If you are looking for a perfect, melt in your mouth shortbread cookie recipe, you have come to the right place. These Chocolate Cherry Shortbread Cookies are so simple to make, yet have the best shortbread flavour and texture. Little hints of chocolate and dried cherries add wonderful bursts of holiday flavour! So heat up that oven, and get ready to whip up the best shortbread you’ve ever had!
What You’ll Need | Chocolate Cherry Shortbread Cookie Ingredients
2 Cups Salted Butter
1 Cup Powdered Sugar (also called Icing Sugar or Confectioner’s Sugar)
1 tsp Vanilla
1/2 Cup Cornstarch
3 Cups All-Purpose Flour
1/4 Cup Mini Chocolate Chips
1/4 Cup Dried Cherries, roughly chopped
How To Make The Best Chocolate Cherry Shortbread Cookies
First, using a handheld mixer, beat softened butter with vanilla and icing sugar until well-blended.
Gradually blend in flour and cornstarch. Beat with mixer for 10 minutes (use a timer) until very light and fluffy.
On a cutting board, carefully chop dried cherries into pieces (so that they distribute nicely throughout the cookies).
Add cherries and chocolate chips to cookie dough. Fold in with a spatula or wooden spoon.
Scoop by large tablespoon full onto parchment-lined baking sheets. Bake at 350 for 15 minutes, watching carefully to ensure they don’t burn! Cookies will be light on top and lightly browned on the bottom.
Allow to cool for a few minutes before transferring to a baking rack to cool. Enjoy!
Shortbread Hints
These Chocolate Cherry Shortbread cookies are to die for. They melt away in your mouth with the first bite. And the blend of chocolate chips and dried cherries make them so festive! However, you could try adding any flavours you like. How about orange zest? Almond flavouring? Cinnamon and nutmeg? Get creative!
Be sure to beat your batter for the full 10 minutes. This helps create a light and fluffy shortbread that will melt in your mouth.
Use a handheld mixer for this recipe. Trust me, it just works. The stand mixer tends to create a heavier cookie that is not so light and fluffy. Anyways, it builds muscle 😉
You don’t need to flatten your cookies once you drop them on the baking sheet. Leave them looking homemade and rustic! No need for a rolling pin or cookie press here!
Don’t place fresh cookie dough on a warm pan from the oven. The cookies have lots of butter, which will begin to melt instantly, changing the texture of these delicious shortbread.
Need a few supplies?
I have listed below a few supplies that help make this recipe easy to make and so delicious 🙂
Baking sheet pan with silicone mat and cooling rack set
Parchment paper (if you don’t use a silicone mat 🙂
Cooling racks (I really like having a set of 3 to hold all my baking!!)
Hand Mixer (mine is an old one I’ve had for years, but here is a Kitchenaid one that’s going on my wish list!!)
Chocolate Cherry Shortbread Cookies
Ingredients
- 2 cups salted butter, softened
- 1 cup icing sugar
- 1 tsp real vanilla extract
- ½ cup cornstarch
- 3 cups all-purpose flour
- ½ cup mini chocolate chips
- ½ cup dried cherries, roughly chopped
Instructions
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, using a handheld mixer, cream butter, icing sugar, and vanilla until light and fluffy.
- Gradually beat in cornstarch and flour. Continue mixing for 10 minutes until very light and fluffy.
- Using a wooden spoon or rubber spatula, fold in mini chocolate chips and cranberries.
- Drop by heaping spoonful (approx. 3 level tbsp) onto parchment-lined baking sheets.
- Bake for 15 minutes, turning sheets halfway through, until bottoms are light brown. Allow to cool a few minutes before transferring to baking rack (cookies are delicate when warm).
Notes
What are your favourite Christmas cookies?
Do you have a go-to family recipe that you make year after year?!
Let me know in the comments below!
You might also like:
Homemade Winter Toque Ornament
Double Chocolate Peanut Butter Energy Balls
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