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Cherry Icebox Cookies

Cherry Icebox Cookies

Quick, flavorful, and surprisingly healthy cookies bursting with the sweet tang of cherries.
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time (hours) 2 minutes
Course: Dessert

Ingredients
  

For the Dough:
  • 1 cup unsalted butter, softened (2 sticks)
  • 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)

Equipment

  • Large Bowl
  • Small Bowl
  • Whisk
  • Plastic Wrap
  • Baking Sheet
  • Parchment Paper
  • Wire Rack

Method
 

  1. 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
  2. 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
  3. Beat in the egg and vanilla extract until well combined.
    1 large egg, 1 teaspoon vanilla extract
  4. 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
  5. 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
  6. 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
  7. 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.
  8. 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.
  9. When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  10. Remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the dough into ¼-inch thick rounds.
  11. Place the cookie slices on the prepared baking sheet, leaving about 1 inch between each cookie.
  12. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  13. 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!