Chocolate Chip Maraschino Cherry Shortbread Cookies

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.

Chocolate Chip Maraschino Cherry Shortbread Cookies

Soft shortbread cookies stuffed with chocolate chips and maraschino cherries.  These cookies are hit for the holidays and make a large batch.

Shortbread cookies are a classic dessert no matter what age or occasion.  I think we can all agree that both cookies are the most beloved dessert of all time and for a good reason.  Most cookie cookie recipes start with the same basic ingredients and technique such as sugar and butter.  However, this cookie recipe is egg-free and uses a simple blend of all-purpose flour, margarine and confectioner’s sugar.

 

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.

Chocolate Chip Maraschino Cherry Shortbread Cookies are a holiday staple.  I grew up making this cookie recipe every 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.

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.

Nothing compares to holiday baking and the 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 of  our beloved family recipes, they come from somewhere, but we’ll always know them as secret family recipes.

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.

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.

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.

This is one of my favorite times of 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.

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.

Cookies are an essential part of the holidays.  Growing up, our family made a 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 3

Chocolate Chip Maraschino Cherry Shortbread Cookies

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.
5 from 1 vote
Prep Time 7 minutes
Cook Time 17 minutes
Total Time 24 minutes
Course Dessert
Servings 40 -45
Calories 221 kcal

Ingredients
  

  • 2 cups butter softened
  • 2 cups powdered confectioner's sugar
  • teaspoons pure vanilla extract
  • ½ teaspoon salt
  • cups all-purpose flour
  • 12 oz semi-sweet chocolate chips
  • 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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31 Responses

    1. 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.

  1. Do you bake on parchment/greased cookie sheets or just on plain ungreased cookie sheets? You omitted this step from recipe instructions. Thank you.

  2. 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.

    1. 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.

  3. 5 stars
    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.

  4. 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.

    1. 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!

  5. 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

  6. 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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