Chocolate Chip Maraschino Cherry Shortbread Cookies
Soft shortbread cookies stuffed with chocolate chips and maraschino cherries. These cookies are hit for the holidays and make a large batch.
Shortbread cookies are a classic dessert no matter what age or occasion. I think we can all agree that both cookies are the most beloved dessert of all time and for a good reason. Most cookie cookie recipes start with the same basic ingredients and technique such as sugar and butter. However, this cookie recipe is egg-free and uses a simple blend of all-purpose flour, margarine and confectioner’s sugar.
Chocolate Chip Maraschino Cherry Shortbread Cookies are a holiday staple. I grew up making this cookie recipe every holiday with my mom.
I can still remember making a few batches before our big holiday parties. They store great in the refrigerate and freezer. Once you have one, they are hard to quit.
Nothing compares to holiday baking and the all creations that come out of family kitchens for generations. I know in our family, the holidays are a very special time for us. We spend a lot of time together in front of the fire talking as well as in the kitchen cooking and shopping for the best deals. When it comes to this time of the year, we’re all about family. I love every bit of it and will always cherish the holidays.
I’m not entirely sure where this recipe first appeared, as it’s one that my grandma passed down to my mom while growing up. Like most of our beloved family recipes, they come from somewhere, but we’ll always know them as secret family recipes.
What I love most about this recipe is the dough. It’s incredibly easy to make and is always a huge hit for Christmas!
We usually put our Christmas decorations up the day after Thanksgiving. Even after all the holiday food, I still find time to make a batch of these while stringing lights on the tree.
This is one of my favorite times of the year! All the gift-buying, baking and decorating and visiting with family – I just love the warm and cozy feeling I get and totally get into the spirit! The best part is all the baking while sneaking in bites of the homemade treats and the smell that comes from the kitchen.
Cookies are an essential part of the holidays. Growing up, our family made a new cookie recipe each night leading up Christmas. It’s part of a tradition that I look forward to each year.
If you’re looking for a simple, fuss-free and delicious dessert to make for the holidays or a cookie swap, these are a must try!
Chocolate Chip Maraschino Cherry Shortbread Cookies
Ingredients
- 2 cups (4 sticks) margarine, softened
- 2 cups powdered confectioner's sugar
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 1/2 cups all-purpose flour
- 1 (12 oz.) package semi-sweet chocolate chips
- 2/3 cup (about 16 oz.) maraschino cherries, drained and chopped
- 1/2 cup pecans - optional
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream margarine for 1 minute. Gradually add powdered confectioner's sugar.
- Bean in vanilla and salt. Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
- Mix in chocolate chips. Slightly mix in chopped cherries (and pecans, if adding).
- Cookie Shapes as follows:
- Round Cookies- Use a cookie scoop to make round shaped cookies; slightly press in top of each cookie before baking.
- Drop Cookies - non uniform shapes. Simply use a spoon to drop dough on baking sheet. Slightly press in top of each cookie before baking.
- Flat Slice'n Bake - Divide dough in half. Place dough on wax or parchment paper in the shape of a log. Roll dough to create a uniform log. Refrigerate at least an hour or longer to hold shape. Slice and bake cookies. I made dough log 2.5 inches thick/wide and 9 inches long. Some dough may crumble; make into drop cookies.
- Space cookies about 2 inches apart. Bake 15-17 minutes.
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24 Comments
Medha
11/29/2016 at 6:47 pmI can’t recall ever seeing maraschino cherries in anything except on sundaes- love how creative and delicious these cookies are 🙂
CentralCoastGal
12/05/2016 at 12:46 pmI made these yesterday with the cherries, chips and pecans. The cookies were well received by my family. I think the next time I make them I will use almond extract to compliment the cherry flavor.
Jessica Knott
12/07/2016 at 2:27 pmI have made with almond extract before and it’s delicious! Glad the family loved them!
Elizabeth
12/08/2016 at 5:10 pmHow much almond extract would you put in? I am baking deficient and can’t improvise. Thanks!
Jessica Knott
12/09/2016 at 8:01 pmHi Elizabeth. Because almond extract is strong, I’d probably add about 1 teaspoon and then skip the vanilla extract. Hope you enjoy!
Jan
12/06/2016 at 10:39 amThese look delicious! Can you use butter instead of margarine?
Jessica Knott
12/07/2016 at 2:28 pmYes, I believe butter will work, too! Let me know how they turn out, thanks!
Carla
12/22/2016 at 2:17 pmHi Jessica, If I used butter, still use 4 sticks and would they be softer?
Carla
12/22/2016 at 1:57 pmJan how did the turn out with the butter? Soft?
Carla
12/17/2016 at 2:12 pmThese look great! Can I refrigerate the dough for a couple days before baking?
Jessica Knott
12/17/2016 at 7:10 pmYes, that works! Hope you enjoy!
Lee-Anne
01/05/2017 at 9:13 amGood Day, Please clear me, said 2/3 cup cherries then said 16 oz. These measurements are drastic not the same in amount. I wish to make these and have them come out as lovely as your picture. Never made cookies in my life, but want to for my grandchild. Thank you for your reply, Happy New Year
Jessica Knott
01/06/2017 at 12:57 pmHi lee-anne, thanks for reaching out. Go ahead and use a 16 oz jar of cherries, drained. Chopped, it should be around 2/3 cup. Hope that helps!
NOONIE
01/30/2017 at 2:30 pmCAN BUTTER BE USED FOR THE CHOCOLATE CHIP MARASCHINO SHORTBREAD COOKIES INSTEAD OF MARGARINE
Jessica Knott
01/31/2017 at 11:18 amYes, it will taste slightly different and may have a little different texture. However, it can be subbed in the same quantity. Let me know how it is!
Karen
02/13/2017 at 3:47 pmDo you bake these on parchment paper?
Or do you use a greased baking sheet or non greased (sprayed with Pam)?
Thank you
Jessica Knott
02/14/2017 at 12:25 pmSilver colored baking sheet should do. No grease. Can use parchment paper like I did, but it’s not needed.
kaytee
11/15/2017 at 3:00 pmWill shortening work in place of the margarine?
Jessica Knott
11/16/2017 at 9:35 pmHi Kaytee, it should work however it may have a slightly different texture. I prefer margarine to butter in this recipe as it’s noticeable to me but I have not tried shortening. Let me know how it goes!
Wendy Klein
12/01/2017 at 12:13 pmI made these last year, and they were so wonderful I’m making them again! I did use butter, which is what I use at home. I recommend the jarred cherries (the Amarena, not the Morello) from Trader Joe’s. So delicious.
Jessica Knott
12/02/2017 at 2:53 pmIt’s a family tradition to make these every year for the holiday season. Glad you enjoyed them and I’ll have to pick up a jar from Trader Joe’s to try, thanks!
Crystal | Beat Bake Eat
08/15/2018 at 5:33 pmThese look so yummy and pretty too! I love that they’re egg-free.
Carol F
12/04/2018 at 7:46 pmWhat size cookie scoop do you suggest, and what brand of margarine do you use? I have read that some brands are better for baking than others. I am planning on making these to take to a party next week.
Jessica Knott
12/06/2018 at 9:49 pmCarol, butter is fine to use. I have made them a bunch with butter if you’d like to use it. Also, I use a 1 1/2 tablespoon cookie scoop. If you do not have, you could just use a tablespoon to scoop the batter then roll into a ball. Otherwise, you could roll it into a log and slice. I usually do the cookie scoop style but for these photos, I wanted to elevate the cookies by slicing them from a log.