These buttery Cherry Chocolate Chip Shortbread Cookies are made with maraschino cherries, mini chocolate chips, and soft flour for melt-in-your-mouth magic.
You ever bake something on a whim and then sit there thinking, wait, did I just stumble into a signature cookie? That was me. Standing in my kitchen with flour on my sweater and chocolate smudged on my cheek, holding a warm Cherry Chocolate Chip Shortbread Cookie like it was the answer to life’s messiest questions.
This recipe wasn’t planned. Honestly, nothing about it was. I had half a jar of maraschino cherries I’d forgotten about (you know the ones—leftover from a cocktail night that never happened) and a pantry that looked like it had been raided by snack gremlins. I just wanted to bake something comforting. No mixers. No timers screaming at me. Just soft butter, sweet sugar, and the promise of something good.
And then… these cookies happened. They weren’t just good. They were why haven’t I been making these forever good. Light and buttery, with those pops of sweet cherry and melty chocolate—just enough to make you pause mid-bite and say “oh wow” to no one in particular.
It was cold. I was cranky. And I’d just come back from the grocery store where I forgot both butter and flour, which is honestly impressive in the worst way. So, naturally, I ransacked my fridge. Found that jar of cherries behind a half-eaten wedge of cheese. Grabbed the bag of mini chocolate chips that had exactly half a cup left (because obviously), and somehow managed to find enough flour shoved in the back of the pantry to pull this together.
I didn’t even measure that carefully. And yet? Magic.
I remember standing by the oven, arms crossed, waiting for the first tray. I had zero expectations. And then—poof. Out came these tiny little cookies, pink-flecked and chocolate-studded, buttery as heck, and just the tiniest bit messy. Like me, honestly.
Now I bake them when I need a win. Or when I have leftover cherries. Or when I want to avoid folding laundry.
Why You’ll Love This Cherry Chocolate Chip Shortbread Cookies Recipe?
Okay, real talk? These Cherry Chocolate Chip Shortbread Cookies are so much more than their ingredients. They’re comfort wrapped in buttery dough. They’re sweet, but not overly sweet. Pretty, but not too pretty. They’re the cookie version of that cozy sweater you grab when you’re having a day.
The texture? Dreamy. Thanks to powdered sugar and cornstarch, they basically dissolve on your tongue like snowflakes made of butter. (Too much? Not sorry.) And the chocolate chips—especially the minis—give just the right hint of richness without overwhelming the delicate cookie vibe. Then there’s the cherries. Chewy, sweet, unapologetically pink. A little retro. A little weird. Totally perfect.
It’s the kind of cookie that makes people go, “Wait… what’s in this?” but in the best way. It’s unexpected and familiar at the same time. Like if shortbread took a vacation to a candy shop and came back with a story.
Ingredient Notes:
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Salted butter (1 cup): If you only have unsalted, add a pinch of salt. But honestly? Salted gives it just the right balance.
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Powdered sugar (½ cup): Yes, powdered. Not granulated. That’s what makes these melt in your mouth like magic.
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All-purpose flour (1½ cups): Nothing fancy here. Basic is beautiful.
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Cornstarch (½ cup): Secret weapon. This makes the texture smoother, lighter, more “how are these so good?” worthy.
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Maraschino cherries (1 cup, chopped): Drain them well and blot the heck out of them. Seriously. Wet cherries = sad, soggy cookies.
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Mini chocolate chips (½ cup): Minis distribute better. Regular work too, but you’ll get fewer pockets of chocolate. Your call.
If your dough feels too soft? Chill it for 10 minutes. If it’s too dry? Add the tiniest bit more butter. This dough is forgiving, like your favorite pair of jeans that somehow still fit after cookie season.
How To Make Cherry Chocolate Chip Shortbread Cookies?
Step 1: Preheat your oven to 375°F. Line your baking sheet with parchment paper or don’t—I’m not the parchment police. Just don’t skip greasing if you go bare.
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Step 2: Cream the butter and sugar together in a big ol’ bowl. Use a mixer if you want. Or just a wooden spoon and some mildly aggressive stirring if your day needs it.
Step 3: Add flour and cornstarch. Stir until you’ve got a thick, sticky dough. If you’re thinking “uh, this feels weird,” you’re probably doing it right.
Step 4: Fold in the cherries and chocolate chips. This part feels oddly therapeutic. Like you’re making cookie confetti.
Step 5: Roll the dough into 1-inch balls. Place them on your baking sheet like proud little cookie soldiers.
Step 6: Flatten gently with a fork. Not too much—just enough to give them a soft, cozy shape.
Step 7: Bake for 7–9 minutes. You want the tops dry, the edges just barely golden. Don’t overbake them into sad crunchy crisps. We’re going for tender.
Step 8: Let them cool. Or don’t. I’ve burned my tongue on these more than once and have zero regrets.
Storage Options:
If you somehow don’t eat the whole batch while binge-watching something you’ve already seen, store the cookies in an airtight container on the counter for 4–5 days. They also freeze really well. Just layer with parchment and seal tight. Pop one out whenever life feels like too much.
Variations and Substitutions:
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Dried cherries instead of maraschino: More tart, more chewy, still amazing.
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Dark chocolate chips: Adds a fancy little depth to the sweetness.
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Orange zest in the dough: Suddenly feels like Christmas at Grandma’s.
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Drizzle with white chocolate: I did this once when I was feeling extra. It was… a moment.
What to Serve with Cherry Chocolate Chip Shortbread Cookies?
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Coffee or tea: Obviously.
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Sparkling wine: Trust me. A cookie and a glass of bubbly? Peak self-care.
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More cookies. No explanation needed.
Frequently Asked Questions:
Do I have to use maraschino cherries?
Nope. Use what you’ve got. Just keep the moisture in check.
Can I make the dough ahead?
Yes! Wrap it up and chill it overnight if needed. Bake when ready.
Can I double the batch?
You should. Your future self will thank you.
These Cherry Chocolate Chip Shortbread Cookies are what I bake when I need comfort without chaos. They’re not fancy. They’re not fussy. But they are the kind of cookie that makes a quiet afternoon feel like something worth celebrating.
So if you make them—burn a few, change the chips, eat them all yourself—come back and tell me. Because honestly? I wanna hear your cookie stories.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cherry Chocolate Chip Shortbread Cookies
Ingredients
- 1 c salted butter softened
- 1/2 c confectioner's sugar
- 1 1/2 c all-purpose flour
- 1/2 c corn starch
- 1 c chopped maraschino cherries
- 1/2 c mini chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a bowl combine softened butter and confectioners' sugar until they form a mixture.
- Add all-purpose flour and cornstarch to the bowl continuing to mix until a sticky dough is formed.
- Gently incorporate chopped cherries and mini chocolate chips into the dough.
- Shape the dough into 1-inch balls. Place them on a baking sheet that has been lightly greased or lined with parchment paper.
- Use a fork to press down on each dough ball giving them a flattened shape.
- Bake the cookies, in the preheated oven for 7 to 9 minutes. Until the tops appear dry.
- Once baked transfer the cookies onto parchment paper to cool down completely.
- Enjoy these Cherry Chocolate Chip Shortbread Cookies as you savor their simplicity and deliciousness!
- Take pleasure in creating these treats with this recipe!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
