Cherry Chocolate Chip Shortbread Cookies

These cookies are the sort of thing I make when I want to impress zero people and empty the pantry of all the little extras—chopped dried cherries, melty chocolate chips, and a buttery shortbread that crumbles just right. They’re simple, a little rustic, and loud on flavor; like a hug from a bakery that forgot to be precious. Make a batch, hide most of them (don’t tell anyone mine live in the top shelf of the cupboard), and thank me later.

My husband calls these “danger cookies” because he’ll eat three before remembering he’s trying to be sensible. The kids fight over the edges and I secretly prefer the middle because it’s softer. One time I forgot to chill the dough and they spread into weird pancake-cookies—still delicious, of course, but I learned to set a timer and not to bake on an empty stomach. They’ve become our go-to when company drops in and also for nights when we want something sweet that doesn’t pretend to be healthy.

Kitchen Talk

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This recipe likes to be slightly imperfect. Sometimes I overmix and the cookies get a little tougher—still tasty, but not ideal—so I try to stop as soon as the dough comes together. Chilling the dough for at least half an hour helps everything behave; the first batch I left out and learned why chilling is a thing. Oh, and dried cherries: splash them with a teaspoon of warm water or kirsch if they seem rock-hard—no one wants jaw exercise during dessert.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and measure by spooning into the cup or weighing if you can; avoid scooping directly with the cup (it packs too much).
– Fats & Oils: Real butter makes these sing—don’t sub margarine unless you accept a different texture.
– Chocolate: Pick a good-quality chocolate chip (semi-sweet or dark) so you get melty pockets not chalky bits; mini chips distribute nicely.
– Fruit: Dried cherries work best—look for unsweetened or lightly sweetened and chewy, not hard.
– Flavor Boosts (vanilla/zest): Use pure vanilla extract and consider a light orange zest if you want something bright; avoid artificial vanillas.

Prep Ahead Ideas

– Make the dough a day or two ahead, shape into logs or disks, wrap tightly, and chill—bakes up fresh when you want it.
– Store pre-chopped cherries and chocolate in an airtight container in the fridge so they’re ready to fold in.
– If baking for company, bake the day before and refresh in a 300°F oven for 5 minutes to get that fresh-from-the-oven vibe.

✔Time-Saving Tricks

– Use your stand mixer or a hand mixer to cream butter and sugar faster and more evenly.
– Freeze dough logs for 15–20 minutes instead of long chilling if you’re impatient—this firms them enough to slice.
– Buy mini chocolate chips or chop a bar quickly for better distribution; less melting time in the oven.

✔Common Mistakes

– Overbaking: I once left them in to “just crisp up” and ended up with hockey-puck cookies. Pull them when edges are set and centers still look slightly soft.
– Too-hot oven: If they brown too quickly, lower the temp 15–25°F and lengthen the time by a few minutes.
– Dry cherries: If your dried cherries are hard, soak them briefly in warm water or juice so they don’t steal moisture from the cookie.

What to Serve It With

– A big mug of black coffee or espresso for balance.
– Vanilla ice cream for an indulgent dessert (cookies + cold cream = magic).
– Strong black tea or a milky latte for afternoon snacking.

✔Tips & Mistakes

– If dough sticks to the cutter or knife, chill it 10–15 more minutes; cold dough slices cleaner.
– Salt is your friend: a tiny sprinkle of flaky sea salt on warm cookies lifts all flavors.
– Don’t skip resting the tray—cookies continue to set after you take them out.
– If cookies spread too much, add a touch more flour next batch (a tablespoon at a time).

✔Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days; layer with parchment to keep edges from sticking. They freeze beautifully—flash freeze on a tray, then transfer to a bag for up to 3 months. Eating them cold for breakfast? Absolutely valid. They’re a little firmer but still delicious, and the chocolate will warm up nicely if you microwave for 8–10 seconds.

✔Variations and Substitutions

Swap dried cherries for chopped dried apricots or cranberries if you’re out of cherries; flavor shifts but the cookie still works. Dark chocolate gives a more grown-up bitterness; milk chocolate makes them sweeter and kid-friendly. For a vegan version, try a reputable vegan butter and check that your chocolate is dairy-free—texture will be slightly different but still very good. Nuts (toasted walnuts or almonds) add crunch; add a small handful so they don’t overwhelm the tender shortbread.

Frequently Asked Questions

Cherry Chocolate Chip Shortbread Cookies

Buttery shortbread dotted with chopped cherries and mini chocolate chips. Crisp edges and tender centers make them perfect for holidays or any day.

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Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1 cup soft unsalted butter room temperature
• ▢ 0.75 cup powdered sugar
• ▢ 1.5 tsp pure vanilla extract
• ▢ 0.25 tsp almond extract optional but lovely with cherries
• ▢ 2.25 cup all-purpose flour
• ▢ 0.25 cup cornstarch for extra tenderness
• ▢ 0.5 tsp fine sea salt
• ▢ 0.75 cup mini semisweet chocolate chips
• ▢ 0.67 cup maraschino cherries, chopped well drained and patted very dry
• ▢ 1 tbsp maraschino cherry juice optional, for color and binding

Instructions

Preparation Steps

• Heat oven to 325°F. Line two baking sheets with parchment.
• Blot cherries very dry, chop, then blot again to reduce bleeding.
• Cream butter and powdered sugar on medium until smooth and slightly fluffy, 1–2 minutes.
• Mix in vanilla and almond extract. Stir in cherry juice if using.
• Whisk flour, cornstarch, and salt. Add to the bowl and mix on low until dough clumps.
• Fold in mini chocolate chips and chopped cherries until just combined.
• Scoop 1-tbsp portions, roll into balls, and set 2 inches apart. Gently flatten to 1/2-inch thick.
• Bake 12–15 minutes, until edges are set and bottoms are pale golden.
• Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.

Notes

Variation: Add 1 tsp orange zest to the dough or dip cooled cookies halfway in melted dark chocolate, then chill to set. Storage: Keep airtight at room temperature up to 5 days, or freeze baked cookies for 2 months.

This recipe is an original creation inspired by classic Cherry Chocolate Chip Shortbread Cookies flavors. All ingredient ratios and instructions are independently developed.