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Chocolate Chip Cherry Shortbread Cookies bring a new twist to a timeless favorite: soft shortbread cookies stuffed with chocolate chips and maraschino cherries. These cookies are hit for the holidays and make a large batch.
Shortbread cookiesare a classic dessert no matter what age or occasion. I think we can all agree that both cookies are the most beloved dessertof all time and for a good reason. Most cookie recipes start with the same basic ingredients and technique such as sugar and butter.However, this cookie recipeis egg-free and uses a simple blend of all-purpose flour, margarine and confectioner’s sugar.
Chocolate Chip Maraschino Cherry Shortbread Cookies are a holiday staple.I grew up making this cookie recipeevery holiday with my mom.
I can still remember making a few batches before our big holiday parties. They store great in the refrigerate and freezer. Once you have one, they are hard to quit.
Nothing compares to holiday baking and all creations that come out of family kitchens for generations. I know in our family, the holidays are a very special time for us. We spend a lot of time together in front of the fire talking as well as in the kitchen cooking and shopping for the best deals. When it comes to this time of the year, we’re all about family. I love every bit of it and will always cherish the holidays.
I’m not entirely sure where this recipe first appeared, as it’s one that my grandma passed down to my mom while growing up. Like most ofour beloved family recipes, they come from somewhere, but we’ll always know them as secret family recipes.
What I love most about this recipe is the dough. It’s incredibly easy to make and is always a huge hit for Christmas!
We usually put our Christmas decorations up the day after Thanksgiving.Even after all the holiday food, I still find time to make a batch of these while stringing lights on the tree.
This is one of my favorite timesof the year! All the gift-buying, baking and decorating and visiting with family – I just love the warm and cozy feeling I get and totally get into the spirit!The best part is all the baking while sneaking in bites of the homemade treats and the smell that comes from the kitchen.
Cookies are an essential part of the holidays. Growing up, our family madea new cookie recipe each night leading up Christmas. It’s part of a tradition that I look forward to each year.
If you’re looking for a simple, fuss-free and delicious dessert to make for the holidays or a cookie swap, these are a must try!
Chocolate Chip Maraschino Cherry Shortbread Cookies
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Chocolate Chip Maraschino Cherry Shortbread Cookies – Soft shortbread cookies stuffed with chocolate chips and maraschino cookies. These cookies are hit for the holidays and make a large batch.
4.60 from 15 votes
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Prep Time 7 minutes mins
Cook Time 17 minutes mins
Total Time 24 minutes mins
Servings 40 -45
Calories 221 kcal
Ingredients
- 2 cups butter softened
- 2 cups powdered confectioner’s sugar
- 2½ teaspoons pure vanilla extract
- ½ teaspoon salt
- 4½ cups all-purpose flour
- 12 oz semi-sweet chocolate chips
- ⅔ cup maraschino cherries about 16 oz, drained, chopped
- ½ cup pecans optional
Instructions
Preheat oven to 350 degrees F.
In a large bowl, cream margarine for 1 minute. Gradually add powdered confectioner’s sugar.
Bean 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. Slightly mix in chopped cherries (and pecans, if adding).
Cookie Shapes as follows:
Round Cookies- Use a cookie scoop to make round shaped cookies; slightly press in top of each cookie before baking.
Drop Cookies – non uniform shapes. Simply use a spoon to drop dough on baking sheet. Slightly press in top of each cookie before baking.
Flat Slice’n Bake – Divide dough in half. Place dough on wax or parchment paper in the shape of a log. Roll dough to create a uniform log. Refrigerate at least an hour or longer to hold shape. Slice and bake cookies. I made dough log 2.5 inches thick/wide and 9 inches long. Some dough may crumble; make into drop cookies.
Space cookies about 2 inches apart. Bake 15-17 minutes.
Nutrition
Calories: 221kcalCarbohydrates: 23gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 103mgPotassium: 72mgFiber: 1gSugar: 11gVitamin A: 290IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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32 Responses
Can I use granulated sugar instead of powdered?
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In this recipe, it’s best to use powdered confectioner’s sugar rather than granulated sugar. Powdered sugar has a finer texture and contains cornstarch, which helps to create a tender and delicate texture in the cookies. Granulated sugar, on the other hand, has larger crystals and may result in a different texture and sweetness level. If you don’t have powdered sugar on hand, it’s recommended to use it as specified in the recipe for the best results.
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Do you bake on parchment/greased cookie sheets or just on plain ungreased cookie sheets? You omitted this step from recipe instructions. Thank you.
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Any of those options are fine!
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all the butter in the dough makes any greasing un nessesary
Can this dough be frozen for later use?
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Yes, absolutely.
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What size cookie scoop do you suggest, and what brand of margarine do you use? I have read that some brands are better for baking than others. I am planning on making these to take to a party next week.
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Carol, butter is fine to use. I have made them a bunch with butter if you’d like to use it. Also, I use a 1 1/2 tablespoon cookie scoop. If you do not have, you could just use a tablespoon to scoop the batter then roll into a ball. Otherwise, you could roll it into a log and slice. I usually do the cookie scoop style but for these photos, I wanted to elevate the cookies by slicing them from a log.
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These look so yummy and pretty too! I love that they’re egg-free.
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I saw the above comments about butter vs margarine, so I thought I would let you know I did the cookies with half butter/half butter flavored shortening – I had it on hand and no margarine. They are fabulous. All the butter flavor and all the sandy texture of shortbread. Success! Thanks for this great recipe. Making them for a Valentines gathering of friends.Reply
I made these last year, and they were so wonderful I’m making them again! I did use butter, which is what I use at home. I recommend the jarred cherries (the Amarena, not the Morello) from Trader Joe’s. So delicious.
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It’s a family tradition to make these every year for the holiday season. Glad you enjoyed them and I’ll have to pick up a jar from Trader Joe’s to try, thanks!
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Will shortening work in place of the margarine?
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Hi Kaytee, it should work however it may have a slightly different texture. I prefer margarine to butter in this recipe as it’s noticeable to me but I have not tried shortening. Let me know how it goes!
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Do you bake these on parchment paper?
Or do you use a greased baking sheet or non greased (sprayed with Pam)?
Thank youReply
Silver colored baking sheet should do. No grease. Can use parchment paper like I did, but it’s not needed.
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CAN BUTTER BE USED FOR THE CHOCOLATE CHIP MARASCHINO SHORTBREAD COOKIES INSTEAD OF MARGARINE
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Yes, it will taste slightly different and may have a little different texture. However, it can be subbed in the same quantity. Let me know how it is!
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Good Day, Please clear me, said 2/3 cup cherries then said 16 oz. These measurements are drastic not the same in amount. I wish to make these and have them come out as lovely as your picture. Never made cookies in my life, but want to for my grandchild. Thank you for your reply, Happy New Year
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Hi lee-anne, thanks for reaching out. Go ahead and use a 16 oz jar of cherries, drained. Chopped, it should be around 2/3 cup. Hope that helps!
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These look great! Can I refrigerate the dough for a couple days before baking?
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Yes, that works! Hope you enjoy!
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These look delicious! Can you use butter instead of margarine?
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Yes, I believe butter will work, too! Let me know how they turn out, thanks!
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Hi Jessica, If I used butter, still use 4 sticks and would they be softer?
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Jan how did the turn out with the butter? Soft?
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I made these yesterday with the cherries, chips and pecans. The cookies were well received by my family. I think the next time I make them I will use almond extract to compliment the cherry flavor.
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I have made with almond extract before and it’s delicious! Glad the family loved them!
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How much almond extract would you put in? I am baking deficient and can’t improvise. Thanks!
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Hi Elizabeth. Because almond extract is strong, I’d probably add about 1 teaspoon and then skip the vanilla extract. Hope you enjoy!
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I can’t recall ever seeing maraschino cherries in anything except on sundaes- love how creative and delicious these cookies are 🙂
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