If you have a sweet tooth and love the delightful harmony of fruity and creamy flavors, the White Chocolate Cherry Shortbread Cookies Recipe is going to be your new favorite. These cookies are a wonderful marriage of buttery, crumbly shortbread with bursts of tart cherries and the smooth sweetness of white chocolate chips. Every bite feels like a little celebration, making them perfect for sharing with friends, gifting during holidays, or simply treating yourself to something special. With an easy-to-follow process and accessible ingredients, this recipe brings joy and comfort straight from the oven into your home.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays an essential role in creating the perfect texture and flavor balance in these cookies. With pantry staples combined with delicious white chocolate and cherries, you’ll achieve a cookie that’s both tender and irresistibly flavorful.
- 2 cups all-purpose flour: The base that provides structure and fluff to your cookies.
- 1/2 cup cornstarch: Adds tenderness by softening the flour’s gluten, making your cookies melt-in-the-mouth.
- 1/2 tsp salt: Enhances the overall flavor and balances the sweetness beautifully.
- 1 cup unsalted butter, softened: Adds richness and creates that wonderful buttery crumb.
- 1/2 cup powdered sugar: Offers delicate sweetness and ensures the dough stays soft and tender.
- 1 tsp vanilla extract: Infuses a warm aroma that brightens the cookie’s flavor profile.
- 1/2 cup white chocolate chips: Adds creamy sweetness with delightful bursts in every bite.
- 1/2 cup dried cherries, chopped: Brings a tart, chewy contrast that pairs perfectly with white chocolate; fresh cherries work too when pitted and chopped.
- 1-2 tbsp milk (optional): Helps adjust dough consistency if needed, ensuring perfect dough handling.
How to Make White Chocolate Cherry Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 325°F (163°C) and lining a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Next, whisk together the flour, cornstarch, and salt in a medium bowl—this ensures your dry ingredients are evenly distributed and your cookies bake evenly.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture becomes light and fluffy. This step introduces air into the dough, which is crucial for achieving that tender, crumbly shortbread texture you’re after.
Step 3: Add the Vanilla Extract
Mix in the vanilla extract with the creamy butter and sugar mix to layer in that warm, inviting flavor that complements both the white chocolate and cherries.
Step 4: Combine Wet and Dry Ingredients
Slowly add the flour mixture to the wet ingredients, gently mixing until the dough just comes together. If the dough feels too crumbly or dry, adding milk a tablespoon at a time helps bring the dough into a perfect, workable form without losing its richness.
Step 5: Fold in White Chocolate and Cherries
Gently fold in the white chocolate chips and chopped cherries. This careful incorporation ensures that every cookie will have wonderful pockets of sweet and tart deliciousness without overworking the dough.
Step 6: Shape and Flatten the Cookies
Scoop the dough into tablespoon-sized balls, placing them on your prepared baking sheet. Lightly press each ball down to slightly flatten them—this helps the cookies bake evenly and develop that signature shortbread crumb.
Step 7: Bake and Cool
Bake your cookies for 10 to 12 minutes, or until the edges just begin to turn a pleasant light golden color. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack so they can finish cooling and firm up just perfectly.
How to Serve White Chocolate Cherry Shortbread Cookies Recipe
Garnishes
For an added touch of elegance and flavor, consider dusting these cookies lightly with powdered sugar just before serving. A few fresh cherry halves or a drizzle of melted white chocolate can also elevate presentation and intensify the delicious cherry-chocolate combo.
Side Dishes
These cookies are a perfect companion to a warm cup of tea, coffee, or even a glass of cold milk. Pair them with a simple fruit salad or a scoop of vanilla ice cream for a delightful dessert experience that highlights the cookies’ fruity and creamy notes.
Creative Ways to Present
If you’re gifting or serving at a gathering, arrange these cookies in a pretty tin or on a decorative platter layered with parchment paper. Stack a few and tie them with a festive ribbon for a charming homemade gift that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Cherry Shortbread Cookies fresh by storing them in an airtight container at room temperature. They’ll stay perfectly tender yet crisp for up to one week, giving you plenty of time to enjoy these tasty treats.
Freezing
To extend their life, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually first, then transfer to a sealable freezer bag or container. They freeze beautifully for up to three months and thaw quickly at room temperature.
Reheating
If you want to enjoy your cookies warm, simply pop them in a low oven (around 300°F or 150°C) for 5 minutes or microwave them gently for 10-15 seconds. This brings back that freshly baked experience with soft centers and slightly crisp edges.
FAQs
Can I use fresh cherries instead of dried cherries?
Absolutely! Fresh cherries work wonderfully, just make sure to pit and chop them finely before adding to the dough. Keep in mind that fresh cherries contain more moisture, so your dough might need a touch more flour or chilling time to hold together well.
What can I substitute for cornstarch if I don’t have any?
If cornstarch isn’t on hand, you can use an equal amount of arrowroot powder or potato starch. These alternatives also help tenderize the cookies and maintain the delicate crumb texture.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ideally one that includes xanthan gum to help mimic the texture of wheat flour. Keep an eye on the dough consistency, adding milk if it feels too dry.
Is it okay to use white chocolate chunks instead of chips?
Definitely! White chocolate chunks can add lovely pockets of melted sweetness that change the texture slightly, making the cookies even more indulgent and satisfying.
How long do these cookies stay fresh?
Stored properly in an airtight container, these shortbread cookies remain fresh and delicious for about a week at room temperature. To keep them longer, freezing is the best option.
Final Thoughts
There’s something utterly comforting about biting into a White Chocolate Cherry Shortbread Cookies Recipe that’s been lovingly baked at home. The combination of buttery shortbread, melty white chocolate, and slightly tart cherries makes these cookies a treat worth making again and again. I can’t wait for you to try this recipe and share in the joy it brings—happy baking!
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White Chocolate Cherry Shortbread Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 servings 1x
Description
These White Chocolate Cherry Shortbread Cookies are buttery, tender, and packed with bursts of sweet white chocolate and tart cherries. Perfectly crumbly with a delicate crunch, they make an irresistible treat for any occasion. The recipe is easy to follow and results in delightful cookies that pair beautifully with tea or coffee.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed for dough consistency)
Mix-ins
- 1/2 cup white chocolate chips
- 1/2 cup dried cherries, chopped (or fresh cherries, chopped and pitted)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the ingredients and create a tender base for the cookies.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and powdered sugar until the mixture is light and fluffy, which helps to incorporate air, making the cookies tender.
- Add Vanilla: Mix in the vanilla extract to the creamed butter and sugar for added aroma and flavor complexity.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until the dough just comes together. If the dough feels too dry or crumbly, add milk one tablespoon at a time until it holds together without being sticky.
- Fold in Mix-ins: Gently fold in the white chocolate chips and chopped cherries to ensure they are evenly distributed throughout the dough without overworking it.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them spaced apart on the prepared baking sheet, then gently press each ball down slightly to form thick, flattened disks.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are cooked but still tender inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, use unsalted butter at room temperature.
- If using fresh cherries, ensure they are pitted and chopped finely to distribute evenly.
- The addition of cornstarch helps create a delicate crumb texture typical of shortbread cookies.
- You can substitute dried cherries with dried cranberries or raisins for variation.
- Store cookies in an airtight container at room temperature for up to a week.
- Adding milk is optional and only necessary if the dough is too crumbly to hold together.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
