If you’re searching for a delightful treat that perfectly balances buttery richness, the sweet tang of dried cherries, and the creamy smoothness of white chocolate, you’ve hit the jackpot with this White Chocolate Cherry Shortbread Cookies Recipe. These cookies melt in your mouth with every bite, offering a wonderful contrast of textures and flavors that’s sure to become your go-to snack for tea time, holiday gatherings, or simply whenever you crave a little homemade indulgence. Let me take you through making these irresistible gems — trust me, they’re easier to whip up than you might think, and the results are beyond worth it!
Ingredients You’ll Need
Every ingredient in this recipe is simple but essential, combining to create those tender, buttery shortbread cookies with just the right sweetness and chew. From the creamy butter that builds the base, to the flavorful burst of dried cherries, each component plays a crucial role in the taste, texture, and even color of these cookies.
- Unsalted butter (1 cup, softened): Butter provides that rich, flaky texture that makes shortbread so special; softening it ensures easy mixing and a tender crumb.
- Powdered sugar (1/2 cup): Using powdered sugar helps create a smooth, melt-in-your-mouth sweetness without any gritty texture.
- Vanilla extract (1/2 teaspoon): A splash of vanilla brightens the flavor and enhances the richness of both butter and white chocolate.
- All-purpose flour (2 1/4 cups): This forms the structure, binding the dough while allowing it to remain soft and crumbly instead of tough.
- Dried cherries (1/2 cup, chopped): These add a delightful chewy tartness that contrasts beautifully with the creamy chocolate.
- White chocolate chips or chunks (3/4 cup): White chocolate brings smooth sweetness and a lovely richness to every bite.
- Salt (1/4 teaspoon): Just a pinch balances the sweetness and amplifies the flavors of all the ingredients.
How to Make White Chocolate Cherry Shortbread Cookies Recipe
Step 1: Prepare Your Baking Setup
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter together with the powdered sugar until the mixture is light, fluffy, and pale in color. This step is key, as it aerates the dough and builds that desirable tender texture.
Step 3: Add Vanilla, Flour, and Salt
Stir in the vanilla extract gently, then gradually add the flour and salt. Mix just until combined — overmixing can develop gluten and make the cookies tough, which we definitely want to avoid.
Step 4: Fold in Cherries and White Chocolate
Carefully fold in the chopped dried cherries and white chocolate chips or chunks. Distribute them evenly for each cookie to have the perfect balance of sweet and tart flavors.
Step 5: Knead and Chill the Dough
Turn your dough onto a lightly floured surface and gently knead it just a couple of times to bring everything together. Then shape the dough into a log about 2 inches in diameter, wrap it tightly with plastic wrap, and chill it in the refrigerator for 30 to 60 minutes. Chilling helps the dough firm up for cleaner slices and better baking results.
Step 6: Slice and Bake
Once chilled, unwrap the dough and slice it into thin rounds, about 1/4 inch thick. Place the slices on your prepared baking sheet, spacing them about one inch apart for even heat circulation. Bake for 12 to 15 minutes, or until you notice the edges turn lightly golden. This moment signals the perfect delicate crunch.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time lets them set up so they hold their shape and don’t crumble when you bite in — although be warned, these shortbread cookies are known to disappear quickly!
How to Serve White Chocolate Cherry Shortbread Cookies Recipe
Garnishes
For an inviting presentation, sprinkle a tiny pinch of powdered sugar over the cooled cookies or garnish your serving platter with fresh cherries or white chocolate shavings. This adds a lovely visual appeal and hints at the delicious flavors inside.
Side Dishes
Pair these shortbread cookies with a cup of smooth black tea or a rich, freshly brewed coffee to balance their sweetness. They also complement a simple glass of cold milk or a creamy hot chocolate perfectly for a cozy indulgence.
Creative Ways to Present
Stack these cookies in small towers tied with pretty ribbons for gifting or arrange them on a festive platter alongside other cookies and treats for a beautiful dessert spread. You can even serve them alongside a scoop of vanilla ice cream for a decadent dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Cherry Shortbread Cookies in an airtight container at room temperature for up to a week. This helps maintain their crisp edges and tender centers without losing any of their fresh-baked charm.
Freezing
If you want to prepare a batch in advance, you can freeze the unbaked dough log wrapped tightly in plastic wrap for up to a month. When you’re ready, thaw it overnight in the fridge, slice, and bake as directed. Or freeze baked cookies for up to three months, just be sure to let them thaw to room temperature before serving.
Reheating
Reheat leftover cookies in a low oven (about 300°F / 150°C) for 5 minutes to refresh their texture and bring back that irresistible buttery aroma. Avoid using the microwave as it can make the cookies overly soft or chewy.
FAQs
Can I substitute dried cherries with fresh cherries?
Fresh cherries have a higher moisture content that can affect the cookie dough’s texture and baking time, so it’s best to stick with dried cherries for this recipe to keep the shortbread crisp and properly baked.
What can I use instead of white chocolate chips?
You can try using butterscotch chips or regular milk chocolate chips for a different twist, but keep in mind white chocolate’s creamy sweetness perfectly complements the tart cherries in this particular White Chocolate Cherry Shortbread Cookies Recipe.
How do I prevent the cookies from spreading too much?
Chilling the dough log before slicing and baking is critical to keep the cookies from spreading excessively. Also, be sure your butter isn’t overly soft or melted at the start.
Can these cookies be made gluten-free?
Yes! Substitute all-purpose flour with a gluten-free baking blend of your choice, but check that it contains xanthan gum for the best texture. Baking times should remain similar.
What is the best way to chop the white chocolate chunks?
Using a sharp chef’s knife and chopping carefully in a stable position yields uneven pieces that melt beautifully in the cookies, giving pockets of creamy white chocolate in every bite.
Final Thoughts
There’s something truly special about homemade White Chocolate Cherry Shortbread Cookies Recipe that brings a smile with every crumb. Whether you’re baking for loved ones or treating yourself, these cookies offer that perfect balance of buttery, sweet, and tart flavors that never get old. I can’t wait for you to try this recipe and fall in love with these little bites of happiness as much as I have!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Cherry Shortbread Cookies combine buttery, tender shortbread with bursts of tart dried cherries and sweet white chocolate chips. Perfectly crisp edges and a melt-in-your-mouth texture make these cookies an irresistible treat for any occasion.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Add-ins
- 1/2 cup dried cherries, chopped
- 3/4 cup white chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Then stir in the vanilla extract to infuse flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until combined. Overmixing can make cookies tough, so fold gently.
- Add Cherries and Chocolate: Fold in the chopped dried cherries and white chocolate chips evenly throughout the dough.
- Shape Dough: Turn the dough onto a floured surface and knead gently to bring it together.
- Chill Dough: Roll the dough into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for 30 to 60 minutes to firm up the dough, making it easier to slice.
- Slice and Arrange: Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake the cookies for 12 to 15 minutes or until the edges are lightly golden, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their shape.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Chilling the dough is essential to prevent spreading and achieve clean slices.
- For a festive twist, consider adding orange zest or substituting dried cranberries.
- Store cookies in an airtight container at room temperature for up to one week.
- Freezing the dough log before slicing can make handling easier and allow you to bake fresh cookies on demand.
