These buttery White Chocolate Cherry Shortbread Cookies are a delightful blend of tart dried cherries and creamy white chocolate, wrapped in a classic, melt-in-your-mouth shortbread base. Perfect for gifting, holidays, or a cozy afternoon treat.
Why You’ll Love This Recipe
I love how these White Chocolate Cherry Shortbread Cookies offer the perfect balance of rich, buttery flavor with the subtle tartness of dried cherries and the sweet creaminess of white chocolate. The shortbread texture is light and crisp, melting in my mouth with every bite. They’re so easy to make, and the combination of flavors is simply irresistible. Whether I’m preparing them for a holiday treat or just a snack to enjoy with a cup of tea, they never fail to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup dried cherries, chopped
3/4 cup white chocolate chips or chunks
1/4 teaspoon salt
Directions
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Gradually stir in the flour and salt until just combined. Fold in the chopped dried cherries and white chocolate chips.
Turn the dough out onto a lightly floured surface and gently knead it together.
Roll the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and chill for 30–60 minutes, until firm.
Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet, spaced about 1 inch apart.
Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes (+chill time)
Variations
I enjoy experimenting with different types of dried fruit and chocolate in these cookies. Sometimes, I swap the dried cherries for dried cranberries or raisins, which offer their own unique flavors. For a richer taste, I’ve tried adding a bit of orange zest or almond extract. If I want a nutty twist, I’ll fold in chopped pistachios or almonds alongside the dried cherries and white chocolate.
Storage/Reheating
These cookies store well in an airtight container at room temperature for up to a week. If I want to keep them fresh for longer, I’ll store them in the freezer for up to 3 months. When ready to enjoy, I simply let them thaw at room temperature for a few minutes. They don’t need reheating, but if I’m craving a warm treat, I’ll pop them in the oven for a few minutes at 300°F (150°C).
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FAQs
How do I prevent the dough from being too sticky?
If the dough is too sticky, I simply dust my work surface with a little extra flour while kneading the dough. If it’s still too sticky, I’ll chill it for a few extra minutes before rolling it out.
Can I use margarine instead of butter?
While I prefer using unsalted butter for the best flavor, margarine can be used as a substitute. However, the cookies may have a slightly different texture and flavor.
Can I make the dough in advance?
Yes! I often make the dough ahead of time, roll it into a log, wrap it in plastic wrap, and store it in the fridge. It can be chilled for up to 2 days before baking.
Can I use other types of chocolate?
Absolutely! I’ve tried using milk chocolate or dark chocolate chips instead of white chocolate, and both worked wonderfully. It’s all about personal preference!
How do I know when the cookies are done baking?
I keep an eye on the edges of the cookies. They’re done when the edges are lightly golden, but the centers should still be a little soft. After cooling, they’ll firm up to the perfect texture.
Conclusion
These White Chocolate Cherry Shortbread Cookies are everything I love in a treat—rich, buttery, with just the right balance of tartness and sweetness. Whether for the holidays, a gift, or just a comforting snack, they’re sure to be a hit. With their simple ingredients and easy preparation, I can always count on these cookies to deliver delicious results every time!
📖 Recipe:
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White Chocolate Cherry Shortbread Cookies
- Total Time: 30 minutes (+chill time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These White Chocolate Cherry Shortbread Cookies combine a melt-in-your-mouth shortbread base with the perfect blend of tart dried cherries and creamy white chocolate. With a buttery texture and a rich, sweet, and tangy flavor, they’re perfect for gifting, holiday baking, or enjoying with a cup of tea. Quick and easy to make, these delightful cookies are guaranteed to impress everyone!
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup dried cherries, chopped
3/4 cup white chocolate chips or chunks
1/4 teaspoon salt
Instructions
-
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
-
In a large bowl, cream together butter and powdered sugar until light and fluffy. Stir in vanilla extract.
-
Gradually add flour and salt, mixing until just combined. Fold in the dried cherries and white chocolate.
-
Turn the dough out onto a floured surface and knead gently.
-
Roll the dough into a log (about 2 inches in diameter), wrap in plastic wrap, and chill for 30-60 minutes.
-
Slice the chilled dough into 1/4-inch rounds and place on the baking sheet, spacing about 1 inch apart.
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Bake for 12-15 minutes, or until edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Experiment with other dried fruits (cranberries, raisins) or nuts (pistachios, almonds) for a different twist.
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
You can make the dough in advance and refrigerate it for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies, Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
