Cherry Icebox Cookies With Buttery Crumb And Sweet Cherry Bits In Every Slice

A Nostalgic Slice-And-Bake Cookie That Feels Like It Came From An Old Recipe Box

Cherry icebox cookies are one of those quietly charming cookies that don’t shout for attention, but always seem to disappear first from the plate. They’re simple, buttery, and dotted with little pieces of cherry that make every slice feel special without being fussy. If you grew up around holiday cookie tins, church potlucks, or handwritten recipe cards tucked into drawers, there’s a good chance you’ve seen some version of these before.

This is the kind of cookie I make when I want something comforting and familiar. No rolling pins, no cutters, no decorating. Just mix, chill, slice, and bake. They’re calm cookies. The kind you make on a quiet afternoon, knowing future-you will be very happy to find a log of dough waiting in the fridge.

Why Icebox Cookies Never Go Out Of Style

Icebox cookies have been around forever for a reason. You do the work once, shape the dough into a log, and then the rest is effortless. When you’re ready to bake, you just slice off what you need. Fresh cookies with almost no cleanup is a small joy that never gets old.

These bake up tender with clean edges and a soft, crumbly interior. The cherries give them little pops of sweetness and color, but the cookie itself stays classic and buttery. Nothing complicated, nothing trendy. Just a good, dependable cookie.

A Little Personal Note About The Cherries

Maraschino cherries are unapologetically nostalgic, and I lean into that here. They bring sweetness, color, and that familiar flavor that instantly says “old-school baking.” The most important step is draining them really well. I usually chop them, then press them between paper towels until they’re almost dry. That keeps the dough from becoming sticky or streaky.

Sometimes I add just a teaspoon of the cherry juice back into the dough for a hint of color and flavor. Not enough to turn them pink, just enough to give them that soft blush you see in the cookies.

These Are Cookies You Make Ahead On Purpose

Cherry icebox cookies are perfect for planning ahead. I often make the dough one day, wrap it tightly, and bake the cookies the next day. You can even keep the logs in the freezer for longer storage. Slice straight from frozen and add a minute or two to the bake time.

They’re great for holidays, but I also love them as everyday cookies. They’re not overly sweet, which makes them perfect with coffee or tea, and they don’t feel heavy.

What Makes Them Feel Special Without Extra Effort

There’s something about the clean, round slices and the cherry pieces scattered through the dough that feels intentional and pretty. They look bakery-made without any decorating at all. I’ve served these on cookie trays next to frosted cookies and bars, and people still reach for them first.

They’re also sturdy enough to gift, stack, and transport without falling apart, which makes them a quiet hero during busy baking seasons.

Cherry Icebox Cookies Recipe

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2¼ cups all-purpose flour

¼ teaspoon salt

¾ cup maraschino cherries or candied cherries, finely chopped and very well drained

1 teaspoon reserved cherry juice (optional)

Instructions

1. In a large bowl, cream the butter and sugar together until light and fluffy.

2. Beat in the egg, vanilla extract, and cherry juice if using, mixing until fully incorporated.

3. Add the flour and salt and mix just until a soft dough forms.

4. Gently fold in the chopped cherries until evenly distributed.

5. Divide the dough in half and shape each portion into a log about 2 inches in diameter.

6. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until very firm.

7. Preheat oven to 350°F and line baking sheets with parchment paper.

8. Slice the chilled dough into ¼-inch thick rounds and place on the prepared baking sheets.

9. Bake for 11–13 minutes, until the edges are set and the bottoms are just barely golden.

10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cherry icebox cookies are the kind of recipe that sticks around for a reason. They’re unfussy, reliable, and quietly charming. The kind of cookie you make once, then keep coming back to whenever you want something comforting, familiar, and just a little bit nostalgic.