Cherry Chocolate Chip Shortbread Cookies Recipe
These Cherry Chocolate Chip Shortbread Cookies are buttery, tender, and packed with sweet maraschino cherries and mini chocolate chips. The delicate texture combines the crumbly richness of traditional shortbread with bursts of fruity and chocolatey flavor, making them an irresistible treat perfect for any occasion.
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 50 Minutes
- Yield: 24 cookies
- 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 cornstarch
Mix-ins
- 1 cup chopped maraschino cherries, well-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. Make sure the butter is softened, and drain and pat the maraschino cherries dry before chopping. Measure and organize all ingredients.
- 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 together until light, fluffy, and pale in color, about 3 to 5 minutes. Occasionally scrape down the sides of the bowl to ensure thorough mixing.
- Add Dry Ingredients: Gradually add the all-purpose flour and cornstarch to the butter mixture while mixing on low speed. Mix just until the dough combines but remains crumbly and delicate; avoid overmixing to keep the texture tender.
- Fold in Cherries and Chocolate Chips: Using a spatula, gently fold the chopped maraschino cherries and mini chocolate chips into the dough until evenly distributed. Handle the dough gently to maintain its light texture.
- Shape and Chill Dough: Turn the dough out onto a lightly floured surface and form it into one or two logs about 1.5 to 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making slicing easier.
- Slice and Bake: Slice the chilled logs into ½-inch thick rounds and arrange them on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 18 to 22 minutes, or until the edges are lightly golden but the centers remain pale and tender.
- Cool and Store: Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature to maintain freshness.
Notes
- Ensure maraschino cherries are well-drained and patted dry to prevent excess moisture in the dough.
- Do not overmix the dough to keep the shortbread tender and crumbly.
- Chilling the dough is essential for easier slicing and maintaining cookie shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
