Cherry Chocolate Chip Cookies

This buttery cherry chocolate shortbread recipe brings together two classic flavor combinations in one irresistible cookie. The bright pop of maraschino cherries and rich chocolate chips transform traditional shortbread into something special that's perfect for Valentine's Day, Christmas, or anytime you need a sweet treat with a little extra charm.

I first made these for my daughter's tea party, and they've become our go-to when we need something a little fancy but don't want to spend hours in the kitchen. The delicate texture combined with the sweet cherries makes everyone think you spent far more time than you actually did.

Ingredients

• Salted butter: provides the rich, classic shortbread flavor foundation and helps balance the sweetness
• Confectioner's sugar: ensures a melt-in-your-mouth texture that granulated sugar can't achieve
• All purpose flour: gives structure while keeping the cookies tender
• Corn starch: is the secret to that signature shortbread crumble
• Maraschino cherries: bring beautiful color and sweet flavor look for ones without artificial dyes if possible
• Mini chocolate chips: distribute better throughout the dough than regular sized chips for chocolate in every bite

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 375°F to ensure it reaches the proper temperature. This higher temperature helps set the outside of the cookies quickly while keeping the centers tender.

Create the Base:

Cream together the softened butter and confectioner's sugar until the mixture becomes light and fluffy. Take your time here about 3 minutes of mixing to incorporate air which creates the perfect texture.

Develop the Dough:

Add the flour and corn starch to your butter mixture and continue mixing until a cohesive dough forms. The dough will be somewhat sticky at this stage which is exactly what you want for tender cookies.

Add the Mix-ins:

Gently fold in your chopped maraschino cherries and mini chocolate chips. Stir just until evenly distributed to maintain those distinct cherry pieces throughout. Overmixing will turn your entire dough pink.

Shape the Cookies:

Roll the dough into 1-inch balls and place them on a nonstick baking sheet with plenty of space between each. Press each ball with a fork to create that classic shortbread look this also helps them bake evenly.

Bake to Perfection:

Place in the oven and bake just until the tops appear dry rather than wet and shiny about 7 to 9 minutes. They should not brown around the edges as that indicates overbaking.

Cool Completely:

Transfer immediately to parchment paper using a spatula. These cookies are extremely delicate when hot so handle with care. Allow them to cool completely before serving to develop their full flavor and texture.

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The maraschino cherries are truly the star of this recipe. My grandmother always kept a jar in her refrigerator for Sunday sundaes, but I discovered they transform ordinary shortbread into something magical. The first time I served these at a holiday cookie exchange, they disappeared before any other cookie on the table.

Make Ahead and Storage

These shortbread cookies actually improve with a bit of time, making them perfect for preparing in advance. Store them in an airtight container at room temperature for up to one week. The flavors will continue to develop and meld together beautifully. For longer storage, place them in a freezer-safe container with parchment between layers and freeze for up to three months. Let them come to room temperature before serving for the best texture and flavor.

Perfect Pairing Ideas

These cherry chocolate chip shortbread cookies pair wonderfully with afternoon tea especially Earl Grey, whose bergamot notes complement the cherries. For a dessert course, serve alongside vanilla ice cream for a delightful contrast of temperatures and textures. They also make a beautiful addition to any cookie platter, where their natural pink color adds visual appeal against traditional brown cookies.

Gift-Worthy Presentation

Package these pretty pink cookies in clear cellophane bags tied with ribbon for a thoughtful homemade gift. Their unique color and flavor combination makes them stand out from typical cookie offerings. Stack them in a decorative tin lined with parchment paper for holidays, teacher appreciation, or hostess gifts. Include a note with serving suggestions and storage instructions to add a personal touch.

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Frequently Asked Questions

→ How do I prevent the dough from sticking?

Ensure that your hands are slightly floured when rolling the dough. You can also chill the dough in the refrigerator for 10-15 minutes before shaping.

→ Can I use fresh cherries instead of maraschino cherries?

Yes, but ensure they are pitted and chopped finely. Fresh cherries may release more moisture, so consider reducing the dough’s wet ingredients slightly.

→ What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container.

→ Can I use dark chocolate chips instead of mini chocolate chips?

Absolutely! Regular or dark chocolate chips can provide a richer chocolate flavor. Just ensure even distribution in the dough.

→ How can I make the cookies gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum for proper texture.