
Classic cherry icebox cookies with maraschino cherries and chopped almonds. Slice and bake for tender, buttery cookies with a nutty crunch.

This Cherry Icebox Cookies recipe has been one of my favorite make-ahead treats for years and it began as a simple pantry rescue. I first made these during a holiday weekend when I had a jar of maraschino cherries left over and a craving for simple cookies that would travel well to a potluck. The dough comes together quickly, chills into neat logs, and slices into uniform rounds that bake up soft at the center with lightly crisp edges. The maraschino cherry pieces give flecks of color and a sweet tang while the chopped almonds add a pleasant nutty crunch that keeps every bite interesting.
I love how predictable these are when I need cookies for a crowd. The texture is tender and slightly shortbread-like, with a delicate crumb because of the high butter content. The almond extract amplifies the cherry flavor without overpowering it. When I bring a plate of these to family gatherings everyone notices the pretty pink flecks and asks for the recipe. They are the kind of cookie that looks special but is incredibly easy to make, and that combination makes them a go-to when I want fuss-free baking that still feels festive.
In my experience these cookies have been a crowd pleaser at holiday cookie swaps and summer picnics alike. My niece insisted they were the most festive cookie at last year’s July gathering. The simplicity also makes them a great starter recipe for bakers learning how to form logs and slice cookies cleanly.

My favorite aspect is how forgiving the dough is. I have made it thicker or thinner depending on whether I wanted chunkier cookies or thin crisp rounds. Family members often ask for the version with toasted almonds because the toasting adds a nearly caramel aroma. I also appreciate that the cookie dough is perfect for preparing the night before an event which takes morning baking out of the equation.
For short term storage keep baked cookies in a single layer in an airtight container at room temperature for up to 3 days. If you stack cookies, separate layers with parchment to avoid sticking. Unbaked chilled logs can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. For longer storage wrap chilled logs in plastic and then in foil and freeze for up to 3 months. When ready to bake, either thaw in the refrigerator overnight or slice and bake from frozen adding an extra minute or two to the baking time. Reheat baked cookies in a low oven for a few minutes to refresh crisp edges.

If you need a nut-free version replace the almonds with an equal volume of finely chopped sunflower seeds or additional chopped cherries. For a dairy-free variation use a plant-based butter stick in the same measurement and be sure it is cold so the dough firms during chilling. To cut sweetness slightly reduce sugar to 1 cup plus 2 tablespoons but note texture will be slightly drier. If you do not have cream of tartar omit it and add 1/4 teaspoon lemon juice to mimic acidity. Be cautious with almond extract; use less if you prefer a subtler flavor.
Serve these cookies with a simple cup of black coffee or a glass of cold milk. For a special presentation arrange them on a platter with fresh cherries and a sprinkle of sliced toasted almonds. They pair well with light desserts like lemon sorbet or vanilla ice cream. For holiday platters include a mix of these with chocolate dipped butter cookies for variety.
Icebox style cookies date back to a time when refrigeration allowed doughs to be chilled and sliced for convenient baking. The technique produces neat uniform rounds and was popularized in home baking before pre-shaped refrigerated dough became common. The use of maraschino cherries draws from mid century American baking where jarred fruit was a popular shortcut for color and sweetness. These cookies are a contemporary take on that classic convenience.
In summer boost the cherry presence with fresh chopped cherries in addition to maraschino pieces and reduce the sugar by a tablespoon for a brighter flavor. For the holidays add a sprinkle of coarse sugar on top before baking for sparkle. In winter swap almonds for chopped pecans and add 1/4 teaspoon cinnamon for warmth.
Make dough logs on a Sunday and refrigerate for up to 3 days to slice and bake fresh cookies throughout the week. For breakfast treats slice a few rounds and bake in the morning while coffee brews. Label frozen logs with the date and baking time so you can use oldest first. Use shallow airtight containers for baked cookies to avoid breakage during transport.
These cookies are one of those recipes that reward small adjustments and make hosting so much simpler. I hope you enjoy making them and that they become a favorite in your rotation.
Measure flour by spooning into a measuring cup and leveling to prevent dense dough.
Chill the logs until firm for clean slices and minimal spreading.
Use a very sharp knife for slicing to preserve cookie shape.
Pat chopped maraschino cherries gently to remove excess liquid before folding in.
Toast almonds briefly to enhance nutty flavor if desired.
This nourishing cherry icebox cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Wrap the logs tightly and freeze for up to 3 months. Slice from frozen and add 1 to 2 minutes to baking time.
If cookies spread too much chill the dough longer and make sure butter is not too warm. Also check your oven temperature with an oven thermometer.
This Cherry Icebox Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Beat 1 cup softened unsalted butter with 1 and 1/4 cups granulated sugar until light and creamy, about 2 to 3 minutes.
Mix in 1 large room temperature egg, 1/4 cup maraschino cherry juice, and 1/2 teaspoon almond extract until uniform.
Combine 3 and 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon cream of tartar in a separate bowl.
Add the dry ingredients to the wet on low speed a cup at a time until just combined, avoiding overmixing.
Gently fold in quartered maraschino cherries and 1/2 cup finely chopped almonds by hand to avoid crushing the cherries.
Divide dough into two 8 inch logs, wrap tightly in plastic wrap and refrigerate for about 2 hours or until firm.
Preheat oven to 375 degrees Fahrenheit. Slice logs into 1/4 inch rounds, place 2 inches apart on parchment lined sheets, and bake 7 to 9 minutes until edges are lightly browned.
Cool on racks then store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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This recipe looks amazing! Can't wait to try it.
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