The Bridal/Baby Shower Cookie

Everytime I am asked to help cater either a bridal shower or a baby shower almost always they ask me to bring my White Chocolate and Dried Cherry Cookies. I don’t know what it is about them that says shower, but they really do. Maybe it is the unexpected tartness mixed with the creaminess of the white chocolate that make them so good or it could be the unusual combination of sugars.


So if you are looking for a lighter and slightly different recipe give these a try for your next family get together.


White Chocolate Dried Cherry Cookies

1 cup unsalted butter(room temperature)
3/4 cup caramelized sugar*
3/4 cup powdered sugar(icing sugar)
2 eggs(room temperature)
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 3/4 cup All Purpose Flour
12 ounces good White Chocolate, chopped into small pieces
8 ounces dried Cherries(the more tart the better)

Preheat oven to 375 F.
Grease your cookie pans with butter(to make a more golden brown bottom). In a mixer, cream the butter for 3 minutes. Add both types of sugar and mix(on high)for another 3 minutes. Scrape down the bowl with a spatula. Add eggs on at a time, mixing 1 minute each. Scrape down the bowl again. Add vanilla and mix for one more minute on medium high.
In a seperate bowl sift the flour, baking soda and salt together. With the mixer on slow speed, slowly add the flour mixture to the batter. Do not over mix. Take the bowl off the mixer and by hand mix in the white chocolate and cherries.
Usuing small ice cream or cookie scoop, scoop out the dough and place onto the prepared cookie sheet.
Bake for 10 minutes. They will not look done. Take them out anyway, they will continue to cook on the pan. Leave them on the pan for 5 minutes after taking them out of the oven. Then transfer to a cooling rack.
*To make caramelized sugar for this recipe. Take a cookie sheet and line it with parchment paper. With the oven preheated to 375 F sprinkle 1 cup granulated sugar onto the middle of the pan. Bake for only about 5 minutes( you need to watch it the whole time because once it starts to caramelized it can quickly burn). Take out of oven and it cool completely. Once cooled, lift the blob of caramelized sugar and put into blender. Blend until the sugar is back to being super fine. Measure out 3/4 cup for the recipe. I usually make big batches of this and keep it around to use in other recipes.


  1. Surprise says:

    I should have kept on reading…here the recipe is!! Thanks so much.

  2. thank you so much for this recipe. ^^

  3. WOW!! Those look great! Many thanks for the recipe…my kids will love these.

  4. Wow! These are amazing! I think I was making them a smaller size though, because I found mine only took 6-7 minutes to cook. I’ll be making these again, delicious!

  5. Michele Putman says:

    OMG! These are THE cookies that I remember and have truly thought about over the years. Sooooo downloading this recipe right now! Yea!

  6. These are great cookies! I really loved the strong bold flavors. I have never carmelized sugar before but it really added a deeper flavor and I can’t wait to use the sugar in some of my other cookie recipes. Thank you for a great recipe. I posted the recipe and linked back on my blog:

  7. These do look yummy!!! I will give it a try:))))

  8. stephanie says:

    WHY have I not seen this? What an interesting take!!! My wheels are spinning… thank you for the inspiration!

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