This Cherry Icebox Cookies recipe has been my go-to whenever I want a nostalgic, easy-to-prep treat that looks like it took much more effort than it does. I first discovered this slice-and-bake method while flipping through an old recipe magazine during a winter afternoon. The combination of buttery dough, jewel-like maraschino cherries and toasted almonds was unexpectedly delightful — tender, slightly crumbly cookies with pops of cherry and a satisfying nutty crunch. It quickly became the cookie I take to cookie exchanges and the one my kids request for school events.

I love icebox-style dough because the chilling step is where flavor and structure develop. Rolling the dough into logs, wrapping them, and letting them rest in the refrigerator means you can prepare everything ahead of time. When guests arrive, a quick slice and a short bake produce warm cookies with crisp edges and soft centers. These are especially comforting with a cup of coffee or a glass of cold milk — the almond extract echoes the nuts and complements the sweet cherry syrup left behind from the jar.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) of unsalted butter, softened but not melted. Real butter gives the best flavor; avoid margarine for texture reasons.
• Granulated sugar: 1 1/4 cups provides the right sweetness and contributes to spread and edge caramelization — measure by spooning into the cup for accuracy.
• Egg: 1 large egg at room temperature helps create a smooth emulsion and tender crumb; bring it out 30 minutes before mixing.
• Maraschino cherry juice: 1/4 cup taken from the cherry jar adds color and a subtle cherry flavor — a little liquid goes a long way here.
• Almond extract: 1/2 teaspoon for aroma and to echo the almond mix-ins; use pure extract for the cleanest flavor.
• All-purpose flour: 3 1/4 cups is the structural base; spoon and level for consistent results and a tender texture rather than dense cookies.
• Baking soda & cream of tartar: 1/2 teaspoon baking soda and 1/4 teaspoon cream of tartar provide a light lift and subtle tang for a delicate crumb.
• Maraschino cherries: 1 jar (10 ounces), quartered — drain well and pat dry to avoid excess moisture in the dough.
• Almonds: 1/2 cup finely chopped for crunch; toast them briefly in a dry skillet for extra depth if desired.

Instructions

Mix the butter and sugar: 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 2 to 3 minutes. Scrape the bowl to ensure even creaming. Proper aeration at this stage helps with texture and color once baked. Add egg and flavors: Add 1 large room-temperature egg, 1/4 cup maraschino cherry juice, and 1/2 teaspoon almond extract. Mix on low until the mixture is smooth and glossy, about 30 to 45 seconds. The cherry juice thins the batter slightly and infuses the dough with subtle cherry flavor. 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 until evenly distributed. Whisking prevents pockets of raising agent and keeps the dough consistent. Incorporate the flour: With the mixer on low, add the flour mixture to the wet ingredients in roughly three additions, allowing each addition to become incorporated before adding the next. Stop as soon as there are no streaks of flour; overmixing develops gluten and yields tougher cookies. Fold in cherries and almonds: Transfer the dough to a large bowl and gently fold in 1 jar (10 oz) quartered maraschino cherries (drained and patted dry) and 1/2 cup finely chopped almonds using a spatula. Be gentle so you don’t crush all the cherries and create soggy spots. Shape and chill: Place dough on a sheet of parchment paper and form into two 8-inch logs. Roll the paper tightly, twist the ends, and wrap in plastic wrap to seal. Refrigerate for about 2 hours or until firm enough to slice; chilling solidifies the butter and concentrates flavors. Slice and bake: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment. Remove dough from refrigerator and, using a sharp knife, slice each log into 1/4-inch thick rounds. Place cookies about 2 inches apart. Bake 7 to 9 minutes until edges begin to turn light golden brown. Let cool on the sheet 2 minutes before transferring to a rack.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness if desired. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To bake from frozen logs, allow them to thaw in the refrigerator for 30 to 60 minutes before slicing. Reheat leftover cookies in a 300°F oven for 5 minutes to refresh the edges, or microwave for 8 to 10 seconds for a quick warm bite.

Ingredient Substitutions

If you have a tree-nut allergy, replace the chopped almonds with 1/2 cup finely chopped shortbread cookies or sunflower seeds (toasted) for crunch. For dairy-free needs, use a vegan stick butter alternative measured 1:1; expect a slightly different mouthfeel. Swap almond extract for vanilla if you want a subtler taste — reduce to 1/4 teaspoon for a milder profile. You can also substitute 1 cup of all-purpose flour with a gluten-free 1:1 flour blend, but chilling times and texture may vary.

Serving Suggestions

Serve these cookies on a festive platter with powdered sugar dusting for holiday presentation. They pair beautifully with hot tea (Earl Grey or green tea) or a cappuccino. For a dessert plate, serve two cookies with a scoop of vanilla ice cream and a drizzle of cherry syrup. Garnish with toasted almond slivers and a tiny sprig of mint for contrast. They also make thoughtful edible gifts — package in small tins with parchment dividers.

Seasonal Adaptations

In summer, use a splash of lemon zest in the dough to brighten the cherry flavor; swap maraschino cherries for chopped glacé cherries for a deeper hue. During winter holidays, fold in 1/4 cup finely chopped dried cranberries and a pinch of ground cinnamon for warmth. For spring brunches, add a teaspoon of orange zest to complement the cherry notes. Adjustments are small but can make the cookies feel fresh for seasonal gatherings.

Meal Prep Tips

Make multiple logs and freeze them flat wrapped in parchment and foil; pull one log out the night before baking for a next-day treat. Portion dough into logs using a scale for uniform slices when baking multiple trays. Label logs with date and flavor (if varied), and use silicone mats when baking to ensure even bottoms and simple cleanup. When prepping for events, bake one sheet as a test to confirm oven timing before finishing the rest.

Success Stories

I brought these to a neighborhood holiday swap and received requests for the recipe from three households — even guests who usually avoid maraschino cherries loved them. One reader made the dough on Sunday, froze two logs, and baked fresh cookies for Monday's school bake sale; they sold out by lunchtime. These cookies have also become my go-to when I need a crowd-pleasing plate that travels well and still tastes like it was baked that day.

Whether you’re slicing a single log for a spontaneous afternoon treat or prepping batches for holiday gifting, these cookies are forgiving, delicious and adaptable. Try them once and you’ll understand why a simple chilled dough can produce such a special result — the little cherry surprises and almond crunch make every bite memorable.