White Chocolate Cherry Shortbread Cookies Recipe
If you’re looking for a treat that perfectly balances buttery richness, melt-in-your-mouth tenderness, and a pop of cheerful color, these White Chocolate Cherry Shortbread Cookies are about to become your new go-to! Each cookie bursts with bits of dried cherry and creamy morsels of white chocolate, all nestled within a classic shortbread base. Whether you’re planning a holiday cookie tray, craving a sweet afternoon snack, or simply want a fun baking project, these cookies deliver charm, flavor, and joy in every bite.
Ingredients You’ll Need
It’s incredible how a handful of pantry staples come together to create something truly special. Each ingredient in these cookies has a role: from tenderizing the dough, to adding little pops of flavor, to giving the cookies that dreamy soft texture everyone loves.
- Unsalted butter (1 cup, softened): The heart of all great shortbread, butter provides the classic richness and melt-in-your-mouth texture.
- Powdered sugar (½ cup): Ensures a silky, delicate crumb and helps the cookies stay soft and tender.
- Vanilla extract (1 teaspoon): Adds depth and a warm, comforting aroma to each bite.
- All-purpose flour (2¼ cups): The sturdy base that holds the cookies together without making them dense.
- Salt (½ teaspoon): Enhances all the sweet flavors and highlights the buttery notes.
- Chopped dried cherries (¾ cup): Little ruby jewels that impart a tart, chewy contrast—don’t skip them!
- White chocolate chips or chunks (¾ cup): Creamy, sweet, and perfectly melty—these lift the cookies to pure bliss.
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Preheat and Prep
Begin by preheating your oven to 325°F (163°C). Line two baking sheets with parchment paper; this not only prevents sticking but ensures your White Chocolate Cherry Shortbread Cookies bake up with even golden edges. Giving your baking sheets this bit of care at the start lets you focus on the fun part: mixing up that irresistible dough.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is smooth and fluffy. This step sets the foundation for your cookie’s tender texture, so take two to three minutes to whip in plenty of air. Once it looks pale and creamy, mix in the vanilla extract so every cookie is fragrant and flavorful.
Step 3: Add the Dry Ingredients
Gradually add in the flour and salt, mixing gently until combined. You want to mix just until a soft dough forms—don’t overwork it, or your shortbread could turn out tough. The mixture might feel a bit crumbly at first, but keep stirring, and it will soon come together into a beautiful, buttery dough.
Step 4: Fold in Cherries and White Chocolate
Time for bursts of color and creamy sweetness! Gently fold in the chopped dried cherries and white chocolate chips or chunks. The cookies should look speckled with red and white—this is where White Chocolate Cherry Shortbread Cookies get their signature charm and flavor.
Step 5: Shape the Cookies
Scoop out tablespoon-sized portions of dough, roll each into a ball, and place them about two inches apart on your prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass. This creates a classic shortbread shape and ensures even baking.
Step 6: Bake to Perfection
Slide your sheets into the oven and bake for 14 to 16 minutes, or until the edges are just lightly golden. Keep a close eye—overbaking can dry out shortbread, so look for those subtle golden hints. Once done, let the cookies cool on the pan for five minutes to firm up, then transfer to a wire rack to cool completely. Now the only challenge is resisting the urge to eat them all at once!
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
A drizzle of melted white chocolate over cooled cookies makes them look extra elegant and festive, especially if you finish with a few extra bits of cherry or a dusting of powdered sugar. This simple touch transforms your White Chocolate Cherry Shortbread Cookies into bakery-worthy treats.
Side Dishes
Serve these cookies as the star on a dessert platter alongside fresh berries or a bowl of vanilla bean ice cream. Their delicate sweetness pairs beautifully with fresh fruit, herbal teas, or coffee, making any snack time or afternoon tea a true celebration.
Creative Ways to Present
For a show-stopping presentation, stack the cookies in a clear jar tied with ribbon for edible gift-giving, or arrange them on a pretty tiered stand with other holiday favorites. For a fun twist, use them as the base for mini ice cream sandwiches or as a crumble over fruit compote for a deconstructed dessert.
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Cherry Shortbread Cookies in an airtight container at room temperature, and they’ll stay fresh and buttery for up to one week. Just be sure to keep them away from heat or humidity, which can soften the cookies.
Freezing
These cookies freeze beautifully! After baking and cooling, layer them between sheets of parchment in an airtight container or zip-top bag. They’ll last up to three months—simply thaw at room temperature when you need a sweet treat in a hurry.
Reheating
To recapture that fresh-from-the-oven magic, you can warm the cookies gently in a 300°F oven for about 4–5 minutes. They’ll emerge slightly warm, restoring the delicate crumb and melting the white chocolate just enough to make them taste freshly baked.
FAQs
Can I use fresh cherries instead of dried?
Fresh cherries contain much more moisture than dried, which could make the shortbread soggy and unpredictable during baking. Stick to dried cherries for the signature chewy texture and to keep your White Chocolate Cherry Shortbread Cookies perfectly crisp and tender.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The cookies may be slightly more delicate, but they’ll still taste amazing and have that signature shortbread texture.
What’s the best way to chop the dried cherries?
A sharp kitchen knife or kitchen scissors work best. If the cherries are sticking to the blade, try tossing them with a teaspoon of flour; this makes chopping much easier and keeps them from clumping in the dough.
Can I make the dough ahead and bake later?
Definitely! You can refrigerate the dough for up to 48 hours or freeze it (already portioned or rolled into a log for slice-and-bake cookies). When you’re ready, just slice or scoop and bake as usual—no need to thaw if baking from the fridge.
How do I keep the cookies from spreading too much?
Because shortbread has a high butter content, it’s best to chill your dough for 20–30 minutes before baking, especially on warm days. This helps the cookies hold their shape and bake up extra thick and tender.
Final Thoughts
There’s nothing quite like the cozy, indulgent pleasure of baking and sharing White Chocolate Cherry Shortbread Cookies. With their irresistible balance of creamy sweetness, tart cherries, and buttery crumbliness, I hope they bring as much joy to your kitchen as they do to mine. Give them a try—you might just discover your new favorite cookie tradition!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the buttery, crumbly goodness of these White Chocolate Cherry Shortbread Cookies. The perfect balance of sweet white chocolate and tart cherries in every bite!
Ingredients
1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup chopped dried cherries
- ¾ cup white chocolate chips or chunks
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing just until a soft dough forms. Fold in the chopped cherries and white chocolate.
- Shape and Bake: Scoop tablespoon-sized portions, roll into balls, then flatten onto baking sheets. Bake for 14–16 minutes until lightly golden.
- Cool and Serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can drizzle extra melted white chocolate on top for decoration.
- Dough can be rolled into a log and chilled for slice-and-bake cookies.
- Store in an airtight container for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
