Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies (1x)
Delicate, buttery shortbread cookies filled with bits of dried cherries and creamy white chocolate—perfect for the holidays, gifting, or an elegant tea-time treat.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup finely chopped dried cherries
⅔ cup white chocolate chips or chopped white chocolate
Instructions
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Gradually add in flour and salt, mixing until the dough comes together.
Fold in the chopped dried cherries and white chocolate until evenly distributed.
Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart. Flatten slightly with your hand or the bottom of a glass.
Bake for 12–15 minutes, or until the edges are just lightly golden. Do not overbake.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill if needed: If the dough is too soft to roll, chill it for 20–30 minutes before shaping.
Uniform size matters: Use a small cookie scoop for evenly sized cookies that bake uniformly.
Enhance the look: Drizzle cooled cookies with melted white chocolate for an elegant finish.
Flavor boost: A splash of almond extract or orange zest adds a lovely depth.
Storage: Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition (Per Cookie)
Calories: 150
Total Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 40mg
Total Carbohydrates: 16g
Sugar: 9g
Fiber: 0g
Protein: 1g
White Chocolate Cherry Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Delicate, buttery shortbread cookies filled with bits of dried cherries and creamy white chocolate—perfect for the holidays, gifting, or an elegant tea-time treat.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup finely chopped dried cherries
⅔ cup white chocolate chips or chopped white chocolate
Instructions
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Gradually add in flour and salt, mixing until the dough comes together.
Fold in the chopped dried cherries and white chocolate until evenly distributed.
Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart. Flatten slightly with your hand or the bottom of a glass.
Bake for 12–15 minutes, or until the edges are just lightly golden. Do not overbake.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill if needed: If the dough is too soft to roll, chill it for 20–30 minutes before shaping.
Uniform size matters: Use a small cookie scoop for evenly sized cookies that bake uniformly.
Enhance the look: Drizzle cooled cookies with melted white chocolate for an elegant finish.
Flavor boost: A splash of almond extract or orange zest adds a lovely depth.
Storage: Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.