Cherry Icebox Cookies

By Lily | Last modified on Jan 30, 2026

Featured in: Desserts

Cherry Icebox Cookies bring a nostalgic twist to classic slice-and-bake treats with their delightful combination of sweet maraschino cherries and crunchy almonds. These cookies, chilled to perfection before baking, offer a delicate texture and a burst of cherry flavor that’s perfect for any occasion.

The blend of almond extract and cherry juice infuses the dough with a subtle fruity aroma, while the chopped almonds add a satisfying nutty crunch. Whether for a holiday cookie tray or a simple afternoon snack, these cookies are sure to impress and satisfy your sweet tooth.

Why You’ll Love This Recipe

Simple slice-and-bake method for quick preparation and uniform cookies.
Maraschino cherries provide a vibrant color and pleasant tartness.
Chopped almonds add texture and enhance flavor with a nutty crunch.
Easy to store and perfect for sharing or gifting during holidays.

Ingredients

Unsalted Butter (1 cup/2 sticks/227 g): Softened to room temperature, it gives the dough richness and a tender crumb.
Granulated Sugar (1 ¼ cups/250 g): Sweetens the cookies and helps create a slightly crisp edge.
Large Egg: Acts as a binder and adds moisture for a perfect cookie texture.
Maraschino Cherry Juice (¼ cup): Extracted from the jarred cherries, it infuses the dough with a subtle fruity flavor.
Almond Extract (½ teaspoon): Enhances the cherry flavor with a warm, nutty aroma.
All-Purpose Flour (3 ¼ cups/406 g): The base structure for the cookies, providing stability and chewiness.
Baking Soda (½ teaspoon): Leavens the dough slightly to keep cookies tender and light.
Cream of Tartar (¼ teaspoon): Adds a slight tang and helps maintain cookie texture.
Maraschino Cherries (1 jar, 10 ounces, quartered, about ½ cup): Adds vibrant color bursts and a sweet, chewy texture.
Almonds (½ cup/71.5 g, finely chopped): Contributes a crunchy texture and enhances the nutty flavor profile.

Instructions

Cream the Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together until the mixture is light and creamy. This aerates the dough, creating a tender texture and ensuring even sweetness throughout.
Add Wet Ingredients: Mix in the large egg, maraschino cherry juice, and almond extract until fully incorporated. The cherry juice adds subtle flavor and moisture, while the almond extract complements the cherries perfectly.
Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to evenly distribute the leavening agents. This step prevents clumping and ensures even texture in the cookie dough.
Incorporate Dry and Wet Mixtures: With the mixer on low speed, gradually add the flour mixture to the wet ingredients, about one cup at a time. Mixing slowly prevents overworking the dough which helps keep the cookies tender rather than tough.
Fold in Cherries and Almonds: Gently fold the quartered maraschino cherries and finely chopped almonds into the dough using a spatula. This careful folding preserves the cherries’ shape and distributes crunchy almonds evenly.
Shape and Chill Dough: Divide the dough into two equal portions and form each into an 8-inch log on a parchment-lined surface. Wrap tightly with plastic wrap and seal the ends. Refrigerate for about 2 hours until firm. Chilling solidifies the dough for easy slicing and intensifies flavors.
Preheat Oven and Prepare Baking Sheets: About 20 minutes before baking, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Slice the Dough Logs: Remove the dough from the refrigerator and transfer each log to a cutting board. Using a sharp knife, slice each log into ¼-inch thick rounds. The thin slices bake quickly, creating crisp edges and soft centers.
Arrange and Bake Cookies: Place the sliced cookies 2 inches apart on the prepared sheets to allow space for spreading. Bake for 7-9 minutes, or until the edges are just turning golden. The short bake preserves the cherries’ texture and delivers perfectly tender cookies.
Cool and Enjoy: Allow the cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. This cooling step helps the cookies set and develop their full flavor.

You Must Know

Use softened butter for easy creaming and to achieve the perfect dough texture.
Keep your maraschino cherries well drained before folding to avoid excess moisture.
Chilling the dough logs is essential to maintaining cookie shape and flavor.

Storage Tips

Store cooled Cherry Icebox Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze sliced dough logs wrapped in plastic wrap for up to three months and bake fresh when desired.

Serving Suggestions

Serve these cookies alongside a cup of hot tea or coffee for a delightful afternoon treat. They also pair beautifully with vanilla ice cream or whipped cream for a simple dessert.

Professional Tips

Use a sharp serrated knife to slice the dough smoothly without squashing the cherries.
Chop almonds finely but not to powder, so they add texture without becoming gritty.
If desired, substitute almonds for pecans or walnuts for a different nutty flavor.

FAQs

Can I substitute fresh cherries for maraschino cherries?: Fresh cherries can be used but should be pitted, chopped, and drained well to avoid excess moisture that could alter dough consistency.
What if I don’t have cream of tartar?: You can omit cream of tartar, but it enhances texture and helps with slight leavening. Baking powder may be used as a substitute in equal amounts.
How thin should the cookie slices be?: About ¼ inch thick slices are ideal to bake evenly with a crisp outside and soft inside.
Can I make the dough ahead of time?: Yes, the dough logs can be prepared and chilled up to 2 days in advance or frozen for longer storage.
What is the best way to chop almonds?: Use a sharp knife or pulse briefly in a food processor until small, uniform pieces but avoid turning them into powder.
Can I use salted butter instead of unsalted?: Unsalted butter is preferred for control over salt content, but if salted is used, omit adding extra salt in the recipe.
Do these cookies spread much during baking?: Minimal spreading occurs due to dough chilling; this helps maintain the slice shape and keeps cherries intact.