Maraschino Cherry Shortbread Cookies
Craving a sweet and satisfying treat? Look no further than maraschino cherry shortbread cookies! These melt-in-your-mouth delights are bursting with vibrant cherry flavor and crumbly shortbread texture. They’re perfect for bake sales, holiday gatherings, or simply enjoying with a cup of tea or coffee.
This recipe is incredibly easy to follow, requiring only basic pantry staples. All you need is butter, powdered sugar, flour, salt, and of course, maraschino cherries. Chocolate chips and vanilla extract are optional add-ins for an extra layer of flavor.
With simple steps like creaming butter and sugar, mixing dry ingredients, and shaping the dough, even beginner bakers can create these delicious cookies. The recipe offers tips for customizing the texture and suggests substitutions for the cherries or chocolate chips.
So why not whip up a batch of maraschino cherry shortbread cookies today? They’re sure to become a new favorite for you and your loved ones.
Questions I often get asked about this recipe:
Can I use dried cherries instead of maraschino cherries?
Absolutely! Dried cranberries or chopped dried cherries would be a great substitute.
I don’t have chocolate chips, can I use something else?
Yes! Chopped white or dark chocolate would be a delicious addition.
My dough is too crumbly, what can I do?
Try adding 1 tablespoon of milk at a time until the dough comes together.
How long do I need to chill the dough?
Chilling the dough for 30 minutes before baking is optional, but it can help the cookies hold their shape better.
My cookies are too brown/not brown enough, what happened?
Baking time can vary slightly depending on your oven. Keep an eye on the cookies during the last few minutes of baking to avoid over-browning.
The cookies turned out flat, how can I make them thicker?
Gently flatten the dough balls before baking, but don’t press too hard. You can also use a slightly larger scoop to form the dough balls.
How long do these cookies stay fresh?
Store the cookies in an airtight container at room temperature for up to 3 days.
What you need to make Maraschino Cherry Shortbread Cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, chopped and patted dry
1/2 cup chocolate chips (optional)
1/2 teaspoon vanilla extract (optional)
How to make it:
Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chopped maraschino cherries and chocolate chips (if using) and vanilla extract (if using).
Shape the dough into balls slightly larger than a walnut. Place the dough balls on the prepared baking sheets, leaving a couple of inches between each cookie to allow for spreading.
Gently flatten the dough balls slightly with your fingers or the back of a spoon.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For chewier cookies, bake for 12 minutes. For crispier cookies, bake for 15 minutes.
If the dough is too crumbly to form balls, add 1 tablespoon of milk at a time until the dough comes together.
You can substitute dried cranberries or chopped dried cherries for the maraschino cherries.
If you don’t have chocolate chips, you can chop up some white or dark chocolate and add it to the dough.
Let the dough chill in the refrigerator for 30 minutes before baking for easier handling.
Latest Reviews:
These cookies were a hit at my kid’s bake sale! So easy to make and the pop of red from the cherries is adorable. Definitely will be making them again. Lisa H.
Followed this recipe exactly and they came out perfect! The buttery shortbread melts in your mouth and the cherries add a nice tartness. Delicious! Julie M.
Looking for a classic cookie recipe with a twist? These maraschino cherry shortbreads are it! Simple ingredients and big flavor. Thanks for sharing! Sarah T.
Printable Recipe:
Maraschino Cherry Shortbread Cookies
These melt-in-your-mouth cookies are bursting with sweet cherry flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped and patted dry
- 1/2 cup chocolate chips (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. - In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped maraschino cherries and chocolate chips (if using) and vanilla extract (if using).
- Shape the dough into balls slightly larger than a walnut. Place the dough balls on the prepared baking sheets, leaving a couple of inches between each cookie to allow for spreading.
- Gently flatten the dough balls slightly with your fingers or the back of a spoon.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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