American/ Christmas/ Cookies/ Desserts

Chocolate Chip Maraschino Cherry Shortbread Cookies

Chocolate chip maraschino cherry shortbread cookies are a decadent treat that combines the rich flavors of chocolate and the sweetness of maraschino cherries with the buttery, crumbly texture of shortbread cookie.

Stack of Chocolate chip maraschino cookies

These cookies are perfect for any occasion, from holiday parties to an afternoon tea. They are one of the kids favorites and I often bake and ship them to them for birthdays.

Shortbread is such a popular cookie and with good reason. These buttery melt-in-your mouth gems are made into a thicker, tender cookie with a slight outer crunch to them.

The History of a Shortbread Cookie

Did you know shortbread cookies have a rich history that dates back to medieval Scotland? The first recorded recipe for shortbread can be found in a cookbook called “The Cook and Confectioner’s Dictionary” by John Nott, which was published over 300 years ago in 1723. Shortbread was traditionally made with just three ingredients – butter, flour, and sugar – and was often served as a special treat during holidays and celebrations.

Of course, like anything, over time, shortbread has evolved to include a variety of flavors and ingredients, including chocolate chips and maraschino cherries.

Today, shortbread is enjoyed all over the world, and there are countless variations of this classic cookie. I’d love to hear some of yours in the comments below!

Ingredients for Chocolate Chip Maraschino Shortbread Cookies

  • Butter: Butter adds richness and is one of the major ingredients in shortbread cookie. Use a high quality butter. Unsalted butter. If you use salted, omit the salt.
  • Powder sugar: Confectioners sugar absorbs moisture from other ingredients and helps give that chewy texture.
  • Salt: Salt enhances and balances the other flavors. Omit the salt if you use salted butter.
  • Vanilla: Prevents the cookie from tasting flat. Adds a warm flavor and enhances other flavors.
  • Flour: All purpose flour forms the structure of the cookie dough.
  • Chocolate chips: Semi sweet chocolate chips add a deep, rich chocolate element.
  • Cherries: Maraschino cherries are what adds some sweetness to this cookie. I usually chop each cherry into 4 pieces.
  • Nuts: I like to add some chopped pecans to half my cherry cookies for those nut enthusiasts in the family.

How to Make Chocolate and Cherry Cookies

  1. Cream butter until light and fluffy.
  2. Gradually add powder sugar.
  3. Mix in vanilla and salt.
  4. Slowly add flour, mixing between each addition.
  5. Mix in chocolate chips.
  6. Gently fold in maraschino cherries.
  7. Add pecans, if desired.
  8. Bake until right before they begin to color.

Different Ways to Make this Cookie

Drop Cookies: For years I made this cookie by scooping the dough with a spoon and dropping it onto my baking sheet. This makes for a really thick, unstructured cookie. I know, right! There is nothing more scrumptious than biting into a thick cookie that has a tender inside with a crunchy outside, but there are other ways to make this cookie.

Round: Some years back I started pressing the dough down with a glass. This works really well as the cookie doesn’t spread much during baking. Your cookie literally bakes up as thick as when you pressed it down.

Round Slice-n-bake: Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it’s shape. Slice log 1/2 inch thick with a sharp knife and bake. (You can freeze for up to a month.)

Square Slice-n-bake: Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.

Pan: If you were looking for a no-fuss bar cookie, these chocolate chip maraschino cherry shortbread cookies fit the bill. Simply add 8-10 minutes onto the baking time. Test with a toothpick just like you would a cake.

Storing the Shortbread Cookies

These cookies can be stored in an airtight container on the counter for up to 7-10 days. Place in freezer safe bags and store for up to 2 months. Thaw on the counter for 15-20 minutes before eating.

Chocolate Chip Maraschino Cherry Shortbread Cookies

Chocolate chip maraschino cherry shortbread cookies are a decadent treat that combines the rich flavors of chocolate and the sweetness of maraschino cherries with the buttery, crumbly texture of a shortbread cookie.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate chip, maraschino cherry, shortbread cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 20 cookies
Calories: 221kcal
Author: Sharon Knott

Ingredients

  • 1 cups butter softened
  • 1 cups powdered confectioner’s sugar
  • 1.25 teaspoons pure vanilla extract
  • 0.25 teaspoon salt
  • 2.25 cups all-purpose flour
  • 6 oz semi-sweet chocolate chips
  • 0.33 cup maraschino cherries about 8 ounces, drained and chopped
  • 0.25 cup pecans optional

Instructions

  • Preheat oven to 350° F and line a baking sheet with parchment paper.
  • Cream margarine for 1 minute.
  • Gradually add powdered confectioner’s sugar.
  • Beat in vanilla and salt.
  • Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
  • Mix in chocolate chips. Add chopped pecans if desired.
  • Gently fold in chopped maraschino cherries.
  • Space cookies about 1-2 inches apart. Bake 12-15 minutes. I like to take these cookies out just before they become a light golden color. They will continue cooking and be more tender.

Cookie Dough Options

  • Round Cookies-Use a cookie scoop to make round shaped cookies; slightly press down with a glass before baking. Dust your glass bottom with powder sugar if it begins to stick.
  • Drop Cookies-Non uniform shapes. Use a spoon to drop dough onto baking sheet. Slightly press in top of each cookie before baking.
  • Round Slice-N-Bake-Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it's shape. Slice log 1/4 inch thick with a sharp knife and bake. (You can freeze for up to a month.)
  • Square Slice-N-Bake-Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 103mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 291IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg

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