Crispy Chocolate Cherry Cookies Crispy Chocolate Cherry Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler

These crisp cookies feature dry cranberries and chopped semisweet chocolate and are worthy of becoming your new favourite shortbread treat.

  • Prep time 45 minutes
  • Total time 1 hour & 45 minutes



In large bowl, using hand mixer on medium-high speed (or stand mixer with paddle attachment), beat together butter, granulated sugar, brown sugar, vanilla and salt until light and fluffy, about 3 minutes; scrape down side of bowl. Reduce speed to low; slowly beat in flour. Beat in chocolate and cherries just until combined.

Divide dough into quarters. Working with one-quarter at a time, place dough on large piece of plastic wrap. Covering tightly with plastic wrap, shape into 5 1/2-inch log about 1 1/2 inches in diameter; twist ends of plastic wrap to seal. Repeat with remaining dough. Refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 1 month. Thaw in refrigerator before proceeding.)

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Working with 1 log at a time, brush with water; roll in turbinado sugar to coat. Slice into scant 1/2-inch thick rounds. Arrange, 1 1/2 inches apart, on prepared pan. Sprinkle with sea salt (if using). 

Bake until edges are golden, 15 to 18 minutes. Cool on pan on rack for 5 minutes; transfer to rack to cool completely. Repeat with remaining logs and sugar.



Substitute semisweet chocolate with milk chocolate. Substitute dried cherries with chopped pistachios.

Makes about 48 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 50 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 79
  • Total fat 4 g
  • Potassium 14 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g


  • Iron 2
  • Folate 4
  • Vitamin A 4
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Baking & Desserts

Crispy Chocolate Cherry Cookies