White Chocolate Cherry Shortbread Cookies

Why You’ll Love This Recipe

White Chocolate Cherry Shortbread Cookies are buttery, tender, and bursting with bright cherry flavor and creamy white chocolate chips. These melt-in-your-mouth cookies are perfect for holidays, tea time, or gifting. With their festive pink hue and sweet, tart flavor, they’re as beautiful as they are delicious—easy to make and even easier to love.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

unsalted butter (softened)
confectioners’ sugar
all-purpose flour
salt
vanilla extract
maraschino cherries (finely chopped and patted dry)
white chocolate chips or chopped white chocolate
red food coloring (optional for a pink hue)

directions

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large bowl, beat the softened butter and confectioners’ sugar until creamy and smooth.

Mix in vanilla extract and a few drops of red food coloring if using.

Gradually add flour and salt, mixing until a soft dough forms.

Fold in the chopped maraschino cherries and white chocolate chips.

Scoop or roll dough into 1-inch balls and place on the prepared baking sheet.

Gently flatten each cookie with the bottom of a glass or your fingers.

Bake for 12–14 minutes, or until edges are just barely golden. Do not overbake.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12–14 minutes
Cooling time: 20 minutes
Total time: 45–50 minutes

Variations

Dip half of each cookie in melted white chocolate for an elegant finish.
Add almond extract for a nutty depth.
Use dried cherries instead of maraschino for a less sweet option.
Add chopped pistachios for color and crunch.
Sprinkle with coarse sugar before baking for a sparkly top.

storage/reheating

Store in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
No reheating needed—best enjoyed at room temperature.

FAQs

Can I use fresh cherries?
It’s best to use maraschino or dried cherries—fresh cherries have too much moisture.

Why is my dough too crumbly?
It may need more mixing or a tiny splash of milk to bring it together.

Do I have to chill the dough?
No, but chilling for 15–30 minutes can help the cookies hold their shape better.

Can I use salted butter?
Yes, just reduce or omit the added salt.

Can I shape the dough into logs and slice?
Absolutely—this works great for uniform shapes and gifting.

Are these cookies very sweet?
They have a mild, buttery sweetness balanced by tart cherries and creamy white chocolate.

What kind of white chocolate is best?
Use high-quality white chocolate chips or bars for the best flavor and melt.

Can I double the recipe?
Yes, it scales easily for larger batches.

Do I need to use food coloring?
No, it’s just for color—omit if you prefer a more natural look.

Can kids help with this recipe?
Yes, it’s simple and fun to roll and flatten the dough—perfect for baking together.

Conclusion

White Chocolate Cherry Shortbread Cookies are a delightful blend of buttery richness, tart cherry sweetness, and smooth white chocolate. Easy to bake and beautiful on a plate, they’re perfect for holiday cookie trays, tea parties, or anytime you want a special homemade treat. One batch and they’re sure to become a new favorite.

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