Description
These Cherry Shortbread Cookies combine buttery, tender shortbread with bursts of sweet maraschino cherries and rich Godiva chocolate chips, making a delightful treat perfect for any occasion. The cookies are soft yet crisp, with a luscious chocolate drizzle on top for an elegant finish.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
Mix-ins and Topping
- 1 cup maraschino cherries, chopped
- 1 cup Godiva chocolate chips
- 1/2 cup Godiva chocolate chips, melted for drizzling
Instructions
- Prepare the baking sheet: Spray a cookie sheet with nonstick spray to ensure the cookies don’t stick. The spray also helps hold the parchment paper in place.
- Line the sheet: Place a sheet of parchment paper onto the sprayed cookie sheet and spray the parchment paper with baking spray. Set this aside for the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and kosher salt until well combined. Set aside.
- Prepare cutting surface: Line a cutting board with plastic wrap. (This step helps when rolling and shaping the dough later.)
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
- Add dry ingredients: Gradually add the flour and salt mixture to the creamed butter and sugar, mixing just until combined. Avoid overmixing to keep the shortbread tender.
- Incorporate cherries and chocolate chips: Gently fold in the chopped maraschino cherries and 1 cup of Godiva chocolate chips to evenly distribute them throughout the dough.
- Shape dough and chill: Transfer the dough onto the plastic-wrapped cutting board. Roll or shape the dough into a log or rectangular shape, then wrap tightly and refrigerate for at least 1 hour to firm up.
- Slice and bake: Preheat the oven to 350°F (175°C). Once chilled, slice the dough into 1/2-inch thick cookies and place them spaced on the prepared cookie sheet.
- Bake cookies: Bake in the preheated oven for 10 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the sheet for a few minutes before transferring to a wire rack.
- Drizzle melted chocolate: Using a spoon or piping bag, drizzle the melted Godiva chocolate chips over the cooled cookies for an elegant finish. Allow the chocolate to set before serving.
Notes
- Make sure the butter is softened, not melted, for the best texture.
- Chill the dough to make slicing easier and to maintain the cookie shapes.
- Use parchment paper and baking spray for easy cleanup and to prevent sticking.
- Maraschino cherries add sweetness and color; chop them finely to distribute evenly.
- Store cookies in an airtight container at room temperature for up to 5 days.