Cherry Chocolate Chip Shortbread Cookies Recipe

Introduction

These Cherry Chocolate Chip Shortbread Cookies combine the rich, buttery texture of classic shortbread with bursts of sweet maraschino cherries and melty mini chocolate chips. They’re easy to make and perfect for any occasion when you crave a delightful, fruity twist on a traditional favorite.

Ingredients

• 1 cup salted butter, softened
• 1/2 cup confectioner’s sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup corn starch
• 1 cup chopped maraschino cherries
• 1/2 cup mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the softened butter and confectioner’s sugar.
3. Step 3: Use an electric mixer to cream the butter and sugar together until the mixture is smooth.
4. Step 4: Add the all-purpose flour and corn starch to the bowl.
5. Step 5: Continue mixing with the electric mixer until a sticky dough forms.
6. Step 6: Fold in the chopped maraschino cherries and mini chocolate chips evenly into the dough.
7. Step 7: Roll the dough into 1-inch balls and place them on a non-stick baking sheet, keeping at least 2 inches between each ball.
8. Step 8: Gently flatten each dough ball with a fork to shape the cookies.
9. Step 9: Bake in the preheated oven until the cookie tops look dry rather than shiny or wet, about 7-9 minutes.
10. Step 10: Remove the baking sheet from the oven and transfer the cookies to parchment paper to cool completely.
11. Step 11: Serve and enjoy your cherry chocolate chip shortbread cookies!

Tips & Variations

• Drain and pat dry the maraschino cherries before chopping to avoid excess moisture in the dough.
• For a richer flavor, try substituting half of the mini chocolate chips with white chocolate chips.
• If you prefer a less sweet cookie, reduce the confectioner’s sugar by a couple of tablespoons.
• Use a cookie scoop to ensure even-sized cookies and consistent baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, bring frozen cookies to room temperature or warm briefly in a low oven to restore their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh cherries for maraschino cherries?

Fresh cherries have more moisture and less sweetness, which can affect the dough’s texture and baking. If using fresh cherries, chop finely and pat dry thoroughly, then reduce any other liquid ingredients slightly to compensate.

Why do these cookies use corn starch?

Corn starch helps give the cookies a tender, delicate crumb by softening the texture. It’s a common ingredient in shortbread recipes to achieve that classic melt-in-your-mouth quality.

Cherry Chocolate Chip Shortbread Cookies Recipe

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4.5 from 58 reviews

These Cherry Chocolate Chip Shortbread Cookies combine buttery, tender shortbread with bursts of sweet maraschino cherries and rich mini chocolate chips, making a delightful treat perfect for any occasion. The cookies are crisp around the edges and melt in your mouth with every bite, offering a charming balance of fruity and chocolaty flavors.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Base

• 1 cup salted butter, softened
• 1/2 cup confectioner’s sugar
• 1 1/2 cups all purpose flour
• 1/2 cup corn starch

Add-ins

• 1 cup chopped maraschino cherries
• 1/2 cup mini chocolate chips

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to properly prepare for baking the cookies.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and confectioner’s sugar. Using an electric mixer, cream them together until the mixture is smooth and fluffy, ensuring the sugar is fully incorporated.
3. Add Dry Ingredients: Gradually add the all-purpose flour and corn starch to the creamed mixture. Continue mixing with the electric mixer until a sticky dough forms and ingredients are well combined.
4. Incorporate Cherries and Chocolate Chips: Fold in the chopped maraschino cherries and mini chocolate chips into the dough, distributing them evenly without overmixing.
5. Shape the Cookies: Roll the dough into 1-inch balls and place them onto a non-stick baking sheet, spacing them at least 2 inches apart to allow spreading.
6. Flatten the Dough Balls: Using a fork, gently press down on each dough ball to flatten it slightly, giving each cookie its classic shortbread shape and texture.
7. Bake the Cookies: Place the baking sheet into the preheated oven. Bake for 7 to 9 minutes, or until the tops appear dry without any shiny or wet spots, indicating they are properly baked.
8. Cool the Cookies: Remove the baking sheet from the oven. Transfer the cookies carefully onto parchment paper on the counter using a spatula, and allow them to cool completely before serving.
9. Serve and Enjoy: Once cooled, serve these delightful Cherry Chocolate Chip Shortbread Cookies at your next gathering or as a sweet everyday treat.

Notes

• Ensure butter is softened to room temperature for easier creaming and better texture.
• Do not overbake; the cookies should be just dry on top to maintain a tender crumb.
• Chopped maraschino cherries can be drained and patted dry to avoid excess moisture in dough.
• Store cookies in an airtight container at room temperature for up to one week.
• For a slightly different flavor, try substituting chopped dried cherries or cranberries in place of maraschino cherries.

Keywords: shortbread cookies, cherry cookies, chocolate chip cookies, holiday cookies, easy baking, buttery cookies