Christmas Cherry Shortbread Cookies are a festive and buttery holiday treat, featuring tender shortbread dough and vibrant cherry pieces. Their melt-in-your-mouth texture and cheerful appearance make them a must-have for holiday cookie platters.
Why You’ll Love This Recipe
- Festive Look: The red and green cherries add a pop of holiday color.
- Buttery Perfection: These cookies are rich and tender, with the classic shortbread crumb.
- Easy to Make: With simple ingredients and straightforward steps, they’re beginner-friendly.
- Versatile: Add your own twist with nuts, chocolate, or citrus zest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Almond extract (optional)
- All-purpose flour
- Salt
- Candied cherries (red and green, chopped)
Directions
- Preheat the Oven: Set your oven to 325°F (160°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add Extracts: Mix in the vanilla extract and almond extract (if using).
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Add Cherries: Fold in the chopped candied cherries until evenly distributed.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheets. Gently flatten each ball with your hand or a glass.
- Bake: Bake for 12-15 minutes, or until the edges are just lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve: Enjoy as is or dust with powdered sugar for an extra festive touch.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
Variations
- Chocolate Drizzle: Drizzle cooled cookies with melted white or dark chocolate for added decadence.
- Nutty Addition: Add finely chopped pecans or walnuts for extra texture.
- Zesty Flavor: Mix in a teaspoon of orange or lemon zest to brighten the flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free option.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze unbaked dough or baked cookies for up to 3 months. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed at room temperature and do not require reheating.
FAQs
1. Can I use maraschino cherries instead of candied cherries?
Yes, but drain and pat them dry thoroughly to avoid adding extra moisture to the dough.
2. Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for longer storage.
3. How do I prevent the cookies from spreading too much?
Ensure the butter is softened but not melted, and chill the dough for 30 minutes before baking if needed.
4. Can I make these cookies without almond extract?
Yes, you can omit the almond extract or replace it with additional vanilla extract.
5. How do I achieve a uniform cookie shape?
Use a small cookie scoop to portion the dough evenly.
6. Can I add food coloring to the dough?
Yes, you can tint the dough with red or green food coloring for extra holiday flair.
7. Are these cookies suitable for gifting?
Definitely! Their festive appearance and sturdy texture make them perfect for cookie tins or gift boxes.
8. Can I bake these cookies at a higher temperature?
It’s best to stick to 325°F (160°C) for even baking and to avoid browning the shortbread too much.
9. Can I substitute the powdered sugar with granulated sugar?
Powdered sugar is recommended for a tender texture, but granulated sugar can be used in a pinch.
10. How do I store the dough if I’m freezing it?
Roll the dough into a log, wrap it tightly in plastic wrap, and place it in a freezer bag for storage.
Conclusion
Christmas Cherry Shortbread Cookies are a delightful holiday treat that combines buttery goodness with festive cheer. Their bright colors, tender crumb, and customizable nature make them a must-try for any cookie lover. Bake up a batch to enjoy with loved ones or to spread holiday cheer through homemade gifts!
Print
Christmas Cherry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These buttery shortbread cookies are studded with vibrant red and green candied cherries, making them the perfect festive treat for the holiday season. With their delicate crumb and subtle sweetness, they’re a delightful addition to any Christmas cookie platter!
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (75g) chopped red and green candied cherries
- Optional: 1/4 cup (30g) finely chopped nuts (like pecans or almonds)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the Dough:
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing on low speed until the dough starts to come together.
- Fold in the chopped candied cherries and nuts (if using) with a spatula.
- Shape the Cookies:
- Scoop tablespoons of dough and roll them into small balls. Place them on the prepared baking sheets, about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your fingers.
- Bake the Cookies:
- Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these cookies as is, or dust them lightly with powdered sugar for extra sweetness and a snowy effect.
Notes
- For a fun variation, drizzle melted white chocolate over the cooled cookies.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- To make ahead, the dough can be frozen for up to 3 months. Simply thaw, shape, and bake when ready.