White Chocolate Cherry Shortbread Cookies Recipe
Let me introduce you to your new go-to treat: White Chocolate Cherry Shortbread Cookies. These tender, buttery little delights have just the right balance of sweet white chocolate and pops of cherry, all wrapped in a crumbly shortbread base that practically melts in your mouth. They’re perfect for holidays, gifting, or a cozy afternoon tea, and their cheery pink and white flecks are just as irresistible as their flavor. If you’re ready to wow your family or friends with minimal fuss, these cookies might soon become a baking tradition in your home.
Ingredients You’ll Need
You don’t need a long shopping list for these cookies—just a handful of simple, quality ingredients that each bring something special to the table. Every component helps create the iconic look and scrumptious bite of White Chocolate Cherry Shortbread Cookies.
- Unsalted butter: Make sure it’s softened, as this is the secret to a velvety dough that yields tender, melt-in-your-mouth cookies.
- Powdered sugar: This gives the shortbread its fine, smooth sweetness and contributes to the delicate crumb.
- Vanilla extract: Real vanilla deepens the flavor, giving richness and warmth that ties everything together.
- All-purpose flour: The backbone of the dough, providing just enough structure without sacrificing tenderness.
- Salt: A little goes a long way; this tiny addition sharpens all the flavors and balances the sweetness.
- Maraschino cherries: Colorful, sweet, and slightly tart, these bring juicy cherry bursts to every bite—just be sure they’re well-drained and dried.
- White chocolate chips or chunks: Creamy, sweet bits throughout the cookies create the signature white chocolate-cherry combo.
- Extra white chocolate (optional): A drizzle on top not only looks beautiful but adds a little more creamy sweetness.
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Prep Your Baking Sheet and Cherries
Start by preheating your oven to 325°F (165°C) and lining a cookie sheet with parchment paper. While your oven heats up, chop your maraschino cherries and get them as dry as possible by dabbing with paper towels. This step is crucial for that perfect shortbread texture—excess liquid from the cherries can make the cookies spread too much or lose their signature crumb.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and powdered sugar. Grab your electric mixer or a sturdy spoon and beat them together until the mixture is pale, light, and fluffy. This is your foundation for the entire cookie, so don’t rush—it adds air and ensures every bite is tender and dreamy!
Step 3: Add Vanilla, Then Dry Ingredients
Pour in the vanilla extract and give everything a quick mix. Next, gradually add the flour and salt, mixing on low just until the dough comes together. At this stage, less is more—overmixing can make your cookies tough, and we want them perfectly delicate, just like a shortbread should be.
Step 4: Fold in Cherries and White Chocolate
Gently fold in your finely chopped, well-dried cherries and the white chocolate chips or chunks. Take a moment to admire how pretty the dough looks—those pops of cherry pink and smooth white chocolate are a sign you’re about to enjoy something special!
Step 5: Shape and Flatten
Scoop out heaping tablespoon-sized portions of dough and roll them into even balls with your hands. Place each dough ball on your prepared baking sheet, giving about 2 inches of space between them. With the bottom of a glass or your fingers, flatten each ball slightly so they’ll bake evenly. This step helps achieve that classic shortbread shape.
Step 6: Bake and Cool
Bake in your preheated oven for 12 to 15 minutes, or until you see the very edges just hinting at golden. Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely. If you’re feeling extra fancy, drizzle the cooled cookies with a little melted white chocolate for that bakery-fresh look and even more creamy goodness.
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
A simple drizzle of melted white chocolate makes these cookies look party-ready and adds just a touch more sweetness. For special occasions, a sprinkle of finely chopped cherries, edible glitter, or even a dusting of powdered sugar can make them truly pop on your cookie tray.
Side Dishes
Pair White Chocolate Cherry Shortbread Cookies with a cup of English breakfast tea, creamy hot cocoa, or even a tart cherry compote for dipping if you’re feeling adventurous. They shine on a dessert platter with fresh berries or as a sweet counterpoint to salty cheese boards at gatherings.
Creative Ways to Present
For gifting, arrange stacks of these cookies in decorative tins or mason jars layered with festive tissue paper. At parties, use doilies on elegant platters, or skewer cookies on lollipop sticks for a playful twist. They make darling teacher gifts or sweet wedding favors tied with a ribbon and a handwritten tag.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your White Chocolate Cherry Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to a week—if they last that long! Be sure to add a sheet of wax paper between layers to prevent sticking and preserve that lovely shape.
Freezing
Looking to get ahead? These cookies freeze beautifully! Arrange cooled cookies in a freezer-safe container, separating layers with parchment or wax paper. Seal tightly and freeze for up to 3 months. You can also freeze pre-portioned dough balls, ready to bake straight from the freezer for a fresh cookie fix anytime.
Reheating
To enjoy that “just-baked” magic, let frozen cookies thaw at room temperature. For an extra warm treat, pop them in a 300°F (150°C) oven for 3 to 5 minutes. If you’ve frozen dough, simply add an extra minute or two to the bake time—no need to thaw first.
FAQs
Can I use fresh cherries instead of maraschino cherries?
For this recipe, maraschino cherries are best because they’re sweet and have a concentrated flavor that stands out in the buttery dough. Fresh cherries hold more moisture, which can affect the texture, but if you use them, be sure to pit, chop, and dry them extremely well.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio for the regular flour. Make sure to check that your other ingredients, like white chocolate chips, are certified gluten-free for the safest treat.
Why do I need to dry the cherries so thoroughly?
Excess moisture from the cherries can cause the cookie dough to become sticky and make the cookies spread unevenly in the oven. Drying them well keeps the shortbread crisp and maintains that irresistible crumbly texture.
What’s the best way to drizzle the white chocolate?
Melt your extra white chocolate gently in the microwave or over a double boiler, then use a spoon or piping bag to zigzag over the cooled cookies. If you want neat lines, use a zip-top bag with a tiny snip in one corner for easy control.
Can I add nuts or other mix-ins?
Definitely! Chopped pistachios, almonds, or even mini dark chocolate chips pair beautifully with the white chocolate and cherry combination. Just keep total mix-ins to about 1 1/2 cups to avoid overloading the dough.
Final Thoughts
If you’ve been craving a cookie that looks as lovely as it tastes, White Chocolate Cherry Shortbread Cookies are calling your name. They’re simple to make, easy to love, and perfect for sharing (or, let’s be honest, keeping to yourself!). Trust me—give them a try and your cookie jar will never be the same.
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and maraschino cherries with these buttery and tender White Chocolate Cherry Shortbread Cookies. These cookies are perfect for any occasion, from holiday gatherings to afternoon tea.
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely chopped maraschino cherries (drained and patted dry)
- ¾ cup white chocolate chips or chunks
- Additional white chocolate for drizzling (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add Flour and Cherries: Gradually add the flour and salt, mixing just until combined. Fold in the chopped cherries and white chocolate chips.
- Shape and Bake: Scoop out tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Flatten each ball and bake for 12–15 minutes until lightly golden.
- Cool and Decorate: Allow the cookies to cool on the baking sheet before transferring to a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Be sure to thoroughly dry the cherries with paper towels to avoid excess moisture in the dough.
- These cookies freeze well for up to 3 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
