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    Home » Recipes » Cookies

    Best Cherry Shortbread Cookies

    Aug 30, 2023 · Modified: Sep 7, 2023 by Sandra Flegg

    Jump to Recipe

    These easy slice-and-bake cookies are the BEST Cherry Shortbread Cookies and will bring joy to cookie lovers of all ages.

    The cherry almond cookies are rolled in pecans, then dipped in chocolate for a finishing touch.

    Chocolate Cherry Shortbread on white platter with Santas in the background. this recipe!

    We are in love with slice-and-bake cookies, imperfections and all! Since these cookies are rolled and shaped into logs, they are not perfect circles, squares or whatever shape you roll the log into.

    Their irregularity is part of their charm. Dipped in chocolate, then sprinkled with a few pecans, they are sure to delight the cookie-lovers grazing at the Christmas dessert table.

    If you love cherry shortbread bars like we do then you will these cherry cookies.

    Three Chocolate Cherry Shortbread on white plate.

    Why you will love maraschino cherry cookies

    • customizable by changing up the chocolate and nuts
    • harmonious blend of maraschino cherries and the buttery richness of shortbread almond cookies
    • perfect for cookie exchanges and gift giving because they not only look great but hold up well in a box

    Ingredients for christmas maraschino cherry shortbread cookies

    For a full almond cherry cookies ingredients list and quantities, scroll to the full recipe card with instructions at the bottom of the page.

    Ingredients for Chocolate Cherry Shortbread with text overlay.
    • butter - use salted butter in this recipe, softened at room temperature.
    • powdered sugar - the powdered sugar is not sifted when measured.
    • all-purpose flour
    • pecans
    • vanilla & almond extract
    • semisweet chocolate
    • glacé cherries

    How to make cherry shortbread cookies

    Line two baking sheets with parchment paper. The oven temperature to bake these cookies is 300*F.  You will not have to preheat the oven until you get to step 7 while the dough is chilling for the final chill.

    Now lets make this maraschino cherry shortbread cookies recipe!

    Butter, powdered sugar, vanilla and almond extract in bowl from stand mixer.

    In a large mixing bowl, or bowl from a stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.

    Flour is added to butter mixture in mixing bowl with spatula.

    I like to do the remaining steps by hand. Add in the all-purpose flour and stir just until combined. You may find it easier to mix with clean hands. Mix until a soft dough forms.

    Red glacé cherries are added to the cookie dough mixture in mixing bowl from stand mixer.

    Gently fold in the glacé cherries just until combined.

    Three logs of cookie dough ready to go into the refrigerator to chill for 20 minutes.

    Divide dough into three equal portions and roll each portion into a log. Wrap with plastic wrap and refrigerate for 20 minutes.

    Chocolate Cherry Shortbread dough shaped into a log and ready to roll in pecans.

    Next, unwrap the logs and roll each of them into the coarsely chopped pecans. The pecans do not need to coat the entire surface. Roll them a few times, reserving some of the remaining pecans to sprinkle on top of the melted chocolate for garnish.

    Wrap again in plastic wrap and refrigerate for 10 to 15 minutes, until firm enough to slice.

    Sliced Chocolate Cherry Shortbread on parchment-lined baking sheet ready to go into the oven.

    Cut dough log into ¼" thick slices and place one inch apart on prepared baking sheets.

    Chocolate Cherry Shortbread with cedar boughs in background on white plate.

    Bake the cherry and almond cookies at 300°F oven for 17 to 20 minutes. Cool for a few minutes on baking sheets, then transfer to wire cooling rack.

    Once the cherry and almond shortbread cookies have cooled completely, melt chocolate in microwave for 30 seconds, being careful not to overheat it. Stir until chocolate is completely melted.

    Working quickly, dip half of each cookie into chocolate and set on wire rack or parchment paper. Sprinkle some of the cookies with additional pecans.

    Two plate filled with Chocolate Cherry Shortbread and glass of milk with Santa hat and greenery surrounding the plates.

    Variations for cherry christmas cookies recipe

    • we dipped them in chocolate with pecans to make them taste amazing but also make them look great on your holiday cookie platter
    • you could also dip them white chocolate if you prefer white chocolate cherry shortbread cookies
    • drizzle the chocolate on top instead of dipping the cookie in the chocolate
    • change up the nuts using by using macadamia, walnuts or your favorite nut

    Top Tips for Cherry Almond Cookies

    • you can add ½ cup of chocolate chips to the dough instead of dipping them in chocolate
    • use the chopped nuts of your choice or no nuts at all
    • use butter at room temperature
    • choose pure vanilla and almond extract for better flavor
    • you can make ahead and freeze the plastic wrapped cherry logs

    Storage for our cherry and almond biscuits.

    Store cooled cookies in a airtight container at room temperature for up to one week.

    Can you freeze Cherry Shortbread cookies

    To make ahead: Yes you can freeze the plastic wrapped logs in a freezer-safe container for 2-3 months. You can unwrap and cut the frozen logs without thawing and bake right in the oven.

    If you prefer you can also thaw for 30 minutes before baking and roll in chopped nuts of your preference as described above if you like.

    Freeze cooled cherry chocolate dipped shortbread cookies in an airtight container, layered between parchment paper for 2 months.

    So whether you're a cherry cookie connoisseur or simply someone who loves the spirit of Christmas, our Maraschino Cherry Shortbread Cookies are a must-try.

    More delicious Christmas cookies to try:

    Maraschino Thumbprint Cookies

    Cinnamon Roll Cookies

    Butter Pecan Cookies

    Pecan Sandies

    Candy Cane Cookies

    Print
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    Best Cherry Shortbread Cookies


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    • Author: Sandra Allen-Flegg
    • Total Time: 1 hour 2 minutes
    • Yield: 28 1x
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    Description

    These easy slice-and-bake Cherry Shortbread Cookies will bring joy to cookie lovers of all ages. The cookies are rolled in pecans, then dipped in chocolate for a finishing touch.


    Ingredients

    Units Scale

    1 cup coarsely chopped pecans

    1 cup salted butter, softened at room temperature

    ¾ cup powdered sugar

    1 tsp. vanilla extract

    ½ tsp. almond extract

    2 cups all-purpose flour

    1 cup glacé cherries, coarsely chopped

    3 to 4 ounces semisweet chocolate, for dipping cookies


    Instructions

    1. Line two baking sheets with parchment paper. The oven temperature to bake these cookies is 300*F.  You will not have to preheat the oven until you get to step 7 while the dough is chilling for the final chill.
    2. In a large mixing bowl, or bowl from a stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy.
    3. I like to do the remaining steps by hand. Add in the all-purpose flour and stir just until combined. You may find it easier to mix with clean hands. Mix until a soft dough forms.
    4. Gently fold in the glacé cherries just until combined.
    5. Divide dough into three equal portions and roll each portion into a log. Wrap with plastic wrap and refrigerate for 20 minutes.
    6. Next, unwrap the logs and roll each of them into the coarsely chopped pecans. The pecans do not need to coat the entire surface. Roll them a few times, reserving some of the remaining pecans to sprinkle on top of the melted chocolate for garnish.
    7. Wrap again in plastic wrap and refrigerate for 10 to 15 minutes, until firm enough to slice.
    8. Cut dough log into ¼" thick slices and place one inch apart on prepared baking sheets.
    9. Bake in 300°F oven for 17 to 20 minutes. Cool for a few minutes on baking sheets, then transfer to wire cooling rack.
    10. Once cookies have cooled completely, melt chocolate in microwave for 30 seconds, being careful not to overheat it. Stir until chocolate is completely melted.
    11. Working quickly, dip half of each cookie into chocolate and set on wire rack or parchment paper. Sprinkle some of the cookies with additional pecans.

    Notes

    1. To make ahead: Wrap cookie dough logs in plastic wrap, tin foil and freeze for up to 1 month. Thaw for 30 minutes, then proceed with slicing and baking.
    2. Store cooled cookies in a airtight container at room temperature for up to one week.
    3. Freeze cooled cookies in airtight container, layered between parchment paper for up to two months.
    • Prep Time: 45
    • Cook Time: 17
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Keywords: Cherry Shortbread Cookies, Christmas Cookies

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    Hi, I'm Sandra! Here you will find recipes to make every day a celebration! Visit my other website at shesnotcookin.com

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