This collection of Cherry Icebox Cookies began as a simple experiment with pantry staples and a jar of maraschino cherries. I discovered this combination one evening when I wanted a bright, nostalgic cookie that sliced neatly from the freezer and baked into uniformly handsome rounds. The dough is easy to roll, chills into tidy logs, and yields cookies with a tender, buttery crumb punctuated by juicy cherry bits and a pleasant almond crunch. It’s the kind of recipe that makes holiday trays look professional without a lot of fuss.

I first baked these for a neighborhood potluck and was surprised at how often people asked for the recipe. The cherries lend a candy-like pop and a hint of syrupy pink color without overpowering the buttery base, while chopped almonds add texture and a toasty note. Because the dough is rolled into logs, these are perfect for preparing ahead: make them one day, bake the next—ideally when you want dessert with minimal hands-on time. Over the years I’ve learned a few small adjustments to improve texture and keep the cherries from bleeding too much color into the dough.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) softened to room temperature for a smooth, silky dough. I like Land O'Lakes or Kerrygold when available; softened butter creams with sugar more evenly than melted butter and gives the cookie its tender crumb.
• Granulated sugar: 1 1/4 cups provides sweetness and structure—use standard white cane sugar for clean flavor and light texture.
• Large egg: One egg at room temperature adds richness and helps bind the dough. Allow it to sit on the counter for 20–30 minutes before using.
• Maraschino cherry juice: 1/4 cup from the jar imparts cherry flavor and a touch of color; use the actual juice from the jar called for in the recipe.
• Almond extract: 1/2 teaspoon gives that classic almond-cherry pairing a boost—use pure extract for best aroma.
• All-purpose flour: 3 1/4 cups for structure; spoon and level your measuring cups for accuracy. King Arthur or Gold Medal are reliable choices.
• Baking soda & cream of tartar: 1/2 teaspoon baking soda and 1/4 teaspoon cream of tartar add a gentle lift and slight tang, helping the edges brown without flattening the rounds.
• Maraschino cherries: 1 jar (10 ounces), quartered—about 1/2 cup once chopped. Pat them lightly if very syrupy to reduce color bleed.
• Almonds: 1/2 cup finely chopped for texture and a toasty note; toast them lightly in a dry pan for extra flavor if desired.

Instructions

Prepare the creamed base: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks) softened unsalted butter and 1 1/4 cups granulated sugar on medium speed until light and creamy, about 3–4 minutes. Scrape the bowl once to ensure even creaming; properly creamed butter traps air and gives the cookies a tender, slightly airy crumb. Add the wet flavorings: Beat in 1 large room-temperature egg, then add 1/4 cup maraschino cherry juice and 1/2 teaspoon almond extract. Mix until fully incorporated and the mixture looks glossy—do not overbeat once the egg is added or the dough can become too soft. Combine dry ingredients: In a separate bowl whisk together 3 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon cream of tartar. Whisking distributes the leaveners and prevents pockets of baking soda which can cause uneven rising or taste. Form the dough: With the mixer on low, add the flour mixture to the wet ingredients a cup at a time until just combined. Overmixing develops gluten and makes cookies tough; stop as soon as the flour streaks disappear. Gently fold in the quartered maraschino cherries and 1/2 cup finely chopped almonds so the fruit pieces remain intact and evenly distributed. Shape and chill: Turn the dough onto a sheet of parchment paper and divide into two equal portions. Roll each portion into an 8-inch log, wrap tightly in plastic wrap, and seal the ends. Refrigerate for about 2 hours, or until firm—chilling firms the butter so slices hold their shape in the oven; you can also freeze for longer storage. Slicing and baking: When ready, preheat the oven to 375°F and line two large baking sheets with parchment paper. Remove the dough from the refrigerator and slice each log into 1/4-inch rounds using a sharp knife (a slight sawing motion helps if the cherries tug). Place cookies about 2 inches apart and bake 7–9 minutes, until the edges are just beginning to turn golden. Cool on the sheet for 2 minutes, then transfer to a rack to finish cooling.

Storage Tips

After baking, cool cookies completely before storing in an airtight container to preserve crisp edges and soft centers. Layer with parchment paper to prevent sticking. In the refrigerator they last up to 5 days; wrapped tightly as unbaked logs they freeze for up to 3 months—slice from frozen and add 1–2 minutes to the bake time. To refresh slightly stale cookies, warm them for 3–4 minutes at 300°F.

Ingredient Substitutions

If you need to avoid almonds, substitute an equal measure of toasted sunflower seeds for a similar crunch and nutty dimension (safe for nut-free households). For a deeper cherry flavor, use more cherry juice but reduce added liquid elsewhere by a teaspoon or two. If almond extract is unavailable, use 1 teaspoon vanilla and boost chopped almonds to 3/4 cup for texture balance.

Serving Suggestions

Serve these cookies on a dessert platter with powdered sugar dusting for holiday presentation, or pair with a simple whipped mascarpone for an elegant touch. They’re lovely alongside tea or coffee at brunch, and make charming gifts when stacked in cellophane bags tied with ribbon. A scoop of vanilla ice cream and a few crumbled cookies on top makes a quick sundae.

Cultural Background

Slice-and-bake cookies trace back to European and American home baking traditions where portability and ease were prized. Maraschino cherries themselves evolved from preserved cherry preparations; by the 20th century canned and jarred versions became popular for cocktails and garnishes. The almond-cherry pairing is classic in many European desserts, and here it translates into a straightforward, modern tray bake.

Meal Prep Tips

Divide the dough into multiple logs to bake small batches over several days—this keeps cookies fresh for gatherings. Label logs with date and type on the plastic wrap before freezing. For weeknight convenience, slice and place on a baking sheet, then freeze the uncooked slices on the sheet; transfer to a zip-top bag once solid. Bake straight from frozen, adding 1–2 minutes to the time.

These Cherry Icebox Cookies are proof that a few pantry staples, a jar of cherries, and a short chill can produce picturesquely uniform cookies that taste homemade. Make the dough ahead, keep a log in the freezer, and you’ll always have a quick batch ready to bake and share with friends.