When it comes to bringing a bright burst of color and buttery cheer to your holiday table, nothing makes friends and family smile quite like Christmas Cherry Shortbread Cookies. These delightful little treats combine a melt-in-your-mouth shortbread base with festive, jewel-like candied cherries and a hint of almond extract for a nostalgic flavor that tastes like pure holiday magic. Each cookie sparkles with a playful sprinkle of sugar, and the dough comes together in just minutes, making this recipe a must-bake for Christmas gatherings, cookie swaps, or cozy afternoons with a mug of cocoa.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these shortbread cookies lies in their simple, classic ingredients. Each item plays an important role, from the rich, creamy butter to those celebratory red and green cherries. Here’s why every ingredient matters:
- Unsalted butter (1 cup, softened): The key to tender, crumbly shortbread and a subtle, rich flavor, so make sure it’s at room temperature.
- Powdered sugar (1/2 cup): This creates a fine, melt-in-your-mouth texture and blends smoothly with the butter.
- Almond extract (1/2 teaspoon): Just a splash adds warmth and a merry, festive aroma that elevates the cookies.
- All-purpose flour (2 cups): Provides structure while keeping the cookies delicate and light.
- Salt (1/4 teaspoon): Balances the sweetness and sharpens all the other flavors.
- Chopped red and green candied cherries (3/4 cup): The star of the show! These add color, fruity pops, and holiday spirit to every bite.
- Granulated sugar (2 tablespoons, for sprinkling): Sprinkling sugar on top before baking gives the cookies an irresistibly sparkly finish and just a hint of crunch.
How to Make Christmas Cherry Shortbread Cookies
Step 1: Cream Butter and Sugar
Start by preheating your oven to 325°F. In a large mixing bowl, use a hand mixer or a sturdy spoon to beat the softened butter with the powdered sugar. Give this a minute or two so the mixture turns pale and fluffy—this is where all that signature shortbread tenderness begins!
Step 2: Add Almond Extract
Pour in the almond extract and give the mixture another quick beat to combine. You’ll notice the heavenly scent right away; this tiny addition makes your Christmas Cherry Shortbread Cookies taste extra special and just a little bit nostalgic.
Step 3: Mix in Dry Ingredients
Add the all-purpose flour and salt to the bowl. Mix until just combined, being careful not to overwork the dough. The mixture may look a bit crumbly, but it should hold together when pressed between your fingers. That gentle crumb is what keeps shortbread so soft!
Step 4: Fold in Candied Cherries
Next, take your chopped red and green candied cherries and fold them gently into the dough. Try to get those vibrant flecks as evenly distributed as possible, so every cookie bites bursts with festive color.
Step 5: Shape and Flatten the Cookies
Scoop up tablespoon-sized portions of dough and roll each into a smooth ball. Place the balls a couple of inches apart on a parchment-lined baking sheet, then gently press down with the bottom of a glass or your palm to flatten them slightly. This step ensures they bake evenly and have that perfect shortbread look.
Step 6: Top with Sugar and Bake
Sprinkle the tops with granulated sugar for a pretty, sparkling finish. Slide your tray into the oven and bake for 12 to 15 minutes, just until the edges barely start to turn golden. The goal is a pale, tender cookie with the lightest crisp around the edges.
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for about five minutes (they’re delicate at first!), then use a spatula to move them to a wire rack to finish cooling. The shortbread will firm up beautifully as it cools, ready to melt in the mouth.
How to Serve Christmas Cherry Shortbread Cookies
Garnishes
For an extra splash of holiday flair, try dipping half of each cooled cookie in melted white chocolate and sprinkling with extra chopped cherries. A dusting of edible glitter or colored sanding sugar also makes these cookies positively shine on the dessert table.
Side Dishes
Pair your Christmas Cherry Shortbread Cookies with mugs of hot cocoa, peppermint tea, or spiced cider for a very merry tea time. They also look splendid alongside a fruit and cheese board or next to bowls of mixed nuts for a festive cookie platter.
Creative Ways to Present
Gift these cookies tucked into pretty tins or cellophane bags tied with ribbon—they travel well! You can stack them inside clear jars for a sweet display, or arrange around a centerpiece cake as an edible holiday wreath. They also make adorable place settings when tucked into mini stockings at each guest’s seat.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have any of these irresistible cookies left, store them in an airtight container at room temperature for up to five days. They stay tender and delicious, making them fantastic for holiday nibbling all week long.
Freezing
Christmas Cherry Shortbread Cookies freeze beautifully. Layer them between sheets of parchment in an airtight freezer-safe container, and they’ll keep their great texture for up to a month—so you can bake ahead and never get caught without festive treats!
Reheating
To revive that just-baked flavor, simply let frozen cookies thaw at room temperature for about an hour. If you’d like to warm them up, pop them in a 300°F oven for three to four minutes for a fresh-from-the-oven aroma and taste.
FAQs
Can I use different dried fruit instead of candied cherries?
Absolutely! While candied cherries are the classic choice for Christmas Cherry Shortbread Cookies, you can try chopped dried cranberries, apricots, or even candied pineapple for a fun twist. Just keep the total fruit amount the same for best results.
What if I don’t have almond extract?
No worries! You can substitute pure vanilla extract for a slightly warmer, sweeter flavor. Almond is festive, but vanilla is always delicious and will still give your cookies a comforting holiday vibe.
Can I make the dough ahead of time?
Definitely. You can prepare the dough up to two days in advance; just cover tightly and refrigerate. Let it soften slightly at room temperature before shaping and baking.
Do I need to chill the dough before baking?
The dough for Christmas Cherry Shortbread Cookies is ready to use right after mixing, but if your kitchen is very warm or you want perfectly neat cookies, a quick 15 minutes in the fridge can help them hold their shape even better.
How do I keep my shortbread cookies from spreading too much?
Be sure your butter is softened, not melted, and measure your flour carefully to avoid a sticky dough. Chilling shaped cookies for a few minutes before baking also helps if you’re aiming for clean, classic rounds.
Final Thoughts
Holiday baking just wouldn’t be the same without a batch of Christmas Cherry Shortbread Cookies on the counter. These little gems are every bit as easy to make as they are irresistible to eat, so don’t wait—gather your ingredients, share the love, and let your kitchen fill with the scents of joy and Christmas cheer!
Print
Christmas Cherry Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Christmas Cherry Shortbread Cookies are a delightful addition to your holiday baking repertoire. Buttery and tender, with the sweet crunch of candied cherries, these festive treats are perfect for sharing with loved ones or leaving out for Santa.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped red and green candied cherries
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Preheat oven to 325°F. In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the almond extract. Add the flour and salt, and mix until just combined.
- Gently fold in the chopped candied cherries until evenly distributed.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet and flatten slightly with the bottom of a glass or your palm.
- Sprinkle the tops with granulated sugar. Bake for 12–15 minutes, or until the edges are just beginning to turn golden.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Notes:
- Make sure your butter is soft but not melted for the best texture.
- These cookies can be made ahead and frozen for up to 1 month.
- For a festive twist, dip half of each cookie in white chocolate and sprinkle with extra chopped cherries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
