Cherry Chocolate Shortbread

I'll never forget the first time I discovered the magic of combining maraschino cherries with shortbread. I was experimenting in my kitchen one December evening, looking for a way to elevate a classic shortbread recipe into something more festive and eye-catching. I had a jar of maraschino cherries in my pantry – you know, the kind that always seems to be lurking in the back – and inspiration struck. What if I chopped them up and added them to my favorite buttery shortbread base? The result was beyond anything I'd imagined. These cookies have the most incredible texture – tender and crumbly like traditional shortbread, but with pockets of sweet cherry that almost melt on your tongue. The chocolate chips add depth and richness, creating this perfect trifecta of flavors. What I love most is how the cherries turn the dough the faintest shade of pink and leave beautiful red speckles throughout each cookie. When you bite into one, you first taste that buttery, vanilla-scented shortbread, then you hit a sweet cherry, then a bit of chocolate, and it's just pure bliss. The recipe is surprisingly forgiving too – even if your dough seems a bit soft or the cherries release some juice, the cookies still turn out beautifully. Over the years, I've made countless batches, tweaking here and there, but the core recipe remains the same because it's absolutely perfect as is.

Why I love this recipe

This recipe holds a special place in my heart for so many reasons. First, it's incredibly versatile – I've made these cookies for Christmas parties, Valentine's Day gatherings, summer picnics, and everything in between. The bright red cherries make them festive enough for any celebration, yet they're simple enough for everyday snacking. I love that I can mix the dough by hand in about 15 minutes, with no special equipment required. There's something therapeutic about creaming butter and sugar together, then watching the dough come together as you fold in those colorful cherries and chocolate chips. The cookies also have fantastic shelf life – they stay fresh in an airtight container for over a week, which means I can bake a batch on Sunday and enjoy them throughout the week. But what I truly appreciate most is how they make people smile. The combination of buttery shortbread with pops of bright cherry and chocolate just brings joy. Every single time I serve these, someone asks for the recipe. They look impressive and taste even better, yet they're one of the easiest cookies I make. That's the kind of recipe that becomes a keeper. Plus, I can customize them easily – sometimes I add almond extract instead of vanilla, or swap the mini chips for dark chocolate chunks, and they're always delicious. It's a recipe that never fails me.

What You Need From Your Kitchen

• All-purpose flour: Provides the structure for the shortbread base and creates that classic tender, crumbly texture when combined with butter.
• Unsalted butter: The star ingredient that gives shortbread its rich, melt-in-your-mouth quality. Make sure it's softened to room temperature for easy mixing.
• Granulated sugar: Sweetens the cookies and helps create a tender crumb when creamed with butter.
• Maraschino cherries: Adds pops of sweet, fruity flavor and beautiful color throughout the cookies. Drain and chop them well for best results.
• Mini chocolate chips: Provides rich, chocolatey bursts that complement the sweet cherries perfectly.
• Vanilla extract: Enhances all the other flavors and adds aromatic depth to the buttery shortbread base.
• Maraschino cherry juice: Amplifies the cherry flavor and adds a subtle pink tint to the dough.

Let's Make These Together

Prepare Your Workspace

Start by preheating your oven to 325°F and lining your baking sheets with parchment paper. This lower temperature is perfect for shortbread, allowing the cookies to bake through gently without over-browning. Make sure your butter is softened to room temperature – this is crucial for achieving the right texture. While the oven preheats, drain your maraschino cherries in a strainer and pat them thoroughly dry with paper towels. Excess moisture is the enemy of perfect shortbread, so take your time with this step. Chop the dried cherries into small pieces, about the size of chocolate chips, so they distribute evenly throughout the dough.

Create the Butter Base

In your large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer on medium speed or a wooden spoon with some elbow grease, cream these together until the mixture is light, fluffy, and pale in color. This should take about 3-4 minutes with a mixer. This creaming process incorporates air into the butter, which contributes to the tender, melt-in-your-mouth texture of the final cookies. You'll know it's ready when the mixture has increased in volume and looks almost whipped.

Add Flavor and Flour

Pour in the vanilla extract, maraschino cherry juice, and salt, beating until everything is fully combined. The mixture might look slightly curdled when you add the liquid, but that's normal. Now comes the flour – add it gradually, mixing on low speed or stirring gently by hand. Mix just until the flour disappears into the dough and no streaks remain. Overmixing at this stage develops the gluten in the flour, which can make your shortbread tough instead of tender, so restraint is key here.

Fold in the Good Stuff

Using a rubber spatula or wooden spoon, gently fold the chopped maraschino cherries and mini chocolate chips into the dough. Distribute them as evenly as possible throughout the dough, but don't overwork it. The dough will be soft and slightly sticky – that's exactly what you want. If you find it too soft to handle, you can chill it for 15-20 minutes to make shaping easier, but it's not strictly necessary.

Shape and Bake

Scoop out tablespoon-sized portions of dough and roll them between your palms into balls. Place them on your prepared baking sheets, leaving about 2 inches between each cookie. Gently press down on each ball with your palm or the bottom of a flat glass to flatten them slightly – they won't spread much during baking, so you want to shape them now. Slide the baking sheets into your preheated oven and bake for 22-25 minutes. The cookies are done when the edges are just barely beginning to turn golden. The centers might look slightly underdone, but they'll firm up as they cool. Let them rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

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Switch Things Up

I first made these cookies during a particularly busy holiday season when I needed something impressive but not time-consuming. I'd grabbed a jar of maraschino cherries on a whim, thinking they'd add a festive pop of color to my usual shortbread recipe. That decision turned out to be genius! The combination of buttery shortbread with sweet cherries and chocolate was an instant hit with everyone who tried them. My neighbor actually knocked on my door the next day asking for the recipe. Now, I make these cookies year-round, not just for holidays. They've become my signature treat, and I love how the bright cherries peek through the golden dough. Last week, I brought them to a potluck and watched them vanish within minutes. There's something about that buttery texture combined with the fruity cherry flavor that just works perfectly. Every time I chop those bright red cherries and fold them into the dough, I smile knowing what's about to come out of my oven.

Perfect Pairings

These shortbread cookies pair beautifully with a variety of beverages and accompaniments. Serve them alongside a cup of hot coffee or espresso – the bitterness of the coffee perfectly balances the sweet cherries and chocolate. For afternoon tea, pair them with Earl Grey or English Breakfast tea for a classic combination. During the holidays, they're wonderful with hot cocoa topped with whipped cream and a sprinkle of cocoa powder. For a more indulgent pairing, serve them with vanilla ice cream or a glass of cold milk. They also complement cheese plates surprisingly well – try them with mild brie or cream cheese for a sweet-savory contrast. If you're hosting a dessert spread, arrange them alongside brownies, chocolate truffles, or other shortbread varieties for a beautiful cookie platter.

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Frequently Asked Questions

→ Can I use fresh or frozen cherries instead of maraschino?

While you can technically use fresh or frozen cherries, they contain much more moisture than maraschino cherries and will significantly affect the texture of your shortbread. If you want to use fresh cherries, you'll need to cook them down to remove excess moisture, chop them finely, and reduce the liquid in the recipe. Maraschino cherries work best because they're already preserved and have the right moisture content for this recipe.

→ Why are my cookies spreading too much in the oven?

Cookie spreading usually happens when the butter is too warm or the cherries weren't dried properly before adding to the dough. Make sure your butter is softened but not melted, and always pat the cherries very dry with paper towels. If your kitchen is warm, try chilling the shaped cookies for 15-30 minutes before baking. Also, ensure your oven is fully preheated to 325°F before baking.

→ Can I make these cookies ahead of time?

Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months. If freezing, wrap it tightly in plastic wrap and place in a freezer bag. Let frozen dough thaw in the refrigerator overnight before using. Baked cookies also store wonderfully – keep them in an airtight container at room temperature for up to 10 days, or freeze baked cookies for up to 3 months.

→ Can I substitute the chocolate chips with something else?

Definitely! You can use dark chocolate chips, white chocolate chips, or even chopped chocolate bars instead of mini chocolate chips. You could also try butterscotch chips for a different flavor profile, or add chopped nuts like pecans or walnuts for extra texture. Some people even leave out the chocolate entirely and just make cherry shortbread, which is equally delicious.

→ How do I know when the cookies are done baking?

Shortbread cookies are done when the edges just begin to turn a light golden color, while the centers remain pale. They should look slightly underbaked in the middle – this is normal! They'll firm up as they cool. If you overbake them, they'll become hard and lose that tender, melt-in-your-mouth quality. Start checking at 22 minutes, and if the edges aren't golden yet, give them another 2-3 minutes. Every oven is different, so you may need to adjust the time slightly.

→ My dough seems too crumbly and won't hold together. What should I do?

If your dough is too dry and crumbly, it usually means the butter wasn't soft enough when you started, or you added too much flour. Try adding an extra tablespoon of maraschino cherry juice or a tablespoon of softened butter and knead it in gently. You can also let the dough rest for 10 minutes at room temperature, which allows the flour to fully hydrate. If you measured flour by scooping directly from the bag, you may have packed too much – try the spoon-and-level method next time for more accurate measurements.

Conclusion

These Maraschino Cherry Chocolate Chip Shortbread Cookies are proof that simple ingredients can create something truly magical. The buttery shortbread base provides the perfect canvas for sweet cherries and rich chocolate, resulting in cookies that are both elegant and fun. They're ideal for holiday cookie exchanges, gift-giving, or simply enjoying with your afternoon coffee. The beauty of this recipe lies in its versatility – you can adjust the ratio of cherries to chocolate based on your preferences, and they stay fresh for days in an airtight container. Make a double batch, because these disappear fast!