Every Christmas, I try incorporating a few new cookie recipes into my collection. While I certainly have my tried-and-true favorites that everyone expects me to make, something is thrilling about experimenting with new creations. After all, that’s how recipes transition from being new to cherished favorites; you have to give them a try first! This year, I experimented with a delightful white chocolate cherry cookie. They turned out incredibly delicious, and each batch yields about 50 cookies—perfect for someone like me who tends to go a bit overboard baking during the holiday season. Now, let’s dive into the recipe!
A quick note about the almond extract – I used imitation because I am allergic to nuts, and the imitation stuff is not derived from nuts. Feel free to use the real thing if you do not have nut allergies. You can substitute vanilla extract if you don’t have vanilla bean paste.
Cherry White Chocolate Cookies
Adapted from Taste of Home
Ingredients:
- 2 ½ cups flour
- ¾ cup sugar, divided
- 1 cup cold butter, cubed
- ½ cup finely chopped maraschino cherries patted dry
- 12 ounces white chocolate, finely chopped, divided
- ½ teaspoon imitation almond extract
- ½ teaspoon vanilla bean paste
- 2 teaspoons shortening
- Decorations: red glittery sugar, Christmas themed candies
Directions:
- Preheat the oven to 325° Fahrenheit.
- In a large bowl, whisk together the flour and ½ cup of sugar. Using a pastry blender (or a fork), mix in the cubed cold butter until the mixture is crumbly.
Add in the cherries, 2/3 cup white chocolate, the almond extract, and the vanilla bean paste. Knead with your hands until the dough forms a ball (it will seem impossible at first that this will ever happen, but I promise it does).- Form the dough into ¾” balls and place them 2” apart on a cookie sheet lined with parchment paper or a silicone mat. Lightly wet the bottom of a small glass and dip it into the remaining sugar. Flatten each cookie with the sugar-lined glass.
- Bake for 12-14 minutes, rotating pans halfway through cooking time. You want the edges of the cookies to be lightly browned.
- Place the cookies on a wire rack to cool completely.
- Melt the remaining white chocolate and shortening in the microwave (I heat in 15-second bursts and stir in between until it’s smooth).
- Once the cookies are cooled, dip half of each cookie into the chocolate and let the extra drip off. Place on a sheet of waxed paper and sprinkle with either red sugar or festive candies. Leave them until they are set and then you can store them in an airtight container.
Here is the list of the other cookies I’m making this year if you want some more inspiration for Christmas cookies:
Check out our selection of Christmas gift baskets. The perfect host or hostess or house warming party gift this holiday season.