Cherry Icebox Cookies are slice-and-bake cookies made with maraschino cherries and chopped almonds for a nutty crunch. Be sure to check out more cookie recipes, too!

Tray of Cherry Icebox Cookies from Overhead with Cherries. Cookies, Baking, Icebox Cookies, Summer Cookies, Cherry Cookies, Easy Cherry Cookies, How to Make Icebox Cookies, Cherry Almond Cookies, i am baker, iambaker
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

What are Icebox Cookies?

Icebox cookies are also known as refrigerator cookies or slice-and-bake cookies. The buttery dough is rolled into a log and stored in the refrigerator (an icebox) until firm. Once firm, the dough is cut into rounds and baked. Easy as can be!

Close up of Baked Cherry Icebox Cookies. Cookies, Baking, Icebox Cookies, Summer Cookies, Cherry Cookies, Easy Cherry Cookies, How to Make Icebox Cookies, Cherry Almond Cookies, i am baker, iambaker

Cookies Ingredients

Cherries: You will use both the maraschino cherry juice and the cherries in this Cherry Icebox Cookie recipe.

Almond Extract: The nutty flavor of the almond extract is perfect for these cookies, which contain almonds. If you don’t have any almond extract on hand, you could use vanilla extract.

Cream of Tartar: Cream of tartar is not a cream at all, but a powdery acid. It can be found in the baking aisle, near the spices, in your local grocery store.

How to Use Parchment to Roll Cookie Dough Into a Perfect Log. Cookies, Baking, Icebox Cookies, Summer Cookies, Cherry Cookies, Easy Cherry Cookies, How to Make Icebox Cookies, Cherry Almond Cookies, i am baker, iambaker

Rolling the Dough

Since these Cherry Icebox Cookies are slice-and-bake cookies, the dough is rolled into logs of dough. Then, the dough is chilled and sliced when ready to bake. To roll the dough into the log, first, place the dough onto a sheet of parchment paper. Roll it out into 2, 8-inch logs of dough.

Next, fold the parchment paper over one of the dough logs. Press down on the bottom half of the paper to hold it in place. Then, use your other hand to gently press the top half of the paper in between the dough and the parchment paper, making a crease in the parchment paper along the dough log. Finally, wrap the dough in plastic wrap, rolling to seal. Repeat with the other dough log.

Knife Cutting Cherry Icebox Cookies before Baking. Cookies, Baking, Icebox Cookies, Summer Cookies, Cherry Cookies, Easy Cherry Cookies, How to Make Icebox Cookies, Cherry Almond Cookies, i am baker, iambaker

Do I Have to Chill the Dough?

Once you have the dough rolled into a cylinder and wrapped in plastic wrap, place the dough in the refrigerator to chill for a couple of hours. Yes, you really should chill the dough for the best results. When you chill cookie dough, it solidifies the fat.

Then, when you are ready to bake the cherry icebox cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. Chilling cookie dough gives you a softer texture and even more flavor. Plus, you can chill the dough for up to 3 days in the refrigerator, so it’s a great way to get a head start on the cookies.

Can I Make Cherry Icebox Cookies Without Almonds?

Sure! These cookies would be delicious with or without the nuts. Or, you could try the cookies with a different kind of nut like walnuts.

Stack of Cherry Icebox Cookies and Top Cookie Broken in Half Showing Texture Inside. Cookies, Baking, Icebox Cookies, Summer Cookies, Cherry Cookies, Easy Cherry Cookies, How to Make Icebox Cookies, Cherry Almond Cookies, i am baker, iambaker

How to Freeze Cherry Icebox Cookies

You can freeze these cookies before you bake them (freeze the dough) or after you have baked the cookies. To freeze the dough, simply wrap the logs of dough in a couple more layers of plastic wrap. They will last in the freezer for up to 3 months. When ready to bake, simply let the dough thaw a bit in the refrigerator before cutting.

If you want to freeze the baked cookies, let them cool completely. Then, freeze the baked cookies in a freezer-safe container. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying.

More Cherry Treats

Tray of Cherry Icebox Cookies from Overhead with Cherries. Cookies, Baking, Icebox Cookies, Summer Cookies, Cherry Cookies, Easy Cherry Cookies, How to Make Icebox Cookies, Cherry Almond Cookies, i am baker, iambaker
5 from 3 votes

Cherry Icebox Cookies

Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 2 hours
Total Time 2 hours 24 minutes
Cherry Icebox Cookies are slice-and-bake cookies made with maraschino cherries and chopped almonds for a nutty crunch.

Ingredients

  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • 1 ยผ cups (250 g) granulated sugar
  • 1 large egg, room temperature
  • ยผ cup maraschino cherry juice (You'll see the jar listed below, use ยผ cup from the jar.)
  • ยฝ teaspoon almond extract
  • 3 ยผ cups (406 g) all-purpose flour
  • ยฝ teaspoon baking soda
  • ยผ teaspoon cream of tartar
  • 1 jar (10 ounces) maraschino cherries, quartered (about ยฝ cup)
  • ยฝ cup (71.5 g) almonds, finely chopped

Instructions

  • In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy. (You could also use a handheld mixer.)
  • Add the egg, cherry juice, and almond extract. Mix until incorporated.
  • In a separate bowl add flour, baking soda, and cream of tartar. Whisk together to combine.
  • With the mixer on low, add the flour mixture to the wet ingredients, 1 cup at a time, until combined.
  • Gently fold in the cherries and the almonds.
  • Add dough to a sheet of parchment paper and roll into 2, 8-inch rolls. Wrap in plastic wrap and seal the ends. Place the dough in the refrigerator to chill for about 2 hours, or until firm.
  • When ready, preheat the oven to 375ยฐF and line 2 large baking sheets with parchment paper.
  • Remove the dough from the refrigerator and place each roll on a cutting board.
  • Slice each dough log into ยผ-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart.
  • Bake 7-9 minutes, or until edges are slightly browned.

Video

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion โ€“ With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These look amazing! My two favorite flavorsโ€ฆokay a very close second to chocolate.
    Love your postsโ€ฆand that you are local girl๐Ÿ˜Š

  2. I always look recipes, that low in fat and calories. due to my heart condition.

    Your picture of Cherry Icebox Cookies, look delicious
    I can’t wait to make them.
    Cindy Olley

  3. Iโ€™ve been looking for a cherry chip recipe and havenโ€™t found one I liked. Until now. I exchanged the almond extract for vanilla and doubled it. I exchanged the almonds for cherry chips. I added about 5 drops of red food colouring to deepen the pink. I left out the cherries to keep it from being too sweet with the chips. These came out AMAZING! Just like the Mrs Fieldโ€™s cookies I used to get as a kid!

  4. Cherry Icebox cookies were my favorite as a kid, but my grandmother’s recipe has been lost over the years. I tried these, and they were PERFECT–exactly the color, texture, and flavor that I remember from my childhood. I’m so excited that I can share these with my daughter, who is now 4, and at the age where cherry icebox cookies became my favorite.

  5. Hi, I would like to make these. However, the maraschino cherries jar is not โ€œlisted belowโ€. Especially for UK users, unfamiliar with US brands, how are we to know how much liquid (and cherries) to use?

    1. HI Shar! The maraschino cherries is the 2nd to last ingredient.

      The list looks like this:
      โ–ขยผ cup maraschino cherry juice (You’ll see the jar listed below, use ยผ cup from the jar.)
      โ–ขยฝ teaspoon almond extract
      โ–ข3 ยผ cups (406 g) all-purpose flour
      โ–ขยฝ teaspoon baking soda
      โ–ขยผ teaspoon cream of tartar
      โ–ข1 jar (10 ounces) maraschino cherries, quartered (about ยฝ cup)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.