If you’re looking for a cookie that captures the magic of the holidays in a single bite, Christmas Maraschino Cherry Shortbread Cookies are just the treat. With their delicate, buttery base and a jewel-like cherry nestled in sweet jam at the center, these cookies look like edible ornaments ready to brighten your dessert table. The dusting of powdered sugar gives them a snowy, whimsical charm that’s perfect for cozy winter gatherings or gifting in festive tins.

The melt-in-your-mouth texture of the shortbread is enhanced by the tangy sweetness of cherry and jam—typically raspberry or strawberry for that extra pop of flavor. Whether you’re baking a batch for a holiday cookie swap, prepping for Santa’s plate, or just craving a sweet winter indulgence, these cookies are as joyful to eat as they are to make.

Ingredients for Christmas Maraschino Cherry Shortbread Cookies

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup raspberry or strawberry jam (seedless works best)
12–16 maraschino cherries, drained and halved
Extra powdered sugar for dusting

Step 1: Prepare the Dough

In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. Add the vanilla extract and salt, mixing until incorporated. Gradually add the flour, blending just until the dough comes together. Be careful not to overmix—it should be soft but not sticky.

Step 2: Chill the Dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps firm up the butter and makes it easier to shape and cut the cookies without spreading too much in the oven.

Step 3: Shape and Fill

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Using a round cookie cutter, cut out an even number of cookies. For half of them, use a smaller cutter to remove the center—these will be the tops. Place the whole circles on the baking sheet, and spoon a small amount of jam in the center of each. Carefully place a cut-out cookie on top, gently pressing around the edges to seal.

Step 4: Add the Cherry

Place a halved maraschino cherry in the center of each cookie, right on top of the jam. This creates a festive, glossy pop of color and fruity sweetness right in the middle.

Step 5: Bake

Bake for 12–14 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Dust and Serve

Once the cookies are cool, dust generously with powdered sugar for that classic snowy finish. Serve with a warm cup of tea or hot cocoa for full holiday joy.

Storage Instructions

To keep your Christmas Maraschino Cherry Shortbread Cookies fresh and flavorful:

Room Temperature: Store in an airtight container for up to 5 days. Place wax or parchment paper between layers to prevent sticking.
Refrigeration: These cookies can be stored in the fridge for up to 10 days, especially if your home is warm. Just bring them to room temperature before serving for the best texture.
Freezing: You can freeze the cookies (un-dusted) for up to 2 months. Layer them between parchment paper in a freezer-safe container. Thaw at room temperature and dust with powdered sugar right before serving.

Estimated Nutrition

Per cookie (based on a batch of 24 cookies)

Calories: 150
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 17g
Sugar: 7g
Protein: 1g
Fiber: 0.3g
Sodium: 35mg

Note: Nutrition values may vary slightly depending on brands and ingredient variations.

Frequently Asked Questions

1. Can I use different types of jam?

Yes! Raspberry and strawberry are popular, but apricot or cherry preserves also work beautifully.

2. Do I need to drain the maraschino cherries?

Absolutely—drain and pat them dry to avoid excess moisture making the cookies soggy.

3. Can I make the dough ahead of time?

Definitely. The dough can be made and refrigerated up to 2 days in advance or frozen for a month.

4. Why are my cookies spreading too much?

Your dough may be too warm. Make sure to chill it thoroughly before rolling and baking.

5. Is it okay to use salted butter?

You can, but omit the added salt in the recipe to balance flavors.

6. Can I make them gluten-free?

Yes! Use a gluten-free 1:1 flour blend for baking. Texture may vary slightly but still delicious.

7. How do I get that perfect powdered sugar look?

Wait until the cookies are completely cool, then sift powdered sugar over them using a fine mesh sieve.

8. What can I do with leftover cherries or jam?

Use them for topping yogurt, ice cream, or even as a filling for thumbprint cookies or mini tarts.

Christmas Maraschino Cherry Shortbread Cookies

Author: Sophia Langley
Total Time: 44 minute
Yield: About 24 cookies

Print Recipe

Description

These Christmas Maraschino Cherry Shortbread Cookies are a delightful blend of festive charm and buttery bliss—perfect for your holiday dessert table or as a homemade gift. With a buttery shortbread base, a glistening maraschino cherry center, and a dusting of powdered sugar that looks like fresh snow, they’re as pretty as they are delicious. This easy recipe brings together the nostalgic flavors of sweet cherry and soft cookie crumble, ideal for holiday baking, cookie exchanges, or seasonal treats. Whether you’re looking for a quick breakfast sweet bite, creative food ideas for parties, or fun baking ideas to do with kids, this is a must-try holiday cookie. It’s a simple yet impressive addition to your collection of easy recipes, festive desserts, and cozy Christmas breakfast ideas.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 cup raspberry or strawberry jam

12–16 maraschino cherries, drained and halved

Extra powdered sugar for dusting

Instructions

In a large bowl, cream together butter and powdered sugar until light and fluffy.
Add vanilla extract and salt. Mix well.
Gradually add flour, mixing just until a dough forms.
Wrap dough in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out dough to 1/4-inch thickness on a lightly floured surface.
Cut out cookies using a round cutter. Use a smaller cutter to create holes in half of them.
Place whole rounds on the baking sheet, add a small spoonful of jam in the center.
Top each with a cut-out cookie and press gently around the edges.
Place a cherry half in the center of each cookie.
Bake for 12–14 minutes until edges are just golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Dust with powdered sugar once completely cooled.

Prep Time: 15 minutes (+30 minutes chilling)
Cook Time: 12–14 minutes
Category: Dessert