Buttery, crumbly, and kissed with a pop of cherry and chocolate, these Christmas Maraschino Cherry Shortbread Cookies bring buttery bliss with just butter, flour, sugar, cherries, and chocolate. They smell like the holidays splashed into your kitchen and baked themselves into cheerful little discs.

But okay, let’s talk cookies. These are not your average shortbread. They’ve got that classic melt-in-your-mouth texture, but then — surprise! There’s a juicy burst of maraschino cherry and lush little pockets of chocolate in every bite. Somehow they feel grown-up and nostalgic at the same time. I love making a batch when the tree’s glowing, the oven’s humming, and I’ve somehow misplaced the tape for wrapping gifts. Again.

Christmas Maraschino Cherry Shortbread Cookies

Quick Breakdown

Why You’ll Love this Christmas Maraschino Cherry Shortbread Cookies

Okay, ooey-gooey cookies have their moment, but sometimes you want something a little more refined… but still easy enough to make while listening to holiday music in your slippers. These fit that niche, and also, they’re pink-flecked. That counts for something.

Buttery and crisp but still tender: That signature shortbread snap gives way to a soft, buttery melt in every bite.
They’ve got cherry charm: The maraschino bits add cheerful holiday red vibes and juicy bites of sweetness.
Minimal ingredient fuss: No eggs, no chilling bowls, just simple pantry staples and a quick chill in the fridge.
Totally slice-and-bake friendly: Make the dough ahead and slice off a few whenever the cookie monster calls.
A little chocolate, a little fruit: It’s what a grown-up cookie platter deserves (but kids devour them too).

Ingredient Notes

These cookies don’t ask for much, but what you use matters. A little attention to quality goes a long way here.

Unsalted butter: This cookie’s backbone. Go for good-quality butter since there’s nowhere to hide. Soften it at room temp; no microwaving, I beg of you.
Confectioners’ sugar: Creates that smooth, tender crumb shortbread is famous for. Don’t swap for granulated—it’s just not the same.
Pure vanilla extract: Adds warmth and rounds out the buttery richness. Use the real stuff; this isn’t the place for imitation.
All-purpose flour: Keeps the structure sturdy without drying things out. A gentle mix is key—shortbread hates overworking.
Fine salt: Not optional! A little salt lifts and balances all that buttery sweetness.
Maraschino cherries: Drain them well and give them a little pat-dry. You want juicy gems, not wet spots in your dough. Bonus points if you chop them evenly.
Chocolate chips: Go semi-sweet or dark if you can; milk chocolate can be overly sweet with the cherries.

How To Make This Christmas Maraschino Cherry Shortbread Cookies

If you’ve got an hour-ish and a fridge with some space, you are fully qualified for cookie greatness. No rolling pins, no drama.

Mix the dry ingredients: In a bowl, whisk up the flour and salt. That’s it. You’re officially a prep wizard.
Cream that butter and sugar: Grab a large bowl and beat the room-temp butter with the confectioners’ sugar until it’s glossy and fluffy-ish. Then splash in the vanilla and let it get cozy.
Introduce the flour mixture: Slowly add the dry stuff into the butter mix. It’ll look crumbly at first, but keep going. When it clumps together like damp sand at the beach, you’re winning.
Fold in cherries and chocolate chips: Be gentle and a little patient here. Use a spatula, not brute force. You want those bits scattered, not smashed.
Shape and chill the dough log: Form the dough into a snug log, about 2 inches wide. It might crumble a bit—press it firmly into shape. Wrap it up tight in plastic wrap and refrigerate for at least 1 to 2 hours. Overnight works too, if you’re planning ahead or just got distracted.
Slice and prep for baking: Preheat the oven to 325°F and line a baking sheet. Slice the chilled dough into 1/4 to 1/3-inch discs. If pieces flake, just smush them back gently.
Bake ’em off: Pop the slices on the sheet with breathing room (they don’t spread much) and bake 10–15 minutes. You’re looking for just barely golden edges—not browned. Overbaking = dry sadness.
Cool before devouring: Let them sit on the pan for 5 minutes, then transfer to a wire rack to finish cooling. They firm up as they cool, so resist the urge to eat them piping hot. Or don’t. I mean, I won’t judge.

Storage Options

These cookies were basically built to sit pretty in a holiday tin. But if you’re wondering, “Do they keep?”… oh yes, they do.

At room temperature, they’ll stay buttery and crisp for up to 5 days in an airtight container. Just keep them somewhere cool and dry—no perching them next to the stove or heat vent, unless you like cookie crumbs for breakfast.

In the fridge? Totally doable, though not necessary. If you happen to live somewhere warm or humid, it’ll keep the chocolate behaving.

Now for the freezing banter—I fully support it. You can freeze the dough log before slicing. Just wrap it well in a layer of plastic and slide it into a freezer bag. When the cookie urge hits, slice off what you need (you may need to let it thaw slightly) and bake from chilled. Or, freeze the baked cookies once cooled. They thaw beautifully at room temp in about 30 minutes.

Variations and Substitutions

Once you get this recipe down, it’s surprisingly pliable. Swap here, tweak there, and make it yours.

Dried cherries instead of maraschino: Less sweet and a little more tart. Just chop them fine and maybe soak briefly in warm water or rum for plumpness.
White chocolate chips: If you love a creamy, sweeter flavor combo, this one scratches that holiday itch. (Bonus, they look super festive!)
Almond extract: Swap half the vanilla for almond extract if you’re feeling extra nutty. Cherries + almonds are a dreamy team.
Dip halfway in melted chocolate: Once baked and cooled, dunk half a cookie in melted chocolate and let it set. Fancy alert.
Add chopped nuts: Pecans or pistachios work nicely for texture and color. If you’re a texture person, this is your move.

What to Serve with Christmas Maraschino Cherry Shortbread Cookies

These cookies aren’t committing to a meal. They’re chill. But they do pair delightfully with all sorts of festive moments (and drinks).

A mug of spiced hot chocolate works like magic with these cookies. The rich cocoa plays perfectly with the cherry and chocolate chips, and the warmth makes every bite more melty and comforting.
Strong brewed coffee, preferably something a tad nutty or chocolatey, cuts through the sweet and makes for the coziest weekend morning. Or afternoon. Or that moment you hide in the pantry from your family. I see you.
Add them to a cookie mix plate featuring some color and crunch. Something like these iced sugar cookies adds contrast and a personalized decoration angle.
For dessert platters, pair the cookies with peppermint bark, shortbread, and fudge-y bars. Your holiday table will look festive, varied, and very inviting.
Feeling a little extra? Crumble a cookie over vanilla ice cream. I mean, it’s the holidays. That’s practically required.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino?

Technically, yes, but I don’t hugely recommend it. Fresh cherries have more moisture and can go a little rogue in the dough. If you’re determined, make sure you pit, chop, and blot them extremely well. You want sweet cherry flavor, not a soggy shortbread situation. Maraschino cherries just offer that nostalgic sweetness and stay tidy in the dough.

How do I stop the dough from crumbling when slicing?

Great question, especially with shortbread dough, which loves to test your patience. Make sure your dough log is well-packed and fully chilled before slicing. Use a sharp knife (not serrated) and slice straight down with a confident motion. If a slice crumbles, use your hands to gently smush it back together. They’re forgiving cookies, luckily.

Can I make these ahead of time?

Yes! In fact, they’re perfect for it. You can make the dough log and store it in the fridge for up to 3 days, or freeze it for a few months. Just slice and bake when you’re ready. The baked cookies also keep well, so they’re ideal for gifting or stocking your cookie stash in advance of the holidays.

Do these cookies spread while baking?

Very minimally, which is part of their charm. They stay mostly the size and shape you slice them, so it’s safe to bake them pretty close together—just give about an inch of space for airflow. If they’re spreading too much, your dough might be too warm or your butter was too soft. Chill ‘em just a bit longer.