Marry This Christmas Cherries recipe creates a buttery and tender cookie, which is made with candied cherries and bright citrus zest. It’s the perfect holiday cookie, ready in about 35 minutes, plus chilling time.
Jump to RecipeChristmas Cherries Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 2 egg yolks, beaten
- 1 tsp. vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 lemon
- 2 cups all-purpose flour, sifted twice
- Candied green and red cherries
How to Make Christmas Cherries
- Make the Cookie Dough: In the bowl of a stand mixer, beat the softened butter and sugar until light and fluffy. Add the beaten egg yolks, vanilla, citrus zests, and lemon juice, and mix until well combined. On low speed, add the sifted flour and mix until the dough just comes together.
- Chill the Dough: Place the soft dough in a zip-top bag, flatten it into a disk, and refrigerate for at least 1 hour, or until it is firm.
- Prep Oven and Shape Cookies: When you’re ready to bake, preheat your oven to 300°F. Line a cookie sheet with parchment paper. Cut the candied cherries in half.
- Assemble and Bake: Roll the chilled dough into small balls and place them on the prepared cookie sheet. Gently press a cherry half, cut side down, into the center of each dough ball.
- Bake and Cool: Bake for 20 minutes. It’s important to remove them from the oven before they start to brown to keep them soft. Let them cool on a wire rack.
Recipe Tips
- How do I keep the cookies from spreading? Chilling the dough for at least one hour is the most crucial step. A cold, firm dough is the secret to shortbread-style cookies that hold their shape and don’t spread into flat, greasy discs in the oven.
- Can I use fresh cherries? No, you must use candied cherries (also known as glacé cherries) for this recipe. Fresh cherries would release too much water, making the cookies soggy and changing the texture completely.
- Why is the baking temperature so low? The low temperature of 300°F is key to the final texture. It bakes the cookies slowly, allowing them to set without browning, which results in a wonderfully soft, tender, and pale shortbread cookie.
- Can I make the dough ahead of time? Yes, this dough is perfect for making in advance. You can refrigerate the dough in its bag for up to 3 days, or freeze it for up to 3 months. Let it soften slightly at room temperature before rolling if it’s frozen solid.
What to Serve With Christmas Cherries
These festive little cookies are a beautiful and delicious addition to any holiday cookie platter. They are a perfect treat on their own, or served with:
- A hot cup of tea or coffee
- A mug of rich hot chocolate
- A glass of cold milk
How to Store Christmas Cherries
- Room Temperature: Store the cooled cookies in an airtight container, with wax or parchment paper between the layers to prevent them from sticking. They will stay fresh at room temperature for up to a week.
- Freeze: Baked cookies also freeze well. Place them in a freezer-safe container, layered with parchment, for up to 3 months.
Christmas Cherries Nutrition Facts
- Serving: 1 cookie
- Calories: 95 kcal
- Carbohydrates: 10g
- Protein: 1g
- Fat: 6g
- Saturated Fat: 3g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, they are different. Candied (or glacé) cherries are fresh cherries that have been simmered in a thick sugar syrup until the sugar has replaced all the water content. Maraschino cherries are preserved in a brine and then a flavored syrup. For this recipe, you need the firm, chewy texture of candied cherries.
Yes, this is a very soft, buttery dough before it is chilled. Do not be tempted to add a lot more flour. The chilling step is what will make it firm and easy to handle and roll into balls.
Absolutely. If you only have lemons or only have oranges, you can use the zest of two of either fruit for a more pronounced single citrus flavor.
Try More Recipes:
Christmas Cherries Recipe
Course: DessertCuisine: AmericanDifficulty: Easy40
servings15
minutes20
minutes95
kcalA classic, buttery shortbread-style cookie with a hint of bright citrus, topped with a festive red or green candied cherry.
Ingredients
1 cup butter, softened
1/2 cup sugar
2 egg yolks
1 tsp. vanilla extract
Zest of 1 lemon & 1 orange
Juice of 1 lemon
2 cups all-purpose flour, sifted
Candied red and green cherries
Directions
- In a large bowl, cream the softened butter and sugar until fluffy.
- Beat in the egg yolks, vanilla, citrus zests, and lemon juice.
- On low speed, mix in the sifted flour until a soft dough forms.
- Wrap the dough and chill it in the refrigerator for at least 1 hour until firm.
- Preheat oven to 300°F. Roll the chilled dough into small balls.
- Place on a parchment-lined cookie sheet and gently press half a candied cherry into the center of each ball.
- Bake for 20 minutes, ensuring they do not brown. Cool on a wire rack.
Notes
- The most important tip for this recipe is to chill the dough for at least one hour; this is essential for the cookies to hold their shape.
- The low baking temperature of 300°F is key to achieving the classic pale and tender texture of these cookies.
- Using both orange and lemon zest provides a wonderful, complex citrus aroma that balances the sweetness of the cookie.
- Do not over-bake these cookies; they should be removed from the oven before the edges begin to turn golden brown.
