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.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
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.