Cherry Chocolate Shortbread Cookies

These cherry chocolate shortbread cookies bring together melt-in-your-mouth buttery dough, pockets of sweet cherries, and just enough chocolate to make every bite special. They are the kind of treat that instantly reminds me of the excitement of holiday baking but truly taste good any time of year.

I made these on a snowy December afternoon while music played in the kitchen and now they are my signature bake for gift boxes or cookie exchanges. Everyone always asks for the recipe because the flavor combination is so cheerful.

Ingredients

• Unsalted butter: creamy texture forms the foundation of classic shortbread use good quality butter for the best taste
• Powdered sugar: makes the dough silky and keeps the cookie tender sift to remove lumps
• Vanilla extract: enhances the overall flavor depth choose pure extract for a warm aromatic note
• All-purpose flour: the structure of the cookie sift to keep the texture delicate
• Salt: highlights all the flavors a fine sea salt works well here
• Maraschino cherries: bring jewel like dots of color and a tangy sweet pop pat very dry with paper towels so the dough stays crumbly not wet
• Chocolate chips: bittersweet or semisweet create melty pockets throughout mini chips distribute even better

Step-by-Step Instructions

Cream the Butter and Sugar:

Beat the room temperature butter with powdered sugar for several minutes until pale and fluffy this makes the cookies tender and helps everything blend smoothly

Mix in Vanilla:

Stir in vanilla extract to infuse the dough with subtle flavor make sure it is evenly incorporated before adding flour

Combine Dry Ingredients:

Whisk or sift flour with salt in a separate bowl this ensures even distribution in the dough

Incorporate Dry Into Wet:

Add flour mixture to butter mixture gently mixing until the dough starts to clump do not overwork or the cookies will be dense

Fold in Cherries and Chocolate:

Gently work the chopped and very dry maraschino cherries and chocolate chips into the dough use a spatula so the dough stays tender

Shape and Chill the Dough:

Shape the dough into a log about two inches in diameter press firmly so there are no gaps this helps the cookies keep their shape slice easily and stay together when baking wrap tightly and chill for at least one hour or up to overnight

Slice and Arrange on Tray:

Cut the dough log into quarter to third inch slices arrange on a parchment lined baking tray leaving space in between if a slice crumbles press it back together gently with your fingers

Bake to Perfection:

Bake in a 325 degree oven for about ten to fifteen minutes until just barely golden on top remove before they look fully done for the classic tender shortbread texture

Cool and Enjoy:

Let the cookies cool on the baking sheet for five minutes to finish setting then place carefully on a rack to cool completely before storing

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Every year I look forward to the first taste of maraschino cherries tucked inside these cookies it is something my grandmother and I did together while wrapping gifts her laughter always lingering in the sweet scent of butter and sugar

Storage Tips

These cookies keep their delicate texture when stored in an airtight tin at room temperature for up to one week. If you want to make them ahead the unbaked dough log can be wrapped well and frozen for up to two months. Simply slice off what you need and bake directly from frozen adding a few extra minutes to the baking time.

Ingredient Substitutions

You can swap dried tart cherries for maraschino cherries if you want a slightly tangier flavor just chop them smaller and check for softness. For the chocolate mini chips are my favorite but white chocolate chips or even finely chopped dark chocolate work wonderfully too. If making dairy free use a vegan butter substitute but choose one that is solid and unsalted for best results.

Serving Suggestions

Bring these cookies to a cookie exchange or holiday party and watch them disappear. I love arranging them on a platter with other homemade treats like fudge or gingerbread for a pop of color. For an afternoon treat pair with black tea or rich coffee which balances the sweet and buttery notes perfectly.

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Cultural Context

Shortbread cookies are a traditional Scottish treat known for their simple but luxurious taste. Maraschino cherries and chocolate chips make this version feel especially festive and very American in its cheerful boldness. In my family we have turned these cookies into a tradition that marks the start of the holiday season and always sparks a bit of joy.

Recipe FAQs

→ How should I prepare the maraschino cherries before adding them?

Chop the maraschino cherries finely and drain them thoroughly on paper towels to prevent extra moisture from making the dough too wet.

→ Can I substitute chocolate chips with another type of chocolate?

Yes, mini chocolate chips or chopped semi-sweet chocolate bars work well and disperse evenly throughout the dough.

→ How do I keep the dough from crumbling when slicing?

Press the dough log firmly when shaping and chill it thoroughly before slicing. If any slices crumble, simply press them back together with your hands.

→ Is it possible to freeze the dough for later use?

Absolutely. Wrap the dough log tightly in plastic wrap and freeze. Slice and bake cookies directly from frozen, adding a couple of extra minutes to the baking time.

→ How should I store the finished cookies?

Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.