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This holiday cherry shortbread cookie turns basic items into a festive treat that mixes buttery goodness with sweet cherries and chocolate chunks. They're great for sharing at parties - these goodies have become what I'm known for at Christmas time and my friends start asking for them way before December rolls around.
I baked these cookies for the first Christmas after getting married. My husband's mom wanted to know how to make them right away, and now they've been our family's favorite holiday must-have for fifteen years straight.
What You'll Need
- Unsalted butter: Softened to room temp for that wonderful melt-in-your-mouth feel while letting you add just the right amount of salt
- Powdered sugar: Creates a more tender cookie than regular sugar would and makes sure there's no grainy texture
- Vanilla extract: Brings a cozy flavor that works well with the cherry sweetness
- All-purpose flour: Gives the cookies structure without making them tough - go for unbleached for better taste
- Salt: Boosts all the flavors and brings everything into balance even in sweet cookies
- Maraschino cherries: Add holiday color and sweetness - make sure to drain them well so your cookies don't get soggy
- Chocolate chips: Create a tasty contrast to the cherries - dark chocolate ones taste the most grown-up
Making Your Cookies
- Whip the Butter:
- Mix room temp butter in your mixer until it's fluffy and smooth. Your butter should be soft but not melty so it traps air bubbles that will make your cookies have the right texture.
- Mix in Sweet Stuff:
- Add your powdered sugar and vanilla, then start mixing on low and gradually speed up until everything looks pale and fluffy, taking about 3 minutes. This puts tiny air bubbles in your dough that will make soft cookies.
- Get Dry Stuff Ready:
- Mix flour and salt in another bowl and run it through a sifter. This gets rid of lumps and makes sure the salt spreads evenly so every cookie tastes the same.
- Put Dough Together:
- Mix the flour blend into the butter mix until it just comes together as dough. Don't mix too much or your cookies will get tough - stop once you can't see flour anymore and scrape the bowl sides now and then.
- Add the Fun Bits:
- Stir in the chopped cherries and chocolate chips by hand until they're spread out in the dough. Gentle mixing keeps the dough soft while making sure every bite has a good mix of everything.
- Make a Log and Cool:
- Put the dough on plastic wrap and roll it into a tight log about 2 inches thick, pushing firmly to get air bubbles out. Wrap it up tight and put in the fridge for at least an hour or overnight so the butter hardens and stops the cookies from spreading when baked.
- Cut and Bake:
- Heat your oven to 325°F and cut the cold dough into rounds between 1/4 and 1/3 inch thick. Put them on a baking sheet lined with parchment paper, leaving an inch between each, and bake for 15 minutes until the edges just start to turn golden.
- Let Them Rest:
- Let cookies sit on the baking sheet for 5 minutes before moving to a cooling rack. Shortbread is super fragile when hot and needs time to set before you pick it up.
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Want to know my hidden trick? It's all about how soft the butter is. While most recipes want room temperature butter, I let mine sit just until it gives a little when I poke it but isn't totally soft. This slight firmness makes the texture that's made these cookies famous in my family.
Keeping Them Fresh
These shortbread cookies stay good longer than most types. Keep them in a sealed container at room temp for up to a week. Put some parchment paper between layers so they don't stick together, and keep them away from warm spots or sunshine that might make the chocolate look weird.
If you want to keep them longer, you can freeze baked cookies in a freezer container with parchment between layers for up to three months. Let them warm up for about 30 minutes before eating. The raw dough log can also be wrapped tight in plastic then foil and frozen for two months, so you can slice and bake fresh cookies whenever you feel like it.
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Getting It Just Right
Temperature control makes or breaks shortbread. If your cookies spread too much, your butter was probably too warm or you didn't use enough flour. Try baking one or two cookies first as a test - if they spread out, mix in a tablespoon more flour to what's left. If they seem too dry or crumbly, use a tablespoon less flour next time.
When cutting up maraschino cherries, put them between paper towels and press lightly to get extra juice out before adding them to your dough. This stops the cherry juice from turning all your dough pink and keeps it from getting too wet.
For nice clean slices, cool the dough log in the fridge until it's firm, then turn it a bit after each cut. This keeps the log from getting flat on one side. If the dough breaks when cutting, let it sit for 5 minutes to soften slightly before trying again.
Fun Twists
Make these cookies even more special for holidays with some simple changes. For a fancier look, dip half of each cooled cookie in melted white chocolate and sprinkle with crushed candy canes. Or swap out the vanilla extract for almond extract, which tastes amazing with cherries.
For a super fancy version, use good quality dark chocolate chunks instead of chips and add 1/2 teaspoon of espresso powder to the dough to make the chocolate taste even better. In summer, these cookies work great with fresh cherries that you've pitted, dried well, and chopped up.
Frequently Asked Questions
- → What makes these cookies spread too much?
Cookies might spread if the dough is too soft or the butter isn't chilled. Always chill the dough and measure your ingredients accurately.
- → Is it okay to use margarine instead of butter?
No, stick with high-quality unsalted butter. Margarine can change the cookie's texture and taste in a bad way.
- → What if the dough falls apart when slicing?
Let the dough rest at room temperature for a few minutes, then press it gently back together. Ensure cherries and chocolate are well mixed in.
- → Can I swap maraschino cherries for another type?
Maraschino cherries are best, but candied cherries that have been drained make a great alternative for a sweeter kick.
- → What's the best way to store these cookies?
Keep them fresh in an airtight container at room temperature for about a week. Freeze or refrigerate for longer storage.