Best Maraschino Cherry Shortbread: Buttery, Fruity Delight

Maraschino Cherry Shortbread is more than just a cookie; it’s a delightful journey for your taste buds, promising a perfect harmony of classic shortbread richness with a vibrant, fruity twist. Have you ever experienced that moment when a simple bite transports you to a place of pure culinary joy? That’s precisely what this recipe offers, marrying simplicity with spectacular flavor.

While traditional shortbread proudly hails from Scotland, celebrated globally for its melt-in-your-mouth buttery texture, the inclusion of dazzling maraschino cherries elevates this beloved treat into something truly special. These candied cherries, with their distinctive sweetness and iconic red hue, have a fascinating history themselves, gaining immense popularity in American baking throughout the 20th century. When combined with the humble elegance of shortbread, they create a truly festive and irresistible confection that appeals to all ages.

Why People Adore Maraschino Cherry Shortbread

People absolutely adore this Maraschino Cherry Shortbread for its compelling blend of textures and flavors. The tender, crumbly nature of the shortbread provides the perfect canvas for the bursts of chewy, sweet cherry, creating an unforgettable sensory experience. It’s an incredibly versatile dessert, ideal for holiday gatherings, thoughtful homemade gifts, or simply as a comforting accompaniment to your afternoon tea. We are confident that once you try this recipe, it will quickly become a cherished favorite in your baking repertoire, bringing smiles and delicious memories with every single bite.

Ingredients:

• Unsalted Butter: 1 cup (2 sticks or 226g), softened to room temperature. I always find that using good quality butter makes a world of difference in shortbread, so don’t skimp here!
• Granulated Sugar: ½ cup (100g). This gives our Maraschino Cherry Shortbread just the right amount of sweetness without overpowering the butter and cherry flavors.
• Powdered Sugar (Confectioners’ Sugar): ¼ cup (30g). Incorporating a little powdered sugar helps achieve that wonderfully delicate, melt-in-your-mouth texture that is characteristic of classic shortbread.
• All-Purpose Flour: 2 ½ cups (300g), plus extra for dusting your work surface. Make sure to measure this accurately, as too much or too little can affect the shortbread’s texture significantly.
• Salt: ½ teaspoon. A touch of salt enhances all the other flavors, balancing the sweetness and richness.
• Maraschino Cherries: ½ cup (about 80g), well-drained and finely chopped. This is the star of our Maraschino Cherry Shortbread! I always blot them with paper towels to remove excess moisture, which helps prevent the dough from becoming too wet and keeps the shortbread from getting soggy spots.
• Almond Extract: 1 teaspoon. This is my secret weapon! Almond extract beautifully complements the cherry flavor and adds a wonderful depth to the shortbread. Vanilla extract can be used as an alternative, but I highly recommend almond if you have it.
• For the Optional Glaze:
  • Powdered Sugar: 1 cup (120g).
  • Maraschino Cherry Juice: 2-3 tablespoons, from the jar of cherries. This gives the glaze a lovely pink hue and an extra burst of cherry flavor.
  • Almond Extract: ¼ teaspoon (optional, for extra flavor depth).

Preparation of Ingredients for Your Perfect Maraschino Cherry Shortbread

1. Bring Butter to Room Temperature: Before you even think about mixing, make sure your unsalted butter is genuinely at room temperature. This isn’t just a suggestion; it’s a crucial step for achieving that perfectly smooth, lump-free dough. If your butter is too cold, it won’t cream properly with the sugars, leading to a denser, less tender shortbread. I usually take my butter out of the fridge at least an hour or two before I plan to bake. You should be able to press a gentle finger into it and leave a slight indentation without it being oily or melted.
2. Prepare the Maraschino Cherries: This step is vital for ensuring your Maraschino Cherry Shortbread turns out just right. First, drain your ½ cup of maraschino cherries thoroughly. Then, finely chop them. I find that smaller pieces distribute more evenly throughout the dough and prevent large pockets of moisture. After chopping, spread the cherries out on a few layers of paper towels and gently blot them dry. This removes any excess syrup, which is super important because too much moisture can make your shortbread tough or cause it to spread excessively in the oven. You want them as dry as possible without them feeling dehydrated.
3. Measure Dry Ingredients Accurately: In a medium bowl, whisk together your 2 ½ cups of all-purpose flour and ½ teaspoon of salt. I always like to do this in advance to ensure the salt is evenly distributed throughout the flour, preventing any salty surprises in a bite of shortbread. Accurate measurement of flour is also key; I prefer to weigh it for precision, but if you’re using cups, spoon the flour into the measuring cup and level it off with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to using too much.
4. Gather and Measure Remaining Wet Ingredients: Have your ½ cup of granulated sugar, ¼ cup of powdered sugar, and 1 teaspoon of almond extract measured out and ready to go. Having all your ingredients prepped and laid out, a technique often called “mise en place,” makes the entire baking process smoother and more enjoyable. It minimizes frantic searching and allows you to focus on the mixing technique.

Crafting the Maraschino Cherry Shortbread Dough

5. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or with a large mixing bowl and an electric hand mixer, combine your softened 1 cup of unsalted butter with the ½ cup of granulated sugar and ¼ cup of powdered sugar. Begin mixing on low speed until combined, then increase to medium speed. You’ll want to cream this mixture for a good 3-5 minutes, or until it’s light, fluffy, and noticeably paler in color. This step is absolutely crucial for incorporating air into your dough, which contributes to the tender, delicate texture of perfect shortbread. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed. Don’t rush this!
6. Add the Almond Extract: Once your butter and sugar mixture is beautifully light and fluffy, add the 1 teaspoon of almond extract. Mix on low speed for just about 30 seconds, or until it’s fully incorporated. The aroma that starts to develop at this stage is just wonderful and really hints at the deliciousness to come in your Maraschino Cherry Shortbread.
7. Gradually Incorporate Dry Ingredients: With the mixer on its lowest speed, slowly add the whisked flour and salt mixture to the wet ingredients, a third at a time. Mix only until just combined after each addition. The goal here is to avoid overmixing the flour, which can develop the gluten and result in a tough shortbread. As soon as you see no streaks of dry flour, stop mixing. The dough will be crumbly at first, but it will come together.
8. Fold in the Maraschino Cherries: Remove the bowl from the mixer and, using a rubber spatula, gently fold in the finely chopped and dried maraschino cherries. I prefer to do this by hand to ensure they are evenly distributed without overworking the dough. Continue folding until the cherries are dispersed throughout the dough. The dough for this Maraschino Cherry Shortbread will be thick and somewhat crumbly, but it should hold together when pressed.

Shaping and Chilling Your Shortbread Masterpiece

9. Form the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, pressing and kneading just enough until it forms a cohesive ball. Be careful not to over-knead. You can divide the dough into two equal portions if you prefer to work with smaller batches for easier rolling.
10. Roll the Dough: Using a rolling pin, roll out the dough to an even thickness of about ¼ to ⅜ inch (6-10mm). I like to aim for roughly ¼ inch for a crispier shortbread, but if you prefer a slightly thicker, chewier shortbread, go for ⅜ inch. Try to maintain an even thickness across the entire sheet of dough, as this will ensure even baking. Use a little extra flour to prevent sticking, but don’t add too much as it can dry out the dough.
11. Cut the Shortbread Shapes: Now for the fun part! Use your favorite cookie cutters to cut out shapes. Traditional shortbread is often cut into fingers, squares, or rounds, but for our delightful Maraschino Cherry Shortbread, any festive shape would be lovely! Place the cutouts onto a baking sheet lined with parchment paper, leaving about ½ inch between each piece. Gather the scraps, gently re-roll them, and cut out more shortbread until all the dough is used.
12. Chill the Shortbread: This is a non-negotiable step for achieving perfectly shaped shortbread with a crisp texture and preventing excessive spreading during baking. Place the baking sheets with the cut shortbread into the refrigerator and chill for at least 30 minutes, or up to an hour. This chilling period allows the butter to firm up again, ensuring the shortbread holds its shape beautifully. If you’re short on time, 15-20 minutes in the freezer can also work.

Baking the Irresistible Maraschino Cherry Shortbread

13. Preheat Your Oven: While your shortbread is chilling, preheat your oven to 325°F (160°C). It’s important to give your oven ample time to fully preheat and maintain a consistent temperature, which is key for even baking. I always recommend using an oven thermometer to verify your oven’s true temperature, as many ovens can run hot or cold.
14. Prepare for Baking: If you haven’t already, line your baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. Arrange your chilled Maraschino Cherry Shortbread cutouts on the prepared sheets, ensuring there’s a little space between each cookie for air circulation.
15. Bake the Shortbread: Place the baking sheets in your preheated oven. Bake for 18-22 minutes, depending on the thickness of your shortbread and your oven’s temperament. You’re looking for the edges to be just lightly golden, while the centers remain pale. Do not overbake! Shortbread should never be deeply browned; it should retain its pale, buttery color. Overbaking will result in a dry, tough cookie instead of the tender, melt-in-your-mouth experience we’re aiming for.
16. Rotate for Even Baking: If you’re baking multiple trays or find your oven has hot spots, rotate the baking sheets halfway through the baking time (around the 9-11 minute mark). This helps ensure all your Maraschino Cherry Shortbread cookies bake evenly and have that consistent, delicate texture.
17. Cool on the Baking Sheet: Once baked, remove the shortbread from the oven. They will be quite delicate when hot, so resist the urge to move them immediately. Let them cool on the baking sheets for about 5-10 minutes. This allows them to firm up slightly, making them easier to transfer without breaking.
18. Transfer to a Wire Rack: After the initial cooling period on the tray, carefully transfer the shortbread to a wire cooling rack to cool completely. Allowing them to cool on a rack ensures air circulates all around the cookies, preventing them from becoming soggy on the bottom and helping them achieve that perfect crispness. Ensure they are completely cool before glazing or storing.

Cooling, Glazing, and Enjoying Your Homemade Treat

19. Prepare the Optional Glaze (if desired): While your shortbread is cooling, you can prepare the optional maraschino cherry glaze. In a small bowl, whisk together 1 cup of powdered sugar with 2 tablespoons of maraschino cherry juice. Start with 2 tablespoons and add the third tablespoon gradually, if needed, until you reach a smooth, pourable consistency. If you want an extra layer of flavor, stir in ¼ teaspoon of almond extract. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. If it’s too thick, add a tiny bit more cherry juice; if too thin, add a little more powdered sugar.
20. Glaze the Cooled Shortbread: Once your Maraschino Cherry Shortbread cookies are completely cool, you can drizzle or dip them in the prepared glaze. I love to drizzle the glaze using a spoon or a whisk in a zig-zag pattern across the tops of the shortbread. If you prefer a full coating, you can gently dip the top of each shortbread into the glaze.
21. Allow Glaze to Set: Place the glazed shortbread back on the wire rack (or on parchment paper) and allow the glaze to set completely. This can take anywhere from 30 minutes to an hour, depending on the thickness of your glaze and the humidity in your kitchen.
22. Serve and Store: Once the glaze is set, your beautiful and delicious Maraschino Cherry Shortbread is ready to be enjoyed! These shortbread cookies are absolutely perfect with a cup of tea or coffee, or as a delightful treat on their own. Store any leftover shortbread in an airtight container at room temperature for up to 5-7 days. If you didn’t glaze them, they tend to last a bit longer, up to 10 days, maintaining their delightful crispness. I’ve found that they rarely last that long in my house, though!

Conclusion:

So there you have it, my friends! We’ve journeyed through the simple yet utterly delightful process of creating what I truly believe is one of the most charming and satisfying treats you can whip up in your own kitchen. This particular recipe for Maraschino Cherry Shortbread isn’t just another cookie; it’s a vibrant, buttery, and utterly irresistible experience that promises to bring a burst of color and a smile to anyone’s face. From the first moment you catch a whiff of those sweet, baking aromas filling your home, you’ll know you’re onto something special. The delicate, crumbly texture, characteristic of a perfectly executed shortbread, melts in your mouth, leaving behind the distinct, sweet, and slightly almondy essence of maraschino cherries. It’s a nostalgic flavor, yet feels perfectly modern and sophisticated all at once. It’s deceptively simple to prepare, yet yields results that look and taste like they came straight from a gourmet bakery.

Why This Maraschino Cherry Shortbread Will Be Your New Obsession

If you’ve been searching for that ideal bake – one that offers both ease of preparation and impressive results, or if you simply adore the cheerful pink hue and unique taste of maraschino cherries – then this is undeniably the recipe for you. It’s perfect for casual afternoon tea, elegant dessert platters, or even as a thoughtful, homemade gift that truly shows you care. Imagine the delight on someone’s face when they receive a box of these homemade beauties! This shortbread isn’t just a treat; it’s a conversation starter, a mood lifter, and a testament to the simple joys of home baking. Trust me when I say, once you try this shortbread, with its perfect balance of sweetness and rich, buttery goodness, it will quickly become a cherished favorite in your recipe repertoire, a staple you’ll return to again and again for its reliability and sheer deliciousness.

Creative Ways to Enjoy & Adapt Your Shortbread

Now that you’ve mastered the art of creating these beautiful biscuits, let’s talk about how best to enjoy them, or perhaps even give them your own unique twist! These shortbread cookies are absolutely divine on their own, especially when paired with a steaming mug of coffee, a comforting cup of Earl Grey tea, or even a chilled glass of milk. They also make for a truly elegant and eye-catching addition to any holiday cookie platter, bringing a much-needed pop of vibrant color amidst the usual browns and whites. Imagine them nestled amongst gingerbread and sugar cookies – a true showstopper! But don’t stop there! The beauty of shortbread lies in its incredible versatility. While the Maraschino Cherry Shortbread is perfect as is, you might consider a few delightful variations to suit your mood or occasion. For an extra layer of decadence, try drizzling the cooled cookies with a simple white chocolate glaze, or even a dark chocolate ganache – the contrast in flavors is simply heavenly. You could also experiment with adding a touch of citrus zest, like orange or lemon, to the dough for a brighter, zingier profile that complements the cherries beautifully. If you’re a fan of nuts, a sprinkle of finely chopped pistachios or blanched almonds folded into the dough alongside the cherries would add a wonderful textural crunch and a nutty depth that elevates the entire experience. For a more festive look, consider dipping half of each cooled shortbread in melted white chocolate and then sprinkling it with some seasonal sprinkles or even a touch of edible glitter. Or, for a truly elegant finish, you could make a simple confectioners’ sugar glaze using some of the maraschino cherry juice for a beautiful pink sheen. The possibilities are truly endless, allowing you to personalize this already fantastic recipe to your heart’s content, making each batch uniquely yours.

Your Baking Journey Starts Now!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible Maraschino Cherry Shortbread recipe a try this week. I promise you, the aroma alone will be worth the effort, and the taste? Pure bliss! I am absolutely thrilled for you to experience the joy of baking and tasting these delightful treats. And when you do, please, please don’t keep it to yourself! I would be absolutely overjoyed to hear about your baking adventure. Did you try any of the variations? What did your friends and family think? Did it evoke any special memories for you? Share your experiences, your photos, and your tips in the comments below. Your feedback truly brightens my day and helps build our wonderful community of home bakers, inspiring others to try their hand at this delightful recipe. Baking is about sharing love, creating memories, and enjoying delicious moments. This recipe offers all of that and more. Go forth, bake some magic, and let the delightful taste of homemade Maraschino Cherry Shortbread brighten your day and those around you. Happy baking!

Maraschino Cherry Shortbread: Buttery, Fruity Delight

Maraschino Cherry Shortbread is a delightful journey for your taste buds, offering a perfect harmony of classic buttery shortbread richness with a vibrant, fruity twist. This recipe combines simplicity with spectacular flavor, creating an irresistible treat for any occasion.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
2-3 dozen cookies

Ingredients

• 1 cup (226g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ¼ cup (30g) powdered sugar
• 2 ½ cups (300g) all-purpose flour
• ½ teaspoon salt
• ½ cup (80g) maraschino cherries, well-drained and finely chopped
• 1 teaspoon almond extract
• For the Optional Glaze:
• 1 cup (120g) powdered sugar
• 2-3 tablespoons maraschino cherry juice
• ¼ teaspoon almond extract (optional)

Instructions

1. Step 1
   Ensure butter is at room temperature. Drain, finely chop, and blot maraschino cherries dry with paper towels. Whisk all-purpose flour and salt together in a medium bowl. Measure out all remaining ingredients.
2. Step 2
   In a stand mixer (or with a hand mixer), cream softened unsalted butter with granulated sugar and powdered sugar for 3-5 minutes until light, fluffy, and pale. Scrape down bowl sides frequently. Mix in almond extract for about 30 seconds.
3. Step 3
   Gradually add the whisked flour and salt mixture to the wet ingredients on the lowest speed, mixing only until just combined. Avoid overmixing. Gently fold in the finely chopped and dried maraschino cherries by hand until evenly dispersed. The dough will be thick and crumbly but should hold together when pressed.
4. Step 4
   Turn the dough onto a lightly floured surface. Gently bring the dough together and roll it to an even thickness of about ¼ to ⅜ inch (6-10mm). Cut into desired shapes using cookie cutters. Place cut shortbread onto parchment-lined baking sheets, leaving ½ inch between pieces. Re-roll scraps and cut more.
5. Step 5
   Chill the shortbread on the baking sheets in the refrigerator for at least 30 minutes (or up to an hour). This crucial step prevents spreading and ensures a crisp texture.
6. Step 6
   While shortbread chills, preheat your oven to 325°F (160°C). Place the chilled shortbread into the preheated oven and bake for 18-22 minutes, until the edges are just lightly golden and centers remain pale. Do not overbake. Rotate baking sheets halfway through if needed for even baking.
7. Step 7
   Remove from oven and let the shortbread cool on the baking sheets for about 5-10 minutes to firm up. Then, carefully transfer them to a wire rack to cool completely, allowing air circulation for perfect crispness.
8. Step 8
   If desired, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons maraschino cherry juice until smooth and pourable. Stir in ¼ teaspoon almond extract, if using. Once shortbread is completely cool, drizzle or dip them in the glaze. Let the glaze set completely on the wire rack (30-60 minutes).
9. Step 9
   Serve your beautiful and delicious Maraschino Cherry Shortbread. Store any leftovers in an airtight container at room temperature for up to 5-7 days (if glazed) or up to 10 days (if unglazed).

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.