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White Chocolate Cherry Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 72 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Cherries and Chocolate: Fold in the chopped dried cherries and white chocolate chips evenly throughout the dough.
  5. Shape Dough: Turn the dough onto a floured surface and knead gently to bring it together.
  6. 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.
  7. 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.
  8. Bake: Bake the cookies for 12 to 15 minutes or until the edges are lightly golden, indicating they are perfectly baked.
  9. 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.

Find it online: https://slsrecipes.com/white-chocolate-cherry-shortbread-cookies-recipe-2/