Holiday Maraschino Cherry Shortbread Cookies
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
- ⅓ cup powdered sugar
- 2 ½ tbsp. cornstarch
- ⅔ cup unsalted butter - softened
- ½ teaspoon 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
- ⅓ cup powdered sugar
- 2 ½ tablespoon cornstarch
- ⅔ cup unsalted butter - softened
- ½ teaspoon 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 ⅔ 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
I love this cookies!
Thanks Micha 🙂
I followed the instructions but something went wrong. How can I fix this? The cookie melted and spread flat.
Hi Pamela,
When cookies turn out flat, first reason is often butter that is too soft or even melted. This makes cookies spread. The other reason is too little flour. If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.
Also when your oven temperature is too high, the butter in the cookies melts too quickly, causing them to spread.
Best,
Dragana
Thanks for great recipe
Thanks a lot, Marika. I really appreciate 🙂
I was looking for a few quick and easy cookies to make for a up coming open house for Christmas. Made it and love it. Was wondering if the dough can be made the day before and refrigerate.
Thanks Deborah 🙂
Yes, you can make the dough the day before and refrigerate.
Regards,
Dragana
Thanks for sharing this recipe, can't wait to try it!! Can these cookies be made ahead? Do they freeze well?
Thank YOU Jen 🙂
When the shortbreads have been baked and cooled completely, put the cookies into airtight container. I suggest that you put a layer of parchment paper or foil between each layer of cookies. You can keep shortbreads in the freezer for up to 3 or 4 weeks.
Regards,
Dragana
Are these cookies soft?
Hi Mellisa,
first day cookies are crunchy, the day after they melts in your mouth.
Regards,
Dragana
What kind of maraschino cherries do you use? Candies or from the jar?
Hi Natalie,
I used from the jar, but drained maraschino cherries.
Regards,
Dragana
I made this recipe on the weekend fortnight family for the first time. The first dozen disappeared in minutes ! This recipe was so simple to follow and turned out delicious. I’ll be including them with my Christmas cookie boxes this year, thankyou !
I'm so glad that you enjoy it, Elle!
Merry Christmas!
Made these the other day and they were a huge hit. I did add just 1/2 teaspoon of almond extract to the recipe though. It gives the cookies a sweeter flavor. They were soft and melt in your mouth.
Ho Ho ho, I'm so glad that you enjoy it, Justtina ?
Great idea about almond extract.
Merry Christmas!
I just made these and tbey are absolutely melt in your mouth kinda delicious and so simple!!! Thank you so much for sharing one of the best shortbread cookie recipes.
Thank YOU, Simeone. I'm so glad you liked it.
Best regards.
I made these and they’re absolutely FANTASTIC. Literally can’t stop eating them and neither can my family! So simple yet delicious! And they’re not too sweet or too dry. Perfect.
Thank YOU, Kyra, I'm so glad you liked it. They really are fantastic.
Best regards!
I just finished taking these out of the oven. I don't know what happened but my batter did not look like what was pictured. It might have been that I used softened butter from the microwave instead of leaving it out like I usually do. It was very wet and very soft. I put them into balls as best I could and put cherries in and then popped the cookie sheets in the freezer and then baked them from frozen. They definitely didn't look as good as they could have but they do taste so good. I used Morello cherries though because I picked up a jar from the store and came across this recipe to see if it would work. While they are decent I definitely will use maraschino cherries. The Morello was a bit on the kind of tart and wet side. It didn't mess with the cookies at all but I think the maraschino is what I will do, it's just all I had. I read someone mention using almond extract, I think that will work too but these cookies are good for people who don't like overly sweet.
I did these as a test run for Christmas and it will be one of the batches I make for sure. They melt in your mouth right after baking.
Do you know why my batter came out wet and sticky, was it the butter?
Yes, that's probably the reason. Unsalted butter need to sit at room temperature.
Best regards,
Dragana
Question has anyone ever drizzle melted white chocolate over the cookies?
Can I leave out the pinch of salt if if I use salted butter? Thank you.
Yes you can, Judy.
Happy Holidays!
Best regards,
Dragana
I just mixed this up, and rather than a dough, it made a batter which will not form into balls. I let my butter soften on the counter, and mixed everything exactly at the recipe called for. I think it has to do with the brand of butter. Some butters get really soft (like mine) and other brands keep some of their firmness. I will try adding a little more flour and see what happens. (I know this is the middle of summer, but the picture looked so inviting that I had to make these now rather than wait until Christmas.)
I decided not to add more flour afterall, but rather put the batter in the frig for a few minutes and then was able to make little dough balls. My cookies turned out just like the picture, however, I was only able to get 21 cookies out of the dough rather than 26. They are delicious shortbread cookies.
Thank you Sandra, I'm so glad.
Best,
Dragana
Yes Sandra, it could be that.
It's all season recipe.
Best,
Dragana
I don’t have a hand mixer. Can I use a stand mixer?
Yes you can, Joy.
Best,
Dragana
Thank you for this recipe! I’m not a baker but I had to make 100 cookies for a cookie exchange party. These were so easy to make and came out perfect! I got about 28 cookies per batch so really minimized the amount of time I spent baking. And they aren’t super sweet so these will be my go-to cookie for years to come. I was dreading the thought of making so many cookies but with this recipe I won’t bat an eyelash when I’m asked next year.
Great Beth, I'm so glad to hear that and so happy you liked it.
Best regards,
Dragana
Hi, can I make them and put them in the freezer? Id like to keep them in there for about 3 weeks.
Hi Sara,
You can keep them in the freezer for up to 3 or 4 weeks.
Best,
Dragana
I mixed mine up & put in refrigerator overnight . Now they are hard as rocks. They have been room temp for an hour . When I try & put cherry in middle they just fall apart. Any suggestions .
Hi Bonnie,
Leave the dough at room temperature until it's soft enough to work with without falling apart. Recipe doesn't require refrigeration overnight, they are baked immediately.
Dragana
These are ABSOLUTELY delicious and easy to make! These cookies will be a yummy addition to my Christmas cookie boxes.
Thanks Christina, I'm so glad.
Dragana
These were so delicious! I doubled the recipe, knowing they’d be eaten fast. I made the mistake of making them too big though, so only got about 30 cookies.
Other than sizing, recipe was followed exactly.
Butter was on the countertop for about 1.5 hours to get to room temperature.
These were the easiest cookies we’ve ever made, excellent to make with kids.
My 4 year old loved rolling the dough into balls, and my 8 year old helped with the cherries.
Huge hit, will definitely save the recipe and make over and over again.
Thank you!
Great Alexandra, I'm so glad to hear that.. you really enjoyed.
Best,
Dragana
How you achieved that many cookies in your recipe, because one inch balls only made 17 cookies using the recipe "as is". I had to a bit more butter to be able to blend the flour in.
Hi Piper,
Thank you for your comment and for trying the recipe! The number of cookies can vary a bit depending on how large each scoop is, but I really appreciate you pointing that out.
Dragana
Fantastic recipie! I also added 1 tbsp of coconut flour. Absolutely delicious! Thank you 🙂
Thank YOU, Selena, I'm so glad you liked it.
Dragana
Can someone please help? I want to make these in the my~
Is there really only one cup of flour??
Doesn’t seem like enough??
Thanks. ❤️
Yes Kim, 1 cup of flour.
Dragana
I made the cookies two different times completely following the recipe. I cooked the cookies twelve minutes, immediately removed the cookies, and placed on a cooling rack. The end result was a cookie that crumbled upon touch. The cookies did not have any consistency. The butter used sat out for a couple hours. I used parchment paper one time and a silicon mat the second time. Doubt I will try the recipe again. Am I missing something? Thank you.
Hi John,
Thanks for trying the recipe. Crumbly cookies usually mean the dough didn’t bind well. The most common reasons are:
• Butter was too soft
• Dough wasn’t packed firmly
• Too much dryness (flour or wet cherries not dried well)
• Dough wasn’t chilled
Using slightly firmer butter, pressing the dough tightly, drying the cherries well, and chilling the dough should prevent crumbling. Thanks again for your feedback!
Dragana
So I tried this recipe and the cookies were very good!
The only thing that I had a problem with was once they were baked the cookies were super soft and crumbly.
They break so easily and crumble in your mouth as soon as you take a bite.
Is there a way to maybe make them more firm less crumbly?
Thanks!
😊
I'm so glad you liked it, Janessa.
There are few ways to make cookies less crumbly: You can add cornstarch, chill the dough before baking or use granulated sugar instead powdered.
Best regards,
Dragana
Hi I don’t have cornstarch. Is it a need or can I substitute it with anything else? Or even just leave it out?
Hi Rea,
You can skip cornstarch in maraschino cherry shortbread cookies — it just makes them more tender and melt-in-the-mouth.
Substitutes:
Extra all-purpose flour (1:1) → slightly less tender
Rice flour (1:1) → best alternative for crisp, soft texture
Cookies will still turn out fine without it.
Dragana