White Chocolate Dipped Maraschino Cherry Shortbread Cookies
Tender, buttery shortbread cookies flecked with maraschino cherries and half-dipped in creamy white chocolate. These festive cookies are easy to make and perfect for holiday gifting, parties, or a cozy night in.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup maraschino cherries, well drained and chopped
- 8 ounces white chocolate (bars or chips)
- 1 teaspoon coconut oil or vegetable shortening (optional, for dipping)
- Extra chopped maraschino cherries (optional, for garnish)
- Festive sprinkles (optional)
- Crushed pistachios or almonds (optional, for garnish)
Instructions
- Drain maraschino cherries thoroughly, pat dry with paper towels, and chop into small pieces. Set aside.
- In a large bowl, beat butter and powdered sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
- Mix in vanilla extract and salt until combined.
- Add flour in two additions, mixing on low speed just until absorbed and a soft dough forms. Do not overmix.
- Fold in chopped cherries gently with a spatula until evenly distributed. If dough is sticky, chill for 10-15 minutes.
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Scoop dough by tablespoonfuls (about 20g each), roll into balls, and flatten gently to about 1/2-inch thick.
- Arrange cookies 2 inches apart on the baking sheet. Bake for 16-18 minutes, until edges are set and bottoms are lightly golden.
- Transfer cookies to a wire rack and let cool completely.
- In a microwave-safe bowl, melt white chocolate and coconut oil in 20-second bursts, stirring after each, until smooth and glossy. Alternatively, use a double boiler.
- Dip half of each cooled cookie into melted white chocolate, let excess drip off, and set on parchment-lined sheet.
- While chocolate is wet, add extra cherry bits, sprinkles, or nuts if desired. Let cookies stand at room temperature or refrigerate for 15 minutes to set chocolate.
- Serve or store in an airtight container.
Notes
Pat cherries dry thoroughly to prevent soggy cookies. Chill dough if sticky for neater cookies. Add coconut oil to white chocolate for a glossier finish. For crisper cookies, bake one extra minute. If dough is dry, add a teaspoon of milk. Use a cookie scoop for uniform size. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9
- Sodium: 40
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 17
- Protein: 1
Keywords: shortbread, cherry cookies, white chocolate, holiday cookies, Christmas cookies, easy dessert, edible gifts, festive cookies