Cherry Chocolate Chip Shortbread Cookies Recipe
Introduction
These Cherry Chocolate Chip Shortbread Cookies combine buttery richness with bursts of sweet maraschino cherries and melty chocolate chips. Perfectly crisp and tender, they make a delightful treat for any occasion.
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
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: In a large mixing bowl, combine the softened butter and confectioner’s sugar.
- Step 3: Use an electric mixer to cream the butter and sugar together until smooth and fluffy.
- Step 4: Add the all-purpose flour and corn starch to the bowl.
- Step 5: Continue mixing with the electric mixer until a sticky dough forms.
- Step 6: Fold in the chopped maraschino cherries and mini chocolate chips until evenly distributed.
- Step 7: Roll the dough into 1-inch balls and place them on a non-stick baking sheet, spacing them at least 2 inches apart.
- Step 8: Use a fork to gently flatten each dough ball.
- Step 9: Bake in the preheated oven for 7-9 minutes, or until the tops look dry but not shiny or wet.
- Step 10: Remove the cookies from the oven and transfer them to parchment paper to cool completely.
- Step 11: Serve and enjoy your delicious shortbread cookies!
Tips & Variations
- For a richer flavor, try using unsalted butter and adding a pinch of salt to the dough.
- Substitute dried cranberries or raisins for the maraschino cherries for a different fruity twist.
- Chill the dough for 30 minutes before baking to reduce spreading and enhance texture.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a warm oven if desired for a freshly baked feel.
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 dough texture. If using fresh cherries, drain them well and consider reducing other liquid content slightly to maintain the right consistency.
Why do the cookies sometimes spread too much during baking?
Spreading can happen if the dough is too warm or soft. Chilling the dough before baking helps prevent this. Also, make sure to measure flour accurately to keep dough consistency firm enough.
Print
Cherry Chocolate Chip Shortbread Cookies Recipe
- Total Time: 23 minutes
- Yield: 24 cookies 1x
Description
Delight in these Cherry Chocolate Chip Shortbread Cookies, a perfect combination of buttery shortbread dough mixed with sweet maraschino cherries and mini chocolate chips. These cookies bake up tender with a slightly crisp edge and are ideal for a festive treat or everyday indulgence.
Ingredients
Cookie Dough
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Cream Butter and Sugar: Place the softened butter and confectioner’s sugar into a large mixing bowl. Using an electric mixer, cream them together until the mixture is smooth and fluffy, this creates the base of your cookie dough.
- Add Dry Ingredients: Gradually add the all purpose flour and corn starch to the bowl. Continue mixing with the electric mixer until a sticky dough forms, ensuring all dry ingredients are well incorporated.
- Incorporate Cherries and Chocolate Chips: Add the chopped maraschino cherries and mini chocolate chips to the dough. Mix them in evenly so every cookie will have a nice distribution of flavors.
- Form Dough Balls: Roll the dough into 1-inch balls. Place them on a non-stick baking sheet, spacing each ball at least 2 inches apart to allow for spreading during baking.
- Flatten Dough: Use a fork to gently flatten each dough ball, giving the cookies their classic shortbread shape and texture.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 7 to 9 minutes. Look for the tops of the cookies to become dry and no longer shiny or wet, indicating they are perfectly baked.
- Cool Cookies: Remove the baking sheet from the oven. Use a spatula to transfer the cookies onto parchment paper on the counter to cool completely, which helps them set properly.
- Serve: Once cooled, serve and enjoy these delicious Cherry Chocolate Chip Shortbread Cookies with your favorite beverage or as a delightful snack.
Notes
- Ensure the butter is properly softened to room temperature for easy creaming with the sugar.
- If maraschino cherries are very wet, pat them dry with paper towels to prevent the dough from becoming too sticky.
- You can substitute mini chocolate chips with regular sized ones if mini are not available.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a firmer cookie, chill the dough balls in the refrigerator for 30 minutes before flattening and baking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, cherry chocolate chip cookies, holiday cookies, easy cookie recipe, buttery cookies
