Why You’ll Love This Recipe

• Simple and Quick: With only four ingredients and easy-to-follow steps, this recipe is perfect for last-minute baking.
• Festive Appeal: The bright maraschino cherries add a touch of holiday color that makes these cookies stand out.
• Melt-in-Your-Mouth Texture: The buttery shortbread base is light, tender, and irresistibly delicious.
• Customizable: Easily adapt the recipe with different toppings or shapes to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• Maraschino cherries (halved)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Gradually add the flour, mixing until the dough comes together.
4. Roll the dough into small balls, approximately 1 inch each, and place them on the prepared baking sheet.
5. Gently press each ball with your thumb or a small spoon to create an indentation in the center.
6. Place a maraschino cherry half in the center of each cookie.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Variations

• Cherry Alternatives: Replace maraschino cherries with candied fruits, chocolate chips, or a dollop of jam for a different flavor.
• Dipped Delight: Dip half of each cookie in melted chocolate once cooled for a festive twist.
• Flavored Dough: Add a teaspoon of vanilla or almond extract to the dough for an extra layer of flavor.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months.
• Reheating: Allow frozen cookies to thaw at room temperature before serving.

FAQs

1. Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe.

2. Can I make these cookies ahead of time?

Absolutely! The dough can be prepared and refrigerated for up to 2 days before baking.

3. Are there gluten-free alternatives?

You can use a gluten-free all-purpose flour blend to make these cookies gluten-free.

4. What if I don’t have powdered sugar?

You can substitute powdered sugar with granulated sugar, but the texture might be slightly less smooth.

5. Can I use other types of cherries?

Dried or fresh cherries can work, but they may alter the texture and sweetness.

6. Why is my dough crumbly?

This can happen if the butter isn’t soft enough. Let it sit at room temperature until it’s easily creamed.

7. Can I freeze the dough?

Yes, roll the dough into balls and freeze them on a tray before transferring to a freezer bag.

8. How do I prevent cookies from spreading?

Chill the dough for 30 minutes before baking to help them hold their shape.

9. Can I double the recipe?

Yes, simply double the ingredients, but consider baking in batches to ensure even cooking.

10. Do I have to use parchment paper?

Parchment paper prevents sticking, but you can also use a silicone baking mat or lightly grease the baking sheet.

Conclusion

These 4-ingredient Christmas shortbread cookies are a holiday classic that never goes out of style. With their rich buttery flavor and charming cherry centers, they’re sure to become a favorite at your gatherings. Whether you’re baking for friends, family, or yourself, this recipe is a stress-free way to spread holiday joy.