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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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.