Maraschino Cherry Shortbread Cookies: Now that Christmas is here, let the celebrations begin! December is a fantastic time to celebrate Christmas with friends and family and to pass on your own special holiday traditions by giving gifts, having parties, and baking special treats for one another. And these shortbread cookies are my holiday tradition!
These cookies have a delicate texture and a pleasing aroma and flavor. Also, the combination of maraschino cherry and chocolate makes it look fantastic!
What You Need To Make Maraschino Cherry Shortbread Cookies:
- Unsalted butter
- Powdered sugar
- Maraschino cherries: chopped (to drain well, spread the cherries on the paper towel or just you can use candied maraschino cherries)
- Chocolate chips
- Vanilla extract
- All-purpose flour
To make this recipe gluten-free (you should use this ingredient instead):
Use gluten-free flour blends such as King Arthur Measure for Measure Flour or Bob’s Red Mill 1-to-1 Baking Flour. Chose blends that already have a binder, such as xanthan or guar gum. Or make your own flour blend.
Steps to Make Maraschino Cherry Shortbread Cookies
Step 1: Using the mixer, cream the softened butter.
Step 2: Add the vanilla extract and powdered sugar, then beat until smooth. Start slow and increase the pace.
Step 3: Place the flour and salt in a separate dish or measuring cup and sift them together.
Step 4: When the butter and sugar have combined, add the flour and beat until a dough has formed. The dough’s walls need to be wiped down every so often.
Step 5: Toss in some chocolate chips and cherry pieces.
Step 6: Roll the dough into a long log on a sheet of plastic wrap. Using your fingertips, press down firmly to eliminate all pockets of air from the dough. Refrigerate for at least one hour or overnight after wrapping in plastic wrap.
Step 7: Turn the oven temperature up to 325 degrees F. Take the dough out of the fridge, and using a sharp knife, slice it into cookies. Roughly a quarter to a third of an inch thick. You may push the dough together and smooth it up with your fingertips if it crumbles while you’re cutting it.
Step 8: Place the cookies, an inch apart, on a parchment-lined baking sheet. Bake for 15 minutes, or until the top is golden. Wait until they have cooled before trying to take them from the baking sheet.
The texture of the cookies will be soft if you bake them for less than 15 minutes. Cookies get crunchy if cooked for more than 15 minutes.
Winning Cookie Advice
- What makes these cookies stand out is the unusually high amount of butter they hold. The butter melts and spreads out evenly before the cookies are cooked.
- A cookie’s form will be destroyed if the ratio of butter to flour is inaccurate.
- Carefully measure the materials as directed. To avoid butter from melting, use the dough as soon as possible after taking it out of the fridge.
- First, you can bake a trial size of one to two cookies. Wait to see how it fares in the oven, and if necessary, make adjustments by adding some flour. For this, you’ll need to give the dough time to come to room temperature.
- DO NOT substitute margarine for butter, and remember to use only the BEST butter.
Frequently Asked Questions
Can MARASCHINO CHERRY SHORTBREAD COOKIES be frozen?
Dough, once made, can be frozen for later use. Once the dough log has been created, it should be wrapped in plastic wrap and frozen. It has a shelf life of around 3–4 months.
Cookies can be portioned out using a broad, sharp knife and baked right away.
Cherry shortbread cookie storage?
I assure you, cookies like these don’t get kept around for very long. Not because it spoils quickly, but because it can be devoured in a short amount of time. Store it at room temperature.
Cookies get softer and crumblier when stored for an extended period in a sealed bag or container. Do not tightly cover the cookies if you want your cookies crisp.
Maraschino Cherry Shortbread Cookies – A Tasty Delight
It’s Christmas! Everyone is getting ready for December’s gifts, festivities, and tasty sweets.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 20 Cookies 1x
- Category: Dessert
- Cuisine: American
2/3 c. chocolate chips
1 c. unsalted butter- room temperature
1/2 c. powdered sugar
3/4 c. maraschino cherries-chopped (on the paper towel spread cherries to drain well or just use candied maraschino cherries)
2 c. all-purpose flour
1/2 tsp salt
1/2 tbsp vanilla extract
Cream the butter with powdered sugar and vanilla extract using a mixer.
Mix the flour and salt together, then sift it into the butter mixture and work the dough with your hands.
Mix chocolate chips and sliced cherries.
Form the dough into a log shape, wrap it in plastic wrap, and refrigerate it for at least one hour.
Shape the dough into cookies and bake at 325 degrees Fahrenheit for about 15 minutes.
After the cookies have cooled fully, take them from the baking pan and serve.
Chop and microwave butter if it doesn’t melt.
Use little chocolate bits or drops. It’ll be easier to cut the dough log into cookies.
Refrigerate the dough for an hour. Cut and spread on parchment soon after removing from the refrigerator.
Hold cookies with your fingers if the dough crumbles after cutting.
How To Make it Gluten free
Substitute regular flour with gluten-free flour blends. Look for blends that already have a binder, such as xanthan or guar gum. Or make your own flour blend.
- Serving Size: 1 Cookie
- Calories: 177
- Sugar: 7.4 g
- Sodium: 59.7 mg
- Fat: 11.5 g
- Carbohydrates: 17.5 g
- Protein: 1.9 g
- Cholesterol: 24.4 mg
Keywords: Maraschino Cherry Shortbread Cookies
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My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!