Cherry Shortbread Cookies
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These Cherry Shortbread Cookies are the perfect mix of buttery goodness and sweet cherry flavor! If you’re a fan of melt-in-your-mouth shortbread with a pop of bright cherry finish, this recipe will quickly become a favorite. Perfect for holiday cookie trays or anytime you need a sweet treat, these cookies are as easy to make as they are to enjoy!
Looking for more incredibly simple and delicious cookie recipes? Be sure to try my Red Velvet Cake Mix Cookies, Coconut Lime Sugar Cookie Recipe, and my Lemon Ricotta Cookies.
Why You’ll Love These Cookies
- Easy Holiday Treat: These cookies are a perfect, easy-to-make treat for holiday parties or gift-giving.
- Classic Shortbread Texture: For those searching for buttery, crumbly shortbread, these cookies deliver that classic texture with a cherry twist.
- Make-Ahead Friendly: Great for batch baking and storing, which is ideal for anyone looking for a recipe that can be prepared in advance.
These Cherry Shortbread Cookies hold a special place in my heart. They were one of the first recipes I ever made for a magazine, and I’ve been obsessed ever since! The buttery shortbread paired with the sweet pop of maraschino cherries is a match made in cookie heaven. Trust me, they’re not just pretty to look at—they’re downright delicious. Plus, they’re so easy to make, even if you’ve never baked before, you’ll feel like a pro whipping up a batch of these beauties.
Now, if you’re looking for a cookie that’s versatile enough to bring to a holiday party or just keep for yourself (no judgment here), these are it. You can dip them in chocolate for a little extra flair or enjoy them as is—perfectly crumbly and sweet with a hint of nostalgia. They were one of my first big recipe successes, and I’m telling you, after one bite, they might just become one of your favorites too!
Variations and Substitutions
Looking to switch things up with your Cherry Shortbread Cookies? Here are a few fun variations and substitutions to try:
- Chocolate Drizzle: If you’re a chocolate lover, melt some semisweet or white chocolate to drizzle over the cooled cookies, or dip half of each cookie for a decadent touch.
- Almond Extract: Swap out the vanilla extract for almond extract to give your cookies a subtle nutty flavor that pairs beautifully with cherries.
- Dried Cherries: If you prefer a less sweet option, use dried cherries instead of maraschino cherries for a chewy texture and more tart flavor.
- Coconut Shortbread: Add a handful of shredded coconut to the dough for a tropical twist that complements the cherry topping.
These easy tweaks let you customize the recipe to your personal taste or dietary needs!
How To Make Cookies With Maraschino Cherries
How easy are these? SO easy. Add them to your holiday cookie baking list along with my Peanut Butter Cookie Recipe and these adorable Christmas Wreath Cookies.
- Prepare the Pan: Preheat the oven to 325°F and line two baking sheets with parchment paper. Pat the cherries dry with a towel.
- Mix the Ingredients: Whisk the flour and sugar together, then cut in the butter until crumbly. Stir in the vanilla and cherries, and knead until the dough forms a ball.
- Scoop the Dough: Roll the dough into 1-inch balls and place on baking sheets. Flatten to about 1/2 inch thick using a glass dipped in sugar.
- Bake: Bake for 10-12 minutes, until the cookies rise slightly and the edges pull away.
- Enjoy: Serve as is, or dip in chocolate for a fun finish!
Helpful Tools
- Cookie Scoop: I LOVE my cookie scoop (affiliate). It gives you perfect cookies every single time.
- Pastry Cutter: Not required, but a night and day difference when you are trying to cut butter into a dough. This pastry cutter (affiliate) is used for pies and getting a perfect pie crust.
- Silicone Baking Mats: Ditch the parchment and reach for these reusable Silicone Baking Mats (affiliate). They are game changers for your cookie making game.
Recipe FAQs
Fresh cherries have more moisture, which can affect the dough. It’s best to use maraschino cherries as they are preserved and have a firmer texture that works better in baking.
If your dough is too crumbly, it might be because the butter wasn’t fully incorporated or because the dough was overworked. Try gently kneading the dough until it comes together, and add a tiny splash of cold water if needed.
If you don’t have a pastry cutter, you can use two forks or a food processor to break up the butter into the flour mixture until it forms crumbs.
The cookies should be slightly risen and the edges should be just beginning to pull away from the sides. The tops will remain fairly pale. Be careful not to overbake them.
Absolutely! You can add chopped nuts, chocolate chips, or even dried fruit to the dough to customize the flavor. Just be mindful of the added moisture when using certain mix-ins.
Storage and Freezing Instructions
Storage: Once the cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. If you prefer them slightly chilled, you can also store them in the refrigerator for up to a week.
Freezing: To freeze the cookies, first let them cool completely. Place them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer the cookies to an airtight container or freezer-safe bag, separating layers with parchment paper. These cookies can be frozen for up to 3 months. When ready to enjoy, simply thaw them at room temperature or in the refrigerator.
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Cherry Shortbread Cookies
Ingredients
- 1/2 cup maraschino cherries (drained and chopped)
- 2½ cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup of cold salted butter (cut into pieces)
- 1/2 teaspoon vanilla extract
- chocolate for drizzling (optional)
Instructions
- Start by preheating your oven to 325°F. Line two baking sheets with parchment paper to prevent sticking. Set aside for later.
- Measure out your cherries, pat them dry with a clean towel, and set them aside.
- In a mixing bowl, whisk together the flour and sugar. Cut the cold butter into small pieces and add it to the bowl.
- Use a pastry cutter or two forks to combine the butter into the dry ingredients until the mixture looks crumbly.
- Add in the vanilla extract and the cherries. Then, use your hands to knead the dough until it comes together into a solid ball.
- Scoop out small amounts of dough (about 1 tablespoon) and roll them into 1-inch balls.
- Place them on your prepared baking sheets. Take the bottom of a drinking glass, dip it in sugar, and gently press down on each dough ball to flatten it to about 1/2 inch thick.
- Place the baking sheets in the oven and bake for 10-12 minutes, or until the cookies have slightly risen and the edges start to pull away from the sides of the cookies.
- Let the cookies cool slightly, then enjoy! You can also dip them in melted chocolate for a fun twist.
Notes
- This recipe makes a lot of cookies. You will get roughly 50 bite sized cookies.
- Cookie dough can be made up to three days in advance.
- For a softer cookie, bake 10 minutes. If you would like a more crunchy cookie, bake the full 12 minutes.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I made these for the first time today & they are delicious! I made them a bit larger, then topped them with marshmallow buttercream frosting, & decorated them to look like Easter eggs. Much more delicious than hard boiled eggs. I’ll definitely be making them again.
Hi Kristina, I am so glad you enjoyed this recipe. Marshmallow buttercream sounds like the BEST IDEA! I will have to give that a try.
Made these for x-mas and everybody loves them 🙂 thanks
So glad they worked out for you! I love these cookies.
Try these
What kind of chocolate should I use? Do I make it… I Can’t imagine using a chocolate syrup…?
I was thinking, if it makes 50 mini cookies, can you freeze the individual balls before baking, then you can just take out a half dozen or so when you feel the need.
Great idea. I freeze cookie dough all of the time but never thought to do it for this recipe.
being single, i tend to shorten alot of recipes, especially for cookies, otherwise i would be the size of a house right now. it makes it easier to satisfy a craving when you have five different types of cookies in the freezer at a minutes notice.
they look so delicious!
Love the color on these. So pretty!
Yay!!!! I LOVE your posts!! So excited for a new one. I’m not a big cherry fan, but these looks so yummy!!
oh those look so yummy!
OOOOH I’m a huge fan of easily changeable recipes. And I LOVE shortbread! Saving this recipe for later!
Love this combo!