White Chocolate Cherry Shortbread Cookies are the absolute embodiment of buttery bliss, pairing melt-in-your-mouth shortbread with bursts of tart dried cherries and creamy white chocolate. This heavenly treat is perfect for festive occasions, thoughtful homemade gifts, or just when you want to spoil yourself with something truly special. Sweet, a little tangy, and luxuriously rich, they’re a testament to how a handful of good ingredients can create pure magic in your kitchen.
Ingredients You’ll Need
Let’s talk about the building blocks for these cookies! Every component plays an important role in shaping the flavor, texture, and signature look of White Chocolate Cherry Shortbread Cookies. It’s a short list, but each ingredient is essential—skip or swap thoughtfully and you’ll be rewarded with the perfect bite.
- Unsalted butter: The heart and soul of shortbread, giving these cookies a rich, creamy flavor and irresistible crumbly texture.
- Powdered sugar: Dissolves seamlessly into the dough, creating that signature melt-in-your-mouth sweetness and tenderness.
- Almond extract: Adds a delicate, aromatic nuttiness that flatters the white chocolate and cherries—feel free to swap for vanilla if you prefer.
- All-purpose flour: Provides the structure you need to hold all the buttery goodness together while keeping the cookies light and tender.
- Salt: Just a dash elevates all the sweet flavors and harmonizes every bite.
- Chopped dried cherries: These gems bring pops of tartness and a chewy bite that play perfectly with the other ingredients—try dried cranberries as a fun substitute!
- White chocolate chips or chunks: Creamy, sweet morsels that will melt dreamily into the cookie, adding a lovely contrast to the cherries.
- Extra white chocolate (for drizzling): Optional but highly recommended for flair—a beautiful finishing touch that takes these cookies over the top.
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, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy—this usually takes about 2–3 minutes with a hand mixer or sturdy spatula. Beating them well is key to that meltaway texture that makes White Chocolate Cherry Shortbread Cookies so irresistible.
Step 2: Splash in Almond Extract
Mix in the almond extract, stirring until fully combined. This tiny step makes a world of difference—suddenly, your dough is scented with the sweetest, almost floral aroma. Don’t worry if you’re not a fan of almond; vanilla extract works beautifully too.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour and salt. This even distribution ensures there are no sneaky pockets of salt or flour in your shortbread. Gradually add the dry ingredients to the butter mixture, blending as you go, until a soft, slightly crumbly dough comes together.
Step 4: Fold in Cherries and White Chocolate
Now for the fun part! Gently fold in the chopped dried cherries and white chocolate chips (or chunks). The dough should look like a festive celebration, with bits of ruby red and creamy white peeking through. Try not to over-mix—just a few folds to distribute everything evenly.
Step 5: Shape and Chill
Shape the dough into a log about 2 inches in diameter. Wrap it up tightly in plastic wrap and refrigerate for at least 1 hour. This chill time is crucial—it helps the dough firm up, making slicing easy and ensuring your White Chocolate Cherry Shortbread Cookies hold their lovely round shape as they bake.
Step 6: Slice and Bake
Once chilled, unwrap the dough and slice into 1/4-inch rounds. Arrange the cookies on a parchment-lined baking sheet, leaving about 1 inch between each. Bake for 12–14 minutes, until the edges are just barely golden. Your kitchen will smell like pure buttery heaven.
Step 7: Cool and Drizzle
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If you’d like, melt some extra white chocolate and drizzle it over the cooled cookies for that gorgeous, bakery-style finish. This little step turns them into true showstoppers.
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
For a beautiful flourish, drizzle the tops of your White Chocolate Cherry Shortbread Cookies with melted white chocolate and sprinkle a few extra chopped dried cherries or slivers of almonds. The contrast of creamy white and deep red is genuinely eye-catching and hints at the delights inside.
Side Dishes
Pair these cookies with a mug of tea, a frothy cappuccino, or even a glass of cold milk for the ultimate treat. If you’re hosting, serve alongside a bowl of fresh cherries or fruity compote to echo the cherry notes in the cookies.
Creative Ways to Present
For gifting or special occasions, stack the cookies in clear cellophane bags, tie with a ribbon, and tuck in a handwritten note. On dessert platters, arrange them with dark chocolate truffles and colorful berries for a striking holiday spread. They also shine perched atop an ice cream sundae!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep White Chocolate Cherry Shortbread Cookies in an airtight container at room temperature for up to 5 days. They’ll stay fresh, flavorful, and just as crumbly as day one—perfect for whenever those cookie cravings strike.
Freezing
To make life even easier, these cookies freeze beautifully! Store baked cookies (once cooled) in a freezer-safe container for up to 3 months. Or freeze the cookie dough log, well-wrapped, and slice and bake directly from the freezer (just add an extra minute or two to the baking time).
Reheating
If you love your cookies a touch warm, pop them in a 300°F (150°C) oven for 3–4 minutes, or microwave for a few seconds. This refreshes the white chocolate and brings out the buttery aroma—just like freshly baked White Chocolate Cherry Shortbread Cookies.
FAQs
Can I use fresh cherries instead of dried?
Fresh cherries add too much moisture to the dough, which alters the texture of these cookies. For optimal results and that signature chewy bite, stick with dried cherries or substitute dried cranberries if preferred.
Is it necessary to chill the dough?
Absolutely! Chilling firms up the butter, making the dough easier to slice and ensuring your cookies hold their shape while baking. Don’t skip the chill—you’ll get the best texture and cleanest edges for your White Chocolate Cherry Shortbread Cookies.
Can I make these cookies gluten-free?
Yes, you can substitute an all-purpose gluten-free flour blend for the standard flour. Make sure your blend is designed for 1-to-1 substitution, and check that all other packaged ingredients are gluten-free. The finished cookies will still be deliciously tender.
Why is my dough crumbly?
Shortbread dough is naturally a bit crumbly, but if it doesn’t hold together, you may need to work it a little more or let it rest at room temperature until it softens slightly. The dough should come together after chilling and gentle pressing while shaping.
How do I get perfect drizzle on top?
Melt your white chocolate in short bursts in the microwave, stirring between each. Transfer to a small zip-top bag, snip a tiny corner, and drizzle over the cooled cookies for a pretty, bakery-style effect. Let it set before stacking or packaging.
Final Thoughts
If you’re tempted to bake something both comfortingly classic and a little bit dazzling, White Chocolate Cherry Shortbread Cookies are sure to delight. I hope you give them a go, share them with loved ones, and maybe start a new baking tradition of your own!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the buttery, crumbly goodness of these White Chocolate Cherry Shortbread Cookies. Perfectly balanced with the sweetness of white chocolate and the tartness of dried cherries, these cookies are a delightful treat for any occasion.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup chopped dried cherries
- 3/4 cup white chocolate chips or chunks
- Extra 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, cream together the softened butter and powdered sugar until light and fluffy. Mix in the almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Add Cherries and Chocolate: Gently fold in the chopped dried cherries and white chocolate chips.
- Shape and Chill: Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Slice and Bake: Slice the chilled dough into rounds, place on a baking sheet, and bake for 12–14 minutes until lightly golden.
- Cool and Drizzle: Cool the cookies on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- These cookies freeze well and are perfect for gifting.
- Consider using vanilla extract or dried cranberries as variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
