The Perfect Holiday Cookie: White Chocolate Cherry Shortbread

Buttery Holiday Cookies That Look Fancy (But Are Easy)

White chocolate cherry shortbread cookies are the kind of treat that makes a cookie tray look instantly special—without you spending all day in the kitchen. They’re soft and buttery like classic shortbread, lightly flavored with almond extract, and finished with a crisp white chocolate coating and festive sprinkles. We usually make a double batch because they disappear FAST!

They’re perfect for Christmas, Valentine’s Day, baby showers, bridal showers, or even the 4th of July (just swap the sprinkle colors). And here’s the best part: these cookies taste even better after chilling, which makes them ideal for make-ahead baking and holiday prep.

Why You’ll Love These White Chocolate Cherry Cookies

• They’re festive and customizable: change sprinkle colors for any holiday.
• They’re great for gifting: they hold up well after chilling and travel nicely.
• The flavor is balanced: buttery shortbread + mild almond + sweet cherry + creamy white chocolate.
• They’re make-ahead friendly: the texture improves after resting in the fridge.

What You’ll Need (Quick Notes)

Your recipe card below has the full ingredients and measurements, but here are a few “why it matters” notes that help these turn out perfect:

• Cherries: Maraschino cherries work great for color and sweetness. Make sure they’re well-drained and chopped so the dough isn’t too wet.
• Almond extract: This is the secret flavor booster—it complements the cherries and gives that bakery-style holiday cookie vibe.
• White chocolate or coating: You can use white chocolate, candy coating, or almond bark. All set up nicely once chilled.
• Sprinkles: Use any holiday mix you love. A small amount goes a long way!

White Chocolate Cherry Shortbread Cookies: Tips So They Bake Up Right

Shortbread is simple, but small details make a big difference. Here are the tips that help these cookies bake evenly and look pretty:

• Don’t skip chilling: chilling firms the dough and helps prevent spreading. It also makes the cookie texture even better the next day.
• Keep the cookie size consistent: even-sized dough balls bake evenly, so you don’t end up with some cookies too brown and others underdone.
• Press gently: pressing the cookies flat helps them bake uniformly, but you don’t want them paper thin.
• Cool before dipping: warm cookies can melt the coating and make sprinkles slide off.

Step-by-Step Overview

Here’s the quick process so you can see the flow before you start (full instructions are in the recipe card):

1. Mix the dough ingredients until combined.
2. Scoop and roll into even dough balls.
3. Press with a sugared glass to flatten.
4. Bake until set (shortbread should stay light, not deeply browned).
5. Cool completely, then dip in white chocolate and decorate.
6. Chill to set the coating and improve texture.

Dipping + Decorating Ideas for White Chocolate Cherry Shortbread Cookies

For dipping, you can use white chocolate, candy coating, or white candy coating. Once dipped, add sprinkles right away before the coating sets.

• Christmas: red/green sprinkles, white sugar pearls, or crushed peppermint.
• Valentine’s Day: pink/red sprinkles or heart confetti.
• 4th of July: red/white/blue sprinkles for a fun patriotic tray.

Helpful tools: A cookie scoop keeps sizing consistent. If the cookies spread slightly, use a cookie spatula to gently tap the edges back into shape while they’re still warm on the cookie sheet.

Make-Ahead + Storage

These cookies are truly best after chilling. Once dipped and decorated, place them in a single layer (or separated with parchment) in an airtight container and chill. I love them from the fridge on day two—firmer texture, crisp coating, and a more “finished” flavor.

• Fridge: store in an airtight container for several days for best texture.
• Freezer: freeze in layers with parchment between cookies for longer storage.

For general food storage and safety guidance, see the USDA Food Safety and Inspection Service.

Troubleshooting

My cookies spread too much—why?

This usually happens if the dough is too warm or the cherries weren’t drained well. Chill the dough longer and make sure the cherries are patted dry.

The white coating looks streaky—what happened?

White chocolate can seize if overheated. Melt gently and stir often. Candy coating/almond bark tends to be more forgiving.

Sprinkles won’t stick!

Add sprinkles immediately after dipping while the coating is still wet.

Frequently Asked Questions

Can I make these white chocolate cherry shortbread cookies ahead of time?

Yes—these are one of my favorite make-ahead cookies. They taste even better after chilling overnight.

Can I freeze them after dipping?

Yes. Freeze in an airtight container with parchment between layers. Thaw in the fridge for best texture.

Can I use regular chocolate instead of white?

You can, but white chocolate pairs especially well with cherries and keeps the cookie looking bright and festive.

Do I have to use almond extract?

No, but it adds a soft, bakery-style flavor that complements the cherries. If you skip it, vanilla extract is a good substitute.

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White Chocolate Cherry Shortbread Cookies Recipe

Check out these pretty shortbread holiday cookies! Dipped in white chocolate and sprinkles, they are festive and delicious!

5 / 5 ( 1 Review )

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Serves: 36

Adjust Servings: 36

US CustomaryMetric

Ingredients

• ½ cup maraschino cherries drained (juice reserved) and finely chopped
• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 cup salted butter cold
• 4 ounces white baking chocolate finely chopped (about 2/3 cup)
• ½ teaspoon almond extract
• 6 ounces white candy coating or almond bark or additional white baking chocolate for dipping
• sprinkles

Instructions

• Preheat the oven to 325°F/160°C. Spread the chopped cherries on paper towels to drain well. (Save all of the cherry juice from the jar for later!) Line cookie sheets with parchment paper or silicone baking mat.
• In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the cold butter until the mixture resembles fine crumbs. Stir in the chopped cherries and chopped white chocolate. Then stir in the almond extract. Gradually add a tablespoon at a time of the reserved cherry juice and mix with your hands until you are able to form the dough into smooth balls.
• Shape the dough into 1- or 2-inch balls. Place them on cookie sheet, about 2 inches apart. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4- to 1/2-inch thick. The dough will not spread out much more during baking. I recommend gently tapping in the edges of the flattened cookie, helping to keep the circle shape and reducing the cracks on the edges.
• Bake for 10 to 12 minutes, until the centers are set. Cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Dip the cookies in melted white chocolate or white candy coating/almond bark, and roll the edge in sprinkles. Let the chocolate set before stacking or serving. Store covered in the refrigerator for up to 3 days. They freeze well too!

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Sodium: 47mg | Fiber: 1g | Sugar: 7g

Recipe Source: Mel's Kitchen Cafe