Why Is My Shortbread Dough Crumbling?

Shortbread dough naturally has a crumbly consistency because it contains relatively little moisture. However, if the mixture refuses to hold together, make sure the butter was properly softened and that the dough was pressed firmly when shaping the log. Avoid adding too much extra flour, as this can make the finished cookies excessively dry.

How Do I Prevent the Cherries From Turning the Dough Pink?

The best solution is to remove as much moisture as possible from the cherries before adding them. Drain, chop, and pat them thoroughly dry with paper towels. You should also fold them into the dough gently rather than mixing aggressively.

Can I Use Candied Cherries Instead of Jarred Maraschino Cherries?

Yes. Candied cherries are a convenient alternative because they generally contain less moisture than cherries stored in syrup. Chop them into small pieces before incorporating them into the dough.

Easy Christmas Maraschino Cherry Shortbread Cookies

Name: Christmas Maraschino Cherry Shortbread Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup (225 g) unsalted butter, softened to room temperature; 1/2 cup (60 g) powdered sugar; 1/2 tablespoon vanilla extract; 2 cups (250 g) all-purpose flour; 1/2 teaspoon salt; 3/4 cup (approximately 125 g) maraschino cherries, chopped and thoroughly drained; 2/3 cup (approximately 115 g) chocolate chips

Description

These Christmas Maraschino Cherry Shortbread Cookies are buttery, tender, and filled with sweet red maraschino cherry pieces and rich chocolate chips. With their festive colors and delicate melt-in-your-mouth texture, these easy slice-and-bake cookies are perfect for Christmas dessert platters, holiday cookie exchanges, and homemade gifts. Prepare the dough ahead of time, chill, slice, and bake for a beautiful batch of homemade Christmas cookies.

Ingredients

Scale

1 cup (225 g) unsalted butter, softened to room temperature
1/2 cup (60 g) powdered sugar
1/2 tablespoon vanilla extract
2 cups (250 g) all-purpose flour
1/2 teaspoon salt
3/4 cup (approximately 125 g) maraschino cherries, chopped and thoroughly drained
2/3 cup (approximately 115 g) chocolate chips

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Instructions

In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
In a large mixing bowl, cream the softened butter and powdered sugar until smooth and well combined. Mix in the vanilla extract.
Gradually add the flour and salt mixture, mixing until the dough begins forming larger clumps.
Gently fold in the chopped, well-drained maraschino cherries and chocolate chips until evenly distributed.
Transfer the dough to a work surface and shape it into a firm log approximately 2 inches in diameter. Press the dough together firmly to prevent crumbling when slicing. Wrap tightly in plastic wrap and refrigerate for at least 1 to 2 hours.
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and cut it into slices approximately 1/4 to 1/3 inch thick. If any slices crumble, gently press them back together. Arrange the cookies on the prepared baking sheet, leaving about 1 inch between each cookie.
Bake for 10 to 15 minutes, or until the cookies are set and just beginning to turn lightly golden. Adjust the baking time as needed for your oven.
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Drain the maraschino cherries thoroughly and pat them dry with paper towels to prevent excess moisture and pink discoloration in the dough.
You can use candied maraschino cherries instead of jarred cherries for a drier option.
Make sure the butter is softened but not melted before mixing.
Chilling the dough for at least 1 to 2 hours helps the cookies hold their shape when sliced.
Press the dough log firmly together before refrigerating to prevent the cookies from crumbling.
Avoid overmixing after adding the cherries to prevent their red coloring from spreading throughout the dough.
The cookies should remain relatively pale with lightly golden edges and bottoms. Avoid overbaking.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies in an airtight container for up to 2 to 3 months for the best quality.
Yield: Approximately 24 cookies.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 144 kcal
Sugar: 7.5 g
Sodium: 50 mg
Fat: 9.2 g
Saturated Fat: 5.7 g
Unsaturated Fat: 3.0 g
Trans Fat: 0.2 g
Carbohydrates: 15.8 g
Fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 26 mg