Cherry Icebox Cookies Recipe -
Cherry Icebox Cookies Recipe

Cherry Icebox Cookies

Recipe by  

"If you like cherries, this is the cookie for you !"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours.
  2. Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour).
  3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
  4. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2008

Just like Mom used to make at Christmas time! The kids and the husband ate them all before we could serve them to guests. Maybe too good a receipt!

Most Helpful Critical Review
Dec 29, 2011

not very good, not much flavor.

Feb 02, 2004

this has got to be the best cookie recipe ever! I get raves every time I make them! They are really fast to put together and then they just sit patiently in the freezer until you are ready for them. I made mine for the first time the day after Thanksgiving and didn't bake them until the week of Christmas.

Jul 12, 2007

These cookies are delicious! I love making them! The red decorator's sugar just makes them adorable. I added a little bit of lemon zest to give the dough a little more of a bite and it really made things interesting. Not a quick or easy recipe, but a fun one!

Aug 21, 2011

I absolutely love cherries, so I had to try this recipe, and they came out so delicious! I did change a few things though: I reduced the amount of flour to 2 1/4 cup (dough was not as crumbly), and since I didn't have a lemon for zest, I used 1/2 tsp of lemon extract. I also added a drop of red food coloring to the cookie dough to turn them pink. I only chilled the dough for about 2hrs, rolled them into balls and covered them in the red sugar and baked them for 8min. My fiancee loved them and he's not really a cherry person. I think these are going into my tins at Christmas!! Thank you so much for sharing this! :)

Jan 24, 2008

Delicious! I followed some suggestions here, adding grated rind of one lemon with the flour and drying the cherries very well before adding them to batter.

Sep 27, 2010

I really liked these! I used only 1 cup of pecans and halved the cherries instead of chopping them. I wanted to bite into a big cherry chunk. Yes, this dough is really crumbly and difficult to work with. I made the dough in the morning before work and baked them when I got home later that evening. I didn't roll into logs because I found it cumbersome. I just used a spoon and rolled the dough into small balls and then pressed down with a fork. I ended up baking them for a total of 12 minutes (bake 6 minutes, turn tray around, bake another 6 minutes). Oh and I did throw in some lemon zest.

Dec 29, 2003

This was nothing as I had expected. Even after freezing the logs, still was extremely messy to slice. The cherries MUST be dried completely before adding to cookie batter. Another choice of nut might have made this bland tasting cookie worth going through the mess and trouble to bake. Won't be making these again.


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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