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
Scale
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
