Cherry Chocolate Chip Shortbread Cookies Recipe
Delightfully buttery and crumbly Cherry Chocolate Chip Shortbread Cookies featuring sweet maraschino cherries and mini chocolate chips for a perfect balance of flavors in every bite. These cookies are ideal for a festive treat or teatime snack.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup chopped maraschino cherries, drained and patted dry
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Ensure the butter is softened, drain and pat dry the maraschino cherries, then chop them. Measure all ingredients carefully before starting.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and confectioner’s sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Dry Ingredients: Gradually add the all-purpose flour and cornstarch to the creamed mixture. Mix on low speed until just combined. Be careful not to overmix; the dough should be crumbly but able to hold together.
- Incorporate Cherries and Chocolate Chips: Gently fold in the chopped maraschino cherries and mini chocolate chips using a spatula until evenly distributed through the dough. Avoid overmixing to keep the texture tender.
- Shape and Chill Dough: Turn the dough onto a lightly floured surface. Shape it into one or two logs, approximately 1.5-2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for easier slicing.
- Slice and Bake: Remove the chilled logs from the refrigerator and slice them into ½-inch thick rounds. Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart. Bake for 22 minutes, or until the edges are lightly golden and the centers remain pale.
- Cool and Store: Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature to preserve freshness.
Notes
- Be sure to drain and pat dry the maraschino cherries well to avoid excess moisture affecting the dough consistency.
- Use softened butter at room temperature for easier creaming and better texture.
- Do not overmix the flour and cornstarch into the butter mixture to keep the cookies tender and crumbly.
- Chilling the dough logs is crucial for clean slicing and maintaining the shape during baking.
- You can substitute mini semi-sweet chocolate chips with dark or white chocolate chips according to preference.
- Store cookies in an airtight container to keep them fresh for up to one week.
