White Chocolate Cherry Shortbread Cookies – Page 2

Instructions

Preheat Oven: Set your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Cream Butter & Sugar: In a mixing bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and mix.

Add Dry Ingredients: Gradually add flour and salt, mixing until just combined.

Fold in Cherries & White Chocolate: Gently stir in the chopped maraschino cherries and white chocolate chips.

Shape the Dough: Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.

Bake: Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Drizzle with White Chocolate (Optional): Melt additional white chocolate and drizzle over the cooled cookies for an extra touch of sweetness.

Tips for the Best Cookies

Dry the Cherries: Pat the maraschino cherries dry with a paper towel to prevent extra moisture from making the dough too soft.
Chill the Dough (if needed): If the dough feels too soft, refrigerate it for 30 minutes before baking.
Storage: Store in an airtight container at room temperature for up to one week or freeze for longer freshness.

Final Thoughts

These White Chocolate Cherry Shortbread Cookies are as delicious as they are beautiful! Whether you make them for the holidays, a tea party, or just a sweet treat, they are sure to impress.

Have you tried these cookies before? Let us know in the comments!