
Classic slice-and-bake cookies studded with maraschino cherries and chopped almonds for a buttery, nutty crunch — perfect for parties and cookie trays.

This recipe for Cherry Icebox Cookies is one of those nostalgic, crowd-pleasing sweets that I reach for when I want something that looks special but is unbelievably easy to make. I first tried a version of these during a holiday cookie swap years ago; the bright red cherries and the casual elegance of perfect round slices immediately captured everyone’s attention. The dough itself is tender and buttery with just enough almond flavor to complement the cherries, and the chopped almonds add a satisfying crunch that keeps each bite interesting.
I remember pulling these from the oven while my kitchen still smelled faintly of almond extract and cherry syrup, watching my neighbors line up at the counter with plates. Because the dough is rolled into logs and chilled, they’re ideal for making ahead: roll, chill, and slice when company calls. For me this recipe works as both a festive holiday cookie and a gentle everyday treat—simple enough for busy afternoons, special enough for cookie exchanges.
I’ve found these cookies are consistently the first to disappear at gatherings. Guests always comment on the crunchy almond bits and the tender, almost shortbread-like crumb. When I started making these for holiday trays, family members requested different shapes and flavors — a testament to how versatile and charming this dough can be.
My favorite part of making these cookies is the ritual of slicing the log and watching the uniform wheels emerge — there’s an immediate sense of satisfaction. One winter, I made a triple batch before a large family gathering and still came home with empty tins; the crunchy almonds and the pretty cherry bits made them irresistible to kids and grandparents alike.
Once fully cooled, place the cookies in a single layer in an airtight container separated by sheets of parchment to prevent sticking. At room temperature the texture stays fresh for up to four days; refrigeration can dry them out, so avoid it unless your kitchen is very warm. For longer storage, freeze baked cookies in a freezer-safe bag for up to three months. To refresh slightly stale cookies, pop them in a 300°F oven for 3–4 minutes — this brings back some crispness without drying them out. If storing dough logs, wrap tightly in plastic and foil to prevent freezer burn.
If you need to modify the recipe, several swaps work well. For a nut-free version, omit the almonds and add 1/3 cup finely crushed pretzels or toasted sesame seeds for texture; replace almond extract with an extra 1/2 teaspoon vanilla. For dairy-free, substitute 1 cup (2 sticks) of vegan butter, but expect slight differences in mouthfeel. To reduce sweetness slightly, cut sugar to 1 cup and add a tablespoon more cherry juice if needed for moisture. Keep in mind that maraschino cherries are preserved and give characteristic flavor — using fresh cherries will alter moisture and taste substantially.
These cookies are perfect for cookie plates, afternoon tea, or as a light dessert alongside coffee. Garnish trays with sprigs of fresh mint or dust the cooled cookies lightly with powdered sugar for a festive look. Pair with a scoop of lemon sorbet for contrast, or serve next to a creamy hot chocolate — the almond-cherry pairing complements chocolate, citrus, and coffee flavors. For holiday serving, arrange slices in concentric circles on a decorative platter to showcase the uniform cherry-studded rounds.
Slice-and-bake cookies have a long place in American baking history because of their convenience and consistent results. The technique likely became widespread in the 20th century with the availability of reliable refrigeration and rolled pastry techniques. Maraschino cherries themselves trace back to 19th-century Mediterranean preservation methods and were adapted into a sweet American pantry staple by the early 20th century. Combining preserved cherries with almond flavoring and chopped nuts is a classic riff that balances preserved fruit sweetness with toasted nut complexity.
In summer, swap out maraschino cherries for dried tart cherries and add 1 teaspoon lemon zest for brightness. For winter holidays, stir in 1/3 cup finely chopped dark chocolate and a pinch of cinnamon to echo classic flavors. Spring-friendly versions can include chopped pistachios and a few drops of rose water for an elegant twist. The base dough is sturdy — adapt extracts and mix-ins to reflect seasonal produce and celebrations.
Make dough logs on a calm afternoon and chill overnight — slice and bake fresh cookies the next day for perfectly timed treats. If preparing for gifting, freeze logs and pack them with baking instructions so recipients can slice and bake at their convenience. Use a sharp chef’s knife chilled in the freezer for cleaner slices, wiping the blade between cuts to prevent dragging. For large batches, rotate baking sheets halfway through to ensure even browning.
These Cherry Icebox Cookies are a small reminder that simple techniques lead to elegant results. Whether you’re gifting tins of cookies or pulling a batch for a quiet afternoon, these slices bring color, crunch and satisfying buttery texture to the table — make a batch, share them, and enjoy the smiles that follow.
Chill the dough logs at least 2 hours so slices hold a clean edge when baked.
Pat maraschino cherries dry before folding them into the dough to avoid excess moisture.
Use a sharp, chilled knife for slicing and wipe between cuts for tidy rounds.
To toast almonds, spread on a sheet and bake at 350°F for 6–8 minutes, stirring halfway.
Freeze wrapped dough logs for up to 2 months; slice from partially frozen and add a minute to baking time.
This nourishing cherry icebox cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Icebox Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In the bowl of a stand mixer with the paddle attachment, add 1 cup softened unsalted butter and 1 1/4 cups granulated sugar. Mix on medium until light and creamy, about 2–3 minutes, scraping the bowl once for even texture.
With the mixer on low, add 1 large room-temperature egg, 1/4 cup maraschino cherry juice, and 1/2 teaspoon almond extract. Mix until incorporated, about 30 seconds.
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 combined to ensure even distribution.
With the mixer on low, add the flour mixture 1 cup at a time into the wet ingredients and mix just until combined. Do not overmix; stop when no streaks of flour remain.
Gently fold in quartered maraschino cherries (drained and patted dry) and 1/2 cup finely chopped almonds using a spatula, taking care not to crush the cherries.
Place dough onto a sheet of parchment and form into two 8-inch logs. Wrap tightly in plastic wrap and refrigerate for about 2 hours, or until firm to the touch.
Preheat oven to 375°F. Line baking sheets with parchment. Slice each dough log into 1/4-inch rounds and place about 2 inches apart on the sheets. Bake for 7–9 minutes until edges are slightly browned. Cool on sheet briefly then transfer to a rack.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@feastinarecipe on social media!


Cozy, bright, and ready fast, this Instant Pot lemon chicken orzo soup brings tender chicken, fresh veggies, and a sunny citrus finish.

Feather-light mini cheesecakes with bright strawberry sauce, a tender biscuit-style base, and creamy filling. Just 47 calories each and irresistibly fresh.

Silky mini cheesecakes swirled with melted chocolate and a splash of Kahlua, nestled on Oreo crusts and crowned with fresh whipped cream.

Leave a comment & rating below or tag @feastinarecipe on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.