Christmas Maraschino Cherry Shortbread Cookies

The bottoms turn lightly golden before the tops do, and that’s exactly what you want with shortbread. I used to wait for color across the whole cookie, which left the edges harder than I liked. These Christmas Maraschino Cherry Shortbread Cookies bake up with a tender, buttery bite and little pockets of cherry, while the tops stay pale.

The dough is simple, but the cherries need a little attention before they go in. Drain them well, pat them very dry, and chop them finely; excess syrup and large pieces make it harder to shape the dough evenly. A short rest in the refrigerator firms the butter back up, so the cookies hold their shape as they bake. The almond extract rounds out the sweet cherry flavor without taking over, and each cookie comes out with a delicate, crumbly texture.

Why the Tops Should Stay Pale on These Shortbread Cookies

Many cookies give you a clear color change across the top when they’re ready. Shortbread doesn’t follow that same cue. These cookies have no egg to help them puff and brown, and their powdered-sugar dough stays light on top even as the bottoms turn golden. Waiting for a deep tan across the surface means leaving them in the oven longer than they need.

Look at the base of a cookie near the edge of the baking sheet if you’re unsure. A light golden color there is the signal to take the tray out; the tops should still look pale. The dough is rich with butter, so the cookies continue to firm as they cool. That’s why the five-minute pause on the baking sheet matters: moving them while they’re piping hot risks breaking their delicate edges, while leaving them there too long can make the bottoms keep cooking from the hot pan.

Keep the goal in mind: lightly colored bottoms and pale tops, not a uniformly browned cookie. That gives you the tender shortbread texture that lets the cherry pieces stand out.

What the Cherries, Butter, and Powdered Sugar Each Bring

• Maraschino cherries — They give the cookies their bright color and sweet, fruity bursts. The syrup clinging to them adds extra moisture, so drain the cherries and pat them very dry before finely chopping. A sharp knife keeps the pieces distinct; fresh or dried cherries aren’t direct swaps because their moisture and sweetness differ.
• Unsalted butter — Butter supplies most of the shortbread’s rich flavor and tender texture. Use softened butter so it blends smoothly with the sugar; a good-quality butter is noticeable here, though a standard grocery-store butter works. A plant-based butter won’t produce exactly the same flavor or texture, so there isn’t a direct swap for a truly identical cookie.
• Powdered sugar — Its fine texture gives the dough a delicate bite. Granulated sugar doesn’t behave the same way in this shortbread, so stick with powdered sugar for the intended texture.
• Almond extract — This is the source of the gentle almond aroma that pairs with the cherries. Use the extract you already keep for baking; omitting it leaves the cherry and butter flavors more prominent, but removes that almond note.
• All-purpose flour — Flour gives the dough enough structure to hold the chopped cherries and keep the flattened rounds intact. For a gluten-free version, use a cup-for-cup gluten-free baking blend that includes xanthan gum; the dough may feel more delicate when shaping.

From Soft Butter to Pale, Set Shortbread

Get the Butter Smooth, Not Whipped

Heat the oven to 350°F and line a large baking sheet with parchment paper. Beat the softened butter and powdered sugar with an electric mixer on medium speed until smooth, about 1 to 2 minutes. The mixture should look creamy and evenly combined rather than fluffy and airy. Beat in the almond extract before adding the dry ingredients.

Bring the Dough Together Gently

Add the flour and salt, then mix on low just until the dough looks crumbly. Don’t keep mixing in search of a smooth ball; overmixing can make shortbread tougher. Fold in the finely chopped cherries until they’re distributed throughout. If you see a few cherry pieces gathering in one spot, fold just enough to spread them around without working the dough more than necessary.

Chill, Scoop, and Flatten Evenly

Cover the dough and refrigerate it for 30 minutes. Scoop rounded tablespoons, roll each portion into a ball, and flatten it to about 1/2 inch thick. Keeping the cookies close to the same thickness helps them bake at the same rate. Arrange 12 on the prepared sheet with about 1 inch between them.

Bake for Golden Bottoms, Then Let Them Set

Bake for 12 to 15 minutes, until the bottoms are lightly golden and the tops remain pale. The dough can look quite light from above, so check the underside rather than waiting for the tops to brown. Cool the cookies on the baking sheet for 5 minutes before transferring them to a rack. Bake the remaining dough on a cooled baking sheet.

Three Simple Ways to Adapt the Cherry Shortbread

Questions That Come Up While Making These Cookies

Christmas Maraschino Cherry Shortbread Cookies

Christmas maraschino cherry shortbread cookies are buttery, tender cookies dotted with finely chopped cherries and flavored with almond extract. A brief chill helps the dough hold its shape, while baking leaves the tops pale and the bottoms lightly golden.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling and cooling 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 85

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 0.5 cup powdered sugar
• 0.5 tsp almond extract
• 2 cups all-purpose flour
• 0.25 tsp salt
• 0.5 cup maraschino cherries drained, patted very dry, and finely chopped

Equipment

• 1 large baking sheet
• 1 electric mixer

Method

 

1. Heat the oven to 350°F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, beat the butter and powdered sugar with an electric mixer on medium speed until smooth, about 1 to 2 minutes.
4. Beat in the almond extract.
5. Add the flour and salt and mix on low just until the dough looks crumbly.
6. Fold in the cherries until evenly distributed.
7. Cover and refrigerate the dough for 30 minutes.
8. Scoop rounded tablespoons of dough and roll them into balls.
9. Flatten each ball to about 1/2 inch thick.
10. Arrange 12 cookies on the prepared baking sheet, leaving about 1 inch between them.
11. Bake for 12 to 15 minutes, until the bottoms are lightly golden and the tops remain pale.
12. Cool the cookies on the baking sheet for 5 minutes before transferring them to a rack.
13. Repeat the shaping and arranging steps with the remaining dough on a cooled baking sheet.
14. Bake the remaining cookies for 12 to 15 minutes, until the bottoms are lightly golden and the tops remain pale.
15. Cool the cookies on the baking sheet for 5 minutes before transferring them to a rack.

Notes

Pat the cherries very dry so excess moisture does not affect the dough. Store in an airtight container in the fridge for up to 5 days; freezer storage is also suitable. For a gluten-free variation, use a 1:1 gluten-free baking flour.