Name: Cherry Chocolate Chip Shortbread Cookies
Prep time: 15 min
Cook time: PT-486095H9M35S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/2 cup cornstarch; 1/2 cup mini chocolate chips; 1/2 cup dried cherries, chopped (or fresh if preferred); Pinch of salt

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I love these Cherry Chocolate Chip Shortbread Cookies for their delicate crumbly texture paired with the perfect balance of sweet chocolate and tart cherries. These buttery cookies are simple to make yet incredibly satisfying, ideal for anytime I want a cozy treat.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 tsp vanilla extract

2 cups all-purpose flour

1/2 cup cornstarch

1/2 cup mini chocolate chips

1/2 cup dried cherries, chopped (or fresh if preferred)

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well.

Sift the flour, cornstarch, and salt into the butter mixture. Stir until the dough starts to come together—it may be crumbly at first but will form a dough as you continue mixing.

Gently fold in the chopped dried cherries and mini chocolate chips until evenly distributed.

Scoop about 1 tablespoon of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly with the back of a fork or fingers.

Bake for 12–15 minutes, or until the edges turn lightly golden. Be careful not to overbake; the centers should remain soft.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before enjoying.

Servings and Timing

This recipe makes approximately 24 cookies.

Preparation time: 15 minutes

Baking time: 12–15 minutes

Total time: About 30 minutes

Variations

I sometimes swap mini chocolate chips for dark chocolate chips to give the cookies a richer, more intense flavor.

Adding a teaspoon of lemon zest to the dough gives a refreshing citrus twist that brightens the flavors.

For a decadent treat, dipping half of each cooled cookie in melted chocolate adds a lovely finishing touch.

Storage/Reheating

I store these shortbread cookies in an airtight container at room temperature, and they stay fresh for up to a week. For longer storage, I freeze them for up to 3 months—just thaw at room temperature before serving. If I want to enjoy them warm, I pop a few in the microwave for 10-15 seconds or heat briefly in the oven to soften them up without losing their texture.

FAQs

Can I use fresh cherries instead of dried?

Yes, but fresh cherries contain more moisture, which might affect the dough’s texture. I recommend chopping them finely and slightly drying them on paper towels before mixing.

What can I substitute for cornstarch?

If I don’t have cornstarch, I sometimes use potato starch or tapioca starch. They help keep the cookies tender and crumbly.

Can I make this dough ahead of time?

Absolutely! I usually prepare the dough and refrigerate it for up to 24 hours before baking. It actually helps the flavors meld and makes shaping easier.

How do I keep the cookies soft?

To keep these shortbread cookies soft, I avoid overbaking and store them in an airtight container. Adding a slice of bread to the container helps maintain moisture.

Can I make these cookies gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture will be slightly different but still delicious.

Conclusion

I find these Cherry Chocolate Chip Shortbread Cookies to be a delightful blend of buttery richness, fruity tartness, and chocolatey sweetness. They’re easy to make, versatile with variations, and perfect for sharing or enjoying with a cup of tea. Whenever I bake a batch, they disappear fast—so I always make extra.

Recipe:

Cherry Chocolate Chip Shortbread Cookies

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Author: Cheryl
Total Time: 30 minutes
Yield: Approximately 24 cookies
Diet: Vegetarian

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Description

Delicate and crumbly Cherry Chocolate Chip Shortbread Cookies with a perfect balance of sweet chocolate and tart cherries, buttery and melt-in-your-mouth, ideal for a cozy treat.

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar

1 tsp vanilla extract

2 cups all-purpose flour

½ cup cornstarch

½ cup mini chocolate chips

½ cup dried cherries, chopped (or fresh if preferred)

Pinch of salt

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Instructions

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well.
Sift the flour, cornstarch, and salt into the butter mixture. Stir until the dough starts to come together—it may be crumbly at first but will form a dough as you continue mixing.
Gently fold in the chopped dried cherries and mini chocolate chips until evenly distributed.
Scoop about 1 tablespoon of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly with the back of a fork or fingers.
Bake for 12–15 minutes, or until the edges turn lightly golden. Be careful not to overbake; the centers should remain soft.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before enjoying.