White Chocolate Cherry Shortbread Cookies are an irresistible treat that brings together creamy white chocolate, tart dried cherries, and the melt-in-your-mouth texture of classic shortbread. Every bite is a delightful blend of buttery richness and pops of sweet-tart fruit, making these cookies a showstopper for any holiday platter or cozy afternoon snack. If you’re looking for a cookie that strikes just the right balance of elegance and comfort, these are the ones you’ll want to bake and share—if you don’t eat them all first!
Ingredients You’ll Need
One of the best things about White Chocolate Cherry Shortbread Cookies is that they use just a handful of pantry staples and a few special add-ins to create something truly unforgettable. Each ingredient has a specific role, working together to deliver a cookie that is at once tender, rich, and full of flavor.
- Unsalted butter (1 cup, softened): The star of any good shortbread, butter is what gives these cookies their tender, melt-in-your-mouth crumb.
- Powdered sugar (¾ cup): Adds just the right amount of sweetness and helps create a smooth, delicate texture.
- Vanilla extract (1 teaspoon): A warm, aromatic note that ties the white chocolate and cherries together perfectly.
- All-purpose flour (2 ¼ cups): Provides structure while keeping things light and tender.
- Salt (½ teaspoon): Elevates all the flavors and keeps the cookies from tasting flat.
- Finely chopped dried cherries (¾ cup): Bursts of tangy fruit that cut through the sweetness and look beautiful in every bite.
- White chocolate chips or chunks (¾ cup): Luscious pockets that melt into creamy pools as the cookies bake.
- Additional white chocolate for drizzling (optional): For that bakery-style finishing flourish and extra indulgence.
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 325°F (163°C). In a large mixing bowl, beat the softened unsalted butter with the powdered sugar until the mixture is smooth and creamy—this step is essential for classic shortbread texture. Don’t rush: a properly creamed base makes all the difference in tenderness and flavor.
Step 2: Add the Vanilla
Pour in the vanilla extract and mix until combined. This little splash infuses the dough with a subtle, comforting aroma that enhances both the white chocolate and dried cherries.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the butter mixture, blending gently after each addition. Be careful not to overmix—stop as soon as a soft dough forms to keep your cookies wonderfully tender.
Step 4: Fold in Cherries and White Chocolate
With the dough ready, stir in the finely chopped dried cherries and white chocolate chips or chunks. Every fold distributes bursts of fruit and creamy chocolate, guaranteeing that every cookie will have the perfect balance of flavors and textures.
Step 5: Shape the Dough and Chill
Shape the dough into a log about 2 inches in diameter. Wrap it snugly in plastic wrap and refrigerate for at least 1 hour, or until firm. This step helps the dough set for neat, easy slicing and prevents the cookies from spreading too much as they bake.
Step 6: Slice and Bake
Once the dough is chilled, slice it into ¼-inch thick rounds. Arrange the cookies on a parchment-lined baking sheet, leaving a little space between them. Bake for 12–15 minutes, just until the edges are lightly golden—remember, shortbread is best when slightly pale and delicate!
Step 7: Cool and (Optionally) Drizzle
Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. For an extra-special finish, melt some additional white chocolate and artistically drizzle it over the cooled cookies. Not only does this look stunning, it adds another layer of creamy sweetness.
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
For a picturesque finish, consider sprinkling a few extra pieces of finely chopped dried cherries or a dusting of powdered sugar over your White Chocolate Cherry Shortbread Cookies. A glossy white chocolate drizzle is always a crowd-pleaser and makes them sparkle on a festive platter.
Side Dishes
These cookies are sensational alongside a steaming mug of tea or coffee, but they’re also delightful paired with a scoop of vanilla bean ice cream. For a playful nibble plate, serve them with fresh cherries or even a tangy lemon curd for dipping.
Creative Ways to Present
White Chocolate Cherry Shortbread Cookies make gorgeous gifts—arrange them in a decorative tin lined with parchment, or stack and wrap them in clear cellophane tied with a pretty ribbon. For the holidays, try pressing a cherry half into the cookie centers before baking for a pop of color and a more festive appearance.
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Cherry Shortbread Cookies perfectly fresh, store them in an airtight container at room temperature. They’ll stay tender and flavorful for up to five days—if they last that long! Layering with parchment helps prevent any sticking.
Freezing
Both the raw dough and baked cookies freeze beautifully. For make-ahead convenience, wrap the dough log tightly in plastic wrap and freeze for up to three months; just thaw slightly before slicing and baking. Baked cookies can also be wrapped well and frozen—let them come to room temperature before serving.
Reheating
While these cookies are delicious at room temperature, you can refresh them by warming in a 300°F (150°C) oven for a few minutes. This restores their delicate crispness and brings out the aroma of white chocolate and cherries.
FAQs
Can I use fresh cherries instead of dried?
For this recipe, dried cherries are best because fresh cherries have a higher water content, which can affect the dough’s texture and cause the cookies to spread too much. Stick with dried for the signature chewy bursts and dependable results.
What’s the best way to chop dried cherries without sticking?
Lightly dust your knife with powdered sugar or a tiny amount of flour before chopping. This helps prevent the sticky cherries from clumping together so you get evenly distributed bits in every cookie.
Can I make the dough ahead of time and bake later?
Absolutely! You can prepare the dough up to three days ahead and keep it tightly wrapped in the fridge, or freeze the shaped log for even longer storage. When you’re ready, just slice and bake—no need to thaw completely for thin slices.
Can I use dark or milk chocolate instead of white?
While white chocolate pairs especially well with tart dried cherries, you can absolutely swap in milk or dark chocolate for a different flavor profile. Each type Dessert.
Why did my cookies turn out tough instead of tender?
Overmixing the dough or adding too much flour can make your shortbread tough. Mix only until the dough comes together and be sure to spoon and level your flour, avoiding the temptation to pack it down in the measuring cup.
Final Thoughts
If you’re looking for a delightful new addition to your baking repertoire, White Chocolate Cherry Shortbread Cookies are a must-try. They’re simple enough for a spontaneous afternoon treat, yet charming enough for any celebration. Bake a batch soon and see how quickly they disappear!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Prep Time: 15 minutes (plus 1 hour chill time)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and dried cherries in these buttery, melt-in-your-mouth shortbread cookies. Perfect for holiday gatherings or any time you crave a sweet treat.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely chopped dried cherries
- 3/4 cup white chocolate chips or chunks
- Additional white chocolate for drizzling (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture and mix until a soft dough forms.
- Add mix-ins: Stir in the chopped dried cherries and white chocolate chips.
- Shape and chill: Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
- Bake: Once chilled, slice the dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet. Bake for 12–15 minutes or until edges are just starting to turn golden.
- Cool and drizzle: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. If desired, melt additional white chocolate and drizzle over the cooled cookies for an extra touch.
Notes
- You can substitute dried cherries with dried cranberries if preferred.
- For a more decorative look, press a cherry half into the center before baking.
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