White Chocolate Cherry Shortbread Cookies combine the buttery richness of traditional shortbread with the sweet-tart flavor of maraschino cherries and a smooth white chocolate coating. These visually stunning cookies are perfect for holiday cookie trays, gifts, or anytime you want an elegant yet comforting treat. The recipe is straightforward enough for beginning bakers but yields impressive results that look like they came from a specialty bakery.
White Chocolate Cherry Shortbread Cookies
White Chocolate Cherry Shortbread Cookies represent the perfect marriage of sophisticated flavors and homey comfort. These delicate, buttery shortbread cookies studded with bright maraschino cherries and dipped in creamy white chocolate create a visual and flavor sensation that transforms an ordinary cookie platter into something truly extraordinary. Unlike traditional shortbread, which can sometimes be plain or one-dimensional, these cookies offer a complex interplay of textures and tastes – the rich, melt-in-your-mouth shortbread base provides the perfect canvas for the sweet-tart burst of cherry and the smooth, vanilla notes of white chocolate.
These cookies possess a certain festive elegance that makes them perfect for holiday gatherings, cookie exchanges, or thoughtful homemade gifts. The vibrant red cherries nestled in the pale cookie base and adorned with white chocolate create a striking presentation that draws people in before they’ve taken their first bite. Yet despite their sophisticated appearance, these cookies remain approachable and universally appealing – the familiar comfort of shortbread elevated by ingredients that evoke joy and celebration.
The Elegant Holiday Treat You Never Knew You Needed
What makes this recipe particularly valuable is its versatility. While these cookies shine during winter holidays with their red and white color scheme, they’re equally at home at Valentine’s Day celebrations, summer picnics, or anytime you want to add a touch of elegance to your dessert offerings. The recipe also offers endless opportunities for personalization – add almond extract for a cherry-almond variation, sprinkle with colored sugar for added sparkle, or drizzle with dark chocolate for a striking contrast.
Perhaps most importantly, these White Chocolate Cherry Shortbread Cookies strike that perfect balance between effort and reward. The dough comes together quickly with basic pantry ingredients, requires minimal chilling time, and yields consistent results even for novice bakers. Yet the final product looks and tastes like something from a high-end bakery – a secret that only you need to know. In a world of ordinary chocolate chip and sugar cookies, these cherry-studded delights offer something distinctively different that will quickly become a requested favorite among friends and family.
A Buttery Canvas for Festive Flavors
White Chocolate Cherry Shortbread Cookies transform the classic buttery shortbread into a celebration of color and flavor. These tender, melt-in-your-mouth cookies feature bright maraschino cherries folded into a rich, vanilla-scented dough, then get dipped in smooth white chocolate for the perfect finishing touch. The result is not just visually stunning with its red and white color palette, but a delightful taste experience where the sweet-tart cherries complement the buttery cookie base and creamy chocolate coating. Simple enough for everyday baking yet elegant enough for special occasions, these cookies bring joy with every beautiful, delicious bite.
Storage Options
These cookies store exceptionally well in an airtight container at room temperature for up to 1 week. For best results, place parchment paper between layers to protect the white chocolate coating. Refrigerate in warm climates to prevent the white chocolate from softening. Freeze unfrosted cookies for up to 3 months; thaw at room temperature before dipping in white chocolate. The dough can also be frozen for up to 2 months; thaw overnight in the refrigerator before slicing and baking.
Summary
Preparation time: 20 minutes Chilling time: 30 minutes Baking time: 10-12 minutes per batch Additional time: 30 minutes for dipping and setting Total time: 1 hour 30 minutes Yield: Approximately 30-36 cookies Calories: About 120 calories per cookie
Equipment
- Stand mixer or hand mixer with large bowl
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula
- Parchment paper
- Baking sheets
- Sharp knife
- Cutting board
- Wire cooling rack
- Microwave-safe bowl
- Fork or dipping tools (for chocolate)
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup maraschino cherries, drained, dried thoroughly and chopped
- Optional: 2-3 drops of red food coloring
For the coating:
- 12 ounces white chocolate chips or chopped white chocolate
- 1 tablespoon shortening (optional, helps with smooth melting)
- Optional: White sprinkles or sanding sugar for decoration
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the almond extract and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough will be somewhat crumbly but should come together when pressed.
- Pat the maraschino cherries very dry with paper towels to remove as much moisture as possible. Chop the cherries into small pieces.
- Gently fold the chopped cherries into the dough using a spatula or your hands. If desired, add 2-3 drops of red food coloring for a more vibrant pink dough.
- Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or until firm enough to slice.
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice the log into ¼-inch thick rounds.
- Place the cookies 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just barely beginning to turn golden. The cookies should not brown significantly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cooled, prepare the white chocolate coating by melting white chocolate chips and shortening (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth.
- Dip half of each cookie into the melted white chocolate or drizzle the chocolate over the cookies. If desired, add sprinkles or sanding sugar immediately while the chocolate is still wet.
- Place the dipped cookies on parchment paper and allow the chocolate to set completely (about 30 minutes at room temperature or 15 minutes in the refrigerator).
Notes
- The key to perfect shortbread is not overmixing or overworking the dough, which can make the cookies tough.
- Make sure the cherries are as dry as possible to prevent excess moisture from affecting the dough consistency.
- For a more intense cherry flavor, add ¼ teaspoon of cherry extract to the dough.
- If the dough becomes too soft while you’re working with it, return it to the refrigerator for 10-15 minutes to firm up.
- The cookies will be very soft when first removed from the oven but will firm up as they cool.
Tips for Success
- Use real butter, not margarine, for the best flavor and texture.
- Allow the butter to soften at room temperature rather than microwaving it, which can cause uneven softening.
- Chill the dough thoroughly before slicing to get clean-edged cookies.
- For perfectly round cookies, roll the dough log on the counter a few times after it’s partially chilled to even out any flat sides.
- Use a serrated knife to slice the dough log for cleaner cuts.
- If the cherries are too moist, they can cause the cookies to spread. Blot them extensively between paper towels and even chop them while still wrapped in a paper towel to absorb excess moisture.
- When melting white chocolate, be very careful not to overheat it, as it scorches easily. The shortening helps prevent seizing and creates a smoother consistency.
- For a professional look, let excess white chocolate drip off before placing cookies on parchment paper, and use a small offset spatula to scrape excess from the bottom edge.
Additional Tips and Variations
- Cherry-Almond Variation: Increase the almond extract to 1 teaspoon and add ¼ cup chopped almonds to the dough.
- Chocolate Drizzle: Instead of dipping, drizzle both white and dark chocolate over the cookies for a striking contrast.
- Festive Holiday Version: Add green food coloring to the white chocolate and sprinkle with red and green sugar for Christmas cookies.
- Valentine’s Day Cookies: Shape the dough into a heart shape instead of a log, chill, then cut into heart-shaped cookies.
- Citrus Twist: Add 1 teaspoon of orange or lemon zest to the dough for a bright, complementary flavor.
- Cherry Chocolate Chunk: Add ¼ cup mini white chocolate chips to the dough along with the cherries.
- Cookie Sandwiches: Spread a thin layer of cherry preserves between two cookies before the chocolate has set for an extra cherry flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Frequently Asked Questions (FAQ)
Q: Can I use fresh cherries instead of maraschino cherries? A: Fresh cherries contain too much moisture for this recipe. If you prefer not to use maraschino cherries, try dried cherries that have been rehydrated briefly in hot water and then thoroughly dried.
Q: Why did my cookies spread too much? A: This is typically caused by butter that’s too warm or cherries that weren’t dried well enough. Make sure to chill the dough thoroughly and pat the cherries very dry.
Q: Can I freeze these cookies? A: Yes, but it’s best to freeze them before adding the white chocolate coating. After thawing, then dip in freshly melted white chocolate.
Q: My white chocolate seized up when melting. What happened? A: White chocolate is sensitive to moisture and high heat. Make sure your bowl and utensils are completely dry, and melt the chocolate slowly using low heat or short microwave intervals.
Q: How do I know when the cookies are done baking? A: Shortbread should not brown significantly. Look for just the slightest hint of golden color on the edges, and remember that they will continue to firm up as they cool.
Q: Can I make these without almond extract? A: Absolutely. You can replace it with an equal amount of vanilla extract or use another flavoring like orange extract.
Conclusion
White Chocolate Cherry Shortbread Cookies represent one of those perfect culinary combinations where simple ingredients come together to create something truly special. The buttery, tender texture of classic shortbread provides the ideal backdrop for the bright pops of cherry and smooth finish of white chocolate, creating a cookie that’s simultaneously sophisticated and comforting.
What makes these cookies particularly wonderful is their versatility. While visually striking enough for holiday cookie exchanges and gift boxes, they’re also approachable enough for everyday enjoyment. The recipe strikes that perfect balance between effort and reward – straightforward techniques yield impressive results that look like they required far more skill than they actually did.
Perhaps most importantly, these cookies offer something different in a world of chocolate chip and sugar cookies. The unique combination of flavors and textures, along with their distinctive appearance, ensures they’ll stand out on any cookie platter. They’re the kind of cookie that prompts questions like “Who brought these?” and “Can I get the recipe?” – the ultimate compliment for any home baker.
Whether you’re an experienced baker looking to expand your repertoire or a novice seeking a foolproof way to impress, these White Chocolate Cherry Shortbread Cookies deserve a place in your collection. One batch, and you’ll understand why they’ve become a beloved favorite for so many bakers and cookie enthusiasts alike. Their classic elegance, delightful flavor, and visual appeal make them not just a cookie, but a small celebration in every bite.