Description
Buttery and tender shortbread cookies filled with sweet white chocolate chips and tart dried cherries. These cookies are melt in your mouth soft with lightly crisp edges and a perfect balance of creamy and fruity flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cherries, roughly chopped
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined.
- Gently fold in the dried cherries and white chocolate chips.
- Scoop tablespoon sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly flatten each dough ball with the bottom of a glass.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers remain pale.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Chill the dough for 30 minutes if your kitchen is warm to help cookies hold their shape.
- Do not overbake, remove when edges are lightly golden for a tender texture.
- Store in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 2 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: white chocolate cherry shortbread, cherry shortbread cookies, white chocolate cookies, buttery shortbread, holiday cookies