Christmas Maraschino Cherry Shortbread Cookies

Picture this: it’s December, your to-do list is longer than Santa’s naughty list, and yet… the craving for something festive and sweet hits. You could wrestle with royal icing, piping bags, and 4-hour chill times—or you could make these Christmas Maraschino Cherry Shortbread Cookies and still have time to binge-watch your favorite cheesy holiday movies.

These cookies are buttery, festive, and look way fancier than the effort you put into them. Honestly, they’re the culinary equivalent of wearing sweatpants that look like real pants

Why This Recipe is Awesome?

• Minimal effort, maximum payoff. Seriously—no complicated steps, no weird ingredients you’ll never use again.
• Festive AF. The red maraschino cherries make these look like they belong in a Hallmark movie montage.
• Idiot-proof. I didn’t burn them, underbake them, or cry during the process… and that’s saying something.
• They freeze like a dream. Bake now, impress later—my kind of holiday magic.
• They taste like Christmas. Buttery, sweet, and just the right amount of cherry goodness.

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Ingredients

Grab your shopping list (or just wing it—no judgment):

• 1 cup (2 sticks) unsalted butter, softened – if you use salted, the cookie police won’t show up, but maybe skip extra salt.
• 1 cup powdered sugar – because we want these smooth, not grainy.
• 2 cups all-purpose flour – the classic. Don’t sub with coconut flour unless you enjoy disappointment.
• ½ teaspoon almond extract – gives that magical bakery flavor.
• ½ teaspoon vanilla extract – because balance.
• 1 cup chopped maraschino cherries – drained really well, unless you want pink, soggy cookies.
• Optional: ½ cup mini chocolate chips – because chocolate + cherry = holiday happiness.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Yes, before you start mixing. Trust me, nothing kills cookie momentum like waiting for an oven.
2. Drain those cherries like your life depends on it. Pat them dry with paper towels so they don’t leak red sadness into your dough.
3. Cream the butter and powdered sugar in a mixing bowl until it’s fluffy and happy.
4. Add the almond and vanilla extracts—mix until they’re fully blended in.
5. Slowly mix in the flour until it forms a soft dough. If it feels crumbly, keep mixing; the butter will work its magic.
6. Stir in the cherries (and chocolate chips, if using). Try not to eat the dough. You’ll fail, but try anyway.
7. Scoop tablespoon-sized portions onto a parchment-lined baking sheet. You can roll them into balls or just drop ‘em rustic-style.
8. Bake for 12–14 minutes until the edges are just starting to turn golden. They should look pale, not toasted.
9. Cool on a wire rack… or burn your tongue because you couldn’t wait. Your choice.

Common Mistakes to Avoid

• Not draining cherries enough. This is the number one cause of sad, pink mush-cookies.
• Overbaking. These cookies are supposed to be pale like fresh snow, not golden like your summer tan.
• Skipping almond extract. This tiny half-teaspoon makes a huge difference in flavor.
• Thinking you can “eyeball” flour. Unless you enjoy gambling with texture, just measure it.

Alternatives & Substitutions

• No almond extract? Use more vanilla. They’ll still taste great, just less “bakery-special.”
• Want more color? Toss in some festive sprinkles—go wild.
• Gluten-free option: Swap flour for a 1:1 gluten-free blend. No guarantees they’ll be exactly the same, but hey, it’s worth a shot.
• Feeling extra? Dip half the cooled cookie in melted chocolate, then sprinkle with crushed candy canes. Boom—Pinterest-worthy.

FAQs

1. Can I use margarine instead of butter?

Technically yes, but why hurt your soul like that?

2. Do I have to chill the dough?

Nope. This is a no-chill recipe, because who has that kind of patience?

3. Can I make these ahead of time?

Absolutely. Freeze them in an airtight container and thaw when needed. They’ll still taste amazing.

4. What if I don’t like cherries?

First of all… what? But fine—swap them for dried cranberries or even chopped candied pineapple for a tropical twist.

5. Can I double the recipe?

Yes, and you should. Future you will thank present you.

6. Why powdered sugar instead of regular sugar?

Because it gives that dreamy, melt-in-your-mouth texture. Regular sugar makes them grainy.

7. Do these spread a lot?

Not really—they keep their shape pretty well. Perfect if you like a “chunky” cookie.

Related Recipe:

• Strawberry Heaven | Fresh Strawberry Recipes And Tips
• 3 Ingredient Apple Cake: So Easy!
• Chewy Chocolate Chip Cookie Bars Recipe | Easy And Delicious

Final Thoughts

There you go—a ridiculously easy, festive cookie that looks way more complicated than it is. Perfect for gifting, holiday parties, or just eating alone in your kitchen while pretending you’re in a cozy winter cabin.