Nothing says holidays like the smell of buttery shortbread cookies baking in the oven! My cherry shortbread cookies have been a family favorite for years – that perfect crumbly texture paired with sweet maraschino cherries and little bursts of chocolate just screams Christmas to me. I still remember helping my grandma roll these out when I was little, flour all over my hands and the counter, sneaking bites of dough when she wasn’t looking. Now it’s my turn to carry on the tradition with these easy cherry shortbread cookies that always disappear first from our holiday cookie trays. Trust me, that cherry-chocolate combo is absolutely magical!
Why You’ll Love These Cherry Shortbread Cookies
Listen, I know holiday baking can feel overwhelming, but these cherry shortbread cookies are here to make your life easier (and tastier)! Here’s why they’re a must-bake:
- Effortless elegance: Just 7 simple ingredients mix into dough that practically shapes itself—no cookie cutters needed!
- Festive flair: Those ruby-red cherries peek through like little holiday jewels (kids go wild for them).
- Cookie exchange superstar: They stay crisp in tins for days and stack beautifully in gift boxes.
- Melt-in-your-mouth magic: Cornstarch gives that signature shortbread tenderness—like biting into buttery clouds with sweet surprises.
Seriously, one batch and these’ll become your new December tradition.
Ingredients for Cherry Shortbread Cookies
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when these humble items come together:
- 1 cup (2 sticks) unsalted butter, softened – Don’t rush this! Let it sit out until your finger leaves a gentle dent
- ½ cup powdered sugar – Plus extra for that snowy holiday dusting
- 1 ½ cups all-purpose flour – Spoon and level it, don’t scoop!
- ½ cup cornstarch – Our secret weapon for melt-in-your-mouth texture
- 1 tsp vanilla extract – The good stuff makes all the difference
- ½ cup maraschino cherries, chopped and patted dry – Squeeze out excess juice with paper towels
- ½ cup mini chocolate chips – Regular chips work, but minis distribute better
- Pinch of salt – Just a whisper to balance the sweetness
Ingredient Notes & Substitutions
Here’s why these ingredients matter and how to adapt them:
The cornstarch might seem odd, but it’s what gives these cookies their signature delicate crumb. Powdered sugar creates that classic shortbread texture – granulated sugar would make them spread too much. No cherries? Try dried cranberries soaked in orange juice! And if you’re feeling fancy, swap the chocolate chips for chopped white chocolate – it looks gorgeous with the red cherries.
How to Make Cherry Shortbread Cookies
Okay, let’s get baking! These cherry shortbread cookies come together so easily – I’ll walk you through each step just like my grandma taught me:
- Cream the butter and sugar until it’s light and fluffy. This takes about 2 minutes with a mixer (or 3-4 minutes by hand if you’re feeling nostalgic). You’ll know it’s ready when it looks like pale yellow clouds.
- Whisk together the flour, cornstarch, and salt in a separate bowl. Grandma always said this helps everything incorporate evenly – no flour pockets!
- Gradually add the dry ingredients to the butter mixture. Go slow – we’re making tender cookies, not bread! Stir in the vanilla, then gently fold in those gorgeous red cherries and chocolate chips.
- Roll into balls – about 1-inch size – and chill for 30 minutes. I know waiting is hard, but this prevents spreading and gives that perfect thick shortbread texture.
- Bake at 325°F for 14-16 minutes until the edges just start turning golden. They’ll still look soft in the center – that’s okay! They firm up as they cool.
Let them cool completely before dusting with powdered sugar – trust me, it’s worth the wait!
Tips for Perfect Cherry Shortbread Cookies
Here are my hard-earned secrets for cookie success:
Pat those cherries really dry – excess moisture makes cookies crumbly. Don’t overmix after adding flour – stop when you just see no dry spots. Use a cookie scoop for uniform sizes so they bake evenly. And if your dough feels sticky after chilling? Just dust your hands with powdered sugar when rolling!
Serving & Storing Cherry Shortbread Cookies
These cherry shortbread cookies look absolutely stunning piled high on a vintage cake stand for holiday parties! I love arranging them in festive tins with parchment paper between layers – they make perfect edible gifts that’ll have everyone asking for the recipe. Store leftovers (if you have any!) in an airtight container for up to 5 days at room temperature. For that fresh-baked feel, pop them in a 300°F oven for just 2 minutes before serving – the warmth brings out that amazing buttery aroma all over again!
Cherry Shortbread Cookies Variations
Want to mix things up? Try these fun twists on my classic cherry shortbread cookies! Swap in white chocolate chips for a pretty “snowy” look, or add ¼ tsp almond extract with the vanilla for a marzipan-like flavor. Lemon or orange zest brightens things up beautifully too – about 1 tsp does the trick. Feeling extra festive? Press half a candied cherry into the top of each cookie before baking for a jewel-like finish. The dough handles these tweaks like a dream!
Cherry Shortbread Cookies FAQs
Can I freeze the dough for later?
Absolutely! These cherry shortbread cookies freeze beautifully. Just roll the dough into balls and freeze them on a baking sheet before transferring to a bag. When holiday baking madness hits, pop them straight from freezer to oven – add 1-2 extra minutes to the bake time. It’s my secret for always having fresh cookies ready for unexpected guests!
Why did my cookies turn out crumbly?
Oh no! Usually this means the dough got overmixed after adding flour, or the cherries weren’t patted dry enough. Next time, mix just until combined and really squeeze those cherries in paper towels. A tiny bit of extra butter (1 tbsp) can help too if your dough seems dry.
Can I make these without chocolate chips?
Of course! The maraschino cherry shortbread is delicious on its own. For a festive twist, try chopped nuts instead – pecans or almonds work wonderfully. My aunt always makes them with just cherries and calls them her “Christmas Jewel Cookies.”
How do I get that perfect shortbread texture?
The magic is in the cornstarch and chilling time, friends! That half cup of cornstarch makes them tender, while chilling prevents spreading so they stay thick and rich. And resist the urge to overbake – pull them when the edges are barely golden for that signature melt-in-your-mouth quality.
Nutritional Information
Here’s the scoop on these cherry shortbread cookies (because we all want to know how many we can sneak before dinner, right?): Each cookie clocks in at about 110 calories with 7g of that glorious butter fat. Keep in mind – these are estimates that’ll vary slightly depending on your specific ingredients. The powdered sugar dusting? Well… let’s just call that “holiday magic” and not count those extra sprinkles!
Share Your Cherry Shortbread Cookies
I’d love to see your beautiful cookies! Tag me on Instagram with #CherryShortbreadMagic – nothing makes me happier than seeing your holiday baking creations! You can find more inspiration on Pinterest.
Print7-Ingredient Cherry Shortbread Cookies: Buttery Bliss!(58 characters)
Easy holiday shortbread cookies with maraschino cherries and chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minute
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp vanilla extract
- ½ cup maraschino cherries, chopped and patted dry
- ½ cup mini chocolate chips
- Pinch of salt
Instructions
- Beat softened butter with powdered sugar until light and fluffy.
- Whisk together flour, cornstarch, and salt in a separate bowl.
- Gradually add dry ingredients to the butter mixture. Stir in vanilla, chopped cherries, and chocolate chips.
- Roll dough into 1-inch balls and chill for 30 minutes.
- Bake at 325°F (165°C) for 14–16 minutes until edges are golden. Cool and dust with powdered sugar.
Notes
- Pat cherries dry to prevent excess moisture.
- Chilling dough helps maintain shape.
- Store in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 15mg