If you’re looking for a festive treat that combines buttery richness with pops of jewel-like color, you simply have to try these Christmas Cherry Shortbread Cookies. These cookies are the perfect embodiment of holiday cheer: crumbly, tender shortbread dotted with vibrant red and green candied cherries, making every bite taste like a celebration. Whether you’re hosting a cookie swap, filling your gift tins, or just cozying up with a cup of cocoa, these cookies are sure to be the star of your holiday baking lineup.
Ingredients You’ll Need
The magic of Christmas Cherry Shortbread Cookies lies in their simplicity—just a handful of pantry staples come together to make something truly special. Each ingredient brings its own unique touch to the classic shortbread base, creating a cookie that’s melt-in-your-mouth delicious and bursting with festive flavor and color.
- Unsalted butter (1 cup, softened): The heart of any good shortbread, butter gives these cookies their rich, tender crumb and signature melt-away texture.
- Powdered sugar (1/2 cup): Adds sweetness and a delicate mouthfeel, dissolving easily for a smooth dough.
- Vanilla extract (1 teaspoon): Infuses the dough with warm, aromatic notes that complement the buttery base and candied cherries.
- All-purpose flour (2 cups): The structure-builder, creating the perfect balance between crispness and tenderness.
- Salt (1/4 teaspoon): Enhances all the flavors, making the sweetness pop and the butter shine.
- Chopped red and green candied cherries (3/4 cup): The festive finishing touch—these add bursts of color and fruity sweetness to every bite.
How to Make Christmas Cherry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 325°F so it’s ready when the dough is chilled. In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. This step incorporates air, giving your Christmas Cherry Shortbread Cookies their delicate crumb and irresistible texture.
Step 2: Add Flavor
Mix in the vanilla extract, blending it thoroughly into the creamed mixture. The vanilla adds a subtle warmth that beautifully ties together the buttery shortbread and sweet cherries.
Step 3: Incorporate the Dry Ingredients
Gradually add the all-purpose flour and salt to the bowl, mixing just until the dough comes together. Avoid over-mixing at this stage—stop as soon as you no longer see streaks of flour. The shortbread dough should be soft but not sticky.
Step 4: Fold in the Cherries
Gently fold the chopped red and green candied cherries into the dough. Take your time to distribute them evenly, ensuring every slice of cookie will be flecked with cheerful holiday color and fruity sweetness.
Step 5: Shape and Chill the Dough
Turn the dough out onto a piece of plastic wrap and shape it into a log about 2 inches in diameter. Wrap it tightly and chill in the refrigerator for at least 1 hour. Chilling firms up the butter, making the dough easier to slice and helping the cookies hold their shape while baking.
Step 6: Slice and Bake
Once the dough is thoroughly chilled, unwrap the log and slice it into 1/4-inch thick rounds. Arrange the slices on a parchment-lined baking sheet, leaving a little space between each. Bake for 12 to 14 minutes, or until the edges are just starting to turn golden. The cookies will still feel soft—don’t overbake!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief rest helps them firm up so they’re perfectly crisp and tender, ready to be enjoyed or gifted.
How to Serve Christmas Cherry Shortbread Cookies
Garnishes
A simple dusting of powdered sugar adds a snowy, festive touch to your Christmas Cherry Shortbread Cookies. If you want to go all out, drizzle a little melted white chocolate over the top or add a few extra chopped cherries for extra sparkle on your cookie platter.
Side Dishes
These cookies are wonderful alongside a mug of hot cocoa or a festive holiday tea. For a celebratory touch, serve them with a side of vanilla ice cream or a dollop of whipped cream—the buttery shortbread and sweet cherries pair perfectly with creamy treats.
Creative Ways to Present
Show off your Christmas Cherry Shortbread Cookies by stacking them in clear cellophane bags tied with a ribbon, or arrange them in a decorative tin lined with parchment. For a fun twist, use them as edible place cards: write guests’ names on a tag and tie it around a bundle of cookies for a personal, delicious touch.
Make Ahead and Storage
Storing Leftovers
Store your Christmas Cherry Shortbread Cookies in an airtight container at room temperature for up to a week. Their texture stays delightfully crisp and tender, making them perfect for holiday snacking or gifting all week long.
Freezing
You can freeze both the baked cookies and the unbaked dough. For baked cookies, layer them in an airtight container with parchment between each layer and freeze for up to two months. For make-ahead convenience, freeze the wrapped dough log, then thaw slightly and slice as needed before baking.
Reheating
If you like your cookies a little warm, pop them in a 300°F oven for 3 to 4 minutes straight from the freezer or for 1 to 2 minutes if at room temperature. This refreshes their crispness and brings out all those buttery, fruity flavors.
FAQs
Can I use fresh cherries instead of candied cherries?
It’s best to stick with candied cherries for this recipe, as fresh cherries add moisture and could make the cookies soggy. The candied cherries hold their shape and color, giving your Christmas Cherry Shortbread Cookies that classic holiday look and taste.
Is it possible to make these cookies gluten-free?
Absolutely! Simply substitute a good-quality 1:1 gluten-free baking flour for the all-purpose flour. The texture may be just a bit different, but you’ll still get that melt-in-your-mouth shortbread feel.
Can I add nuts or other mix-ins?
Feel free to get creative! Finely chopped toasted pecans or pistachios make a lovely addition to the dough, adding a little crunch and even more holiday color. Just keep the total amount of mix-ins to about 1 cup so the cookies hold together well.
How do I keep my cookies from spreading or losing their shape?
Chilling the dough is key. Make sure your dough log is well-chilled before slicing and baking. If your kitchen is particularly warm, pop the baking sheet with the sliced cookies in the fridge for 10 minutes before baking.
Can I double or halve the recipe?
Yes, this recipe scales up or down beautifully. Double it for a crowd or halve it for a smaller batch—just keep an eye on the chilling and baking times, as smaller logs may chill and bake a bit faster.
Final Thoughts
There’s something truly joyful about sharing a plate of Christmas Cherry Shortbread Cookies with loved ones during the holidays. Their cheerful colors, buttery bite, and sweet cherry flavor make them a must-bake every December. I hope you give them a try and find yourself returning to this recipe year after year—it’s a little bit of holiday magic in every bite!
Print
Christmas Cherry Shortbread Cookies Recipe
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Christmas Cherry Shortbread Cookies are buttery, tender, and speckled with festive red and green candied cherries, making them the perfect holiday treat. With a delicate vanilla flavor and a melt-in-your-mouth texture, these slice-and-bake cookies are easy to prepare and ideal for gifting or sharing at holiday gatherings.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 3/4 cup chopped red and green candied cherries
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready when the cookies are prepared.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until light and fluffy. This incorporates air, yielding a tender cookie.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the dough with a warm, sweet flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until the dough comes together to prevent overworking and tough cookies.
- Fold in Candied Cherries: Gently fold in the chopped red and green candied cherries until they are evenly distributed throughout the dough.
- Shape and Chill Dough: Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 1 hour to firm up, making slicing easier.
- Slice Dough: Once chilled, slice the log into 1/4-inch thick rounds, ensuring even cookie sizes for uniform baking.
- Bake Cookies: Place the slices on a parchment-lined baking sheet about 1 inch apart and bake for 12 to 14 minutes, or until the edges are just barely golden, indicating they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can add 1/4 teaspoon almond extract to the dough for a subtle nutty flavor.
- These cookies store well in an airtight container for up to a week, maintaining freshness and flavor.
- Perfect for gifting during the holiday season, they make a delightful homemade treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
