Table of Contents
- Key Takeaways
- The Magic of Maraschino: A Sweet Holiday Touch
- Why These Easy Recipes Are a Must for Your Cookie Tray
- Chocolate Chips and Cherries: A Festive Flavor Match
- Shortbread Simplicity: Buttery, Sweet, and Crowd-Pleasing
- Perfect for Holiday Gifting and Entertaining
- Bake Like Betty: From My Kitchen to Yours
- Final Notes & Tips from Betty Cooks
Key Takeaways
These Maraschino Cherry Shortbread Cookies from Betty Cooks are buttery, crumbly, and studded with sweet cherries and mini chocolate chips. They’re simple to make, full of nostalgic charm, and perfect for your holiday cookie swap. This easy recipe is ideal for both seasoned bakers and beginners looking for a foolproof festive treat.

The Magic of Maraschino: A Sweet Holiday Touch
There’s something timeless about the bright pop of a maraschino cherry in a cookie. In this easy recipe from Betty Cooks, the cherries add a festive color and just the right amount of sweet tang to balance the richness of the buttery shortbread. These cookies are as joyful to look at as they are to eat.

Why These Easy Recipes Are a Must for Your Cookie Tray
Holiday baking should be fun and stress-free, which is why easy recipes like this one are always a win. With just a handful of pantry staples and a few festive mix-ins, you can create cookies that look stunning and taste amazing—no special equipment or skills required. If you’re searching for dinner recipes or sweets to share at your next party, this one hits the sweet spot.

Chocolate Chips and Cherries: A Festive Flavor Match
This combination of maraschino cherries and mini chocolate chips brings a delightful surprise in every bite. The chocolate adds just enough richness to make these shortbread cookies indulgent, without overpowering the light, crumbly base. It’s no wonder this is one of our favorite sweet easy recipes for the holiday season!

Shortbread Simplicity: Buttery, Sweet, and Crowd-Pleasing
Easy recipes often rely on classic methods—and this one is no exception. Creaming butter and sugar, folding in flour, and gently shaping each cookie is as therapeutic as it is rewarding. Whether you’re hosting friends or contributing to a cookie exchange, this recipe delivers on taste, texture, and ease.
Perfect for Holiday Gifting and Entertaining
Need a last-minute homemade gift? These cookies are a crowd-pleaser. Pack them into festive tins or mason jars with a ribbon and tag, and you’ve got a thoughtful, delicious present. They’re also the perfect make-ahead treat for dinner parties, cookie platters, and even your kids’ school events. Add them to your holiday line-up of butter swim biscuits easy recipes and cheesey potatoes easy recipe favorites.
Bake Like Betty: From My Kitchen to Yours
At Betty Cooks, I believe that baking should be joyful, accessible, and delicious. That’s why I created this easy recipe as part of my seasonal collection. It blends tradition with a modern twist—just like my favorites for chicken stirfry easy recipe nights or easy recipes ninja creami desserts. From my kitchen to yours, happy baking!
Final Notes & Tips from Betty Cooks
Make sure to pat the cherries dry before adding them to the dough to avoid excess moisture. Want a firmer cookie? Chill the dough for 30 minutes before baking. And don’t forget: easy recipes like this are even better when shared with people you love. Happy holidays!


Easy Recipes: Maraschino Cherry Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 3/4 cup chopped maraschino cherries, well-drained and patted dry
- 1/2 cup mini chocolate chips
- 1/2 tsp almond extract
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Add almond extract and salt. Mix well.
- Gradually add in flour, mixing until combined.
- Fold in chopped cherries and mini chocolate chips.
- Shape dough into 1.5-inch balls and place on prepared baking sheet.
- Flatten each cookie slightly and bake for 18–20 minutes or until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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