Cookie 20 – White Chocolate Cherry Cookies

I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe!  I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂

This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!

White Chocolate Cherry Cookies

Rating: 41

Yield: 3 dozen

White Chocolate Cherry Cookies

Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dried cherries
  • 1 1/2 cups white chocolate chips
  • Red food coloring (optional)

Recipe Directions

  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the white chocolate chips and dried cherries.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 375 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie Recipe 1: Meyer Lemon Ginger Cookies

The second “Fifty-Two” series officially begins! 2012 brings a lot of fresh beginnings, and I’m kicking the New Year off with a follow-up to Fifty-Two Cakes. Introducing FIFTY-TWO COOKIES! I apologize in advance to all my coworkers who are about to put on a few pounds because I’m back in the kitchen showing my oven a little love. I’m hoping to meet all the coworkers I don’t know yet over some delicious sugary goodness!

I got a couple of Meyer Lemons in my KC Door to Door Organics box this week, and was stumped for a way to use them. Until my friend Amy suggested it as a key ingredient in cookies. Brilliant! I asked everyone to vote for one of the three suggested ingredients on Facebook (by the way – if you have Facebook, please “Follow This Blog” below and to the right!) and ginger won out.

Ginger Meyer Lemon Cookies Recipe Ingredients

  • 3/4 cup sugar, 1/4 cup sugar
  • 1/2 cup butter, softened
  • 2 Meyer lemons (1/2 tablespoon grated lemon peel, 1/4 cup lemon juice
  • 1 egg)
  • 1 1/2 cups flour
  • 1 teaspoon ginger powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Ginger Meyer Lemon Cookies Recipe Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Cream 3/4 cup sugar and softened butter until combined. Add the grated lemon peel, lemon juice, egg, flour, vanilla, ginger powder, salt, baking soda and cream of tartar and mix just until blended. Roll into balls, roll in the remaining 1/4 cup sugar like a snickerdoodle. I topped each of mine with a small piece of crystallized ginger just for fun, but that’s totally optional. I used my fancypants new cookie scoop to make mine and they were perfectly even! Bake for about 18 minutes. After a couple of minutes cooling on the pan, transfer to a wire rack to cool the rest of the way. Enjoy!

Makes about 18 cookies with 1.5 tbsp scoops.

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