These Chocolate Chip Maraschino Cherry Shortbread Cookies are a holiday classic. 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
- 2 cups butter (softened)
- 2 cups powdered confectioner’s sugar
- 2½ teaspoons pure vanilla extract
- ½ teaspoon salt
- 4½ cups all-purpose flour
- 12 oz semi-sweet chocolate chips
- ⅔ cup maraschino cherries (about 16 oz, drained, chopped)
- ½ cup pecans (optional)
- 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.