/