White Chocolate Cherry Shortbread Cookies Recipe
Let me introduce you to a cookie that feels like a little celebration in every bite—White Chocolate Cherry Shortbread Cookies. Buttery, tender, and delightfully studded with chewy dried cherries and creamy white chocolate, these cookies manage to be both simple and showstopping. They strike a brilliant balance between rich and tart, and their lovely pink and white speckles make every cookie platter pop. Whether you’re baking for the holidays, a special gift, or simply because you want a treat with your afternoon cup of tea, these cookies are guaranteed to win hearts. If you’ve never tried blending white chocolate and cherries in a shortbread before, get ready for a new favorite!
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples come together to create something so irresistible. Each ingredient in these White Chocolate Cherry Shortbread Cookies plays a crucial role—whether it’s building the melt-in-your-mouth texture, adding a hint of sweetness, or bringing those pops of color and flavor. Here’s what you’ll need and why:
- Unsalted butter (1 cup, softened): The base of true shortbread; it’s what makes every bite rich and tender.
- Powdered sugar (1/2 cup): Adds a gentle, smooth sweetness and helps create that delicate crumb.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a subtle floral note, making everything taste just a bit more magical.
- All-purpose flour (2 cups): Provides structure while still keeping things melt-in-your-mouth soft.
- Salt (1/4 teaspoon): Don’t skip it—a touch of salt amplifies all the other flavors.
- Finely chopped dried cherries (3/4 cup): These chewy, tart beauties add bursts of color and tang to each bite.
- White chocolate chips (3/4 cup, plus more for drizzling or dipping if desired): Luscious and creamy, they make the cookies truly decadent and photogenic.
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 325°F. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together until the mixture is fluffy and almost airy, which usually takes about 2–3 minutes. This essential step is what gives these cookies their tender, melt-away texture, so don’t rush it!
Step 2: Add the Vanilla Extract
Pour in the vanilla extract and mix just until combined. This little splash brings out the best in both the cherries and the chocolate, and it gives the cookie dough a delightful aromatic lift.
Step 3: Mix in Dry Ingredients
Gradually add the flour and salt, mixing on a low speed (or stirring gently by hand) until combined. Don’t overwork the dough—stop as soon as those last streaks of flour disappear for perfectly tender White Chocolate Cherry Shortbread Cookies.
Step 4: Fold in Cherries and White Chocolate Chips
Sprinkle in the chopped dried cherries and the white chocolate chips. Use a spatula or wooden spoon to gently fold them into your dough, making sure they’re evenly distributed so you get a bit of everything in each bite.
Step 5: Shape and Chill the Dough
Turn the dough out onto a lightly floured work surface. Knead gently just until it comes together—don’t worry if it looks a little loose at first. Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling is key to easy slicing and cookies that don’t spread too much in the oven.
Step 6: Slice and Bake
Once firm, use a serrated knife to slice the log into 1/4-inch rounds. Lay the cookies on a parchment-lined baking sheet, leaving a little space in between. Bake for 12–14 minutes, until the edges are just barely golden. Let them cool completely on a wire rack—if you can wait that long—so they finish crisping up to their signature shortbread snap.
Step 7: Decorate (Optional)
If you want to make your White Chocolate Cherry Shortbread Cookies extra stunning, melt a little white chocolate and drizzle it over the cooled cookies, or dip one half of each cookie for an elegant finish. Not only does it look gorgeous—it’s another delicious layer of flavor.
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
A drizzle of melted white chocolate or a half-dip gives these cookies a beautiful, glossy finish and a little extra sweetness. For a festive touch, sprinkle a few extra chopped dried cherries or a dusting of powdered sugar over the top right after decorating. If you’re gifting, nestle the cookies in a pretty box lined with parchment and a few extra cherry bits for a pop of color!
Side Dishes
White Chocolate Cherry Shortbread Cookies pair perfectly with a mug of hot tea (Earl Grey and chamomile are cozy picks), fresh coffee, or even rich hot chocolate for holiday gatherings. If you’re serving them on a cookie tray, add a few fresh berries or a handful of roasted nuts for color and contrast. They’re also wonderful served alongside creamy desserts like panna cotta or ice cream.
Creative Ways to Present
Turn these cookies into cherished edible gifts by packing them in clear cellophane bags tied with ribbon, or stacking them in a decorative tin. For parties, arrange them in concentric circles on a pretty platter, or add name tags for a sweet personalized touch. You can even serve them alongside a bowl of melted white chocolate for dipping, fondue-style!
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Cherry Shortbread Cookies fresh, store them in an airtight container at room temperature. They’ll stay crisp and lovely for up to 5 days—though they rarely last that long! Add a sheet of parchment paper between layers to prevent any sticking if you went heavy on the chocolate drizzle.
Freezing
Shortbread dough is wonderfully freezer-friendly! You can prepare the dough log in advance, wrap it tightly, and freeze for up to 2 months. When ready to bake, let it thaw slightly in the fridge for easy slicing. Baked cookies also freeze beautifully in a well-sealed container—just thaw at room temp for an almost freshly-baked treat.
Reheating
While these cookies are delicious cold or at room temperature, you can give day-old cookies a quick refresh by popping them in a 300°F oven for 5 minutes. If you’ve stored or frozen your White Chocolate Cherry Shortbread Cookies, this simple trick perks up the texture and brings out the buttery aroma.
FAQs
Can I substitute the dried cherries with another fruit?
Absolutely! Dried cranberries, chopped dried apricots, or even golden raisins make a colorful and tasty swap for dried cherries. Just use the same quantity and enjoy a fun twist on the classic.
What’s the best way to slice the cookie dough log?
A serrated knife offers the cleanest cuts for chilled dough, preventing crumbles and keeping every cookie round and gorgeous. If the dough gets too soft while slicing, pop it back in the fridge for 10 minutes.
Can I make White Chocolate Cherry Shortbread Cookies gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend. The texture may be slightly more delicate, but they’ll still melt in your mouth and taste fantastic.
How thick should I slice the cookies?
Aim for 1/4-inch thick slices—thin enough to get that perfect crunch but thick enough to hold together. Don’t worry about absolute precision; a little variation adds rustic charm!
Do I need to chill the dough?
Chilling is strongly recommended because it makes slicing much easier and helps the cookies keep their adorable shape during baking. If you’re short on time, just chill for at least 20–30 minutes.
Final Thoughts
If you’re looking for a cookie that blends buttery bliss with sweet-tart pops of flavor, White Chocolate Cherry Shortbread Cookies are destined to become a treasured staple in your kitchen. There’s just something magical about seeing cherry bits and velvety chocolate peek through that golden, crumbly dough! Whip up a batch and share the love—you’ll be amazed at how quickly they disappear.
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Total Time: 34 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of buttery shortbread, sweet white chocolate, and tangy dried cherries with these White Chocolate Cherry Shortbread Cookies. Perfect for holiday baking or anytime you crave a delicious treat.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Add-Ins:
- 3/4 cup finely chopped dried cherries
- 3/4 cup white chocolate chips (plus more for drizzling or dipping, optional)
Instructions
- Preheat Oven: Preheat the oven to 325°F.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing just until combined.
- Stir in Add-Ins: Stir in the chopped dried cherries and white chocolate chips.
- Shape and Chill: Turn the dough onto a floured surface, knead gently, roll into a log, wrap in plastic wrap, and refrigerate for 30 minutes.
- Slice and Bake: Slice the chilled dough into rounds, place on a baking sheet, and bake for 12–14 minutes until edges are golden.
- Cool and Decorate: Cool the cookies on a wire rack. Optionally, drizzle with melted white chocolate or dip in chocolate for decoration.
Notes
- For easier slicing, use a serrated knife.
- Dough can be made in advance and frozen for up to 2 months.
- Swap dried cherries for dried cranberries or chopped dried apricots for variety.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
