Description
Delight in these Cherry Chocolate Chip Shortbread Cookies, featuring a buttery, tender crumb enhanced with sweet maraschino cherries and rich mini chocolate chips. Perfectly crisp on the outside with a melt-in-your-mouth texture, these cookies are easy to prepare and ideal for any occasion.
Ingredients
Scale
Cookies
- 1 cup salted butter, softened
- ½ cup confectioner’s sugar
- 1 ½ cups all-purpose flour
- ½ cup corn starch
- 1 cup chopped maraschino cherries
- ½ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened salted butter and confectioner’s sugar. Beat until smooth and creamy to create a light base.
- Mix Dry Ingredients: Gradually add the all-purpose flour and corn starch to the creamed butter mixture. Mix on low speed until a sticky dough forms, ensuring even incorporation without overworking.
- Add Cherries and Chocolate Chips: Fold in the chopped maraschino cherries and mini chocolate chips gently to evenly distribute the mix-ins throughout the dough.
- Shape Dough Balls: Roll the dough into 1-inch diameter balls. Place them on a non-stick baking sheet spaced about 2 inches apart to allow even baking.
- Flatten Cookies: Gently press down on each dough ball with a fork to slightly flatten them, helping achieve the signature shortbread shape and texture.
- Bake Cookies: Bake in the preheated oven for 7-9 minutes, or until the tops appear dry and are no longer shiny, indicating they are baked through but still tender.
- Cool Cookies: Transfer the cookies to parchment paper or a cooling rack to cool completely before serving, allowing them to firm up and develop their final texture.
Notes
- Ensure butter is softened, not melted, for best creaming results.
- Chopped maraschino cherries add sweetness and a pop of color; drain excess liquid before chopping.
- Do not overbake to maintain a tender, melt-in-your-mouth texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive twist, drizzle melted white chocolate over cooled cookies.
