Name: White Chocolate Cherry Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-489514H9M45S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2/3 cup granulated sugar; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/4 tsp salt; 1/2 cup dried cherries, chopped; 1/2 cup white chocolate chips or chunks; Optional: 1/2 tsp almond extract; Optional: sanding sugar for edges

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White Chocolate Cherry Shortbread Cookies are a buttery, crumbly treat packed with bits of dried cherries and sweet white chocolate. I love how each bite offers a perfect mix of rich, tender shortbread and the pop of fruit and creamy chocolate. These cookies are elegant enough for holiday trays but simple enough for everyday baking.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make ahead, uses simple pantry ingredients, and delivers big on flavor and texture. The dough is slice-and-bake style, so I can keep a log in the fridge or freezer and bake fresh cookies whenever I want. The combination of tart cherries and sweet white chocolate feels a little fancy without any extra work. White Chocolate Cherry Shortbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Vanilla extract
All-purpose flour
Salt
Dried cherries, chopped
White chocolate chips or chunks
Optional: almond extract, for extra flavor
Optional: sanding sugar for edges

Directions

I start by creaming the softened butter and sugar in a bowl until light and fluffy.
I mix in the vanilla extract (and almond extract if I’m using it).
I gradually stir in the flour and salt until a soft dough forms—it’ll be crumbly at first, but it comes together as I mix.
I fold in the chopped dried cherries and white chocolate.
I divide the dough in half and shape each portion into a log about 2 inches in diameter, then wrap them tightly in plastic wrap.
I chill the dough in the refrigerator for at least 2 hours, or overnight.
When I’m ready to bake, I preheat the oven and slice the dough into 1/4-inch rounds.
I place the slices on a lined baking sheet, spacing them about 2 inches apart.
I bake the cookies until the edges are just turning golden, about 10–12 minutes.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24–30 cookies, depending on thickness.
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 10–12 minutes
Total time: About 2.5 hours

Variations

When I want a festive version, I roll the dough logs in coarse sanding sugar before slicing. I’ve also used dried cranberries or chopped dried apricots in place of cherries. For a nutty crunch, I sometimes mix in finely chopped pistachios or almonds. If I want a fancier finish, I dip half of each baked cookie in melted white chocolate and let it set.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. The dough logs can be frozen for up to 2 months—when I’m ready to bake, I slice them straight from the freezer and add a couple of minutes to the baking time. These cookies don’t need reheating, but I’ve enjoyed them slightly warmed with tea or coffee.

FAQs

Can I use fresh cherries?

No, I stick to dried cherries for this recipe. Fresh cherries add too much moisture and can make the cookies soggy.

Can I make the dough ahead of time?

Absolutely. I often make the dough days in advance and keep it chilled or frozen until I’m ready to slice and bake.

What if my dough is too crumbly?

That’s normal for shortbread. I keep mixing or knead it gently with my hands until it holds together before shaping into logs.

Can I use white chocolate chunks instead of chips?

Yes, I prefer chunks for bigger pockets of melty chocolate, but either works beautifully.

How do I get clean cookie slices?

I use a sharp knife and rotate the log slightly after each cut to keep it round. If it starts to crumble, I let the dough sit at room temp for a few minutes before slicing.

Conclusion

White Chocolate Cherry Shortbread Cookies are a melt-in-your-mouth delight that I love baking all year round. They’re sweet, buttery, and filled with texture and flavor in every bite. Whether I’m gifting them, serving them with afternoon tea, or sneaking one straight off the cooling rack, they always bring a little joy.