Let’s talk about one of those treats that instantly makes any cookie plate extra special: White Chocolate Cherry Shortbread Cookies. Imagine tender, buttery shortbread studded with blush-pink bursts of tart dried cherries and creamy morsels of white chocolate. Not only do they taste utterly decadent, but they are visually striking—perfect for gift-giving or a sweet little moment just for you. This recipe brings together classic flavors in an elegant, buttery cookie that’s both easy to make and impossible to resist.
Ingredients You’ll Need
With just a handful of everyday ingredients, you can whip up these elegant cookies at home. Every element plays a starring role to create the unbeatable texture and lovely flavor contrast that makes White Chocolate Cherry Shortbread Cookies so memorable.
- Unsalted Butter: The foundation of that irresistible melt-in-your-mouth shortbread texture—make sure it’s softened for the creamiest results.
- Powdered Sugar: Gives a delicate sweetness and keeps the cookie crumb extra tender.
- Almond Extract: Adds a whisper of nutty aroma that perfectly complements the cherries and white chocolate.
- All-Purpose Flour: The backbone of the dough, creating structure while still allowing for that gentle bite.
- Salt: Just a touch to enhance the flavors and keep the sweetness in check.
- Dried Cherries: Chopped for even distribution, they add chewy tartness and a pop of festive color in every bite.
- White Chocolate Chips: For creamy, sweet bursts throughout, with extra for drizzling or dipping if you’re feeling fancy.
How to Make White Chocolate Cherry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating your softened butter and powdered sugar together until the mixture is light and almost fluffy. This step is essential because it gives your cookies a delicate structure and introduces tiny air pockets, ensuring every White Chocolate Cherry Shortbread Cookie turns out perfectly tender.
Step 2: Add the Almond Extract
Once your butter and sugar are fully blended, add in the almond extract. This simple splash is a true game-changer, lending a subtle background flavor that makes these cookies extra special and fragrant.
Step 3: Combine the Dry Ingredients
In a separate bowl, give the flour and salt a quick whisk to evenly distribute the salt. This prevents any salty bites and keeps the dough well mixed when you combine everything together.
Step 4: Mix and Form the Dough
Gradually add the flour mixture to your wet ingredients, mixing just until the dough comes together. Stir in the chopped dried cherries and white chocolate chips, folding until you see those lovely pops of cherry and chunks of white chocolate throughout.
Step 5: Shape and Chill
Divide your dough into two halves and roll each into a log about 1.5 inches thick. Wrap tightly in plastic wrap—this will help your shortbread maintain its shape in the oven. Chilling for at least two hours is non-negotiable; it keeps your cookies crisp and helps the flavors mingle beautifully.
Step 6: Slice and Bake
When the dough is firm, preheat the oven to 325°F (165°C). Unwrap and slice each log into 1/4-inch rounds, spacing them out on parchment-lined baking sheets. Bake for 12 to 14 minutes, just until the edges turn a delicate golden color. Let them cool briefly on the baking sheet before transferring to a wire rack to finish cooling.
Step 7: Add a White Chocolate Finish (Optional)
For an extra touch of indulgence—as if these cookies weren’t already dreamy—drizzle or dip the cooled cookies in melted white chocolate. This not only adds beautiful contrast, but boosts the creamy richness that makes every bite unforgettable.
How to Serve White Chocolate Cherry Shortbread Cookies
Garnishes
Give your White Chocolate Cherry Shortbread Cookies a final flourish with a drizzle of melted white chocolate, a sprinkling of finely chopped dried cherries, or even a dusting of powdered sugar for a wintry, festive effect. Each of these little touches is simple yet instantly elevates your cookies to bakery-shop status.
Side Dishes
These cookies are delightful alongside a mug of hot tea, creamy coffee, or a cold glass of milk. For a dessert platter, try pairing with chocolate-dipped strawberries, candied nuts, or a scoop of vanilla ice cream for pure indulgence.
Creative Ways to Present
Stack White Chocolate Cherry Shortbread Cookies in a clear cellophane bag tied with a ribbon for gifting, or layer them in a decorative tin for a holiday surprise. They make a stunning centerpiece at cookie exchanges or as the star attraction on a dessert charcuterie board with fruit, chocolates, and more cookies for variety.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chocolate Cherry Shortbread Cookies in an airtight container at room temperature for up to five days. Keeping air out is essential to maintain that perfect, crisp texture and buttery flavor.
Freezing
For longer storage, these cookies freeze beautifully! Arrange them in single layers separated by parchment in a freezer-safe container. They’ll keep their best quality for up to three months—and they’re fantastic for holiday prep.
Reheating
If you want to bring that freshly-baked magic back after freezing or storing, pop the cookies in a 300°F oven for just 2 to 3 minutes. Allow them to cool for a minute or two—they’ll be warm, aromatic, and have that crisp snap all over again.
FAQs
Can I use fresh cherries instead of dried?
It’s best to stick to dried cherries as fresh ones have a higher moisture content that can alter the dough’s texture and cause spreading. The dried cherries bring the perfect chew and concentrated fruity flavor to this recipe.
What’s the secret to getting the dough to slice neatly?
A sharp, thin knife and well-chilled dough are your best friends! If your dough softens as you slice, pop it back in the fridge for a bit, and wipe your knife clean between cuts for those beautifully defined rounds.
Can I make the dough ahead of time?
Absolutely! You can prepare and wrap the logs of dough up to three days ahead and keep them in the refrigerator. They can also be frozen and thawed overnight in the fridge before baking.
How do I keep the shortbread from spreading in the oven?
Proper chilling is key for White Chocolate Cherry Shortbread Cookies. The cold dough retains its shape during baking, so try not to skip or shorten this important step.
What can I substitute for almond extract if I have allergies?
Simply replace almond extract with pure vanilla extract. You’ll end up with a slightly different but just as delicious and aromatic cookie that is nut-allergy safe.
Final Thoughts
There’s something truly delightful about baking White Chocolate Cherry Shortbread Cookies—the aroma, the buttery snap, the sweet-and-tart contrast. Give them a try and watch these little gems disappear faster than you’d imagined! If you love making people smile with homemade treats, these cookies absolutely deserve a spot in your baking repertoire.
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White Chocolate Cherry Shortbread Cookies Recipe
- Total Time: 2 hours 29 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of buttery shortbread, sweet white chocolate, and tart cherries with these delightful White Chocolate Cherry Shortbread Cookies. These cookies are a festive treat that’s ideal for holiday gatherings or a cozy night in.
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 (plus extra for drizzling or dipping, optional)
Instructions
- Cream the butter and sugar: In a large bowl, cream 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 mixture to the butter mixture, mixing until combined.
- Add mix-ins: Stir in the chopped dried cherries and white chocolate chips until evenly distributed.
- Chill the dough: Divide the dough in half, shape each half into a log, wrap tightly in plastic wrap, and chill for at least 2 hours or until firm.
- Bake the cookies: Preheat oven to 325°F (165°C). Slice the chilled dough into rounds, place on a baking sheet, and bake for 12–14 minutes until lightly golden.
- Cool and decorate: Cool the cookies on the baking sheet, then transfer to a wire rack. Optional: drizzle or dip in melted white chocolate.
Notes
- Store in an airtight container for up to 5 days.
- For a festive look, use red tart cherries and drizzle with white chocolate after baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
