These Best Maraschino Cherry Christmas Cookies are a festive delight with their buttery crumb, real vanilla flavor, and bursts of sweet candied cherries. Each bite is soft, nostalgic, and joyfully colorful.
Perfect for cookie exchanges, dessert trays, or leaving out for Santa, they come together with simple pantry staples and just a few minutes of hands-on time.
Star Ingredients in These Best Maraschino Cherry Christmas Cookies
- Unsalted butter – Provides the tender, melt-in-your-mouth texture essential to classic holiday cookies.
- Granulated sugar – Adds sweetness and helps achieve a light, golden edge.
- Egg – Binds everything together and gives the cookies structure.
- Vanilla extract – Enhances the buttery richness and adds cozy holiday aroma.
- All-purpose flour – The sturdy foundation that holds the cookie together.
- Salt – Balances the sweetness and brings out the richness of butter and vanilla.
- Candied cherries – Red and green bits add festive color and bright, fruity sweetness in every bite.
How to Make These Festive Favorites
Start by creaming butter and sugar until light and fluffy—this step sets the stage for a soft, tender cookie. Beat in the egg and vanilla for richness and depth of flavor.
In a separate bowl, whisk together the flour and salt, then gently blend into the butter mixture until just combined. Stir in those vibrant candied cherries for a pop of holiday magic.
Shape the soft dough into a log and wrap it up to chill—this helps the cookies hold their shape. Once chilled, slice and bake until the edges are barely golden.
Let them cool slightly on the pan before transferring to a rack, where their rich aroma will fill the kitchen with Christmas cheer.
Cookie Tips & Festive Variations
For the best texture, don’t overmix once the flour is added—tender cookies depend on a gentle hand. Letting the dough chill fully makes slicing cleaner and helps keep the cookies from spreading too much.
Use red and green candied cherries for an ultra-festive look, but feel free to switch things up with chopped dried cranberries or even mini chocolate chips if cherries aren’t your thing. A quick dip in white chocolate or a drizzle of glaze can also dress these up for gift-giving.
Storing Your Holiday Gems
These cookies stay fresh in an airtight container at room temperature for up to five days, making them ideal for advance baking. If you want to keep them longer, freeze the cookie dough log tightly wrapped for up to 2 months—just slice and bake straight from the freezer, adding an extra minute or two to the bake time.
Finished cookies can also be frozen once baked. Cool them completely, place in a single layer on a tray to freeze, then transfer to a freezer-safe container. Reheat gently at 300ºF for a few minutes to bring back that just-baked texture.
Christmas Maraschino Cherry Shortbread Cookies
Ingredients
- ½ cup chopped candied cherries red and green blend recommended
- 1 ½ teaspoons pure vanilla extract
- 1 large egg
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 5 tablespoons unsalted butter softened
- 1 ¼ cups all-purpose flour
Instructions
- Cream the softened butter with sugar using an electric or stand mixer until pale and fluffy. Incorporate the egg and vanilla extract, blending until homogeneous. In a separate bowl, whisk together the flour and salt. Gradually fold the dry mixture into the creamed base just until no flour streaks remain. Gently mix in the chopped candied cherries.
- Transfer dough to a lightly floured surface and shape into a log approximately 10 inches in length and 1½ inches in diameter. The dough will be delicate—wrap tightly in plastic wrap or wax paper and refrigerate for at least 2 hours or overnight until firm.
- Adjust the oven rack to the center position and preheat to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into rounds and arrange them on the prepared sheet, allowing ¾ to 1 inch between each cookie.
- Bake for 12 minutes or until the edges are set and just starting to turn golden. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
