Cranberry Cherry Icebox Ribbon Cookies
Brighten up your holiday cookie platter with these eye-catching Cranberry Cherry Icebox Ribbon Cookies, a festive and decadent treat that combines a tender, buttery base with a vibrant swirl of dried cranberries and maraschino cherries. Featuring a clever layering technique and the convenience of make-ahead chilling, these slice-and-bake cookies are perfect for busy bakers looking to dazzle with minimal effort. The bold red hue, enhanced with optional gel food coloring, makes these cookies as beautiful as they are delicious. Ideal for holiday parties, cookie exchanges, or gifting, they carry a perfect balance of sweetness and tartness in every bite. Plus, thanks to easy storage options, they’re a fantastic choice for prepping ahead during the busy holiday season!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 0.5 cup dried cranberries
- 0.5 cup maraschino cherries, drained
- 0.25 teaspoons red gel food coloring (optional)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add in the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms.
Divide the dough evenly into two portions.
In a food processor, pulse together the dried cranberries and maraschino cherries until finely chopped. Add this mixture to one portion of the dough and mix until incorporated. For a deeper color, add a small amount of red gel food coloring and mix thoroughly.
Roll each dough portion out into a rectangle about 8 inches long and 4 inches wide. Stack the two rectangles on top of each other, ensuring even edges. Press gently to adhere.
Wrap the layered dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Unwrap the dough and use a sharp knife to slice it into 1/4-inch thick cookies. Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container for up to one week, or freeze them for longer storage.
Nutrition Facts
Calories |
3783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 487.8 g | 177% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 295.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 382 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.
