White Chocolate Cherry Shortbread Cookies are the perfect sweet treat for holiday gatherings and everyday snacking alike. These cookies strike the ideal balance between rich white chocolate, fruity maraschino cherries, and buttery shortbread texture. With a soft, chewy center and festive look, they bring joy to family and friends around the table. Whether you’re baking for Christmas, a party, or simply because you love homemade cookies, this recipe delivers irresistible flavor and classic comfort. You’ll find these cookies both fun to make and even more fun to eat.
Why You’ll Love These White Chocolate Cherry Shortbread Cookies
You’ll absolutely love these White Chocolate Cherry Shortbread Cookies for several reasons. First, they combine the creamy sweetness of white chocolate with the tangy burst of cherries, creating a flavor duo that feels both nostalgic and unique. The texture is soft and chewy with just the right amount of crumbly shortbread richness. These cookies also offer a festive look that’s perfect for holiday celebrations or gifting. Decorating with colorful sanding sugar and nonpareils makes them visually delightful, too. Best of all, this recipe is approachable whether you’re a seasoned baker or just starting out.
Ingredients
To make about 60 delicious cookies, you’ll need:
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1/2 cup maraschino cherries, drained and finely chopped (reserve the cherry liquid)
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2 1/2 cups all‑purpose flour
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1/2 cup granulated sugar
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1/2 teaspoon kosher salt
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1 cup unsalted butter, cold and cubed
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12 ounces white chocolate, finely chopped (divided)
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1/2 teaspoon almond extract
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2 drops red or purple food coloring, or purple food coloring
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2 teaspoons shortening
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White nonpareils and colored sanding sugar for decorating
Step‑by‑Step: How to Make White Chocolate Cherry Shortbread Cookies
1. Prepare Your Ingredients
Preheat your oven to 325°F (163°C). Prepare a large mixing bowl and measure all ingredients. Drain and finely chop the maraschino cherries. Reserve the cherry liquid in case you need it to bring the dough together.
2. Mix Dry Ingredients
In the large bowl, whisk together the flour, sugar, and kosher salt. Making sure your dry ingredients are well combined helps distribute flavors evenly throughout the dough.
3. Cut in the Butter
Add the cold, cubed butter to your dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture. Continue mixing until the texture resembles fine crumbs with no large chunks of butter.
4. Add Cherries and Chocolate
Stir in the chopped maraschino cherries, 2/3 cup of the finely chopped white chocolate, and the almond extract. At this point you can add one or two drops of your chosen food coloring for a festive touch.
5. Form the Dough
Knead the mixture gently until it forms a cohesive ball of dough. If it feels too dry or crumbly, add small amounts of the reserved cherry liquid until it holds together without sticking.
6. Shape the Cookies
Roll the dough into 3/4‑inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet. This spacing allows room for the cookies to spread slightly while baking.
7. Flatten the Dough Balls
Dip the bottom of a drinking glass into sugar. Gently press each dough ball to flatten into a 1 1/2‑inch round. This step shapes the cookies and adds a subtle sugar crust.
8. Bake to Perfection
Bake in your preheated oven for 10 to 12 minutes. The centers should be set but still soft. Remove from the oven and let them cool on the cookie sheet for about a minute before transferring to a wire rack to cool completely.
9. Melt the White Chocolate
In a double boiler or heat‑proof bowl set over simmering water, combine the remaining 8 ounces of white chocolate with the shortening. Stir occasionally until the chocolate is fully melted and silky smooth.
10. Decorate the Cookies
Dip half of each cooled cookie into the melted white chocolate. Immediately roll the dipped edge into white nonpareils and colored sanding sugar. Place the decorated cookies onto waxed paper and allow the chocolate to set before serving.
Helpful Tips
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Chill the Dough: If your kitchen is warm, chilling the dough for 15–20 minutes can make shaping easier.
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Room Temperature Ingredients: Cold butter produces a tender shortbread texture, but the cherries should be well-drained to prevent soggy dough.
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Avoid Over‑mixing: Once you add cherries and chocolate, mix only until combined. Over‑mixing can make cookies tough.
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Even Sizes: Use a small cookie scoop to ensure uniform cookies for even baking.
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Decorate Quickly: White chocolate sets fast once off heat, so have your sprinkles ready before dipping.
Substitutions and Variations
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Dark or Milk Chocolate: Swap the white chocolate for semi‑sweet or milk chocolate chips if you prefer a less sweet flavor.
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Dried Cherries: Use dried tart cherries instead of maraschino cherries for a different texture and intensified cherry flavor.
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Nutty Twist: Add 1/2 cup finely chopped macadamia nuts or almonds for crunch.
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Gluten‑Free: Substitute gluten‑free flour blend in place of regular flour for a gluten‑free version.
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Citrus Zest: Add a teaspoon of orange or lemon zest to brighten the cookie flavor.
Storage Instructions
Proper storage helps maintain freshness:
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Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
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Refrigerator: If your home is warm or your cookies have particularly soft fillings, refrigerate in an airtight container for up to a week.
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Freezing: For longer storage, freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
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Unbaked Dough: You can also freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 1–2 minutes to baking time.
Nutritional Information
Each cookie (based on a batch of about 60) contains approximately:
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Calories: 88
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Total Fat: 5g
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Saturated Fat: 3g
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Carbohydrates: 10g
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Sugars: 6g
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Protein: 1g
Please note that these values are estimates and can vary based on specific ingredients and portion sizes.
Serving Suggestions
White Chocolate Cherry Shortbread Cookies pair wonderfully with:
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Hot Beverages: Serve with coffee, hot cocoa, or tea for a cozy treat.
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Milk: A cold glass of milk complements the sweetness perfectly.
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Dessert Platter: Include these on cookie trays or dessert boards for parties.
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Holiday Pairings: Serve alongside gingerbread, sugar cookies, or peppermint bark for festive variety.
Frequently Asked Questions About White Chocolate Cherry Shortbread Cookies
Can I use fresh cherries instead of maraschino cherries
Fresh cherries can be used, but you’ll need to pit and finely chop them and reduce any extra moisture before adding to the dough. Maraschino cherries work best for consistent texture and flavor.
Why did my cookies spread too much
Over‑mixing the dough or placing them too close on the cookie sheet can cause spreading. Also, warmer dough will spread more quickly in the oven. Chill the dough slightly if needed.
How do I store these cookies for gift giving
Place cookies in an airtight container layered with parchment paper. If stacking, separate with parchment or wax paper to prevent sticking. Store at cool room temperature.
Can I make these ahead of time
Yes, you can bake them up to two days ahead and store in an airtight container. Decorate with sprinkles right before gifting for best appearance.
Is there a dairy‑free option
Yes, use dairy‑free white chocolate and non‑dairy butter substitutes. The texture may vary slightly but will still be delicious.
Final Thoughts
Thank you for exploring this White Chocolate Cherry Shortbread Cookies recipe with me. These cookies have become a cherished favorite in my family, and I hope they bring as much warmth and joy to your kitchen as they have to mine. With their soft chewy texture, creamy white chocolate, and bright cherry notes, they’re a delight any time of year. Enjoy the simplicity and festive charm of baking these treats, and may they inspire many happy moments shared with loved ones. Happy baking!
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White Chocolate Cherry Shortbread Cookies
- Total Time: 1 hour 32 minutes
- Yield: 60 cookies 1x
- Diet: Vegetarian
Description
White Chocolate Cherry Shortbread Cookies are soft, chewy, and full of sweet cherry flavor and creamy white chocolate. These festive cookies are perfect for Christmas trays, cookie exchanges, or anytime you crave a buttery treat with a pop of color and flavor. Easy to make and fun to decorate, they’ll quickly become a holiday favorite!
Ingredients
1/2 cup maraschino cherries, drained and finely chopped (reserve cherry liquid)
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, cold and cubed
12 ounces white chocolate, finely chopped (divided)
1/2 teaspoon almond extract
2 drops red or purple food coloring (optional)
2 teaspoons shortening
White nonpareils and colored sanding sugar for decoration
Instructions
Preheat your oven to 325°F (163°C). Prepare a large mixing bowl and measure all ingredients. Drain and finely chop the maraschino cherries. Reserve the cherry liquid in case you need it to bring the dough together.
In the large bowl, whisk together the flour, sugar, and kosher salt. Making sure your dry ingredients are well combined helps distribute flavors evenly throughout the dough.
Add the cold, cubed butter to your dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture. Continue mixing until the texture resembles fine crumbs with no large chunks of butter.
Stir in the chopped maraschino cherries, 2/3 cup of the finely chopped white chocolate, and the almond extract. At this point you can add one or two drops of your chosen food coloring for a festive touch.
Knead the mixture gently until it forms a cohesive ball of dough. If it feels too dry or crumbly, add small amounts of the reserved cherry liquid until it holds together without sticking.
Roll the dough into 3/4‑inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet. This spacing allows room for the cookies to spread slightly while baking.
Dip the bottom of a drinking glass into sugar. Gently press each dough ball to flatten into a 1 1/2‑inch round. This step shapes the cookies and adds a subtle sugar crust.
Bake in your preheated oven for 10 to 12 minutes. The centers should be set but still soft. Remove from the oven and let them cool on the cookie sheet for about a minute before transferring to a wire rack to cool completely.
In a double boiler or heat‑proof bowl set over simmering water, combine the remaining 8 ounces of white chocolate with the shortening. Stir occasionally until the chocolate is fully melted and silky smooth.
Dip half of each cooled cookie into the melted white chocolate. Immediately roll the dipped edge into white nonpareils and colored sanding sugar. Place the decorated cookies onto waxed paper and allow the chocolate to set before serving.
Notes
Add cherry liquid sparingly to avoid sticky dough.
Use a cookie scoop for even sizing.
Cookies can be frozen before or after baking.
Let the white chocolate cool slightly before dipping for best results.
Store in an airtight container to maintain freshness.
- Prep Time: 20 minutes Decorating Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 88
- Sugar: 6g
- Carbohydrates: 10g
- Protein: 1g