Soft Cherry Almond Icebox Cookies

I first discovered these cherry almond icebox cookies at my grandmother’s house when I was a kid. She always kept a roll of dough in her freezer, ready to slice and bake whenever company dropped by. Back then, I thought she was some kind of kitchen magician.

Now I know her secret wasn’t magic at all – it was just good planning. These cookies are the kind you can make ahead and forget about until you need them. And trust me, having cookie dough ready to go in your freezer feels like having a little backup plan for life’s sweet moments.

What Kind of Maraschino Cherries Should I Use?

When shopping for maraschino cherries, you’ll find them in most grocery stores near the ice cream toppings or in the cocktail mixers section. The traditional bright red ones are perfect for this recipe, but you can also use natural maraschino cherries (which are a darker red) if you prefer to avoid artificial coloring. Just make sure to get whole cherries rather than already-chopped ones, as they’ll be fresher and you’ll have more control over the size when you quarter them yourself. Don’t forget to save that cherry juice from the jar – it adds both color and flavor to these cookies. If you’re having trouble finding maraschino cherries, candied cherries (like the ones used in fruitcake) can work in a pinch, though they’ll give you a slightly different texture.

Options for Substitutions

Here’s what you need to know about making swaps in these festive cookies:

• Maraschino cherries and juice: If maraschino cherries aren’t your thing, try using dried cranberries soaked in cherry juice, or candied cherries. For the juice, you can use grenadine syrup or even cherry juice concentrate mixed with a bit of water.
• Almond flavoring: Vanilla extract works great as a replacement, or try amaretto liqueur for a grown-up twist (use 1 tablespoon instead of 1/2 teaspoon).
• Almonds: Feel free to swap with chopped pecans, walnuts, or pistachios. If nuts are a concern, you can leave them out entirely or replace with white chocolate chips.
• Cream of tartar: If you’re out of cream of tartar, use 1/2 teaspoon of lemon juice or white vinegar instead.
• Unsalted butter: Salted butter works fine – just skip any extra salt in the recipe. For dairy-free needs, use plant-based butter sticks (not spread) measured by weight for best results.

Watch Out for These Mistakes While Baking

The biggest challenge when making icebox cookies is not chilling the dough long enough – rushing this step will result in cookies that spread too much and lose their shape, so make sure to refrigerate for at least 4 hours or preferably overnight. Another common mistake is using butter that’s too soft, which can make your dough sticky and difficult to work with – the butter should be just soft enough to leave a slight indent when pressed with your finger. When working with maraschino cherries, be sure to drain and pat them thoroughly dry before adding to the dough, as excess moisture can affect the texture of your cookies and cause them to become too cakey. For the best results, slice your chilled dough with a sharp knife and make the cuts quick and clean – a dull knife or sawing motion can squish and distort the perfect round shape you’re aiming for.

What to Serve With Cherry Almond Icebox Cookies?

These sweet and nutty cookies make a perfect companion to your favorite hot drinks! A cup of coffee brings out the almond flavors, while hot chocolate creates a cozy dessert combo that’s perfect for chilly evenings. If you’re serving these at a holiday party or afternoon tea, try pairing them with some vanilla ice cream – the cherries and almonds taste amazing with a creamy scoop. For a simple after-dinner treat, serve these cookies with a glass of cold milk or some hot chamomile tea to help wind down the evening.

Storage Instructions

Keep Fresh: Once your cherry almond icebox cookies are baked and cooled, place them in an airtight container with parchment paper between layers. They’ll stay fresh at room temperature for up to 5 days. If you live somewhere humid, adding a piece of bread to the container helps keep the cookies from getting too soft.

Freeze Baked: These cookies freeze really well after baking! Just pop them in a freezer-safe container or zip-top bag with parchment paper between layers, and they’ll keep for up to 3 months. Perfect for when you want to make a big batch and save some for later.

Make Ahead: The best part about icebox cookies is that you can make the dough ahead of time! Shape it into logs, wrap well in plastic wrap or parchment paper, and keep in the fridge for up to 3 days. You can also freeze the wrapped dough logs for up to 2 months – just slice and bake straight from frozen, adding an extra minute or two to the baking time.

Preparation Time	20-30 minutes
Cooking Time	7-9 minutes
Total Time	127-139 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3100
• Protein: 30-35 g
• Fat: 210-220 g
• Carbohydrates: 350-360 g

Ingredients

For the wet ingredients:

• 1 1/4 cups sugar
• 1/4 cup maraschino cherry juice
• 1 cup unsalted butter (best quality, like Kerrygold, softened to room temperature)
• 1 large egg
• 1/2 tsp almond flavoring (pure extract for best results)

For the dry ingredients:

• 3 1/4 cups all-purpose flour (sifted for a lighter texture)
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar

For the mix-ins:

• 1 jar maraschino cherries (10 oz), quartered
• 1/2 cup finely chopped almonds

Step 1: Prepare the Wet Ingredients

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar.

Mix them together until the mixture is light and creamy.

If you don’t have a stand mixer, a handheld mixer works just as well.

Once the mixture is smooth, add the egg, cherry juice, and almond extract, mixing until everything is well incorporated.

Step 2: Prepare the Dry Ingredients

In a separate bowl, combine the flour, baking soda, and cream of tartar.

Whisk these ingredients together until they are thoroughly mixed and there are no lumps.

Step 3: Combine Wet and Dry Ingredients

With your mixer set to low speed, gradually add the flour mixture to the bowl of wet ingredients, one cup at a time.

Mix until the dry ingredients are fully incorporated into the wet mixture, forming a cohesive dough.

Gently fold in the cherries and almonds until they are evenly distributed throughout the dough.

Step 4: Shape and Chill the Dough

Transfer the dough onto a sheet of parchment paper and divide it into two portions.

Roll each portion into an 8-inch log, wrap them in plastic wrap, and seal the ends.

Place the wrapped dough logs in the refrigerator to chill for about 2 hours, or until they are firm to the touch.

Step 5: Slice and Prepare for Baking

When you’re ready to bake, preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and place each roll on a cutting board.

Slice each dough log into ¼-inch thick cookies and arrange them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.

Step 6: Bake the Cookies

Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are slightly browned.

Keep an eye on them to ensure they do not over-bake.

Once baked, remove them from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade cherry almond cookies!