There’s something truly special about the aroma of freshly baked cookies wafting through the kitchen, conjuring memories of cozy evenings and cherished family gatherings. Among the myriad of cookie recipes out there, one that holds a particularly nostalgic place in my heart is the Cherry Chocolate Chip Shortbread. This recipe blends the buttery richness of traditional shortbread with the sweet surprise of maraschino cherries and the indulgent richness of chocolate chips. The result? A cookie that’s not just a treat for the taste buds but also a journey down memory lane.
Growing up, my grandmother would often make these cookies during the holiday season. The kitchen would be filled with the scent of butter and vanilla as she meticulously prepared each batch. I can still recall the anticipation as she pulled the tray of golden-brown cookies from the oven, their edges just beginning to crisp, the chocolate chips peeking through like hidden treasures.
Now, let’s dive into making these delightful Cherry Chocolate Chip Shortbread Cookies. Don’t worry if baking isn’t your forte; this recipe is straightforward and rewarding, perfect for both seasoned bakers and novices alike.
Ingredients
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries, chopped and well-drained (or dried maraschino cherries)
2/3 cup chocolate chips
Instructions
Prepare the Dough: Start by mixing the flour and salt in a bowl and set it aside. In a separate mixing bowl, cream the softened unsalted butter with powdered sugar until light and fluffy. Mix in the vanilla extract until well combined.
Incorporate Dry Ingredients: Gradually add the flour and salt mixture to the butter-sugar mixture, mixing until the dough starts to form larger clumps. Be careful not to overmix; you want the dough to just come together.
Add Cherries and Chocolate Chips: Gently fold in the chopped and well-drained maraschino cherries and chocolate chips until evenly distributed throughout the dough. This is where the cookie starts to take on its signature flavor profile—sweetness from the cherries and bursts of chocolate in every bite.
Shape and Chill the Dough: Form the dough into a log shape, about 2 inches thick. It’s important to press the dough together well, as shortbread can crumble if not properly shaped. Wrap the log tightly in plastic wrap and chill it in the refrigerator for at least 1-2 hours, or until firm. Chilling helps the dough hold its shape and enhances the texture of the cookies.
Preheat and Prepare Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This ensures that the cookies bake evenly and don’t stick to the pan.
Slice and Bake: Once chilled, remove the dough log from the refrigerator. Using a sharp knife, slice the log into 1/4 to 1/3 inch thick rounds. If the slices crumble slightly, gently press them back together with your hands. Place the sliced cookies on the prepared baking sheet, leaving about an inch of space between each cookie.
Bake to Perfection: Bake the cookies in the preheated oven for 10 to 15 minutes, or until they just begin to turn lightly golden brown on top. The edges should be firm but not overly browned. Baking time may vary depending on your oven, so keep a close eye on them towards the end to avoid over-baking.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop their characteristic buttery texture. Once cooled, these Cherry Chocolate Chip Shortbread Cookies are ready to be enjoyed!
Variations and Substitutions
One of the beauties of this recipe lies in its versatility. Here are a few variations and substitutions you can consider:
Nutty Twist: Add chopped nuts like almonds or pecans for added crunch and flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Vegan Adaptation: Use dairy-free butter and dairy-free chocolate chips to create a vegan-friendly version.
Less Sweet: If you prefer less sweetness, reduce the amount of powdered sugar or use a sugar substitute like coconut sugar.
Why You’ll Love These Cookies
Cherry Chocolate Chip Shortbread Cookies are more than just a treat—they’re a delightful experience from start to finish. From the moment you begin mixing the butter and sugar to the final bite of buttery, chocolatey goodness, every step is infused with warmth and comfort. Whether you’re baking them for a special occasion or simply to indulge your sweet tooth, these cookies never fail to bring smiles and satisfaction.
So, gather your ingredients, preheat your oven, and embark on a baking journey that promises not just delicious cookies but cherished memories in the making. Enjoy every moment of baking and every bite of these Cherry Chocolate Chip Shortbread Cookies!
Christmas Maraschino Cherry Shortbread Cookies
Ingredients
- 1 cup unsalted butter room temperature: Provides the rich, buttery base for the shortbread.
- 1/2 cup powdered sugar: Adds sweetness and contributes to the tender texture.
- 1/2 tablespoon vanilla extract: Enhances the flavor with a warm aromatic note.
- 2 cups all-purpose flour: Forms the structure of the cookie dough.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
- 3/4 cup maraschino cherries chopped and well-drained: Adds a sweet, fruity burst to each cookie.
- 2/3 cup chocolate chips: Provides rich melty chocolate in every bite.
Instructions
- In a bowl, mix 2 cups of flour and 1/2 teaspoon of salt, then set aside. In a separate bowl, cream 1 cup of room-temperature unsalted butter with 1/2 cup powdered sugar until light and fluffy. Mix in 1/2 tablespoon vanilla extract until well combined.
- Gradually add the flour and salt mixture to the butter-sugar mixture, mixing until the dough forms larger clumps. Be careful not to overmix.
- Gently fold in 3/4 cup chopped and well-drained maraschino cherries and 2/3 cup chocolate chips until evenly distributed throughout the dough.
- Shape the dough into a log about 2 inches thick, pressing it together well. Wrap in plastic wrap and chill in the refrigerator for at least 1-2 hours, or until firm.
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Slice the chilled dough log into 1/4 to 1/3 inch thick rounds. Place the slices on the prepared baking sheet, leaving about an inch of space between each.
- Bake in the preheated oven for 10 to 15 minutes, or until the tops are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Nutty Twist: Add chopped almonds or pecans for extra flavor and crunch.
- Gluten-Free Option: Use a gluten-free flour blend to make these cookies gluten-free.
- Vegan Adaptation: Substitute with dairy-free butter and chocolate chips for a vegan version.
- Less Sweet: Reduce powdered sugar or use a sugar substitute like coconut sugar for a less sweet cookie.
