Cherry Icebox Cookies are a delightful classic, perfect for those who love a sweet, fruity treat with minimal fuss. This recipe celebrates the vibrant flavor of maraschino cherries and the subtle warmth of almond extract, creating a cookie that’s both beautiful and incredibly delicious. I remember the first time I made these, I was surprised by how effortlessly the dough came together and how satisfying it was to slice and bake them as needed. These cookies are ideal for making ahead, saving you precious time when entertaining or simply craving a freshly baked treat. The blend of cherry and almond in these cherry icebox cookies truly makes them stand out.

⏱ Time: 40 min
👥 Servings: 36-40
📊 Level: Easy
🥗 10 ingredients
Cherry Icebox Cookies: Fruity & Delicious! Cherry Icebox Cookies: master these delightful, slice-and-bake cookies with a hint of almond. Perfect for holiday pla

Cherry Icebox Cookies: Fruity & Delicious!

Cherry Icebox Cookies: master these delightful, slice-and-bake cookies with a hint of almond. Perfect for holiday platters or everyday treats.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 40
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup maraschino cherry juice
  • ½ teaspoon almond extract
  • 3 ¼ cups (406 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1 jar (10 ounces) maraschino cherries, quartered
  • ½ cup (71.5 g) almonds, finely chopped

Method
 

  1. In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy.
  2. Add the egg, cherry juice, and almond extract. Mix until incorporated.
  3. In a separate bowl, add flour, baking soda, and cream of tartar. Whisk together to combine.
  4. With the mixer on low, add the flour mixture to the wet ingredients, 1 cup at a time, until combined.
  5. Fold in the quartered maraschino cherries and finely chopped almonds until evenly distributed.
  6. Divide the dough in half, shape each half into a log, wrap in plastic, and chill for at least 2 hours (or overnight).
  7. Preheat oven to 375°F (190°C). Slice logs into ¼-inch thick rounds and place on baking sheets. Bake for 8-10 minutes, or until edges are lightly golden.
  8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

– For the best flavor, use good quality almond extract; it really elevates the cherry notes.
– If your dough feels too soft after chilling, pop it back in the freezer for 10-15 minutes before slicing to ensure clean cuts.
– Bake until the edges are just lightly golden, but the centers still look soft; this ensures a perfectly chewy cookie.
– Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough logs for up to 3 months. Slice and bake from frozen, adding a couple of minutes to the baking time.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the best flavor, use good quality almond extract; it really elevates the cherry notes.
  • If your dough feels too soft after chilling, pop it back in the freezer for 10-15 minutes before slicing to ensure clean cuts.
  • Bake until the edges are just lightly golden, but the centers still look soft; this ensures a perfectly chewy cookie.
  • Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough logs for up to 3 months. Slice and bake from frozen, adding a couple of minutes to the baking time.

These Cherry Icebox Cookies are a testament to simple pleasures and delicious flavors. Give this recipe a try and enjoy the magic of homemade cookies!

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