Cherry Chocolate Chip Shortbread Recipe

Cherry chocolate chip shortbread is the ultimate “comfort-food favorite with a healthy twist,” combining the buttery snap of traditional American shortbread with a vibrant burst of fruit and dark cocoa. If you have been looking for a stunning pink treat that is as simple as it is delicious, you have found the proven recipe you need.

Having tested this recipe over nine times, Sophie has perfected the “sheet-bake” method, which turns a potentially messy dough into a triumph of uniform, beautiful cookie sticks. These aren’t your typical drop cookies; they are a remarkable and fresh take on shortbread that utilizes real maraschino cherry juice for a natural, vibrant hue. Whether you are hosting a family gathering or looking for a special snack for the kids, this recipe is a successful choice that serves up to 36 people in just 20 minutes.

Why You’ll Love This Cherry Chocolate Chip Shortbread

There is a reason this popular recipe is a staple for home cooks who value quality and practical baking techniques.

• Effortless Prep: With a total prep time of just 5 minutes, it is a helpful solution for last-minute guests.
• No Rolling Required: Spreading the dough directly onto the sheet is an innovative way to save time and effort.
• Melt-in-Your-Mouth Texture: The high ratio of butter and powdered sugar creates a lovely delicate crumb.
• Vibrant Presentation: The natural pink color and dark chocolate drizzle make these a stunning addition to any dessert table.
• Kid-Friendly: These “cookie sticks” are excellent for little hands and dipping into milk.

Ingredients for Cherry Chocolate Chip Shortbread

To achieve a successful batch, ensure your butter is truly softened to room temperature for the greatest consistency.

• Unsalted Butter: ¾ cup (softened). The authentic base of any good shortbread.
• Powdered Sugar: 1 cup. Provides a smoother, more beautiful texture than granulated sugar.
• Maraschino Cherry Juice: ¼ cup. This acts as both the liquid and a vibrant natural colorant.
• Maraschino Cherries: 5 cherries (finely chopped). For a fresh burst of fruit in every bite.
• All-Purpose Flour: 2 ¼ cups.
• Kosher Salt: ¼ teaspoon.
• Mini Chocolate Chips: ½ cup (divided). Mini chips ensure a wonderful distribution of chocolate.

Ingredient Notes and Healthy Swaps

For an informative and family-safe experience, consider these helpful adjustments:

• Healthy Twist: Use “natural” maraschino cherries (free from artificial dyes) to keep the pink color vibrant but wholesome.
• Dark Chocolate: Swap standard chips for 70% dark chocolate mini morsels for a richer flavor and more antioxidants.
• Nutty Addition: For a unique crunch, add 1/4 cup of finely chopped almonds, which pair wonderfully with cherry.

Step-by-Step Instructions

Follow these simple steps to ensure your shortbread is a triumph at your next gathering.

Step 1 – Cream the Base

In a large mixing bowl, beat the softened butter and powdered sugar for two minutes until it becomes creamy and pale. This is important for a light, “melt-in-your-mouth” result.

Step 2 – Mix the Vibrant Dough

Add the cherry juice, chopped cherries, flour, and salt. Beat until the mixture is fully combined. The dough should take on a beautiful pink color. Fold in ¼ cup of the mini chocolate chips by hand.

Step 3 – The Sheet-Bake Method

Line a baking sheet with parchment paper. Spread the dough into a rectangle (approximately 14×9 inches). Expert Tip: To keep the dough from sticking to you, dip your fingertips repeatedly in flour as you press it out. This makes the process practical and simple.

Step 4 – Bake and Slice

Bake at 350°F for 15–20 minutes. Critical Step: You must cut the shortbread immediately after removing it from the oven while it is still soft. Cut into thirds lengthwise, then into one-inch strips width-wise for perfect cookie sticks.

Step 5 – The Final Drizzle

Once the cookies are cooled, melt the remaining ¼ cup of chocolate chips in the microwave. Snip the corner off a Ziploc bag and drizzle the chocolate over the sticks for an outstanding bakery finish.

Pro Tips for Success

• The Flour Finger Trick: Don’t skip dipping your fingers in flour when spreading the dough. It is the best way to get an even surface without a “sticky mess.”
• Immediate Cutting: Shortbread hardens as it cools. If you wait too long to cut, the cookies will crack. Use a pizza cutter for clean and successful lines.
• Room Temperature Juice: If your cherry juice is ice-cold from the fridge, it can cause the butter to clump. Let it sit out for a few minutes for a quality dough.
• Mini vs. Regular Chips: Use mini chips! Regular-sized chips can make the thin shortbread sticks break more easily.
• Cooling on the Sheet: Let the cookies finish setting on the warm baking sheet for 5 minutes before moving them to a wire rack.

Flavor Variations

• White Chocolate Cherry: Swap the dark drizzle for melted white chocolate for a stunning and sweet contrast.
• Almond Cherry: Add ½ teaspoon of almond extract to the dough for an authentic and fragrant flavor profile.
• Stuffed Style: If you love hidden centers, you might also enjoy our White Chocolate Stuffed Cookies.
• Double Chocolate: Add 2 tablespoons of cocoa powder to the dough for a decadent black forest effect.

Serving Suggestions

• Family Gatherings: Arrange these in a starburst pattern on a beautiful platter.
• Valentine’s Day: The natural pink hue makes these a stunning and fresh choice for the holiday.
• Cookie Trays: Pair them with our Stuffed Red Velvet Cookies and Peanut Butter Nutella Cookies for a variety of textures and colors.

Storage and Freezing Instructions

• Room Temperature: Store in an airtight container for up to one week. They stay fresh and delicious for days!
• Freezing (Baked): These freeze wonderfully for up to 3 months. Thaw them on the counter for 20 minutes before serving.
• Freezing (Dough): You can freeze the raw dough in a disc, but the “sheet-bake” method works best when the dough is prepared and baked fresh.

Nutrition Facts (Per Cookie)

Nutrient	Amount
Calories	95 kcal
Protein	1 g
Carbs	12 g
Fat	5 g
Fiber	0.4 g
Sodium	35 mg

FAQ About Cherry Chocolate Chip Shortbread

Why did my shortbread crumble when I cut it?

This usually happens if the shortbread cooled down too much before slicing. For a successful result, keep your pizza cutter or knife ready and slice the very second the pan leaves the oven.

Can I use fresh cherries?

Yes, but you will still need a bit of juice (or a splash of milk and food coloring) to get that vibrant pink color. Fresh cherries add a wonderful texture but contain more moisture, so you may need to bake for an extra 2 minutes.

My dough is very sticky, is that normal?

Yes! Shortbread with fruit juice is naturally tackier than traditional shortbread. Using the “floured fingertips” method is the ultimate secret to handling this dough with ease.

Can I use a cookie cutter instead?

Because this dough is quite soft and sticky, it is easier to bake it as a sheet. If you want to use cutters, you would need to chill the dough for at least an hour and add a bit more flour.

How do I get a clean chocolate drizzle?

Ensure your chocolate is fully melted and smooth. Using a Ziploc bag with a tiny hole allows for a beautiful and professional-looking drizzle that isn’t too thick.

Baking this Ultimate Cherry Chocolate Chip Shortbread is a wonderful way to bring a vibrant and fresh treat to your next family gathering. This proven recipe proves that you don’t need hours of prep to create a stunning and tasty dessert. If you loved this “healthy twist” on a classic snack, be sure to explore our Peanut Butter Nutella Cookie Recipe for your next successful baking project!

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