White Chocolate Cherry Shortbread Cookies
Tender, buttery shortbread cookies with maraschino cherries, almond extract, and white chocolate. An easy, no‑chill dough that bakes up festive and colorful - no decorations needed.
Servings: 50
Calories: 87kcal
Equipment
- digital kitchen scale (optional)
- electric mixer (optional)
- small (2-teaspoon or #60) cookie scoop (optional)
Ingredients
- 16 tablespoons unsalted butter (227 grams; softened)
- ½ cup sugar (100 grams)
- ½ teaspoon table salt
- 2 ½ cups all-purpose flour (300 grams)
- ½ teaspoon almond extract (or vanilla extract)
- ½ teaspoon maraschino cherry juice (optional)
- ⅔ cup white chocolate chips (130 grams)
- ½ cup maraschino cherries (~100 grams; drained and chopped very finely)
To Finish
- ~½ cup granulated sugar (~100 grams; for rolling)
Instructions
Mixer Instructions
- Cream softened butter, sugar, salt, almond extract, and maraschino cherry juice until well combined and smooth, around 2 minutes.
- Stir in flour, mixing on low until combined. The mixture will be crumbly to start, and will then clump together.
- Add the white chocolate chips and (chopped and drained) maraschino cherries. Avoid adding too much liquid, which will make cookies spread or bake up doughy. Mix until just combined. Don't overwork the dough.
By-Hand Instructions
- Combine dry ingredients in a large mixing bowl. Use a pastry cutter to cut in the cold butter until the mixture resembles fine crumbs.
- Stir in the extract and cherry syrup, and then add the white chocolate chips and (drained and chopped) maraschino cherries. Use your hands to mold the dough together, kneading it (folding it over on itself, like a letter) until it forms a ball. The dough will be crumbly but will come together as you knead.
Shaping and Baking
- Shape the dough into ¾ inch balls, using a small (2-teaspoon or #60) cookie scoop. Press the dough together if necessary; crumbly dough makes crumbly cookies.
- Roll each ball in your hands to smooth the edges, then coat half of each ball in granulated sugar. Place balls sugar-side-up on a cookie sheet, 2 inches apart. Using the bottom of a glass, flatten each ball until it's 1 ½ inch across, or around ¼-inch thick.
- Bake at 325F for 11-13 minutes, or until centers are set. Cool for 3-5 minute on the cookie sheet before transferring cookies to a wire rack.
- Store cookies in an airtight container for up to 5 days.
Make-Ahead & Freezing
- Make, shape, and flatten the dough. Freeze the shaped cookie dough, then transfer to a freezer bag. Frozen dough keeps for 1 month. Bake from frozen, without thawing, adding an extra 2-3 minutes to the bake time.
Notes
I make this dough by weighing my flour for the most accurate measurements.
You can use standard maraschino cherries, "natural" maraschinos, or even dried cherries. Only brightly colored syrup from the standard maraschinos will add color to the dough; you can add 2 drops of red food coloring to enhance it if desired. I have not tested the cookies with premium cocktail maraschino cherries, but those should also work.
Don't overwork the dough, or the cookies will be tough. Instead, use your hands to press together dough, especially when you roll the balls of dough; otherwise, cookies may be crumbly.
Adapted from the White Chocolate-Cherry Shortbread Recipe from Better Homes and Gardens.
Recipe revised 2/1/2026 for clarity.
Nutrition
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.3mg
