This batch of soft cherry almond icebox cookies has been a staple in my kitchen ever since I pulled a chilled log from the fridge and discovered how easily an ordinary afternoon turned into a happy memory. I first learned this version from an old family friend who swore by maraschino cherries for color and nostalgia; the juice replaces part of the liquid to deepen the cherry flavor, while a whisper of almond extract lifts the aroma into something unmistakably festive. The dough is forgiving, tender, and holds its shape beautifully when sliced thin, which means you can get uniform, bakery-style cookies at home with very little fuss.

What makes these slices special is the contrast between the soft, buttery crumb and the bright, jewel-like cherries that burst with a sweeter, slightly tangy note. Finely chopped almonds add a toasty counterpoint so every bite is layered — not too sweet, with a delicate chew. Because the dough is chilled in logs, they're ideal for making ahead: you can slice and bake a few at a time throughout the week or bring a log to a holiday party and bake fresh cookies on demand. They’ve become my go-to treat for casual gatherings and afternoons with tea, and my kids love choosing which slice to bake first.

Ingredients

• Unsalted butter (1 cup): Use good-quality European-style butter if you can for a richer flavor; soften to room temperature but not melted so it creams properly.
• Granulated sugar (1 1/4 cups): Regular white sugar gives structure and lightness; measure by scooping into the cup and leveling with a knife for consistency.
• Large egg (1): Brings tenderness and helps bind the dough; use a fresh large egg at room temperature for even mixing.
• Maraschino cherry juice (1/4 cup): Reserve from the jar — it gives subtle cherry flavor and moisture. For the best color, choose a clear-style jar (not syrupy glacé cherries).
• Almond extract (1/2 teaspoon): Potent and aromatic; a little goes a long way. Use pure extract rather than imitation for a cleaner nutty aroma.
• All-purpose flour (3 1/4 cups), sifted: Sifting removes lumps and aerates the flour, helping produce a tender bite. Spoon into the measuring cup and level for accuracy.
• Baking soda (1/2 teaspoon) & cream of tartar (1/4 teaspoon): These leavening agents create just enough lift and help the edges set without making the cookies cakey.
• Maraschino cherries (10 oz jar), quartered: Drain well and pat dry on paper towels before folding in to avoid excess moisture; quartering makes distribution even.
• Finely chopped almonds (1/2 cup): Toast the almonds lightly in a dry skillet for a few minutes until aromatic for the best flavor contrast and crunch.

Instructions

Cream Butter & Sugar:In a large mixing bowl, beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and creamy, about 3–5 minutes on medium speed. You want the mixture pale and aerated; proper creaming traps tiny air pockets that make the texture tender and lift slightly during baking.Add Wet Ingredients:Beat in 1 large room-temperature egg until just combined, then stir in 1/4 cup maraschino cherry juice and 1/2 teaspoon almond extract. Mix slowly to maintain the aeration you created; overmixing after adding the egg can collapse the air.Combine Dry Ingredients:Whisk together 3 1/4 cups sifted all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon cream of tartar in a separate bowl. Sifting ensures even distribution of leaveners and removes lumps that could make the dough uneven.Form Dough:Gradually add the dry mix to the wet, mixing on low until a soft dough forms. Scrape the bowl frequently to avoid pockets of flour. The dough should hold together and feel pliable but not sticky; if it’s sticky, chill briefly before rolling.Add Cherries & Almonds:Gently fold in the quartered maraschino cherries and 1/2 cup finely chopped toasted almonds with a spatula. Fold just until distributed — crushing the cherries will add undesired color and moisture.Shape the Dough:Divide the dough into two equal portions. On a sheet of parchment or plastic wrap, form each portion into an 8-inch log, pressing seams to create a smooth surface. Wrap tightly and refrigerate for about 2 hours or until firm; chilling firms the fats so the logs slice cleanly.Prepare for Baking:Preheat the oven to 375°F. Line baking sheets with parchment. Unwrap a chilled log and slice into 1/4-inch rounds using a sharp knife; for the neatest slices, chill the log until very firm, then slice with a steady rocking motion.Bake:Arrange cookies 2 inches apart on the prepared sheets and bake for 7–9 minutes, until the edges are just beginning to show light golden color. Rotate pans once if your oven bakes unevenly. The centers should remain pale to keep the cookies soft.Cool:Allow cookies to cool on the baking sheet for 3–5 minutes to firm slightly, then transfer to a wire rack to cool completely. Slicing thin and baking briefly is the key to a tender interior with gentle edge coloration.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to avoid sticking; they stay soft for about 4–5 days at room temperature. For longer storage, freeze whole wrapped logs tightly in plastic wrap and a freezer bag for up to 3 months. To bake from frozen, slice the log with a very sharp knife (it helps to let it sit 5–10 minutes if too hard), then add 1–2 minutes to the bake time. Reheat individual cookies in a 300°F oven for 5 minutes to revive that fresh-from-the-oven warmth while keeping them tender.

Ingredient Substitutions

If you don’t have maraschino cherries, chopped glacé cherries or candied cherries work but will change the moisture and sweetness; reduce the cherry juice or omit if using syrupy cherries. Swap the almonds for pecans or hazelnuts for a different nutty tone at a 1:1 ratio. For a dairy-free version, use an unsalted vegan butter substitute and replace the egg with a commercial egg replacer suitable for baking — expect a slightly different crumb and color. Avoid almond extract only if allergic; use 1 teaspoon pure vanilla extract instead for a soft, neutral aroma.

Serving Suggestions

Serve warm with a cup of black tea or a bright coffee to balance the sweetness. For holiday occasions, arrange on a platter with powdered sugar dusting and sprigs of fresh rosemary for aroma. These slices pair beautifully with lemon bars or shortbread as a mixed cookie plate. For afternoon treats, set out with a small bowl of vanilla bean buttercream for guests to spread for extra indulgence. They also work well as part of cookie gift boxes since the logs travel easily and can be sliced just before gifting.

Cultural Background

Icebox cookies trace their history to early 20th-century American kitchens when refrigeration became more common. The technique of chilling dough logs and slicing is a practical descendant of rolled and cut traditions, allowing home bakers to produce consistently shaped cookies with less effort. The use of maraschino cherries evokes mid-century baking where preserved fruits and jarred items were embraced for convenience and color. Combining almond flavor and cherries nods to classic European pairings — think of Italian amaretti and French frangipane — adapted into an accessible American format.

Seasonal Adaptations

In summer, reduce oven time slightly and slice very thin for crisp edges that highlight the cherries. For winter holidays, swap half the almonds for chopped pistachios and add a pinch of cardamom for warmth. For Valentine's Day, increase cherry pieces and add a handful of white chocolate chips for romantic flair. If serving in spring, brighten with a teaspoon of lemon zest in the dough to lift the cherry-almond profile and pair well with lighter teas.

Meal Prep Tips

Make a double batch and freeze one or both logs for later; label with dates. Portion logs into thirds and wrap individually so you can bake small quantities over several weeks. Pack baked cookies in sturdy containers with parchment and include a desiccant packet if shipping. For busy weeks, slice several dozen and freeze dough rounds on a tray; transfer to a bag once firm so you can bake straight from frozen, adding an extra minute or two to the bake time.

Success Stories

Friends who usually prefer store-bought cookies have asked for seconds, and a neighbor once brought over a jar of cherries she’d upgraded after trying my recipe. Parents have told me they love making these with kids because the quartered cherries and nuts are easy to fold in and the slicing step is great for small hands under supervision. At a small church bake sale, these sold out first, which validated the simple method and made me smile.

These soft cherry almond slices are a small, reliable pleasure — simple to prepare, easy to share, and flexible enough to become your own. Try chilling the logs longer for cleaner slices or experimenting with nut varieties; once you master the log technique, you’ll find many flavor combinations to explore.