Holiday Maraschino Cherry Shortbread Cookies… Christmas, New Year, Santa Claus, Christmas Tree, Cookies… everything is about holidays these days.
I am super excited and I can‘t wait to spend the holidays with my family. We have already started preparing and, as you know, I especially enjoy making Christmas cookies.
My son is my little helper and the two of us make a winning combination in the kitchen. We have decided to make a little surprise for my husband and prepare his favorite shortbread cookies. They are so easy to make and yet so special.
There are many different ways to prepare and decorate them, and you can also make various shapes. I chose Maraschino Cherry Shortbread Cookies because they look classy with the Maraschino cherry in the middle.
You can find here delicious Christmas Desserts ➡️
Make your Holiday a day to enjoy with your loved one. Holiday Maraschino Cherry Shortbread Cookies are perfect homemade gift and that‘s something money can‘t buy. So, take some time and show your loved one how much you care.
Check out some of most popular HOLIDAY COOKIES ➡️
Take a look our most popular Christmas and New Year`s Eve recipes – Christmas Sugar Cookies with Cream Cheese Frosting and Cranberry Frosted Soft Sugar Cookies.
Which is your favorite shortbread – classic or with cherries? Try this one Chocolate Chip Shortbread Cookie Sticks.
What do you need to make this Holiday Maraschino Cherry Shortbread Cookies:
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 2 1/2 tbsp. cornstarch
- 2/3 cup unsalted butter – softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 27 Maraschino Cherries
How to prepare Maraschino Maraschino Cherry Shortbread Cookies?
- Preheat oven to 350 degrees F. Put parchment paper in the baking pan and leave aside. In a medium sized dish combine flour and corn starch. Leave aside. In a large bowl mix butter and sugar using electric hand mixer at medium speed, until it becomes light and fluffy.
- Add vanilla extract and pinch of salt and mix some more. Add flour and corn starch. Mix at a lower speed for a few minutes to get a fine dough. Make balls of about 1 inch. Place them in the baking pan. Space cookies about 2 inches apart.
- Finally, place Maraschino cherry on the top of each ball of dough and press with finger until ⅔ of the cherry is inside the ball. Bake for 10/12 minutes. Wait for them to cool down and enjoy.
They are so simple, but make great impression. I made the dough and my son helped me make balls. He loved putting Maraschino cherries in the middle and felt so happy and proud. The result can be seen in the photos.
Tips & Tricks
Drain those cherries really well
Maraschino cherries hold a ton of extra liquid. Finely chop them, then press them between paper towels to remove as much moisture as possible. Too much juice can make your dough soft and cause the cookies to spread.
Don’t overmix the dough
As soon as the dough starts coming together, stop mixing. Overworking shortbread makes it tough instead of tender.
Don’t overbake
Shortbread shouldn’t turn golden-brown. Pull them out when the edges are just barely set and pale. They firm up as they cool.
Add a hint of almond extract
A tiny splash of almond extract pairs beautifully with maraschino cherries and amplifies their flavor.
FAQ
Can I use fresh or frozen cherries instead?
You can, but the texture and flavor won’t be the same. Maraschino cherries give these cookies their classic color and taste.
My dough feels crumbly — is that normal?
Yes! Shortbread dough is supposed to look a bit crumbly. As long as it holds together when you press it, you’re good.
Why did my cookies spread?
This usually happens when the cherries weren’t drained well enough, the butter was too soft, or the dough wasn’t chilled long enough.
Can I freeze the baked cookies?
Yes. Freeze them in layers with parchment between them, and they’ll keep for up to 3 months.
Serving Suggestions
These cookies are not only beautiful but incredibly versatile. Serve them with a cup of hot cocoa, coffee, or a glass of cold milk. They also make a lovely addition to holiday dessert trays or edible gift boxes. Their bright cherry pieces give them that festive look everyone loves during the holidays.
When my husband came home from work that day, there was a surprise waiting for him on the table. His smile was worth thousands of words.
We spent that afternoon together, enjoying Maraschino Cherry Shortbread cookies. So, I am sure there will be a special place for them on your Christmas table, as well.
Tell Us What You Think!
Did you try this recipe? We’d love to hear from you! Leave a comment below and let us know how your cookies turned out — and whether you prefer them with cherries or classic shortbread-style.
Holiday Maraschino Cherry Shortbread Cookies
Christmas, New Year, Santa Claus, Christmas tree, cookies… everything is about holidays these days. We have already started preparing and, as you know, I especially enjoy making Christmas cookies.
Ingredients
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 2 1/2 tbsp cornstarch
- 2/3 cup unsalted butter – softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 27 Maraschino Cherries
Instructions
- Preheat oven to 350 degrees F. Put parchment paper in the baking pan and leave aside.
- In a medium sized dish combine flour and corn starch. Leave aside.
- In a large bowl mix butter and sugar using electric hand mixer at medium speed, until it becomes light and fluffy.
- Add vanilla extract and pinch of salt and mix some more.
- Add flour and corn starch. Mix at a lower speed for a few minutes to get a fine dough.
- Make balls of about 1 inch. Place them in the baking pan. Space cookies about 2 inches apart.
- Finally, place Maraschino cherry on the top of each ball of dough and press with finger until 2/3 of the cherry is inside the ball. Bake for 10/12 minutes.
- Wait for them to cool down and enjoy.
Notes
Drain those cherries really well
Maraschino cherries hold a ton of extra liquid. Finely chop them, then press them between paper towels to remove as much moisture as possible. Too much juice can make your dough soft and cause the cookies to spread.
Don’t overmix the dough
As soon as the dough starts coming together, stop mixing. Overworking shortbread makes it tough instead of tender.
Don’t overbake
Shortbread shouldn’t turn golden-brown. Pull them out when the edges are just barely set and pale. They firm up as they cool.
Add a hint of almond extract
A tiny splash of almond extract pairs beautifully with maraschino cherries and amplifies their flavor.
Nutrition Information:
Yield: 27 Serving Size: 1Amount Per Serving:Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 6mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
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