Cherry Icebox Cookies
Indulge in the nostalgic charm of Cherry Icebox Cookies, a buttery slice-and-bake treat that's as easy to make as it is delightful to eat. These cookies blend the rich flavors of vanilla and almond extracts with the tart sweetness of dried cherries, offering a perfectly balanced bite in every slice. Their unique "icebox" method allows the dough to be prepared ahead and chilled or even frozen for ultimate convenience—ideal for busy bakers or holiday prep. For a festive touch, roll the dough in sparkling red sanding sugar before baking to add a glimmer of holiday cheer. Ready in just 20 minutes of prep and a quick bake, these cookies are the perfect accompaniment to your afternoon tea or holiday dessert spread. Make a batch and enjoy these classic, tender cookies that melt in your mouth!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 0.75 cup Dried cherries
- 0.25 cup Red sanding sugar (optional, for decoration)
Instructions
In a large mixing bowl, beat the unsalted butter and powdered sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and almond extract, blending until fully incorporated.
In a separate bowl, combine the all-purpose flour and salt. Gradually add this dry mixture to the wet mixture, beating on low speed until a soft dough forms.
Fold the chopped dried cherries into the dough using a spatula until they are evenly distributed.
Divide the dough in half. Shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. Alternatively, you can freeze the dough logs for up to 3 months and slice when ready to bake.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
If desired, roll the chilled dough logs in red sanding sugar to coat the edges before slicing.
Using a sharp knife, slice the dough into 1/4-inch thick rounds and place them about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes or until the edges are just slightly golden. Be careful not to overbake, as the cookies should retain a light color.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Cherry Icebox Cookies as a delightful snack or paired with tea or coffee!
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 177.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
