There is something truly magical about the combination of sweet white chocolate and tart dried cherries nestled within buttery, crumbly shortbread. This White Chocolate Cherry Shortbread Cookies Recipe captures that perfect balance, offering a delightful treat that melts in your mouth with every bite. Whether you’re baking for a cozy afternoon tea or a festive gathering, these cookies impress with their delicate texture and bursts of flavor that feel both nostalgic and special.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to making these White Chocolate Cherry Shortbread Cookies truly shine. Each component plays a crucial role, from the richness of the butter to the sweetness of the white chocolate and the tart pop of cherries, all woven together by buttery shortbread dough that holds everything perfectly.
- Unsalted butter: Using softened butter ensures the dough is tender and crumbly with a rich, creamy base.
- Powdered sugar: Finely ground sugar blends smoothly into the dough, lending sweetness without grittiness.
- Vanilla extract: A hint of vanilla enhances the sweetness and adds warmth to the cookie’s flavor.
- All-purpose flour: The sturdy foundation that gives the shortbread its wonderful crumb and structure.
- Dried cherries: Chopped to release bursts of tartness that contrast beautifully with the sweet dough.
- White chocolate chips or chunks: These creamy morsels provide melty pockets of sweetness throughout each cookie.
- Salt: A pinch of salt balances the sweetness and brightens all the flavors.
How to Make White Chocolate Cherry Shortbread Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and do not stick, making cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with powdered sugar until the mixture becomes light and fluffy. This step is essential because it incorporates air into the dough, giving your cookies a delicate texture.
Step 3: Add Vanilla and Combine Dry Ingredients
Mix in the vanilla extract to the creamy butter and sugar blend. Slowly add in the all-purpose flour and salt, gently mixing until just combined. Overworking the dough can make the cookies tough, so be gentle.
Step 4: Fold in Cherries and White Chocolate
Gently fold the chopped dried cherries and white chocolate chips into the dough, making sure each bite will have a perfect balance of flavors.
Step 5: Shape and Chill the Dough
Turn the dough onto a floured surface and knead it lightly. Roll it into a log about 2 inches in diameter, wrap it tightly in plastic, and chill it in the fridge for 30 to 60 minutes. Chilling firms the dough, making it easier to slice and helps the cookies keep their shape during baking.
Step 6: Slice and Bake
Remove the chilled dough log from the fridge and slice it into uniform 1/4-inch rounds. Arrange the slices on the baking sheet about an inch apart to allow for gentle spreading. Bake for 12 to 15 minutes or until the edges are lightly golden, a signal that the cookies are perfectly baked.
Step 7: Cool Before Enjoying
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set and enhances their delicate texture.
How to Serve White Chocolate Cherry Shortbread Cookies Recipe
Garnishes
For an elegant touch, dust the cookies lightly with powdered sugar or drizzle a little melted white chocolate on top after they have cooled. Fresh cherries or a sprinkle of dried cherry bits can add visual appeal and hint at the flavors within.
Side Dishes
Serve these shortbread gems alongside a warm cup of tea, rich coffee, or even a glass of cold milk. They complement soft cheeses or fruit preserves beautifully when enjoying an afternoon snack or dessert platter.
Creative Ways to Present
Try stacking these cookies on a pretty plate tied with a satin ribbon to gift, or arrange them around a tiered dessert stand at a party. Crushing a few and sprinkling them atop ice cream or yogurt creates a delightful textural surprise.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature where they will stay fresh for up to one week. This keeps them crisp on the edges yet tender inside, ready for anytime snacking.
Freezing
You can freeze the dough log well wrapped in plastic wrap for up to three months. When ready to bake, simply thaw in the fridge overnight and slice as usual. Baked cookies also freeze well; just place them in a sealed container with parchment between layers.
Reheating
If you want to enjoy the cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This brings back the soft, melt-in-your-mouth feeling of freshly baked shortbread with gently melted white chocolate chunks.
FAQs
Can I substitute fresh cherries for dried cherries in the White Chocolate Cherry Shortbread Cookies Recipe?
Fresh cherries contain more moisture, which can affect the texture of the shortbread. It’s best to stick with dried cherries for this recipe to maintain the crumbly texture and prevent overly wet dough.
What is the difference between white chocolate chips and chunks for these cookies?
White chocolate chips hold their shape a bit better during baking, while chunks melt more unevenly, creating melty pockets. Either works well, so choose based on your preferred texture.
Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free baking blend, but results may vary. Make sure the blend contains xanthan gum or a similar binder to help achieve proper texture.
Why do I need to chill the dough before baking?
Chilling firms the dough, preventing the cookies from spreading too much and helping them hold their shape. This step also allows flavors to meld for richer taste.
How long do these cookies keep their freshness?
Stored properly in an airtight container, these shortbread cookies stay fresh for about a week. Their texture is best enjoyed within this timeframe for maximum crispness and tenderness.
Final Thoughts
Now that you know how to effortlessly whip up these irresistible White Chocolate Cherry Shortbread Cookies Recipe, there’s no reason not to bake a batch today. They bring warm smiles and joyous moments to any occasion with their perfect balance of buttery, sweet, and tart flavors. I can’t wait for you to share these with your loved ones and have them asking for the recipe again and again!
Print
White Chocolate Cherry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45-60 minutes
- Yield: 24 servings
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Delightfully buttery and tender, these White Chocolate Cherry Shortbread Cookies combine the rich flavor of creamy white chocolate with the sweet tartness of dried cherries. Perfectly crisped edges and a melt-in-your-mouth texture make them an irresistible treat for any occasion.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cherries, chopped
- 3/4 cup white chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and well combined. Stir in the vanilla extract thoroughly to infuse the dough with a subtle sweetness.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, mixing gently until just combined to prevent overworking the dough. Carefully fold in the chopped dried cherries and white chocolate chips, evenly distributing the flavorful inclusions throughout the dough.
- Prepare Dough: Transfer the dough onto a floured surface and knead it gently, just enough to bring it together into a smooth, cohesive mass without overworking.
- Shape and Chill: Roll the dough into a log approximately 2 inches in diameter. Wrap the log tightly with plastic wrap and place it in the refrigerator to chill for 30 to 60 minutes, allowing the dough to firm up for easier slicing.
- Slice Cookies: Once chilled, slice the dough log into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart to allow room for slight spreading during baking.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges turn lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For best results, use room temperature butter to ensure easy creaming with sugar.
- Chilling the dough is crucial to maintain the shape and prevent excessive spreading while baking.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Dried cherries can be substituted with dried cranberries or raisins if preferred.
- White chocolate quality impacts the flavor; use good-quality chips or chunks for the best taste.
