Christmas

White Chocolate Cherry Cookies with Rose Butter

November 13, 2019
Photo by Anna Ramiz
Author Notes

A spin on my mom's favorite Christmas treats, these cookies are thick and fluffy, studded with chunks of white chocolate and tart cherries. The rose butter imparts a slight floral flavor making them the perfect new cookie to add to your holiday baking list. —Anna Ramiz

  • Prep time 1 hour
  • Cook time 20 minutes
  • Makes yield: 12-16 large cookies, or 24-28 small cookies
Ingredients
  • 1 cup unsalted butter (226g)
  • 2 tablespoons dried rose petals
  • 3/4 cup brown sugar (180g)
  • 1/2 cup granulated sugar (116g)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour (390g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup dried tart cherries, chopped (138g)
  • 12 ounces white chocolate, chopped
  • flaky salt, such as Maldon, for finishing (optional)
In This Recipe
Directions
  1. Combine butter and rose petals in a small saucepan and set over medium heat. Heat butter, stirring occasionally, until butter is melted but not browned. Remove from heat, cover, and let steep until cooled to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, brown sugar, and melted/cooled butter. Beat on medium speed until combined and lightened slightly. The mixture should have the texture and consistency of very wet sand. Reduce mixer speed to low and add eggs, one at a time, scraping down the bowl occasionally to ensure that everything is evenly combined. Mix in vanilla extract.
  4. With the mixer still on low speed, gradually add dry ingredients in three additions, mixing until just combined and no flour streaks remain. Fold in chopped cherries and white chocolate. Chill dough for at least 30 minutes.
  5. When ready to bake, preheat the oven to 375° F and line a sheet pan with parchment paper. Place scooped cookie dough evenly on sheet pan, leaving about 2” space between each cookie.
  6. Bake for 8-10 minutes for smaller cookies or 10-12 minutes for larger cookies, until the edges are golden brown and the tops of the cookies are dry. Remove pan from the oven, tap on counter once or twice, and sprinkle flaky salt on the tops of the cookies. Let cookies cool on the pan for at least five minutes before transferring to a wire rack to cool completely.

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