If you’re looking for a cookie that’s melt-in-your-mouth buttery, jewel-bright, and bursting with flavor, these White Chocolate Cherry Shortbread Cookies will absolutely win your heart. Creamy white chocolate mingles with cherries and the softest, tender shortbread for a trifecta of sweetness in each bite. The almond-scented dough wraps around bits of fruit and chocolate, giving you a cookie that feels super festive but is shockingly easy to make. They’re just as perfect for a holiday cookie swap as they are with your afternoon coffee on a random Tuesday.
Ingredients You’ll Need
Baking these cookies only requires a handful of simple ingredients, but each one is carefully chosen to create the signature taste and stunning appearance of White Chocolate Cherry Shortbread Cookies. Let’s break down what you’ll need and why it matters.
- Unsalted butter (1 cup, softened): The backbone of any shortbread, it brings rich flavor and a dreamy, tender texture.
- Powdered sugar (1/2 cup): This gives your cookies a melt-away crumb and creates a smooth, not-too-sweet base.
- Almond extract (1/2 teaspoon): Adds a gorgeous, fragrant note that pairs perfectly with cherries and white chocolate.
- All-purpose flour (2 1/4 cups): Just the right amount to bring the dough together while keeping the cookies tender.
- Maraschino cherries, chopped and well-dried (1/2 cup): Bright pops of color and sweet-tart flavor; dry them well so the dough doesn’t get sticky!
- White chocolate chips or chopped white chocolate (2/3 cup): Melts into creamy pools and gives the cookies a crave-worthy sweetness.
- Extra melted white chocolate for drizzling (optional): A final flourish that makes these cookies look elegantly festive and bakery-perfect.
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Prep Your Baking Sheet and Ingredients
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This tiny bit of prep makes sure your cookies bake evenly and release easily, with zero sticking or over-baking on the bottom. While the oven is heating, make sure your cherries are chopped and patted fully dry to ensure a perfect cookie texture.
Step 2: Make the Buttery Shortbread Dough
In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is light and creamy. Let it whip for a couple of minutes so the cookies turn out fluffy instead of dense. Mix in the almond extract, which perfumes the dough with its irresistible aroma.
Step 3: Add the Flour Gradually
With the mixer on low (or using a sturdy spatula for less mess), gradually add in the flour. The dough will start off crumbly but will soon form a soft mass. Be patient, and don’t over-mix; you want just enough blending for a delicate, shortbread bite.
Step 4: Fold in the Cherries and White Chocolate
Using a spatula, gently fold in the chopped, thoroughly dried maraschino cherries and white chocolate chips or chunks. This is where your White Chocolate Cherry Shortbread Cookies get their signature bursts of flavor and festive color. Try not to overwork the dough to keep everything tender.
Step 5: Shape and Flatten the Cookies
Scoop or roll the dough into 1-inch balls and space them about 2 inches apart on your prepared baking sheet. Gently flatten each ball with your palm or the bottom of a glass, so they bake up thick but not domed. This gives each cookie a classic, charming look.
Step 6: Bake to Perfection
Slide the tray into the oven and bake for 12 to 14 minutes, just until the edges of the cookies start to turn golden. They should look set but not brown all over. Leave the cookies on the sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely (they’ll firm up as they cool).
Step 7: Add the Finishing Drizzle (Optional)
Once cooled, you can drizzle the cookies with melted white chocolate for the prettiest and tastiest final touch. Allow the drizzle to set before storing or serving – this not only adds panache, but a little extra sweetness for each bite!
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
A drizzle of extra white chocolate turns these cookies into something truly special, but you can also sprinkle a few chopped dried cherries or crushed pistachios over the top if you want extra flair. Serve on a beautiful platter or tuck them into decorative paper muffin cups for that ultimate “wow” factor.
Side Dishes
Because these cookies are already rich and sweet, they pair beautifully with a mug of black coffee, hot cocoa, or a cup of fragrant Earl Grey tea. For an indulgent holiday dessert board, try serving alongside fresh cherries, candied nuts, or even a contrasting cookie like classic chocolate crinkle or gingerbread.
Creative Ways to Present
Box your White Chocolate Cherry Shortbread Cookies up in a pretty tin for gifting, or layer them between sheets of parchment in a mason jar tied with a festive ribbon. At parties, place them on a cake stand surrounded by fresh cherries, or thread them onto skewers for a playful “cookie bouquet.”
Make Ahead and Storage
Storing Leftovers
Let your cookies cool completely, then store them in an airtight container at room temperature. They’ll stay perfect for about 5 days – just keep them away from any strong-smelling foods so the delicate almond and cherry notes stay pure.
Freezing
Both the baked cookies and the shaped dough freeze beautifully. For dough, roll into balls, freeze flat on a tray, then transfer to a zip-top bag and bake straight from the freezer (just add a minute or two to the baking time). Baked White Chocolate Cherry Shortbread Cookies can be frozen for up to 2 months tightly wrapped.
Reheating
If you love a warm cookie, reheat baked cookies for 10 seconds in the microwave, or pop them in a 300°F (150°C) oven for 3-4 minutes to bring back that just-baked magic. If drizzled with white chocolate, watch closely so the drizzle stays pretty and doesn’t melt off.
FAQs
Can I use fresh cherries instead of maraschino?
While fresh cherries sound delicious, they have much more moisture, which can create soggy cookies. Maraschino cherries (thoroughly dried) are best for the color and sweetness these White Chocolate Cherry Shortbread Cookies need.
What’s the secret to super-tender shortbread?
It’s all about using very soft, room-temperature butter and not over-mixing the dough once you add the flour. Handle it gently for the absolute best melt-in-your-mouth texture.
Can I substitute the almond extract?
Almond extract really enhances the cherry flavor, but if you’re allergic or prefer something else, pure vanilla extract is a great alternative. Use a tad more to keep the flavor balanced.
Is the white chocolate drizzle essential?
It’s completely optional, but highly recommended! The drizzle makes the cookies look bakery-worthy and adds extra creamy sweetness. The cookies will still be delicious without it, though.
How do I keep the cookies from spreading too much?
Thoroughly drying the cherries and gently flattening the dough before baking helps maintain the cookies’ shape. If your kitchen is warm, try chilling the shaped dough balls for 10 minutes before baking.
Final Thoughts
There’s just something unforgettable about biting into a White Chocolate Cherry Shortbread Cookie – sweet, buttery, and almost too pretty to eat. Whether you’re baking for a party or just treating yourself, these cookies promise to delight every time. Grab your favorite mixing bowl, and don’t be shy about sharing them with someone special!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and cherries with these buttery and tender shortbread cookies. Perfect for holiday gatherings or as a sweet treat any time of the year!
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
Additions:
- 1/2 cup chopped maraschino cherries, well-drained and patted dry
- 2/3 cup white chocolate chips or chopped white chocolate
- optional: extra melted white chocolate for drizzling
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, beat the softened butter and powdered sugar until light and creamy. Mix in almond extract. Gradually add flour and mix until a soft dough forms. Gently fold in chopped cherries and white chocolate.
- Shape and bake: Scoop or roll dough into 1-inch balls, place them on the baking sheet, and flatten slightly. Bake for 12–14 minutes until edges are just starting to turn golden. Cool on the sheet before transferring to a wire rack.
- Drizzle (optional): If desired, drizzle cooled cookies with melted white chocolate. Let set before storing.
Notes
- Ensure cherries are well-drained to prevent excess moisture in the dough.
- Cookie dough or baked cookies can be frozen for up to 2 months.
- Great for holiday gifts or cookie exchanges.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
