White Chocolate Cherry Cookies

White Chocolate Cherry Cookies
Hey there. 
It’s Monday and I have a very important question for you…
Are you ready. 
It’s sort of earth shattering and all. 
Here it is. 

Do you need another cookie recipe for your collection?
You already have 20?
Wow. That’s a lot of cookie recipes
But do you have a Cherry Cookie recipe, I’m wondering.
Do you have a White Chocolate Cherry Cookie recipe that is melt in your mouth delicous?
You love cherries…
but don’t have a recipe like this in your collection?!
Well hot diggidy dog. 
I’m so glad you came to see me today. 
It was aweful nice of you.

If you loath cherries. 
I hope you’ll come back tomorrow for some chocolate.
The end.
 I have seen these White Chocolate Cookies pop up here and there on Pinterest. They are fun to make, and quite festive looking with the red and pink colors. I have adapted the recipe a bit, by adding more maraschino cherries, almond extract and some maraschino cherry juice.

White Chocolate Cherry Cookies

Time: 1 hour
Yield: 40 cookies
Recipe adapted from Better Homes and Gardens
1 (16 ounce) jar maraschino cherries
2 1/2 C flour
1/2 C sugar
1 C cold butter
1 (12 ounce) package white chocolate chips
1 1/2 t almond extract
2 T maraschino cherry juice
dash salt
White nonpareils and/or red edible sprinkles
1/2 t shortening (I used butter flavored Crisco)

1. Pour 2 tablespoons of the cherry juice into a small bowl and set it aside. Drain the the rest of the juice out into your sink. (Or I guess you could drink it…if you are a cherry lovin’ fool. I won’t tell anyone. Your secret is safe with me.)
2. Chop your cherries into small pieces. 

3. Pour the flour and sugar into a large mixing bowl and toss it together to combine.
4. Cut your cold butter into cubes and place it into the bowl. 

5. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. 

6. Add your chopped cherries and 2/3 C of white chocolate chips. 

7. Pour in the almond extract, dash of salt…

and the beautiful red cherry juice. 
8. Stick your hands right into the bowl and use them to combine all of the ingredients together well.  Smash it up, knead it together…work your magic.

9. Roll the dough into small balls, about 1 inch each. Set them on a cookie sheet that has been sprayed with cooking spray. 

10. Dip the bottom of a small mug or drinking glass into some sugar. 

11. Press the bottom of your mug into each cookie, pressing it out flat. 
12. Bake your cookies at 325 for 10 to 12 minutes, or until the center of the cookies are set. Allow them to cool on the sheet for a couple of minutes and then move them to a wire rack to cool completely. 

13. Pour the white nonpareils and red sprinkle into two separate small bowls. 

13. Pour the rest of the white chocolate into a small bowl. Heat it in the microwave for 30 seconds and then stir. Return it to the microwave and heat for another 30 seconds and stir. Repeat until the white chocolate is melted and smooth.
14. Add the 1/2 t shortening and allow it to sit in the white chocolate for a couple of minutes. Stir it in and you are ready to dip your cookies. 
15. Dip half of each cookie into the white chocolate. 

13. Allow the cookie to hang over the top of the dipping bowl and drip to remove excess chocolate. 

14. Immediately dip the chocolate side of the cookie into the red sprinkles or white nonpareils. 
15. Place the cookies on a cookie sheet lined with wax paper and allow the chocolate to harden. Should take about 20 minutes. 
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Have a great day!

Post a comment!


  1. 1
    December 12, 2011 at 1:51 pm

    Im no cherry lovin fool, but these look great!

  2. 2
    December 12, 2011 at 2:09 pm

    The base of this cookie is quite similar to one I make every year. Instead of white chips it has chopped pecans. I roll the dough into logs, roll the logs in coconut and slice them into rounds. We call them Santa's Whiskers.

    Your version looks equally yummy!

  3. 3
    December 12, 2011 at 3:28 pm

    oh my goodness – these sound sooooo yummy!

  4. 4
    December 12, 2011 at 8:36 pm

    These are so cute, and vibrant with color.

  5. 5
    December 15, 2011 at 5:41 pm

    These look so yummy. Drink the juice…I'll never tell. 🙂 We aren't big fans of white chocolate, do you think you could substitute reg chocolate and get the same yummyness?

  6. 6
    December 16, 2011 at 3:39 am

    I think it would be wonderful with dark chocolate. Let me know if you give it a try! Have a good one!

  7. 7
    January 1, 2012 at 9:16 am

    nice idea, thanks for sharing

    our websites are
    ??? and ??

    very welcome to see us...

  8. 8
    January 12, 2012 at 11:38 pm

    Man, my stuff never turns out as pretty as yours… Tastes good though…

  9. 9
    February 8, 2012 at 6:16 am

    I brought these to a cookie exchange and someone else brought the regular bhg ones and mine won:-) so good.

  10. 10
    March 31, 2012 at 12:13 am

    Ahhh….your Lemon White Chocolate cookie picture lured me over here from Pinterest and then I saw this little beauty! Heavens, looks like I have to make two kinds of cookies soon. Thank you!!! BTW, do you think it would be ok to substitute candied cherries for the maraschinos? I have a tub of them bought for Christmas baking sitting lonely in the cupboard.

    • 11
      March 31, 2012 at 3:45 pm

      Hi Molly,
      Substituting candied cherries would be great, however if you notice the recipe calls for some of the juice from the marchino cherry jar. If you omit this it may have less of a red color, and you may need to add more candied cherries. Good luck!

  11. 12
    January 15, 2013 at 9:21 pm

    I was browsing your cookie recipes and was intrigued by this one. I am not a fan of almond extract…would it be okay to use vanilla instead? Or would that just ruin the whole yummy factor. BTW….my husband is in heaven with all the new recipes I’ve gotten from you. I’ve found the joy of cooking again and he of course has found the joy of eating! Both our waistlines show that!

    • 13
      January 16, 2013 at 6:42 am

      I haven’t ever tried it with vanilla, but my thoughts are it would work out fine for you. Good luck! Hope you love it!

  12. 14
    December 19, 2018 at 2:01 am

    I made these last year and absolutely loved them! I want to make them again this year and I’m wondering if they would turn out ok if I make it a few days before Christmas and chill/freeze the dough, and then bake and decorate when we’re ready to eat them. What do you think?

  13. 15
    joanna Zupancic
    February 6, 2021 at 8:40 am

    I have never commented on
    a recipe before, but I need to tell you how truly scrumptious these cookies are! I have been using this recipe for over a year now, and my family requests them OFTEN….truly delicious, thank you so much!

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