Dark Chocolate Cherry Shortbread Cookies- Soft and buttery cookies with a rich and dark chocolate flavor in each bite. The sweetness of the dried cherries and the dark chocolate chunks makes them perfect with a cup of hot coffee.
Shortbread cookies always the leftover cookies that usually no one wants to eat. But what no one know is that these cookies are the best because they stay delicious even after a couple of days. I love cookies and as a baker, I will only eat cookies that are baked the same day unless they are decorated sugar cookies. This gives you a good reason to make these for friends because they make an excellent gift for this time of year.
These Dark chocolate cherry shortbread cookies are perfect for chocolate lovers. The flavor combination of the sweet cherries and the dark chocolate chips makes this a delicious cookie. Another great thing to love about shortbreads is that they are easily adaptable. You can easily swap and change the add-ins to anything that matches your palate. With this delicious shortbread cookie recipe, the possibilities are endless.
Why You’ll Love These Dark Chocolate Cherry Shortbread Cookies:
- They are quick and easy to make. Just one bowl is needed.
- No fancy materials are needed. You just slice and bake the cookies once they have chilled in the fridge long enough.
- Dress them up as little or as much as you want. Drizzle chocolate on them or dip them in chocolate with sprinkled nuts.
Shortbread Cookie Ingredients:
Shortbread cookies require just basic ingredients that you may already have in your kitchen.
- All-Purpose Flour: Just a simple all-purpose flour
- Dutch Process Cocoa Powder: I recommend using a Dutch process cocoa powder for optimal flavor.
- Unsalted butter: Use real butter for the best buttery cookie
- Granulated Sugar: Just the right amount of sweetness for these cookies.
- Vanilla Extract: A little vanilla provides so much flavor.
- Dark Chocolate Chips/Chunks: You can use the chocolate you prefer.
- Dried Cherries: Dried Cherries can be replaced with any other dried fruit you like. I like the blend of dark chocolate and tart cherries.
How to Make Dark Chocolate Cherry Shortbread Cookies:
In a stand mixer using the paddle attachment or a large bowl using a hand mixer beat the room temperature butter on medium speed until whipped. Add in the sugar and vanilla extract and then on low speed add in the dry ingredients (flour, cocoa powder, and salt). With a food processor add in the dried cherries and the chocolate. Pulse one or two times to chop up the pieces smaller and then add them to the dough.
Place plastic wrap on a clean work surface and put the dough on it. Form the dough into a log and wrap it up. Roll the wrapped dough on your work surface to create a uniform log and shape according to how big you want your cookies to be. Shortbread cookie dough can also be divided in half to create smaller cookies. Chill the dough for at least 2 hours or overnight until firm.
Once the dough has chilled prepare parchment-lined baking sheets and heat oven to 350 degrees. Brush the outside of the cookie dough with the egg wash and roll the dough in the sugar until it fully coats. Using a sharp knife cut off the ends and cut them into 1/4 in thick slices. Line the cookies on the baking tray and bake for 14 to 16 minutes. Allow the cookies to full for 5 minutes before allowing them to fully cool on a wire rack.
Once fully cooled store them in an airtight container. These dark chocolate cherry shortbread cookies will stay good for up to 7 to 10 days.
Shortbread Cookies FAQS:
How can I prep this in advance?
The cookie dough can be made and rolled into logs and be frozen for up to 2 or 3 months. I would recommend allowing the cookie dough to thaw out a little bit before cutting it into slices. Another great recommendation would be to cut the freeze the cookie dough sliced already. Just add a couple of minutes to the baking time.
My sliced and baked cookies don’t have clean slices.
Chopping up the chocolate in the food processor allows the cookies to have cleaner slices.
Different Variations:
What other add-ins can I use?
- Chocolate Chunks with orange zest
- White Chocolate Chunks paired with a cranberry
- The dried cherries can be replaced with dried apricots or any other dried fruits
Fun Idea for the holiday season:
- Roll the cookie dough out to 1/4 in thick and use cookie cutters to create fun festive shapes.
- Dip the cookies into melted chocolate to create the ultimate chocolate lovers cookie box.
If you loved this recipe, take a look at my other Christmas cookie recipes:
Dark Chocolate Cherry Shortbread Cookies
Ingredients
- 8 oz Unsalted Butter room temp
- 3/4 cup Sugar
- 1 3/4 cup All Purpose Flour
- 1/2 cup Dutch Cocoa Powder
- 1/2 tsp Salt
Add ins
- 1/2 cup Dried Cherries
- 1/2 cup Chocolate Chopped
Sugar Coating
- 1 Egg
- 1 tbsp Water
- 1 cup Turbinado Sugar
Instructions
- In a stand mixer using the paddle attachment or a large bowl using a hand mixer beat the room temperature butter on medium speed until whipped. Add in the sugar and vanilla extract and then on low speed add in the dry ingredients (flour, cocoa powder, and salt). With a food processor add in the dried cherries and the chocolate. Pulse one or two times to chop up the pieces smaller and then add them to the dough.
- Place plastic wrap on a clean work surface and put the dough on it. Form the dough into a log and wrap it up. Roll the wrapped dough on your work surface to create a uniform log and shape according to how big you want your cookies to be. Shortbread cookie dough can also be divided in half to create smaller cookies. Chill the dough for at least 2 hours or overnight until firm.
- Once the dough has chilled prepare parchment-lined baking sheets and heat oven to 350 degrees. Brush the outside of the cookie dough with the egg wash and roll the dough in the turbinado sugar until it fully coats. Using a sharp knife cut off the ends and cut them into 1/2 in thick slices. Line the cookies on the baking tray and bake for 14 to 16 minutes. Allow the cookies to cool for 5 minutes before moving them to fully cool on a wire rack.
- Once fully cooled store them in an airtight container. They will stay good for up to 7 to 10 days. Enjoy!
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