Description
Delight in these tender White Chocolate Cherry Shortbread Cookies, featuring a buttery, crumbly texture complemented by sweet white chocolate chips and tart dried cherries. Perfectly baked to a light golden edge, these cookies offer a harmonious blend of creamy, fruity, and buttery flavors ideal 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 and Prepare Baking Sheet: 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 combine evenly and avoid any lumps.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the softened unsalted butter with powdered sugar until the mixture becomes light and fluffy, indicating it’s well aerated for a tender cookie.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the cookie dough with a sweet aromatic flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing just until the dough comes together. If the dough feels too dry and crumbly, incorporate 1 tablespoon of milk at a time until it holds together without being sticky.
- Fold in Add-ins: Gently fold in the white chocolate chips and chopped dried cherries, distributing them evenly throughout the dough without overmixing.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place the balls on the prepared baking sheet spaced apart and gently press down to slightly flatten them for even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn a light golden brown, indicating they are baked through but still tender.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their delicate texture.
Notes
- If using fresh cherries, make sure they are pitted and chopped finely to avoid excess moisture affecting the dough consistency.
- Add milk sparingly as needed; too much moisture can make the dough too sticky and soften the cookies excessively.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- For a festive twist, substitute white chocolate chips with white chocolate chunks or drizzle melted white chocolate on cooled cookies.
- Cornstarch contributes to the tender, melt-in-your-mouth texture characteristic of shortbread cookies.
