Description
These White Chocolate Cherry Shortbread Cookies combine a tender, buttery shortbread base with sweet white chocolate chips and tart dried cherries for a delightful treat. Perfectly crisp edges and a melt-in-your-mouth texture make them an irresistible dessert for any occasion.
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)
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup dried cherries, chopped (or fresh cherries, chopped and pitted)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening and salt throughout the flour base.
- Cream Butter and Sugar: In a large bowl, use a mixer or wooden spoon to cream together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and pale in color, which helps in achieving a tender cookie.
- Add Vanilla: Stir in the vanilla extract to the creamed mixture to infuse the dough with rich flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the butter mixture, mixing lightly until the dough just starts to come together. If the dough is too crumbly or dry, add a tablespoon of milk at a time until it holds together but is not sticky.
- Fold in Chips and Cherries: Gently fold in the white chocolate chips and chopped cherries to evenly distribute them without overworking the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet and gently press down to slightly flatten each cookie for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown, indicating they are done but still tender inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they firm up without becoming overly hard.
Notes
- If using fresh cherries, be sure to pit and chop them finely to avoid excess moisture in the dough.
- Do not overmix the dough once the dry ingredients are added to preserve a tender texture.
- For a richer flavor, use high-quality white chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The addition of cornstarch contributes to the shortbread’s delicate crumb and helps keep the cookies tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
