White Chocolate Cherry Shortbread Cookies
There’s something magical about the combination of creamy white chocolate and tart cherries, especially when nestled inside buttery shortbread cookies. These White Chocolate Cherry Shortbread Cookies are the perfect treat for any occasion—whether you’re enjoying a warm afternoon with friends or looking to impress at your next gathering. With their delicate texture and delightful flavor, these cookies promise to be a hit with everyone.
Imagine sinking your teeth into a cookie that melts in your mouth, the sweetness of white chocolate beautifully balancing the slight tang of maraschino cherries. You’ll be amazed at how simple these delightful cookies are to make, yet the results are so impressive. Let’s dive into why you should make these irresistible cookies, the ingredients you’ll need, and how to whip them up in your own kitchen.
Top Reasons to Make White Chocolate Cherry Shortbread Cookies
- Delicious Flavor: The sweet and tart combination of cherries and white chocolate creates a uniquely delightful treat.
- Easy to Make: With a straightforward recipe, even novice bakers can achieve great results.
- Perfect for Any Occasion: These cookies are ideal for holidays, parties, or simply as an afternoon snack.
- Beautiful Presentation: The vibrant red from the cherries and the creamy white chocolate make for stunning cookies that look as good as they taste.
- Customizable: You can easily adjust the flavors or add different toppings to suit your taste.
What to Buy
When embarking on your baking adventure, gather these essential ingredients:
- 1/2 cup maraschino cherries: Make sure they are drained and finely chopped.
- 2 cups all-purpose flour: This forms the base of your shortbread cookies.
- 1/2 cup granulated white sugar: Sweetens the dough beautifully.
- 1 cup (2 sticks) cold butter: Cut into pieces for easy incorporation into the mixture.
- 4 ounces white chocolate: Finely chopped for mixing into the cookie dough.
- 1/2 teaspoon almond extract: Adds a lovely depth of flavor.
- 2 to 3 drops red food coloring (optional): For a pop of color in your cookies.
- 8 ounces white chocolate or vanilla candy disks: Used for drizzling or dipping the finished cookies.
- 2 teaspoons shortening: Helps to smooth out the melted white chocolate for drizzling.
Gear Up: What to Grab
Before you start baking, make sure to have the following gear on hand:
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Accurate measurements are key in baking.
- Stand mixer or hand mixer: To cream the butter and sugar smoothly.
- Baking sheets: Line them with parchment paper for easy cookie removal.
- Cooling rack: Essential for letting your cookies cool properly.
- Melting bowl: For melting the white chocolate and shortening together.
From Start to Finish: White Chocolate Cherry Shortbread Cookies
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients and preheating your oven to 350°F (175°C). This ensures you’re ready to bake as soon as your dough is mixed.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour and granulated sugar. This helps to evenly distribute the sugar throughout the flour.
Step 3: Cream the Butter
In a large mixing bowl, use a stand mixer or hand mixer to beat the cold butter pieces until creamy and smooth. This should take about 2-3 minutes.
Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the creamed butter and mix until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 5: Add the Flavorings
Stir in the finely chopped maraschino cherries, chopped white chocolate, almond extract, and red food coloring (if using). Mix until everything is evenly distributed throughout the dough.
Step 6: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
Step 7: Bake to Perfection
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Drizzle
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Meanwhile, melt the remaining white chocolate and shortening together in a microwave-safe bowl, stirring until smooth. Drizzle the melted chocolate over the cooled cookies for a beautiful finish.
Vegan & Vegetarian Swaps
If you’re looking to make these cookies vegan or vegetarian-friendly, consider these substitutions:
- Butter: Use a vegan butter substitute or coconut oil in place of regular butter.
- White chocolate: Opt for dairy-free white chocolate chips or bars.
- Granulated sugar: Make sure to use organic sugar, as some brands use bone char in processing.
Missteps & Fixes
Baking is a journey, and sometimes things don’t go as planned. Here are some common missteps and how to fix them:
- Cookies Spread Too Much: Ensure your butter is cold when mixing and chill the dough for 30 minutes before baking.
- Too Dry or Crumbly Dough: If your dough seems dry, add a tablespoon of milk or water to help it bind together.
- Cookies Burned on the Bottom: Check your oven temperature with an oven thermometer, and consider using parchment paper to prevent sticking.
- Chocolate Seizing: If your melted chocolate seizes up, add a teaspoon of vegetable oil to smooth it out.
Make Ahead Like a Pro
If you want to prepare these cookies in advance, here are some helpful tips:
- Dough Storage: You can make the dough ahead of time and refrigerate it for up to 3 days.
- Freezing Dough: Roll the dough into logs, wrap in plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
- Baked Cookies: These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies and thaw as needed.
Helpful Q&A
Can I use other types of chocolate in this recipe?
Absolutely! While white chocolate is the star of these cookies, you can substitute with milk or dark chocolate for a different flavor profile.
What can I use instead of maraschino cherries?
If you prefer, you can use dried cherries or even fresh cherries (pitted and chopped) for a more natural flavor.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend, and ensure the other ingredients are certified gluten-free.
See You at the Table
The beauty of baking is that it brings people together, and these White Chocolate Cherry Shortbread Cookies are no exception. With their delicate texture and delightful flavor, they are sure to become a beloved treat in your home. Whether you enjoy them with a cup of tea or gift them to friends, these cookies will leave a lasting impression.
So, roll up your sleeves, gather your ingredients, and let’s create some cookie magic! Happy baking!
White Chocolate Cherry Shortbread Cookies
Ingredients
Equipment
Method
- Start by gathering all your ingredients and preheating your oven to 350°F (175°C).
- In a mixing bowl, whisk together the all-purpose flour and granulated sugar.
- Use a stand mixer or hand mixer to beat the cold butter pieces until creamy and smooth, about 2-3 minutes.
- Gradually add the flour mixture to the creamed butter and mix until just combined.
- Stir in the finely chopped maraschino cherries, chopped white chocolate, almond extract, and red food coloring (if using).
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets.
- Bake the cookies for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool for about 5 minutes before transferring them to a cooling rack. Melt the remaining white chocolate and shortening together, then drizzle over the cooled cookies.
Notes
- Chill the dough for 30 minutes if cookies spread too much.
- Store baked cookies in an airtight container at room temperature for up to a week.
- For vegan options, substitute butter with a vegan alternative.
