Grandma’s Unforgettable Cherry White Chocolate Cookies

Oh, baking cookies! Is there anything better? Especially when the holidays roll around, or, honestly, just when you need a little something sweet to brighten your day. I swear, the smell alone can cure almost anything! And that’s why I’m SO excited to share my recipe for Cherry White Chocolate Cookies with you.

These aren’t just *any* cookies, trust me. They’re the perfect blend of sweet and tart, with that dreamy white chocolate melting in your mouth. My favorite part? The chewy texture and those little bursts of cherry goodness! I remember baking these with my grandma every Christmas. She had this old, beat-up mixer, and we’d spend hours laughing and sneaking bites of dough (don’t tell anyone!). These Cherry White Chocolate Cookies always bring back those happy memories. And honestly, they’re pretty darn delicious too!

Why You’ll Love These Cherry White Chocolate Cookies

Quick and Easy to Make

Seriously, you don’t need to be a professional baker to whip these up! The recipe is super straightforward, and I promise, even if you’re a beginner, you’ll be amazed at how easy it is. It’s all about mixing and baking – simple as that!

Bursting with Flavor

Okay, the flavor combo here is just *chef’s kiss*! The sweet white chocolate with the slightly tart cherries? It’s a match made in cookie heaven! Trust me; your taste buds will thank you.

Perfect for Sharing

These Cherry White Chocolate Cookies are practically *begging* to be shared! Bring them to a party, wrap them up as a gift, or just enjoy them at home with your family. Everyone will be obsessed, I guarantee it!

Customizable

Want to get a little creative? Go for it! This recipe is super versatile, and you can totally tweak it to your liking. I’ll share some fun variation ideas later on, so get ready to experiment!

Ingredients for Cherry White Chocolate Cookies

Flour

Okay, you’ll need 3 cups of all-purpose flour for these Cherry White Chocolate Cookies. I usually just grab whatever’s on sale, but if you’re feeling fancy, King Arthur flour is always a solid choice! Just make sure it’s all-purpose, alright?

Baking Soda

Don’t skip this! You need 1 ½ teaspoons of baking soda to give these cookies that perfect lift. And hey, make sure it’s not, like, ancient. Fresh baking soda makes a HUGE difference, trust me!

Salt

Just a pinch! ¼ teaspoon of salt. I just use regular table salt, nothing too crazy here.

Butter

Alright, butter time! You’ll need 20 tablespoons (that’s 2 ½ sticks!) of unsalted butter. And listen carefully: it needs to be at room temperature! Seriously, don’t even THINK about using melted butter. I usually use Land O’ Lakes, but any unsalted butter will do the trick.

Granulated Sugar

For sweetness, you need ⅔ cup of granulated sugar. Plain old white sugar works perfectly. I usually buy Domino, but whatever you have on hand is fine!

Brown Sugar

Now, for that extra chewy texture and a hint of molasses-y goodness, you’ll need ⅔ cup of firmly packed light brown sugar. Make sure you pack it in the measuring cup! Again, any brand will do!

Eggs

Grab one large egg *and* one large egg yolk. Yep, just the yolk! It adds richness. Make sure they’re large, not medium or small, okay?

Vanilla Extract

A teaspoon of pure vanilla extract is a must! Imitation vanilla? No way! It just doesn’t taste the same. I love using Nielsen-Massey, but any *pure* vanilla extract will work wonders.

White Chocolate Chips

Okay, this is important: use GOOD white chocolate chips! 1 ½ cups of them. Ghirardelli or Guittard are my go-to’s. Trust me, the better the chocolate, the better the cookie!

Dried Cherries

Last but not least, 1 ½ cups of dried cherries. Make sure they’re pitted! And I like to give them a little chop before adding them to the dough, just so they’re not too big. Seriously, these are what make these Cherry White Chocolate Cookies so special!

How to Make Cherry White Chocolate Cookies: Step-by-Step

Preparing to Bake Cherry White Chocolate Cookies

Alright, let’s get baking! First things first, crank up that oven to 350 degrees Fahrenheit. You’ll want it nice and hot before those cookies go in. And don’t forget to line three large cookie sheets with parchment paper. Trust me, parchment paper is your best friend here – it prevents sticking and makes cleanup a breeze!

Combining Dry Ingredients for Cherry White Chocolate Cookies

Now, grab a large bowl and sift together the 3 cups of flour, 1 ½ teaspoons of baking soda, and ¼ teaspoon of salt. Sifting might seem like a pain, but it really does make a difference! It helps to get rid of any lumps and makes the flour nice and airy, which means lighter, fluffier cookies. Who doesn’t want that?

Creaming Butter and Sugar for Cherry White Chocolate Cookies

In the bowl of your trusty stand mixer (or with a hand mixer, if that’s your jam!), cream together the softened butter and both sugars on medium speed. You’ll want to beat it until it’s light and fluffy. This usually takes a few minutes, so be patient! Creaming the butter and sugar is super important because it creates tiny air pockets that give the cookies their amazing texture.

Adding Eggs and Vanilla to Cherry White Chocolate Cookies

Once the butter and sugar are all creamed together, add the egg and the egg yolk. Beat it until everything’s nicely blended. Then, stir in that teaspoon of vanilla extract. Mmm, can you smell that vanilla goodness already?

Incorporating Dry Ingredients, Chips, and Cherries into Cherry White Chocolate Cookies

Okay, now for the fun part! Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and nobody wants that. Once the flour is mostly incorporated, toss in the white chocolate chips and dried cherries. Mix until everything’s evenly distributed. Yum!

Baking Your Cherry White Chocolate Cookies

Using a medium cookie scoop (or a soup spoon, if you’re feeling old-school!), drop the dough onto the prepared cookie sheets, leaving about 1 ½ inches between each mound. Then, gently flatten each cookie to about ½ inch thick. This helps them bake evenly. Pop those babies into the oven and bake for 15 minutes, or until they’re golden brown around the edges. Don’t worry if they still look a little soft in the center – they’ll firm up as they cool!

Cooling and Storing Cherry White Chocolate Cookies

Once the cookies are done, carefully remove them from the oven and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely. And that’s it! Store your delicious Cherry White Chocolate Cookies in an airtight container. If they last that long, that is!

Tips for Perfect Cherry White Chocolate Cookies

Use Room Temperature Butter

Seriously, don’t skip this step! Room temperature butter is KEY to getting that perfect, creamy texture when you’re creaming it with the sugar. If the butter’s too cold, it won’t blend properly. If it’s too melted…well, that’s just a mess. Trust me, let it soften!

Don’t Overmix the Dough

I know, it’s tempting to just keep mixing until everything’s perfectly smooth, but resist the urge! Overmixing develops the gluten in the flour, and that leads to tough, chewy (in a bad way!) cookies. Mix until *just* combined, okay?

Use High-Quality White Chocolate

Okay, I’m serious about this one. Cheap white chocolate just doesn’t melt the same, and it can taste kinda waxy. Splurge on some good-quality white chocolate chips – your taste buds will thank you! Plus, it makes these Cherry White Chocolate Cookies look extra fancy!

Flatten the Cookies Slightly

Don’t just drop those dough balls on the baking sheet and call it a day! Gently flatten them a bit with your fingers. This helps them bake evenly, so you don’t end up with cookies that are crispy on the edges and raw in the middle.

Cherry White Chocolate Cookies Variations

Different Dried Fruits in Your Cherry White Chocolate Cookies

Cherries are amazing, I know, but why not get a little wild? Try swapping out the dried cherries for dried cranberries – they’re SO festive, especially around the holidays! Or, if you’re feeling adventurous, go for some chopped dried apricots. They add a lovely, subtle tang that’s just *perfect* with the white chocolate!

Add Nuts to Your Cherry White Chocolate Cookies

Want to add a little crunch? Go for it! Chopped pecans or walnuts would be absolutely delicious in these Cherry White Chocolate Cookies. Just toss in about a cup along with the chocolate chips and cherries. Trust me, the nutty flavor adds a whole new dimension!

Spice Up Your Cherry White Chocolate Cookies

Feeling a little…spicy? A pinch of cinnamon or nutmeg can really warm up these cookies! I’m talking like, ½ a teaspoon. It’s subtle, but it adds this cozy, comforting vibe that’s just irresistible. Wow, I’m getting hungry just thinking about it!

Storing Your Freshly Baked Cherry White Chocolate Cookies

Storage Instructions

Okay, so you’ve baked these amazing Cherry White Chocolate Cookies. If, and I mean *if*, there are any leftovers (highly unlikely!), just pop ’em in an airtight container. They’ll be perfectly happy at room temperature for a few days. But let’s be real, they probably won’t last that long!

Reheating Instructions

Honestly, these Cherry White Chocolate Cookies are delicious straight out of the container. But if you’re feeling fancy, you can totally warm them up slightly in the microwave for like, 5-10 seconds. Just be careful not to overdo it, or they’ll get melty! Or, you know, just enjoy them cold. They’re amazing either way!

Frequently Asked Questions About Cherry White Chocolate Cookies

Can I use fresh cherries instead of dried cherries in these Cherry White Chocolate Cookies?

Okay, so you’re thinking fresh cherries, huh? I love the enthusiasm! Honestly, dried cherries work best in these Cherry White Chocolate Cookies because they’re chewier and don’t add extra moisture. But, if you’re really set on fresh, make sure to pit ’em, chop ’em small, and pat them *super* dry with a paper towel. And maybe add a tablespoon or two of extra flour to the dough to compensate for the extra moisture. But trust me, dried cherries are the way to go!

Can I freeze the Cherry White Chocolate Cookies dough?

Absolutely! Freezing cookie dough is my favorite trick for having fresh cookies whenever the craving hits. Just scoop the dough into balls, like you’re about to bake them, and pop them on a baking sheet lined with parchment paper. Freeze them until they’re solid, then transfer them to a freezer bag. When you’re ready to bake, just bake them straight from frozen, adding a few extra minutes to the baking time. Easy peasy!

What if my Cherry White Chocolate Cookies are too flat?

Uh oh, flat cookies are a bummer! Usually, that means your butter was too warm. Make sure it’s *softened*, not melted. Also, make sure you didn’t overmix the dough. And, sometimes, it’s just the oven temperature. Try baking them at a slightly higher temperature (like 360°F) for a shorter amount of time. And hey, even if they’re a little flat, they’ll still taste amazing! Don’t stress it!

Nutritional Information for Cherry White Chocolate Cookies

Disclaimer

Okay, so here’s the deal: I’m not a nutritionist! The nutritional info for these Cherry White Chocolate Cookies is just an estimate. It can totally vary depending on the brands you use and how big you make the cookies. So, take it with a grain of salt (or, you know, a chocolate chip!).

Enjoy Your Cherry White Chocolate Cookies

Alright, you’ve made these incredible Cherry White Chocolate Cookies, and I’m SO excited for you to try them! Seriously, I hope you love them as much as I do. And hey, if you do, pretty please leave a comment below and let me know what you think! A rating would be amazing too! And if you’re feeling extra generous, share a pic of your cookies on social media and tag me! Happy baking!

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