When you need a showstopper treat that’s equal parts sweet, buttery, and outrageously festive, White Chocolate Cherry Shortbread Cookies are the answer. These cookies blend melt-in-your-mouth shortbread with tart, chewy cherries and creamy pops of white chocolate. Perfect for holiday platters, afternoon tea, or just indulging your sweet tooth, they look beautiful and taste even better than they look. With a simple prep process and delightfully impressive results, this recipe is bound to become a new favorite for both gifting and cozy nights in.
Ingredients You’ll Need
Gathering the ingredients for these cookies is blissfully simple—each one brings something special to the party, from the lush creaminess of butter to the bright tang of dried cherries. Don’t be tempted to swap or skip; every component plays a delicious role in the unforgettable flavor and tender crumb of these cookies.
- Unsalted butter (1 cup, softened): The backbone of any great shortbread, butter creates that irresistible, melt-in-your-mouth texture.
- Powdered sugar (½ cup): Gives these cookies their wonderfully delicate sweetness and soft crumb.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out all the flavors beautifully.
- All-purpose flour (2¼ cups): Provides structure while keeping the cookies tender and light.
- Salt (½ teaspoon): Just enough to enhance the sweetness and bring everything into balance.
- Dried cherries (¾ cup, finely chopped): Bring pops of tart, chewy bite and stunning color.
- White chocolate (¾ cup, finely chopped or chips): Delivers creamy sweetness, making every bite extra special.
- Almond extract (optional, ½ teaspoon): Intensifies the aroma and brings a subtle nutty backdrop. Try it once and you may never skip it again!
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with powdered sugar in a large bowl until the mixture is pale, light, and fluffy. This step is key—creaming introduces air, ensuring that classic shortbread texture that’s tender, not dense. Don’t rush it; this is where the magic of melt-in-your-mouth cookies begins!
Step 2: Add Flavorings
Mix in the vanilla extract and almond extract (if you’re using it). Almond accentuates the cherries for a “bakery treat” level of aroma, but vanilla alone will still make the White Chocolate Cherry Shortbread Cookies shine with classic flavor.
Step 3: Incorporate the Dry Ingredients
Gradually add the flour and salt, mixing on low until the dough just comes together. Over-mixing at this stage could lead to tough cookies, so stop as soon as it turns into a soft, cohesive dough.
Step 4: Stir in the Mix-Ins
Fold in the chopped dried cherries and white chocolate. Make sure they’re evenly distributed—plenty of chewy fruit and creamy chocolate in every slice is non-negotiable for truly special White Chocolate Cherry Shortbread Cookies.
Step 5: Shape and Chill the Dough
Shape the dough into a log about 2 inches in diameter. Wrap it snugly in plastic wrap and let it chill in the refrigerator for at least an hour. This makes slicing easier and helps the cookies hold their shape while baking, giving you those perfectly rounded shortbread discs.
Step 6: Slice and Bake
Once chilled, slice the dough into ¼-inch rounds and arrange them on a parchment-lined baking sheet. Bake in a preheated 325°F oven for 10 to 12 minutes, just until the edges are a soft golden color. The fragrance alone will have the whole house gathering by the oven!
Step 7: Cool and Enjoy
Let the cookies rest on the tray for 5 minutes—they’re fragile just out of the oven—then transfer to a wire rack to cool completely. Enjoy a sneak taste test right away, or wait until they’re fully cool for the ultimate buttery snap.
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
Dress your White Chocolate Cherry Shortbread Cookies with a drizzle of melted white chocolate after they’re cooled for a bakery-style flourish. A sprinkle of finely chopped pistachios or a dusting of powdered sugar can add both color and a festive vibe if you want a stunning holiday treat.
Side Dishes
These shortbread cookies are divine paired with a cup of tea, creamy hot cocoa, or even a glass of sparkling wine for celebrations. For a dessert platter, surround them with chocolate-dipped strawberries or a bowl of fresh berries to complement the cherry notes in the cookies.
Creative Ways to Present
Gift these treats in a glass jar tied with ribbon, or stack a handful into cellophane bags for the sweetest edible holiday gift. For cookie trays, alternate them with classic shortbread triangles for a lovely color contrast, or display them in a spiral on a pretty cake stand for instant wow factor.
Make Ahead and Storage
Storing Leftovers
White Chocolate Cherry Shortbread Cookies keep beautifully! Store them in an airtight container at room temperature for up to a week. Their texture stays crisp-tender, and the flavors actually deepen after a day or two—if you can resist them that long.
Freezing
Freeze baked cookies in layers, separated by parchment paper, in a well-sealed container for up to 2 months. You can also freeze the unbaked dough log, tightly wrapped, then thaw and slice when you need fresh cookies in a hurry.
Reheating
While you don’t need to reheat these cookies, if you love that just-baked warmth, pop one in a low oven (about 275°F) for a few minutes. They’ll taste freshly made and the white chocolate pockets become slightly gooey again.
FAQs
Can I use fresh cherries instead of dried?
For this recipe, stick with dried cherries. Fresh cherries have too much moisture and would change the texture of the shortbread, making the cookies soggy rather than crisp.
Is it possible to make the dough ahead of time?
Absolutely! Prepare the dough, shape it into a log, wrap, and refrigerate for up to three days before slicing and baking. You can even keep the wrapped log in the freezer for up to two months for the ultimate make-ahead treat.
Can I substitute different dried fruit?
Yes, dried cranberries are a delicious swap for cherries if you want a slightly tarter flavor, and they look beautiful as well. Chopped dried apricots or blueberries can work too, but cherries are classic for White Chocolate Cherry Shortbread Cookies.
What if I don’t have almond extract?
No worries! You can skip it entirely, or add an extra splash of vanilla extract. Almond extract is optional but does add a lovely depth and bakery-style flavor.
How do I get even, round cookies?
Be sure to shape your dough log as evenly as possible and give it a gentle roll on the counter after chilling. If the dough gets a bit flat on one side, simply use your hands to coax it back into a round shape.
Final Thoughts
There’s something magical about sharing a plate of White Chocolate Cherry Shortbread Cookies—whether you’re wrapping them up for friends or enjoying them with a cup of tea by yourself. This recipe brings big flavor with surprisingly little effort, making it a must-bake all year long. You’ll fall for their rich, buttery crumb and bursts of cherry and white chocolate with every bite!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these buttery White Chocolate Cherry Shortbread Cookies, perfect for the holiday season or any time you’re craving a sweet treat. The combination of tart cherries and creamy white chocolate in a tender shortbread cookie is simply irresistible.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely chopped dried cherries
- ¾ cup finely chopped white chocolate or white chocolate chips
- Optional: ½ teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add extracts: Add vanilla extract and almond extract if using, and mix to combine.
- Combine dry ingredients: Gradually add in the flour and salt, mixing just until the dough comes together.
- Stir in cherries and chocolate: Stir in the chopped dried cherries and white chocolate until evenly distributed.
- Shape and chill dough: Shape the dough into a log, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Slice and bake: Slice the chilled dough into rounds, place on a baking sheet, and bake for 10–12 minutes until edges are barely golden.
- Cool and enjoy: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a festive touch, drizzle cooled cookies with melted white chocolate.
- You can substitute dried cranberries for cherries if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
