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A close-up of several delicious Cherry Icebox Cookies, studded with bright red cherries, arranged on a wooden cutting board.

Cherry Icebox Cookies

These cherry icebox cookies are a simple and delicious treat. They are easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maraschino cherries drained and chopped

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Electric mixer

Method
 

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the chopped maraschino cherries.
  6. Shape the dough into a log, about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Slice the chilled dough into 1/4-inch thick rounds.
  9. Place the cookie rounds on the prepared baking sheets, about 1 inch apart.
  10. Bake for 10-12 minutes, or until the edges are lightly golden.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature.

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