Cherry Chocolate Chip Shortbread Cookies Recipe
Delicious cherry chocolate chip shortbread cookies featuring a buttery, crumbly texture enhanced with sweet maraschino cherries and mini chocolate chips. Perfect for a sweet snack or holiday treat, these cookies are easy to prepare and bake to a golden perfection.
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 50 Minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup chopped maraschino cherries, drained and patted dry
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. Ensure the butter is softened, drain and pat dry the maraschino cherries, then chop them. Have all ingredients measured and ready.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and confectioner’s sugar until the mixture becomes light and fluffy, about 3-5 minutes. Scrape down the bowl as needed to ensure even mixing.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour and cornstarch into the creamed butter mixture. Mix at low speed just until combined, being careful not to overmix. The dough will be crumbly but should hold together.
- Fold in Cherries and Chocolate Chips: Using a spatula, gently fold the chopped maraschino cherries and mini chocolate chips into the dough until they are evenly distributed, avoiding overmixing to maintain texture.
- Shape and Chill: Transfer the dough onto a lightly floured surface. Shape it into one or two logs approximately 1.5-2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes to firm up. Once chilled, slice into ½-inch thick rounds.
- Bake Cookies: Arrange the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden brown while centers remain pale.
- Cool and Store: Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature.
Notes
- Be sure to drain and pat dry maraschino cherries well to prevent excess moisture in the dough.
- Chilling the dough logs helps with clean slicing and prevents spreading during baking.
- If desired, use unsalted butter and add a pinch of salt for better control over saltiness.
- For variation, try substituting dried cherries or other dried fruits, but reduce or omit added sugar if sweetened.
- Cookies taste best after fully cooling and can be stored at room temperature for up to one week.
