Christmas Maraschino Cherry Shortbread

My kitchen smelled like butter and almond extract for three solid days one December, and honestly, I have never been more okay with anything in my life.

Last year my friend Emma texted me at 11 PM demanding the recipe after she tasted one at our book club cookie swap.

Ingredients

• Unsalted butter: Seriously soften it until you can easily press your finger into it, or your dough will fight you
• Powdered sugar: This creates that tender melt in your mouth texture that makes shortbread legendary
• All purpose flour: Spoon and level it instead of scooping directly to avoid packing too much in
• Salt: Just enough to make the butter flavor sing without tasting salty
• Vanilla extract: Pure vanilla makes a difference you can actually taste here
• Almond extract: This is the secret weapon that pairs so beautifully with cherries
• Maraschino cherries: Pat them ridiculously dry with paper towels or they will turn your dough pink and sad
• Mini chocolate chips: Totally optional but honestly why would you skip them

Instructions

Get your oven ready:

Preheat to 325°F and line two baking sheets with parchment paper so nothing sticks

Make the butter magic:

Beat that softened butter and powdered sugar together until it looks fluffy and pale, like little edible clouds

Add the flavor:

Pour in your vanilla and almond extracts and give it another quick mix

Bring it together:

Add the flour and salt and mix just until you cannot see dry streaks anymore

Fold in the good stuff:

Gently stir in those dried cherries and chocolate chips until evenly distributed

Shape them up:

Scoop tablespoon portions, roll into balls, and place them about two inches apart on your sheets

Flatten them:

Press each ball gently with your palm or a glass bottom until they are about half an inch thick

Bake to perfection:

Slide them in for 16 to 18 minutes until edges look set and bottoms are just barely golden

Let them rest:

Cool on the baking sheets for 5 minutes before moving them to a wire rack to finish cooling

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My mom started making these after we discovered my little sister was terrified of fruitcake but still wanted something festive on the Christmas cookie plate.

Making Them Ahead

I have learned through experience that the dough freezes beautifully for up to three months if you scoop it into balls first.

Dipping Options

Half dipping these cookies in melted white chocolate creates such a stunning presentation that people assume you bought them at a bakery.

Storage Secrets

These actually taste better on day two when the flavors have had time to mingle and get acquainted.

• Layer between wax paper in an airtight container
• Tuck a piece of white bread inside to keep them soft
• Hide them in the back of the pantry so they do not disappear immediately

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May your holiday season be filled with butter, sprinkles, and friends who show up with coffee.

Recipe FAQs

→ Why must cherries be dried before adding to dough?

Excess moisture from maraschino cherries can make shortbread dough soggy and affect the texture. Patting them thoroughly with paper towels removes surface liquid while preserving the sweet cherry flavor and vibrant color throughout the baked cookies.

→ Can I freeze these cherry shortbread cookies?

Yes, these freeze exceptionally well. Once completely cooled, store in an airtight container or freezer bag with parchment paper between layers. They'll maintain their buttery texture and cherry flavor for up to 3 months. Thaw at room temperature before serving.

→ How do I know when shortbread is done baking?

Shortbread should be removed from the oven when edges are just set and bottoms are lightly golden. The tops may appear slightly pale and soft — this is correct. They continue firming as they cool on the baking sheet, resulting in the characteristic tender, melt-in-your-mouth texture.

→ Can I use fresh cherries instead of maraschino?

Fresh cherries release too much liquid during baking and will make the cookies soggy. If you prefer natural cherries, use dried tart cherries or freeze-dried cherries instead. Maraschino cherries provide consistent moisture content and that festive red color perfect for holiday baking.

→ What's the purpose of almond extract in shortbread?

Almond extract pairs beautifully with both butter and cherries, adding a subtle nutty undertone that enhances the overall flavor profile without overpowering the vanilla. For nut-free versions, simply increase the vanilla extract to 1.5 teaspoons to maintain depth of flavor.

→ Why is powdered sugar used instead of granulated?

Powdered sugar contains cornstarch, which helps create a more tender, delicate crumb in shortbread cookies. It also dissolves more easily into the butter, producing a smoother dough. Granulated sugar would result in a crunchier texture that's not traditional for shortbread.