White Chocolate Cherry Shortbread Cookies
Introduction
These White Chocolate Cherry Shortbread Cookies are buttery, melt‑in‑your‑mouth delights studded with sweet maraschino cherries and creamy white chocolate. They’re festive, elegant, and perfect for holidays, Valentine’s Day, or any time you want a cookie that feels extra special. With their tender crumb and pops of color, they’re as beautiful as they are delicious.
Why You’ll Love This Recipe
Buttery shortbread base: Classic melt‑in‑your‑mouth texture.
Festive flair: Cherries add color and flavor.
Easy to customize: Slice‑and‑bake or cut‑out options.
Perfect for gifting: Pretty presentation with powdered sugar or glaze.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar (plus ¼ cup for dusting)
1 tsp pure vanilla extract
¼ tsp almond extract (optional)
2 cups all‑purpose flour
¼ tsp salt
½ cup maraschino cherries, chopped and dried well
1 cup white chocolate chips or chopped white chocolate
Optional: red gel food coloring (for pink hue)
Optional: sanding sugar or coarse sugar (for decorating)
Step‑by‑Step Instructions
Step 1: Cream Butter and Sugar
Beat softened butter and powdered sugar until light and fluffy (2–3 minutes). Scrape bowl as needed.
Step 2: Add Flavorings
Mix in vanilla and almond extract. Add food coloring sparingly if desired.
Step 3: Combine Dry Ingredients
Whisk flour and salt in a separate bowl. Gradually add to butter mixture, mixing on low until just combined.
Step 4: Fold in Mix‑Ins
Gently fold in cherries and white chocolate.
Step 5: Shape Dough
Slice‑and‑Bake: Shape into logs, wrap, and chill at least 2 hours.
Cut‑Outs: Flatten into disc, wrap, and chill at least 2 hours.
Step 6: Bake
Preheat oven to 325°F (160°C). Line baking sheets.
Slice‑and‑Bake: Slice logs into ¼‑inch rounds. Bake 12–15 minutes.
Cut‑Outs: Roll dough to ¼‑inch thickness, cut shapes, bake 10–12 minutes.
Step 7: Cool & Finish
Cool on baking sheets briefly, then transfer to wire racks. Dust with powdered sugar or drizzle with melted white chocolate.
Baking Tips
Keep butter cool but softened for best texture.
Dry cherries thoroughly to prevent bleeding.
Use high‑quality white chocolate for superior flavor.
Chill dough thoroughly to prevent spreading.
Variations
Nutty Twist: Add chopped almonds or macadamias.
Glazed Cookies: Drizzle with melted white chocolate and sprinkle with cherries.
Holiday Version: Use heart or star cookie cutters for festive shapes.
Chocolate Lovers: Swap white chocolate for milk or dark chocolate.
Serving Ideas
Pair with tea or coffee for an elegant treat.
Package in decorative tins for holiday gifts.
Serve on dessert platters with other festive cookies.
Add to Valentine’s Day boxes with chocolate truffles.
FAQs
Q: Can I make the dough ahead of time?
Yes! Chill dough overnight for best results.
Q: Can I freeze the cookies?
Absolutely. Freeze unbaked dough logs or discs for up to 2 months.
Q: Can I use fresh cherries?
Maraschino cherries work best, but dried cherries can be substituted.
Q: How long do they keep?
Store in airtight container at room temperature for up to 5 days.
Nutrition (Approx. per cookie)
Calories: 160
Fat: 9g
Carbohydrates: 18g
Protein: 2g
Final Thoughts
These White Chocolate Cherry Shortbread Cookies are a delightful blend of buttery shortbread, sweet cherries, and creamy white chocolate. Elegant yet easy to make, they’re perfect for holidays, special occasions, or simply when you want a cookie that feels extra indulgent.