Hey there! Ever crave a sweet treat but don't want to spend hours in the kitchen or compromise on healthy ingredients? Let me introduce you to Cherry Icebox Cookies. These aren't just any cookies; they're a quick, flavorful, and surprisingly healthy dessert solution. Imagine biting into a crisp, buttery cookie bursting with the sweet tang of cherries – all ready in a fraction of the time. I remember, after a long workday, needing a quick dessert that would delight everyone, so I wanted something new. Cherry Icebox Cookies was the solution, so I created my own version of the cookies!
Why You Will Love This Recipe
My grandmother used to make the most amazing icebox cookies. Her version was a plain cookie but she used to vary its flavor with what was in season. When I visited her, she had a cherry tree. The cookies were delicious with the cherries she cultivated. Although she didn't gave me the recipe, I wanted to revive this sweet moment. This recipe is not just a dessert; it's a memory, a taste of home, and a spoonful of love baked into every bite.
Ingredients
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cherry Flavor:
- 1 cup chopped dried cherries
- 2 tablespoons cherry juice or water
- Red food coloring (optional)
Step-by-Step Instructions for Making the Recipe
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Prepare the Cherries: In a small bowl, plump the chopped dried cherries by soaking them with cherry juice or water and red food coloring (food coloring is optional) for about 15 minutes. Drain well.
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Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Incorporate the Cherries: Gently fold in the plumped, drained cherries into the dough. Distribute evenly and thoroughly.
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Shape into a Log: Place the dough on a large sheet of plastic wrap. Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap.
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Chill the Dough: Refrigerate the dough log for at least 2 hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too much during baking.
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Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Slice the Dough: Remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the dough into ¼-inch thick rounds.
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Arrange on Baking Sheet: Place the cookie slices on the prepared baking sheet, leaving about 1 inch between each cookie.
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Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown.
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Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious homemade Cherry Icebox Cookies!
Cherry Icebox Cookies
Ingredients
Equipment
Method
- In a small bowl, plump the chopped dried cherries by soaking them with cherry juice or water and red food coloring (food coloring is optional) for about 15 minutes. Drain well.1 cup chopped dried cherries, 2 tablespoons cherry juice or water, Red food coloring
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1 cup unsalted butter, softened, ¾ cup granulated sugar, ¼ cup packed light brown sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt.2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup unsalted butter, softened, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Gently fold in the plumped, drained cherries into the dough. Distribute evenly and thoroughly.1 cup chopped dried cherries, 2 tablespoons cherry juice or water, Red food coloring
- Place the dough on a large sheet of plastic wrap. Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap.
- Refrigerate the dough log for at least 2 hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too much during baking.
- When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the dough into ¼-inch thick rounds.
- Place the cookie slices on the prepared baking sheet, leaving about 1 inch between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade Cherry Icebox Cookies!