Christmas Icebox Cherry Cookies
Buttery slice-and-bake Christmas cookies studded with red and green candied cherries and a hint of almond. The dough log chills or freezes until you are ready to bake.
Servings 36 cookies
Ingredients
For the Cookie Dough
- ½ cup unsalted butter softened (113 g)
- ½ cup granulated sugar (100 g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¾ cups all-purpose flour spooned and leveled (220 g)
- ¼ teaspoon salt
- ⅔ cup red and green candied cherries finely chopped
Optional Coating
- 3 tablespoons coarse sanding sugar optional
Instructions
Make the Dough
- Beat the softened butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy.
- Add the egg, vanilla extract, and almond extract and beat until smooth, scraping the bowl once.
- Whisk the flour and salt together, then add to the butter mixture on low speed and mix just until no dry flour remains.
- Fold in the chopped candied cherries with a spatula until evenly distributed.
Shape and Chill
- Turn the dough onto plastic wrap and shape into a log about 12 inches long and 1 ¾ inches across. Roll to smooth and twist the ends to seal.
- Refrigerate for at least 2 hours, until firm all the way through, or freeze for later.
Slice and Bake
- Heat the oven to 350°F and line a baking sheet with parchment. Roll the log in sanding sugar if using.
- Slice the log into rounds about ⅓ inch thick, turning the log a quarter turn every few slices. Place 1 inch apart on the sheet.
- Bake for 11 to 13 minutes, until the edges are set and just turning golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chop small: Pea-sized cherry pieces give the cleanest slices.
- Maraschino swap: Drain, chop, and pat maraschino cherries very dry before adding.
- Bake from frozen: Let the frozen log rest 5 minutes, slice, and bake 13 to 14 minutes.
- Storage: Baked cookies keep airtight for 1 week. The dough log keeps 3 days refrigerated or 3 months frozen.