Next, I add in the flour and salt, mixing on low speed until just combined. I find that if I overmix, the cookies can become tough, and no one wants that! Once incorporated, I gently fold in the vanilla extract, white chocolate chips, and chopped cherries. You’ll want to ensure that the cherries are well distributed throughout the dough; each cookie should have a little treasure of white chocolate and cherry surprise!
Using a cookie scoop or tablespoon, I drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each dollop to allow for spreading. I find a light flattening of each cookie helps them bake evenly. Then I pop them into the oven and bake for 12-15 minutes, just until the edges start to turn a lovely golden brown—a sure sign they’re almost ready! The sweet smell that fills the kitchen during baking is downright heavenly.
Once baked, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The anticipation builds as I watch them cool because I know that first bite is going to be incredible!
Pro Tips for Best Results
I tested this recipe a few times to perfect the dough consistency. One of my best tips is to ensure your butter is just softened, not melted. If it’s too soft, the cookies can spread too much; if it’s too cold, the dough won’t mix well. I also recommend chilling the dough for about 30 minutes if you plan to make larger cookies—it helps them hold their shape even better!
I also learned the hard way that using fresh cherries instead of dried ones can change the texture drastically. The moisture from fresh cherries can lead to a soggy cookie. Trust me, dried cherries maintain the right balance between chewy and firm, making them ideal for shortbread.
Lastly, I find that using high-quality white chocolate really elevates the flavor. I’ve tried a few brands, and the better the chocolate, the richer the cookies taste. So, go ahead and splurge a bit; you won’t regret it!
Common Mistakes to Avoid
One common mistake I made early on was not measuring my flour correctly. It’s easy to scoop it straight from the bag, but that can lead to overly dense cookies. I’ve learned to use the spoon-and-level method—spoon the flour into your measuring cup and then level it off with a knife for the most accurate measurements. This small step makes a big difference in the texture of your cookies! (See the next page below to continue…)