Cherry Chocolate Chip Shortbread Cookies Recipe

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The Comfort of Cherry Chocolate Chip Shortbread Cookies Recipe

There’s something incredibly soothing about the simple joy of a shortbread cookie—especially when it’s studded with juicy cherries and little bursts of chocolate. I often find myself reaching for this Cherry Chocolate Chip Shortbread Cookies Recipe when I want a treat that feels both nostalgic and a little special. You’ll notice the delicate crumb and the harmonious dance between the buttery dough, the sweet tartness of the cherries, and the mellow richness of chocolate chips.

This recipe has become a weekend favorite in my kitchen. It’s the kind of baking that doesn’t need complicated steps or fancy tools—just good ingredients and a little patience. Once you try it, I’m sure you’ll appreciate how comforting and rewarding these cookies can be, whether you’re sharing them with friends or savoring them with your afternoon tea.

One of the things I love most is the texture—the cookies are velvety yet have a lightly crisp edge, making each bite melt in your mouth. You’ll find that the bursts of cherry and chocolate offer those unexpected pops of flavor that keep you coming back for more.

Ingredient Guide

• Salted butter (1 cup): The foundation for that rich, velvety texture. Softened butter creams smoothly and helps develop the tender crumb.
• Confectioner’s sugar (½ cup): Adds gentle sweetness and keeps the shortbread’s signature melt-in-your-mouth softness. Powdered sugar is key here—you won’t get the same crumb with granulated.
• All-purpose flour (1 ½ cups): Provides structure. I like to sift it for the smoothest dough.
• Cornstarch (½ cup): This makes all the difference—it lightens the flour and gives you that tender shortbread bite.
• Maraschino cherries (1 cup, chopped): Adds bursts of juicy sweetness and a lovely pop of color. Be sure to drain and pat dry to avoid soggy dough.
• Mini chocolate chips (½ cup): For subtle pockets of chocolate that compliment the cherries without overpowering.

Prep Before You Begin

Before you start, take a moment to prepare everything. Softening the butter is crucial—it should be soft enough to cream easily but not melting. Drain your cherries thoroughly and chop them evenly to distribute well without clumping. I always line my baking sheets early and set my oven to 325°F (160°C) so it’s ready when the dough is chilled. Making sure all your ingredients are ready will make the process smooth and stress-free.

How to Make Cherry Chocolate Chip Shortbread Cookies Recipe

1. Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. I always do this early to keep things flowing without pause.
2. Drain and chop the maraschino cherries, then set them aside so they stay dry and won’t make the dough soggy.
3. Cream the softened butter and confectioner’s sugar together in a large bowl using an electric mixer on medium speed. It takes about 3–5 minutes to get a light, airy texture. Scraping down the sides as you go is worth it for even mixing.
4. Gradually add the flour and cornstarch to the creamed butter mixture on low speed. Mix just until combined, keeping an eye on the texture—it should hold together when pressed but still be crumbly. Overmixing will make the cookies tough.

5. Fold in the chopped cherries and mini chocolate chips gently with a spatula. You’ll want to distribute them evenly without breaking up the dough.
6. Transfer the dough to a lightly floured surface and shape into one or two logs about 1.5 to 2 inches in diameter. Wrap them tightly in plastic wrap and refrigerate for at least 30 minutes so they firm up nicely—this makes slicing easier and keeps the cookies from spreading too much.
7. Slice the chilled logs into ½-inch thick rounds. I love how uniform these look—a little effort here pays off in consistent baking.
8. Arrange the cookie rounds about an inch apart on the prepared baking sheets. Pop them in the oven and bake for 18–22 minutes. You’ll notice the edges start to turn a lovely golden brown while the centers stay pale—that’s your cue to pull them out.
9. Cool the cookies on the baking sheet for 5–10 minutes before moving them to a wire rack. This resting time helps them firm up perfectly without crumbling. Store them in an airtight container at room temperature—they keep beautifully for several days.

Creative Variations for Cherry Chocolate Chip Shortbread Cookies Recipe

• Almond joy: Swap maraschino cherries for chopped dried cranberries and add slivered almonds for a nutty twist.
• Spiced delight: Stir in a pinch of cinnamon or cardamom to the dry ingredients for cozy warmth.
• Citrus burst: Add finely grated orange or lemon zest along with cherries to brighten the flavor profile.
• Nutty chocolate: Substitute mini chocolate chips with chunks of dark chocolate and toasted hazelnuts.
• Holiday edition: Use glacé cherries instead of maraschino, add chopped pistachios, and dip the cooled cookies halfway in melted white chocolate.
• Vegan swap: Use vegan butter and a flaxseed “egg” to make a plant-based version that’s just as tender.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for up to 5 days. The cookies stay soft but slightly crisp at the edges.
• Freezing the dough: Wrap logs tightly in plastic wrap and freeze up to 1 month. Slice and bake directly from frozen—add a couple minutes to baking time.
• Freezing baked cookies: Cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag for up to 2 months.
• Reheating: Warm cookies in a 300°F oven for 5–7 minutes to bring back that fresh-baked feel.

Cherry Chocolate Chip Shortbread Cookies Recipe FAQs

• Can I use fresh cherries? Fresh cherries have a lot of moisture and can make the dough soggy. I recommend dried or maraschino cherries for best texture.
• What if I don’t have cornstarch? You can substitute with an equal amount of rice flour or arrowroot powder for similar tenderness.
• Why are my cookies turning out cakey? Overmixing or using too much flour can cause cakey texture. Be sure to mix until just combined and measure flour carefully.
• Can I freeze baked cookies? Absolutely! Freeze cooled cookies in a sealed container or bag for up to 2 months. Thaw at room temperature before eating.
• How do I prevent cookie spread? Make sure the dough is well chilled before slicing and baking. Also, avoid using melted butter.

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