Easy Cherry Cookies with White Chocolate – A Sweet Treat for Any Occasion

These Easy Cherry Cookies with White Chocolate are a delightful combination of tart cherries and creamy white chocolate in every bite. Perfectly soft, chewy, and packed with flavor, these cookies are ideal for holiday baking, gift-giving, or simply indulging your sweet tooth. They’re easy to make and guaranteed to impress!

Why You’ll Love This Recipe?

• The cherries add a tangy twist to balance the sweetness.
• White chocolate provides a creamy, rich complement to the cherries.
• Simple ingredients and easy steps make this recipe foolproof.
• They’re versatile! Customize with your favorite mix-ins or flavors.

Ingredients

Here’s a quick look at what you’ll need. Check out the full list in the recipe card below!

• Unsalted butter, softened
• Granulated sugar and brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda and salt
• Dried cherries
• White chocolate chips

Directions

1. Preheat the oven: Set your oven to 350°F and line baking sheets with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add wet ingredients: Mix in the eggs one at a time, followed by the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
5. Fold in mix-ins: Gently stir in the dried cherries and white chocolate chips.
6. Shape and bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Expert Tips and Tricks

• Room temperature ingredients: Ensure your butter and eggs are at room temperature for the best texture.
• Chop the cherries: For even distribution, chop the dried cherries into smaller pieces.
• Underbake slightly: Pull the cookies from the oven when the centers look slightly underdone; they’ll finish cooking as they cool.
• Use high-quality chocolate: Splurge on good-quality white chocolate for the richest flavor.

Recipe Variations and Possible Substitutions

• Swap dried cherries for dried cranberries or raisins for a different fruity twist.
• Use dark or milk chocolate chips instead of white chocolate if you prefer.
• Add a handful of chopped nuts like almonds or pecans for extra texture.
• Enhance the flavor with a dash of almond extract or a sprinkle of cinnamon.

Serving and Pairing Suggestions

Serve these cookies with a glass of cold milk or a hot cup of tea for a comforting snack. They’re also lovely alongside vanilla ice cream for an extra indulgent dessert.

Storage and Reheating Tips

• Room temperature: Store the cookies in an airtight container for up to 5 days.
• Freezer: Freeze the baked cookies or the raw dough for up to 3 months. Thaw at room temperature or bake frozen dough directly, adding 1-2 minutes to the baking time.
• Reheating: Warm the cookies in the microwave for 10 seconds to bring back their fresh-baked softness.

FAQs

Q: Can I use fresh cherries instead of dried? A: Dried cherries work best as fresh ones add too much moisture and may affect the cookie’s texture.

Q: Can I make the dough ahead of time? A: Yes! Refrigerate the dough for up to 48 hours or freeze it for longer storage.

Q: What’s the secret to soft cookies? A: Don’t overbake! Removing the cookies when they’re just set ensures a soft and chewy texture.

Q: Can I use salted butter? A: Yes, but reduce the added salt in the recipe by half.

Conclusion

Easy Cherry Cookies with White Chocolate are a must-try treat that’s simple to prepare yet feels special with their festive flavors and textures. Whether you’re baking for loved ones or treating yourself, these cookies are sure to bring a smile to anyone’s face. So, grab your ingredients and whip up a batch today—you’ll be glad you did!

Print