Cherry Icebox Cookies are a delightful, no-fuss treat perfect for any occasion, offering simple preparation and delicious results. This recipe is incredibly useful as it requires minimal effort and common pantry staples to create a crowd-pleasing dessert that’s perfect for impromptu gatherings or a sweet afternoon pick-me-up.
Key Ingredients for Cherry Icebox Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended for a deeper flavor)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup finely chopped maraschino cherries, drained very well and patted dry
How to Make Cherry Icebox Cookies
These Cherry Icebox Cookies are a dream because they blend the ease of a no-chill dough with the satisfyingly crisp yet tender texture and bursts of cherry sweetness. The preparation time is incredibly quick, making them ideal for those last-minute sweet cravings. Expect to spend about 15 minutes active prep, and then let the magic of the refrigerator do its work.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This creaming process is crucial for incorporating air, which will contribute to the cookie’s texture.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and almond extract (if using) until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage; stop as soon as there are no streaks of dry flour visible.
- Fold in the Cherries: Gently fold in the finely chopped maraschino cherries. Ensure they are evenly distributed throughout the dough. The key here is to use maraschino cherries that have been drained thoroughly and even patted dry with paper towels to prevent excess moisture from affecting the cookie dough.
- Form the Dough Logs: Divide the dough in half. On a lightly floured surface, shape each half into a log about 2 inches in diameter. You can do this by rolling the dough between your hands or using a piece of parchment paper to help shape uniform logs.
- Chill the Dough: Wrap each dough log tightly in plastic wrap. Refrigerate for at least 2 hours, or until firm enough to slice easily. This chilling period is essential for the “icebox” nature of the cookies, allowing them to hold their shape when baked.
- Preheat and Prepare: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Slice the Cookies: Unwrap the chilled dough logs and carefully slice them into ¼-inch thick rounds.
- Roll in Sugar (Optional): For an extra touch of sweetness and sparkle, you can lightly roll each cookie slice in extra granulated sugar before placing them on the prepared baking sheets.
- Bake the Cookies: Arrange the cookie slices on the prepared baking sheets, about 2 inches apart. Bake for 9-12 minutes, or until the edges are lightly golden brown. The centers should still appear slightly soft.
- Cool: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.
Why You’ll Love This Cherry Icebox Cookies
You’ll absolutely adore these Cherry Icebox Cookies for their wonderfully simple approach to a deeply satisfying treat. The star of the show is, of course, the bright, sweet pop of cherry within each cookie, offering a delightful contrast to the buttery, slightly crisp cookie base. Imagine indulging in a cookie that’s not just easy to make but also budget-friendly, saving you money compared to store-bought alternatives without sacrificing flavor. Unlike traditional drop cookies that can spread significantly, these icebox cookies maintain their charming round shape, making them perfect for stacking and sharing, much like a classic sugar cookie but with an exciting fruity twist.
These are more than just cookies; they are little moments of joy waiting to happen with minimal fuss. The nostalgic, comforting flavor profile reminiscent of childhood treats will bring a smile to your face. If you’re looking for a delightful dessert that’s as kind to your wallet as it is to your taste buds, you simply must add these Cherry Icebox Cookies to your baking repertoire. Give them a try this weekend – your kitchen (and your loved ones) will thank you!
Storing and Reheating Tips
These delightful Cherry Icebox Cookies can be stored at room temperature in an airtight container for up to 3-4 days. Ensure they are completely cooled before storing to prevent any condensation from making them soggy. For longer storage, you can refrigerate them for up to a week, though they might become slightly firmer. If you find them too firm upon removal from the refrigerator, simply let them sit at room temperature for a few minutes before enjoying. They are not typically reheated as they are best enjoyed at room temperature or slightly chilled.
If you want to prepare the dough ahead of time, the unbaked dough logs can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the dough logs for up to 3 months. Wrap them tightly in plastic wrap, then in a layer of aluminum foil or place them in a freezer-safe bag. When ready to bake from frozen, allow the logs to soften slightly at room temperature for about 15-20 minutes before slicing and baking as directed, you may need to add a minute or two to the baking time.
Final Thoughts
These Cherry Icebox Cookies are a delightful testament to how simple ingredients can create something truly special. Give them a try today for a dose of easy, homemade joy that’s sure to brighten any day.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cherry Icebox Cookies
Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This creaming process is crucial for incorporating air, which will contribute to the cookie’s texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the large egg, vanilla extract, and almond extract (if using) until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.1 large egg, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2.25 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage; stop as soon as there are no streaks of dry flour visible.
- Gently fold in the finely chopped maraschino cherries. Ensure they are evenly distributed throughout the dough. The key here is to use maraschino cherries that have been drained thoroughly and even patted dry with paper towels to prevent excess moisture from affecting the cookie dough.0.5 cup finely chopped maraschino cherries
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 2 inches in diameter. You can do this by rolling the dough between your hands or using a piece of parchment paper to help shape uniform logs.
- Wrap each dough log tightly in plastic wrap. Refrigerate for at least 2 hours, or until firm enough to slice easily. This chilling period is essential for the “icebox” nature of the cookies, allowing them to hold their shape when baked.
- When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Unwrap the chilled dough logs and carefully slice them into ¼-inch thick rounds.
- For an extra touch of sweetness and sparkle, you can lightly roll each cookie slice in extra granulated sugar before placing them on the prepared baking sheets.1.5 cups granulated sugar
- Arrange the cookie slices on the prepared baking sheets, about 2 inches apart. Bake for 9-12 minutes, or until the edges are lightly golden brown. The centers should still appear slightly soft.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.