White Chocolate Cherry Shortbread Cookies
If you’re on the hunt for a delightful cookie that perfectly balances the sweetness of white chocolate and the tartness of cherries, look no further than these White Chocolate Cherry Shortbread Cookies! These cookies are buttery, rich, and simply irresistible. They’re the kind of treat that will have your friends and family begging for seconds. Plus, they are perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a cozy afternoon snack. Let’s dive into this delicious recipe that is bound to become a staple in your baking repertoire!
Why I Love This Recipe
What makes these White Chocolate Cherry Shortbread Cookies truly special is the combination of flavors and textures. The smooth, creamy white chocolate pairs beautifully with the sweet and slightly tart maraschino cherries, creating a taste explosion with every bite. The buttery shortbread base adds a melt-in-your-mouth texture that is simply delightful. Whether you enjoy them with a cup of tea or coffee, or as a sweet treat after dinner, these cookies are sure to impress.
What You’ll Gather
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 cup (2 sticks) cold butter, cut into pieces
- 4 ounces white chocolate, finely chopped
- 1/2 teaspoon almond extract
- 2 to 3 drops red food coloring (optional)
- 8 ounces white chocolate (or vanilla candy disks)
- 2 teaspoons shortening
Must-Have Equipment
- Mixing Bowl: A large bowl to combine your ingredients.
- Hand Mixer or Stand Mixer: For easy creaming of the butter and sugar.
- Baking Sheet: A flat sheet for baking the cookies.
- Parchment Paper: To line the baking sheet and prevent sticking.
- Cookie Cutter (optional): To shape the cookies, if desired.
White Chocolate Cherry Shortbread Cookies: From Prep to Plate
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies come off easily after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the cold butter pieces and the granulated white sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Extracts and Cherries
Once the butter and sugar are well combined, add in the almond extract. Stir until incorporated. Next, fold in the finely chopped maraschino cherries and the finely chopped white chocolate, ensuring an even distribution throughout the dough.
Step 4: Incorporate the Flour
Gradually add the all-purpose flour to the mixture, mixing on low speed to prevent flour from flying everywhere. Mix until just combined, being careful not to overmix. The dough should come together nicely.
Step 5: Shape the Dough
Once the dough is ready, you can either roll it out to about 1/4 inch thickness and cut it into your desired shapes or simply scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake the Cookies
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them, as baking times may vary.
Step 7: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Melt the White Chocolate Coating
While the cookies cool, melt the remaining 8 ounces of white chocolate (or vanilla candy disks) with 2 teaspoons of shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth.
Step 9: Decorate the Cookies
Once the cookies are completely cooled, dip half of each cookie into the melted white chocolate. If you want to add a pop of color, add a few drops of red food coloring to the melted chocolate and mix to create a marbled effect. Allow the excess chocolate to drip off before placing them back on the parchment paper.
Step 10: Let the Chocolate Set
Place the decorated cookies in the refrigerator for about 30 minutes or until the chocolate has fully set.
Make It Year-Round
- Seasonal Variations: Swap out maraschino cherries for dried cranberries for a festive twist during the holidays.
- Flavor Additions: Add a sprinkle of sea salt on top of the white chocolate for a sweet and salty combination.
- Gift Giving: Package these cookies in decorative tins for a thoughtful homemade gift for friends and family.
Pitfalls & How to Prevent Them
To ensure your White Chocolate Cherry Shortbread Cookies come out perfectly every time, avoid these common pitfalls:
- Overmixing the Dough: This can lead to tough cookies. Mix just until combined.
- Skipping the Chilling: If you roll out the dough, refrigerate it for 30 minutes to make it easier to handle.
- Incorrect Oven Temperature: Make sure your oven is properly calibrated; use an oven thermometer if needed.
Storage Pro Tips
To keep your cookies fresh and delicious, follow these storage tips:
- Room Temperature: Store cookies in an airtight container at room temperature for up to one week.
- Refrigeration: If you prefer your cookies chilled, keep them in the refrigerator for up to two weeks.
- Freezing: For long-term storage, freeze the cookies in an airtight container for up to three months. Thaw at room temperature before serving.
Popular Questions
Can I use fresh cherries instead of maraschino cherries?
Absolutely! Fresh cherries can be used, but make sure to pit and finely chop them. You may want to reduce the amount since fresh cherries can be juicier.
How do I make the cookies softer?
To achieve softer cookies, avoid overbaking them. Remove them from the oven when the edges are just lightly golden and allow them to cool on the baking sheet for a few minutes.
Can I substitute the white chocolate?
Yes! You can substitute with milk chocolate or dark chocolate if you prefer, but the flavor profile will change slightly.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature or in the fridge for added freshness. They can also be frozen for later enjoyment!
Cook This Next
- Soft Batch Chocolate Chip Cookies
- Chewy Chocolate Cookies
- Vegan Chocolate Chip Cookies
- Peanut Butter Blossoms
Serve & Enjoy
Now that you’ve made your delicious White Chocolate Cherry Shortbread Cookies, it’s time to enjoy them! Whether you’re serving them at a gathering or enjoying them solo with a cup of coffee, these cookies are sure to be a hit. Share them with friends and family, or keep them all to yourself—no judgment here!
These cookies are more than just a treat; they embody the joy of baking and the love shared through food. Enjoy each bite and the memories they create, making your baking adventure a delightful experience.
White Chocolate Cherry Shortbread Cookies are a delightful combination of flavors that everyone will love. So gather your ingredients, roll up your sleeves, and get ready to impress with these buttery, sweet, and utterly delectable cookies!
White Chocolate Cherry Shortbread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies come off easily after baking.
- In a large mixing bowl, combine the cold butter pieces and the granulated white sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Once the butter and sugar are well combined, add in the almond extract. Stir until incorporated. Next, fold in the finely chopped maraschino cherries and the finely chopped white chocolate, ensuring an even distribution throughout the dough.
- Gradually add the all-purpose flour to the mixture, mixing on low speed to prevent flour from flying everywhere. Mix until just combined, being careful not to overmix. The dough should come together nicely.
- Once the dough is ready, you can either roll it out to about 1/4 inch thickness and cut it into your desired shapes or simply scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them, as baking times may vary.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, melt the remaining 8 ounces of white chocolate (or vanilla candy disks) with 2 teaspoons of shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth.
- Once the cookies are completely cooled, dip half of each cookie into the melted white chocolate. If you want to add a pop of color, add a few drops of red food coloring to the melted chocolate and mix to create a marbled effect. Allow the excess chocolate to drip off before placing them back on the parchment paper.
- Place the decorated cookies in the refrigerator for about 30 minutes or until the chocolate has fully set.
Notes
- For a festive twist, substitute maraschino cherries with dried cranberries.
- Add a sprinkle of sea salt on top of the white chocolate for a sweet and salty combination.
- Package cookies in decorative tins for thoughtful homemade gifts.
