Cherry Chocolate Chip Shortbread Cookies

Buttery Shortbread Cookies with the sweet addition of chocolate and cherries! With a pretty pink color and a chocolate drizzle, Cherry Chocolate Chip Shortbread looks as good as it tastes.

Love today’s cookie? These toffee shortbread cookies are a reader favorite too. Or give our lemon biscotti recipe a try for a crunchy breakfast treat.

Shortbread cookies with cherries and chocolate drizzle.

Why This Recipe is Amazing

Shortbread cookies are by far one of my favorite cookies.

Chocolate covered cherries are one of my husband’s favorite candies. I don’t make them often because I’m not the biggest fan. So, to compromise I took our two favorites (shortbread and chocolate cherries) and put them together!

These cookies are even better than those candies. Why? ‘Cause they’re cookies!

Filled with maraschino cherry flavor and plenty of chocolate chips, these Cherry Chocolate Chip Shortbread Cookies come together in no time at all. You’ll love this recipe!

Ingredient Notes

Ingredients needed to make cherry shortbread cookies.
  • Maraschino cherries – Remove 5 cherries from the jar and chop into small pieces. You’ll need 1/4 cup of the cherry juice to mix into the shortbread dough.
  • Powdered sugar – Using powdered sugar gives the shortbread a delicate crumb for perfect consistency.
  • Butter – Use unsalted REAL butter for best taste. Shortbread cookies NEED butter! Use our tips and tricks on how to soften butter, we’ve got several ways to do it quickly!
  • Mini chocolate chips – I prefer semi-sweet or dark chocolate chips paired with the cherry flavor.

Easy Instructions

Step by step photos showing how to make cherry shortbread cookies.

Making shortbread hardly gets any easier! Beat the ingredients for the dough together in a bowl, folding in the mini chocolate chips and cherry pieces. Leave some of the chocolate morsels aside for the topping.

NOTE: the dough WILL be crumbly. Use your warm hands to bring it together in the bowl and patting it on the baking sheet.

Spread the dough in a rectangle on a baking sheet and bake for 15 – 20 minutes. After removing the pan from the oven, immediately slice the shortbread into strips and let cool.

Melt the remaining mini morsels and drizzle over the cookies. Let the chocolate set for a few minutes before eating or storing.

Cherry shortbread cookies in a small jar.

Recipe FAQs

How large should the rectangle of cookie dough be?

Mine measured about 14 x 9 inches and nearly filled a cookie sheet. The shortbread dough should be about an inch thick before baking. You could also press it into a 13×9 baking dish. If it’s thicker than it should be, just add a minute or two to the baking time.

How do you keep the shortbread dough from sticking to the pan?

I line my pan with parchment paper and use floured hands to press the dough evenly into the pan. This prevents the thick buttery dough from sticking to both the pan AND your fingers!

How do you cut shortbread cookies into strips?

I sliced my baked shortbread into thirds first then into 1 inch strips lengthwise. A sharp knife or pizza cutter work great for making even cuts.

What’s the best way to store shortbread?

You can keep shortbread in an airtight container at room temperature for up to one week.

Cherry shortbread cookie bars on a parchment paper lined baking sheet.

More Easy Dessert Recipes

Yield: 36 cookies

Cherry Chocolate Chip Shortbread

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Buttery Shortbread Cookies with the sweet addition of chocolate and cherries! With a pretty pink color and a chocolate drizzle, Cherry Chocolate Chip Shortbread looks as good as it tastes.


  • ¾ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ¼ cup maraschino cherry juice
  • 5 maraschino cherries, chopped
  • 2 ¼ cup all purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup mini chocolate chips, divided


  1. In a large mixing bowl, beat butter with powdered sugar for two minutes, until creamy. Add cherry juice, cherries, flour and salt. Beat until fully combined.
  2. Fold in ¼ cup mini morsels.
  3. Spread dough on a parchment paper lined baking sheet. My dough measured about 14x9inch. Bake in a 350 degree oven for 15-20 minutes.
  4. Cut immediately after removing from oven. I cut mine into strips by cutting in thirds lengthwise, then cutting one inch strips, width-wise.
  5. Melt remaining ¼ cup mini morsels. Put into a ziploc bag and cut off the corner. Drizzle over cooled cookies. Allow to set and enjoy!


  • To spread cookie dough on parchment paper, dip fingertips (repeatedly) in flour to keep them from sticking.
  • Store cookies in air tight container for up to one week.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 14mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Make these buttery Cherry Chocolate Chip Shortbread Cookies for all the chocolate covered cherries fans you know! In less than 30 minutes you’ll have enough delicious cherry shortbread to share with the whole family.

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: , ,

Posted on January 30, 2023

Comments & Reviews

  1. Aww…this is so special! I always love baking, but even more when it is for a special person and includes some of their favorites 🙂

  2. I love how pink and pretty these are! Chocolate covered cherries are actually one of my favorites! You and I are on the same wave length again…last week I made cookies while everyone was visiting, but I didn’t want to scoop so I made bars too 🙂

  3. My Dad LOVES the combination of cherry and chocolate, and I know he’d just flip for these cookies. They look irresistible!

  4. You do such fun things with shortbread. These look festive and fun. I’ll bet you could use fresh cherries, here too?!

    1. Fresh cherries would totally work! I bet the color would be more purple, but it would still taste delicious! And fresh 🙂

  5. I love the fact that these are PINK and contain lots of mini chocolate chips! What’s not to love? Hope your husband had a great Father’s Day and enjoyed these!

  6. LOVE shortbread — this sounds like another tasty take on it. Hope your husband loved his Father’s day treat 🙂

  7. I love the color of these! Ironically, my toddler (boy) will eat anything pink, especially a cookie, so I will have to whip these up for him!

  8. I hope you’re ready for me to show up at your door tomorrow, BFF! ‘Cause I miss you already and want some cookies!

  9. Love the color! And love that it’s a pan of bars and you can just press it all in, no waiting for dough to chill as you said or balls of dough to shape and form. Love pans of cookies/bars!

  10. I love it when desserts not only taste amazing, but are pretty too. Bonus if they’re pink. 🙂 These look amazing Aimee. I love chocolate and cherries together!

  11. Love some chocolate covered cherries!! This is such a great idea adapting this into a cookie!

Leave a Reply

Your email address will not be published.