cherry chocolate shortbread
Oh, where do I even begin with these cherry chocolate chip shortbread cookies? They’re like a warm hug in cookie form, and honestly, they’re what I dream about on a rainy afternoon. My grandma used to make these for us after school, and the smell would just fill our little house with the most incredible aroma of sweet cherries and rich chocolate. It’s funny, because I’ve tried so many variations of shortbread over the years, but nothing quite beats this simple, yet utterly divine, combination. It’s not just a cookie; it’s a memory, a feeling, and a taste of pure comfort. If you’ve ever craved something a little bit special without the fuss of a complicated bake, then you’ve landed in the right spot. These are my absolute go-to when I want something truly delightful, and they always disappear faster than I can say “more, please!”
What Are Cherry Chocolate Chip Shortbread Cookies?
So, what exactly *are* these magical little treats? Think of them as the most sophisticated, grown-up version of a classic chocolate chip cookie, but with the melt-in-your-mouth texture and buttery goodness that only shortbread can offer. We’re talking a tender, crumbly base that’s rich with butter and has just the right amount of sweetness. Then, we fold in juicy bursts of cherry – I’m talking about the good stuff here, not just any dried fruit – and decadent chocolate chips that get all gooey when they bake. The name itself, cherry chocolate chip shortbread, just sounds delightful, doesn’t it? It’s essentially taking two of the best cookie flavors and marrying them with the superior texture of shortbread. It’s a triple threat of deliciousness, really, and it’s incredibly straightforward to put together, which is always a huge win in my book.
Why you’ll love this recipe?
There are so many reasons why this cherry chocolate chip shortbread recipe has earned a permanent spot in my recipe box, and I’m betting it will do the same for you! First off, the flavor is just out of this world. You get that lovely, buttery base that melts on your tongue, then the tartness of the cherries cuts through the richness beautifully, and finally, those pockets of melted chocolate are pure heaven. It’s a sophisticated flavor profile that feels really special, but it’s so easy to make. Seriously, if you can cream butter and sugar, you can make these cookies. And speaking of ease, this recipe is incredibly forgiving. Even if you’re a beginner baker, you’ll be amazed at how effortlessly these come together. The ingredients are also pretty standard pantry staples, so you likely won’t need a special trip to the store, which is a lifesaver when you’re craving something sweet on a whim. Beyond that, they’re so versatile. They’re perfect for a tea party, a lovely addition to a holiday cookie platter, or just a delightful afternoon pick-me-up with a cup of coffee. What I love most is that they *feel* indulgent without being overly complicated or expensive to make. It’s that perfect balance of simple elegance. They’re truly a crowd-pleaser, and I can’t tell you how many times friends and family have asked for the recipe after just one bite. They’re just that good!
How to Make Cherry Chocolate Chip Shortbread
Quick Overview
The process for these cherry chocolate chip shortbread cookies is wonderfully simple. We start by creaming together our butter and sugar until it’s light and fluffy, then add our dry ingredients to create a dough. After that, we’ll gently mix in our star ingredients: the cherries and chocolate chips. The dough gets shaped, chilled briefly, and then baked until golden. It’s a few straightforward steps that result in the most incredible cookie you’ll ever taste. It’s designed for ease, so don’t be intimidated – you’ve got this!
Ingredients
For the Shortbread Dough:
I always use good quality unsalted butter for this recipe. It really makes a difference in the flavor and texture, giving you that rich, buttery taste that shortbread is known for. Make sure your butter is softened to room temperature – this is key for achieving that light and creamy consistency when you cream it with the sugar. You’ll need about 1 cup (2 sticks) of butter. For the sugar, I use granulated sugar, about 3/4 cup. It balances the richness perfectly without making the cookies too sweet. We’ll also need 2 cups of all-purpose flour. If you’re feeling adventurous, you can try a blend with some almond flour for an extra nutty depth, but honestly, the classic all-purpose works wonderfully. A pinch of salt is crucial here; it really wakes up all the flavors and prevents the sweetness from being one-dimensional. And for a lovely subtle aroma, I add about 1 teaspoon of pure vanilla extract.
For the Cherry & Chocolate Add-ins:
This is where the magic happens! I absolutely adore using dried tart cherries. They have a wonderful tang that cuts through the sweetness of the shortbread and chocolate so beautifully. I usually use about 1/2 cup of dried tart cherries, and I like to give them a quick chop if they’re particularly large, just so they distribute evenly. You can find these in most grocery stores in the baking or dried fruit aisle. For the chocolate, it’s all about personal preference! I’m a big fan of semi-sweet chocolate chips – they strike a great balance between sweet and bitter. However, milk chocolate chips will make them sweeter, and dark chocolate chips will give them a more intense chocolate flavor. About 3/4 cup of chocolate chips is usually perfect. Sometimes, I’ll even mix in some chopped chocolate chunks for varying sizes of gooey pockets. Don’t overdo it on the add-ins, though; we still want that beautiful shortbread texture to shine through.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). This is a pretty standard baking temperature, and it helps ensure your shortbread bakes evenly without browning too quickly. While the oven is preheating, grab a baking sheet and line it with parchment paper. This is a lifesaver for easy cleanup and ensures your cookies won’t stick. I always use parchment paper when I bake cookies; it’s one of those little tricks that makes baking so much more enjoyable.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour and the pinch of salt. Whisking them together ensures that the salt is evenly distributed throughout the flour, which is important for consistent flavor in every bite. You want to make sure there are no little salty pockets! Just a quick whisk is all it takes.
Step 3: Mix Wet Ingredients
Now, for the base of our shortbread! In a large bowl (or the bowl of your stand mixer if you have one), cream together your softened butter and granulated sugar. Beat them on medium speed until the mixture is light, fluffy, and pale yellow. This usually takes about 3-5 minutes. Don’t rush this step; creaming the butter and sugar incorporates air, which is what gives shortbread its tender texture. Add the vanilla extract and beat it in until just combined.
Step 4: Combine
Gradually add your dry ingredients (the flour and salt mixture) to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix at this stage! Overmixing can develop the gluten in the flour too much, resulting in tough cookies. You want the dough to come together into a slightly crumbly, but cohesive, mass. If it seems a little too dry, you can add a teaspoon of milk or water, but usually, the butter and sugar are enough to bring it together. It should look like a thick cookie dough.
Step 5: Prepare Filling
This step is super simple, but it’s where we add all the yummy bits! Gently fold in your chopped dried cherries and your chocolate chips into the dough. Use a spatula or a wooden spoon for this. You want to distribute them as evenly as possible without overworking the dough. The goal is to have pockets of cherry and chocolate throughout the shortbread, not to mash them into the dough itself.
Step 6: Layer & Swirl
This recipe is actually for a sliced shortbread, which is one of my favorite ways to make it because it’s so easy to get consistent slices! Take the dough and turn it out onto a piece of plastic wrap. Gently shape it into a log, about 1.5 to 2 inches in diameter. You can wrap it tightly in the plastic wrap and then either refrigerate it for at least 30 minutes to firm up, or you can even freeze it for about 15-20 minutes. A firm dough makes it much easier to slice cleanly. Once chilled, unwrap the log.
Step 7: Bake
Now for the fun part! Using a sharp knife, slice the log into rounds about 1/2-inch thick. Place these rounds onto your prepared baking sheet, leaving a little space between them as they might spread slightly. Bake for 15-20 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on your oven and the thickness of your cookies. I usually check mine around the 15-minute mark. You don’t want them to be dark brown, just a lovely golden hue around the edges. The centers should look set and not wet.
Step 8: Cool & Glaze
Once baked, let the cookies cool on the baking sheet for about 5 minutes. They’ll be a bit delicate when they’re hot out of the oven, so this initial cooling helps them firm up. Then, carefully transfer them to a wire rack to cool completely. For these shortbread cookies, I actually prefer them *without* a glaze. The buttery shortbread, the tart cherries, and the gooey chocolate are perfection on their own! However, if you *really* want a glaze, a very simple drizzle of melted white chocolate or a light lemon glaze can be lovely, but honestly, I find they’re best unadorned.
Step 9: Slice & Serve
Once they’re completely cool, your delicious cherry chocolate chip shortbread cookies are ready to be enjoyed! Serve them as is, with a cup of tea or coffee. They are perfect for sharing, but I wouldn’t blame you if you wanted to keep them all to yourself. The sliced shape makes them easy to serve and beautiful to look at. They have a lovely rustic charm about them.
What to Serve It With
These cherry chocolate chip shortbread cookies are wonderfully versatile and fit into almost any occasion! For breakfast, imagine a couple of these alongside a steaming mug of strong coffee or a creamy latte. They’re a little sweet treat to start your day without being overly decadent. For brunch, they can add a touch of elegance to your spread. Arrange them on a pretty platter alongside fresh fruit and pastries; they pair beautifully with a mimosa or a sparkling rosé. As a dessert, they are a dream! Serve them after dinner with a scoop of vanilla bean ice cream or a dollop of whipped cream. They’re also fantastic on a cheese board, believe it or not – the sweet and tart flavors complement certain cheeses surprisingly well. And for those cozy snack moments, which are my personal favorite, they’re perfect with a glass of milk or a cup of hot chocolate. My family tradition is to have them with hot chocolate on movie nights – it’s pure comfort!
Top Tips for Perfecting Your Cherry Chocolate Chip Shortbread
Over the years of making these delightful cookies, I’ve picked up a few tricks that I think really elevate them. When it comes to the cherries, I always opt for dried tart cherries because their tanginess is essential for balancing the sweetness and richness. If you only have sweet cherries, just be mindful that the cookies might be sweeter overall. Don’t be afraid to chop them if they’re too large; this ensures you get cherry goodness in every bite rather than just a few huge chunks. For the chocolate, I personally love a good semi-sweet chip, but a mix of dark and milk chocolate chips can be really interesting. If you’re using chocolate chunks, make sure they’re not too large, or they might not melt as evenly. When it comes to mixing the dough, the golden rule is to not overmix once you’ve added the flour. Overmixing develops the gluten, which leads to tough cookies instead of the tender, crumbly shortbread texture we’re aiming for. Mix only until the dry ingredients are just incorporated. For shaping the log, make sure it’s firm before slicing. If your dough is too soft, the slices will be messy and might fall apart. Chilling or a quick freeze is your best friend here. Some people like to roll their logs in sprinkles or finely chopped nuts for extra flair, but honestly, I find they’re perfect just as they are. If you’re baking a lot of these, I find that rotating your baking sheets halfway through the baking time helps ensure even cooking, as ovens can sometimes have hot spots. And when it comes to slicing, a really sharp knife is crucial. A dull knife can crush the delicate dough.
Storing and Reheating Tips
Keeping these cherry chocolate chip shortbread cookies fresh is pretty straightforward, though they rarely last long enough to need much storage! At room temperature, they’ll stay delicious for about 3-4 days when stored in an airtight container. I usually just pop them in a cookie tin or a good quality plastic container. If you plan on keeping them longer, the refrigerator is a good option. They can be stored in an airtight container in the fridge for up to a week. Just a heads-up, the butter might make them a bit firmer when cold, so I often let them sit at room temperature for about 10-15 minutes before enjoying if they’ve been refrigerated. For longer storage, freezing is a fantastic option. You can freeze the baked and cooled cookies for up to 3 months. Wrap them well in plastic wrap, then place them in a freezer-safe bag or container to prevent freezer burn. When you’re ready to enjoy them, you can thaw them overnight in the refrigerator, or at room temperature for a couple of hours. I haven’t found a need to reheat these cookies often, as they are best at room temperature or slightly warmed by your hand, but if you absolutely wanted to, you could pop one in a low oven (around 250°F or 120°C) for a few minutes until just warmed through. The glaze, if you choose to use one, is best applied when the cookies are completely cool. For stored cookies, it’s often better to drizzle the glaze just before serving to prevent it from becoming sticky or melting.
Frequently Asked Questions
Final Thoughts
I really hope you give these cherry chocolate chip shortbread cookies a try. They’re more than just a dessert; they’re a little piece of happiness that’s surprisingly easy to create. The combination of buttery shortbread, tart cherries, and luscious chocolate is simply irresistible, and the texture is just divine. They’re perfect for any occasion, from a casual afternoon tea to a festive holiday cookie tray, and they always bring smiles to faces. If you love this recipe, you might also enjoy my classic buttery shortbread or my chocolate dipped shortbread fingers – they’re all in the same wonderfully buttery family! I can’t wait to hear what you think, and I’d absolutely love to see your creations in the comments below. Happy baking, and may your kitchen be filled with the wonderful aroma of these cookies!
Easy Cherry Chocolate Shortbread Delight
Ingredients
Main Ingredients
- 0.75 cup Unsalted Butter (softened)
- 1 cup Powdered Sugar
- 0.25 cup Maraschino Cherry Juice
- 5 cherries Maraschino Cherries (chopped)
- 2.25 cup All-purpose Flour
- 0.25 teaspoon Kosher Salt
- 0.5 cup Mini Chocolate Chips (divided)
Instructions
Preparation Steps
- In a large mixing bowl, beat butter with powdered sugar for two minutes, until creamy. Add cherry juice, cherries, flour and salt. Beat until fully combined.
- Fold in 0.25 cup mini morsels.
- Spread dough on a parchment paper lined baking sheet. My dough measured about 14x9inch. Bake in a 350 degree oven for 15-20 minutes.
- Cut immediately after removing from oven. I cut mine into strips by cutting in thirds lengthwise, then cutting one inch strips, width-wise.
- Melt remaining 0.25 cup mini morsels. Put into a ziploc bag and cut off the corner. Drizzle over cooled cookies. Allow to set and enjoy!
