These Christmas Maraschino Cherry Shortbread Cookies are the perfect holiday treat! With a buttery shortbread base, sweet maraschino cherries, and rich chocolate chips, they offer a delightful combination of flavors and textures. These cookies are easy to make and add a pop of festive color to any holiday cookie tray. They’re ideal for sharing at holiday parties, gifting, or just enjoying with a cozy mug of hot cocoa. This recipe will make your holiday baking even more special!
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- ½ tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup maraschino cherries, chopped and well-drained (or dried maraschino cherries)
- ⅔ cup chocolate chips
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Slowly incorporate the flour mixture into the butter blend, stirring until the ingredients are just combined.
- Fold in Cherries and Chocolate Chips: Gently fold in the chopped maraschino cherries and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
- Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a baking tray by covering it with a sheet of parchment paper.
- Slice and Bake: Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as shortbread should be light in color.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Serve these festive cookies on a holiday platter or store them in an airtight container for up to a week.
Conclusion
These Maraschino Cherry Shortbread Cookies with Chocolate Chips are a delightful holiday treat with a rich, buttery texture, sweet cherry bits, and chocolatey goodness. With their festive colors and flavors, they’re a perfect addition to your Christmas baking lineup. Simple to make and delicious to enjoy, they’re sure to be a hit with family and friends during the holiday season!
Festive Maraschino Cherry Shortbread Cookies with Chocolate Chips
Buttery shortbread cookies studded with maraschinocherries and chocolate chips, perfect for a festive holiday treat.
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- ½ tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup maraschino cherries chopped and well-drained (or dried maraschino cherries)
- ⅔ cup chocolate chips
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Slowly incorporate the flour mixture into the butter blend, stirring until the ingredients are just combined.
- Fold in Cherries and Chocolate Chips: Gently fold in the chopped maraschino cherries and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
- Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a baking tray by covering it with a sheet of parchment paper.
- Slice and Bake: Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as shortbread should be light in color.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Serve these festive cookies on a holiday platter or store them in an airtight container for up to a week.