There’s nothing quite like the pop of color and burst of flavor in a freshly baked batch of **Cherry Christmas Cookies Recipe** to brighten your holiday baking. These festive treats combine buttery dough with sweet candied cherries and crunchy nuts, making them a seasonal favorite that’s easy to share and enjoy.
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Why You'll Love This Recipe
I have fond memories of making this Cherry Christmas Cookies Recipe with my family every holiday season. The combination of tender, buttery dough and juicy chunks of candied cherries feels like a joyful tradition you’ll want to repeat year after year.
- Perfect Balance: The sweetness of the candied cherries pairs beautifully with the rich, buttery cookie base.
- Festive Colors: Using red and green cherries instantly gives these cookies a fun, holiday vibe.
- Easy Prep: No fancy techniques here—just straightforward steps that anyone can follow.
- Great for Gifting: These cookies look charming on a holiday platter or in gift tins for friends and family.
Ingredients & Why They Work
This Cherry Christmas Cookies Recipe keeps things simple with pantry staples plus those festive cherries and nuts. Each ingredient adds its own magic to the texture and flavor.
- Butter: Use softened, unsalted butter to control sweetness and create a tender crumb.
- Powdered Sugar: It blends smoothly for a light texture and subtle sweetness.
- Egg: Binds everything together and adds richness.
- Vanilla Extract: Enhances the overall flavor with warm, aromatic notes.
- Flour: The structural base; I recommend using all-purpose flour for the right balance.
- Chopped Nuts: I like walnuts or pecans for a nice crunch and to balance the chewy cherries.
- Candied Cherries: These colorful gems pack sweetness and holiday flair; I mix red and green for that classic Christmassy look.
Make It Your Way
One of the great things about this Cherry Christmas Cookies Recipe is how easily you can tweak it to suit your taste or the occasion. I’ve tried a few variations over the years and they’ve all been winners.
- Nut-Free Version: Swap out the nuts for extra cherries or even some white chocolate chips—I did this once for a friend with allergies, and it was just as delicious!
- Spiced Twist: Add a pinch of cinnamon or nutmeg for a cozy, warm flavor that feels extra special.
- Chocolate Drizzle: For a fancy touch, drizzle melted dark chocolate over cooled cookies before serving.
Step-by-Step: How I Make Cherry Christmas Cookies Recipe
Step 1: Creaming the Butter and Sugar
I start by softening my butter a bit—room temperature is best here. Then I cream the butter with the powdered sugar using a hand or stand mixer. This step is key for light, tender cookies. Don’t rush it; you want a fluffy, pale mixture.
Step 2: Add Egg and Vanilla
Next, I beat in a whole egg and vanilla extract. The egg helps hold everything together, while vanilla brings warmth and depth. Mix until just combined.
Step 3: Incorporate the Flour
Gradually add your flour and mix slowly. Mixing too fast or too much can make the dough tough, so I usually keep my mixer on low and stop as soon as everything comes together.
Step 4: Fold in Cherries and Nuts
This is my favorite part—folding in the quartered candied cherries and chopped nuts. Be gentle so the cherries don’t break apart, but make sure they’re evenly spread throughout for a cookie that’s bursting with flavor in every bite.
Step 5: Shape and Chill the Dough
I divide the dough into thirds, shape each into a 2-inch round log on parchment or waxed paper, then roll it up and twist the ends like a candy wrapper. Refrigerate for at least 3 hours or overnight. This resting step is crucial—it helps the cookies hold their shape and develop flavor.
Step 6: Slice and Bake
Once chilled, I unwrap the dough and slice it into ¼-inch thick cookies with a sharp knife. I place the slices on a parchment-lined baking sheet, giving them space because they don’t spread too much. Bake at 350°F for about 13-15 minutes until just lightly golden. Keep an eye on them so they stay tender and don’t get too dark.
Top Tip
Having baked this Cherry Christmas Cookies Recipe countless times, I want to share some of the little things I learned that make a big difference. They’ll help you get those perfect, picture-worthy cookies every time.
- Chill Your Dough Well: Don’t skip the refrigerating step—it firms up the dough for clean slicing and a better texture.
- Handle Cherries Gently: Quarter your candied cherries with a sharp knife and fold carefully to keep them intact and beautiful inside the cookies.
- Use Parchment Paper: Rolling the logs on parchment makes transferring and slicing so much easier and less sticky.
- Watch Your Bake Time: The edges should be just golden while the centers stay soft—overbaking dulls the tender crumb.
How to Serve Cherry Christmas Cookies Recipe
Garnishes
I usually keep it simple with these cookies because the cherries add such a festive pop already. Sometimes I dust a light sprinkle of powdered sugar on top for a snowy effect, which guests always love.
Side Dishes
These cookies pair beautifully with a hot cup of coffee or spiced holiday tea. They’re also fantastic alongside a cheese platter with mild cheeses and nuts during holiday gatherings.
Creative Ways to Present
For parties, I like arranging the cookies in a wreath shape on a festive plate, interspersed with fresh greenery or holly sprigs. Wrapping them up in cellophane bags tied with ribbon also makes a sweet homemade gift.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature where they stay fresh for about a week. They hold up well thanks to the butter and sugar balance, but if you want to keep them longer, freezing is a great option.
Freezing
I often freeze the dough logs before slicing—just wrap them tightly in plastic wrap then foil. When I’m ready, I slice and bake directly from the fridge, adding a minute or two to the bake time if needed. It’s so convenient for holiday prep!
Reheating
If you want your cookies warm, I pop them in a 300°F oven for about 5 minutes to gently reheat without drying them out. Microwaving makes them soft but a bit too fragile, so the oven is my preferred method.
Frequently Asked Questions:
Frozen cherries are too watery for this recipe and will make the dough soggy. Stick with dry, candied cherries for the best texture and flavor.
Walnuts and pecans are traditional choices because of their mild flavor and nice crunch. You can also try almonds or hazelnuts if you prefer.
You can refrigerate the dough logs for up to 3 days before baking. For longer storage, freeze them wrapped tightly for up to 3 months. Make sure to thaw in the fridge before slicing.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your blend contains xanthan gum or add it separately for best texture.
Final Thoughts
This Cherry Christmas Cookies Recipe is more than just a cookie—it’s a warm, colorful tradition that brings a little sparkle to my holiday baking. I hope you find as much joy making and sharing these treats as I do. Give it a try, and soon you’ll have your own festive favorite made with love.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cherry Christmas Cookies are festive, buttery treats loaded with chopped nuts and colorful candied cherries, perfect for holiday celebrations. These soft, flavorful cookies combine the richness of butter and vanilla with the sweetness of powdered sugar and candied fruits, baked to a light golden perfection.
Ingredients
Main Ingredients
- 1 cup butter
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup chopped nuts
- 2 cups candied cherries, quartered (red, green, or a combination)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until the mixture is light and fluffy, ensuring even sweetness and smooth texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing well to combine all flavors.
- Incorporate Flour: Gradually add the all-purpose flour while mixing slowly until a well-formed dough develops without lumps.
- Fold in Cherries and Nuts: Gently fold the quartered candied cherries and chopped nuts into the dough, ensuring even distribution without breaking the cherries.
- Shape Dough Logs: Place about one third of the dough onto a piece of parchment or waxed paper. Using your hands, roll it into a log approximately 2 inches in diameter. Wrap the log securely in the paper and seal the ends.
- Chill Dough: Repeat the rolling process with the remaining dough in two more portions. Place all wrapped dough logs in the refrigerator and chill for at least 3 hours to firm up the dough for slicing.
- Slice Dough: Remove the dough logs from the refrigerator and unwrap them. Using a sharp knife, slice the logs into ¼ inch thick rounds, taking care to keep the slices even.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper and place the sliced dough rounds on the sheet, leaving space between each cookie for spreading.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until the edges are lightly golden. Remove from oven and allow cookies to cool slightly before serving or storing.
Notes
- Use red or green candied cherries for a traditional festive look and flavor.
- Ensure the dough is chilled thoroughly before slicing to maintain cookie shape during baking.
- Chopped nuts can be substituted with walnuts or pecans based on preference.
- Cookies can be stored in an airtight container for up to one week.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
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