Cherry Chocolate Chip Shortbread Cookies Recipe
Introduction
These Cherry Chocolate Chip Shortbread Cookies offer a delightful blend of buttery richness, sweet cherries, and melty chocolate chips. Perfectly crisp and tender, they make an irresistible treat for any occasion.
Ingredients
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all-purpose flour
- ½ cup corn starch
- 1 cup chopped maraschino cherries
- ½ cup mini chocolate chips
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large mixing bowl, combine the softened butter and confectioner’s sugar. Use an electric mixer to cream together until smooth and fluffy.
- Step 3: Add the all-purpose flour and corn starch to the bowl. Continue mixing with the electric mixer until a sticky dough forms.
- Step 4: Gently fold in the chopped maraschino cherries and mini chocolate chips, distributing them evenly throughout the dough.
- Step 5: Roll the dough into 1-inch balls and place them on a non-stick baking sheet, spacing each ball at least 2 inches apart.
- Step 6: Use a fork to gently flatten each dough ball to a cookie shape.
- Step 7: Bake the cookies in the preheated oven for 7 to 9 minutes, or until the tops look dry (not shiny or wet).
- Step 8: Remove the baking sheet from the oven and transfer the cookies to parchment paper to cool completely before serving.
Tips & Variations
- For a more intense cherry flavor, soak the chopped cherries in a tablespoon of cherry liqueur before adding to the dough.
- Try replacing mini chocolate chips with white chocolate chips for a different twist.
- Ensure the butter is softened but not melted to achieve the best texture in the dough.
- Chill the dough for 30 minutes before baking if you want thicker cookies.
Storage
Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to three months. To reheat, thaw at room temperature and warm briefly in a low oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have more moisture, which can affect the cookie texture. If using fresh cherries, make sure to drain and pat them dry, or consider adding less flour to balance moisture.
What if I don’t have corn starch?
Corn starch helps keep these cookies tender. You can substitute it with an equal amount of potato starch or omit it, though the texture will be slightly firmer.
PrintCherry Chocolate Chip Shortbread Cookies Recipe
Delight in these Cherry Chocolate Chip Shortbread Cookies, a buttery and tender treat loaded with sweet maraschino cherries and mini chocolate chips. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies offer a harmonious blend of fruity and chocolatey flavors baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all purpose flour
- ½ cup corn starch
Mix-ins
- 1 cup chopped maraschino cherries
- ½ cup mini chocolate chips
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully heat for even baking.
- Cream Butter and Sugar: Place the softened salted butter and confectioner’s sugar into a large mixing bowl. Using an electric mixer, cream them together until you achieve a smooth, light mixture.
- Add Dry Ingredients: Add the all purpose flour and corn starch to the bowl. Continue mixing with the electric mixer until a sticky dough forms, ensuring all ingredients are well combined.
- Incorporate Cherries and Chocolate Chips: Stir in the chopped maraschino cherries and mini chocolate chips until they are evenly distributed throughout the dough.
- Form Cookie Balls: Roll the dough into 1-inch diameter balls. Place them on a non-stick baking sheet, spacing each ball at least 2 inches apart to allow for spreading.
- Flatten the Cookies: Use a fork to gently flatten each cookie dough ball, creating a classic shortbread appearance.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 7 to 9 minutes. The cookies are done when the tops appear dry rather than shiny or wet.
- Cool the Cookies: Remove the baking sheet from the oven and carefully transfer the cookies onto parchment paper. Let them cool completely before serving.
- Serve and Enjoy: Once cooled, these Cherry Chocolate Chip Shortbread Cookies are ready to be enjoyed with a cup of tea or coffee.
Notes
- Ensure butter is softened to room temperature to ease the creaming process.
- Do not overbake; the cookies should be just dry on top to retain a tender interior.
- Spacing cookies properly on the baking sheet prevents them from merging together while baking.
- Chilled dough can be harder to work with, so bake immediately after mixing for best texture.
- For a more intense cherry flavor, consider soaking the chopped cherries in a little cherry juice or liqueur prior to mixing.
Keywords: cherry shortbread cookies, cherry chocolate chip cookies, shortbread, holiday cookies, easy cookie recipe
