This batch of soft cherry almond icebox cookies has been my go-to when I want something nostalgic and unfussy to share at a family gathering. I first discovered this approach while cleaning out the pantry one holiday season: a jar of bright maraschino cherries, a bag of slivered almonds, and a craving for a cookie that felt both vintage and fresh. The result is a tender, melt-in-your-mouth slice cookie with pops of cherry and toasty almond crunch — all held together in a buttery dough that slices cleanly after chilling.

What makes these slices special is the balance between texture and aroma. The dough stays soft rather than crisp, so the edges barely brown while the centers remain pillowy; the maraschino cherry juice and a whisper of almond extract lift the flavor into something floral and slightly sweet, while the chopped almonds add satisfying contrast. I discovered that slicing the log thin — about 1/4 inch — yields the ideal ratio of cherry and almond per bite. These cookies have shown up at potlucks, tea parties, and quiet weekday afternoons with a cup of coffee. Even picky eaters reach for seconds when these are on the counter.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if you can for the richest flavor; it yields a silkier dough and better spread control. Bring to room temperature so it creams easily with sugar.
• Granulated sugar (1¼ cups): Regular white sugar keeps the texture tender and the flavor clean; sift or measure carefully for consistent sweetness and structure.
• Large egg (1): Adds richness and binding; use a fresh large egg at room temperature so it incorporates evenly into the creamed butter.
• Maraschino cherry juice (¼ cup): From the jar of cherries — this adds both color and a subtle fruit flavor. You can reduce to 2 tablespoons for a milder taste.
• Almond extract (½ teaspoon): A little goes a long way; it enhances the cherry notes and gives the cookies a delicate almond aroma. Use pure extract rather than imitation for best results.
• All-purpose flour (3¼ cups, sifted): Sifting prevents lumps and ensures a light, even crumb. Measure by spooning into the cup and leveling for accuracy.
• Baking soda (½ teaspoon) & cream of tartar (¼ teaspoon): The soda and acid combination creates a gentle lift while keeping the texture soft rather than cakey.
• Maraschino cherries (1 jar, 10 oz, quartered): Pat dry on paper towels to reduce excess moisture that can make slices gummy. Quartering keeps pieces bite-sized and evenly distributed.
• Finely chopped almonds (½ cup): Toast lightly in a dry skillet for 4–5 minutes until fragrant; cool completely before folding in to preserve crunch.

Instructions

Cream Butter & Sugar:In a large mixing bowl, beat 1 cup softened unsalted butter and 1¼ cups granulated sugar on medium speed until light and creamy — about 3–4 minutes with an electric mixer. Scrape down the sides to ensure even creaming; the change in texture and volume is a key visual cue: the mixture should look pale and fluffy.Add Wet Ingredients:Mix in 1 large room-temperature egg, ¼ cup maraschino cherry juice, and ½ teaspoon almond extract until fully combined. Beat just until incorporated — overbeating after adding the egg can make the dough tough. The cherry juice slightly thins the mix; that’s normal and helps keep the finished slices tender.Combine Dry Ingredients:In a separate bowl, whisk together 3¼ cups sifted all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon cream of tartar. Sifting removes lumps and aerates the flour for an even, soft crumb.Form Dough:Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms. Stop when just combined to avoid developing gluten; the dough should be pliable and slightly tacky but not sticky.Add Cherries & Almonds:Gently fold in quartered maraschino cherries (drained and patted dry) and ½ cup finely chopped toasted almonds using a spatula to avoid breaking the cherries. Work carefully so you retain visible cherry pieces and nut texture throughout the dough.Shape the Dough:Divide dough into two equal portions. On a sheet of parchment or plastic wrap, roll each portion into an 8-inch log. Wrap tightly and press to firm up the shape. Chill for about 2 hours in the refrigerator or until the logs are firm — this step is essential for clean slices and even baking.Prepare for Baking:When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set a wire rack nearby for cooling. Thin slices bake quickly, so preheat the oven fully before you start slicing.Slice Cookies:Unwrap a log and use a sharp knife to cut 1/4-inch-thick slices. If the dough is too soft, return to the refrigerator for 10–15 minutes. Place slices 2 inches apart on the prepared baking sheet to allow a little spread.Bake & Cool:Bake for 7–9 minutes until edges are just turning lightly golden. Remove from the oven and let cookies rest on the sheet for 2–3 minutes to set, then transfer to a wire rack to cool completely. Slicing thin keeps the centers soft and pleasingly tender.

Storage Tips

Store cooled cookies in an airtight container lined with parchment to prevent sticking; separate layers with parchment or wax paper. At room temperature they keep best for up to 3 days; refrigeration extends shelf life to about a week but can firm the texture slightly — bring to room temperature before serving for the best mouthfeel. For longer storage, freeze either individual slices on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. To bake from frozen, arrange slices on parchment and add 1–2 minutes to the bake time, checking closely to avoid overbaking.

Ingredient Substitutions

If you prefer a less sweet cherry flavor, swap half the maraschino cherries for dried cherries rehydrated in warm water for 10 minutes and drained. For a nut-free version, omit the almonds and add ½ cup toasted oats or sunflower seeds for texture. Use light butter instead of unsalted if you keep a close eye on added salt — increase a pinch of fine salt if you need more seasoning. For a gluten-free option, use a 1-to-1 gluten-free flour blend, but expect a slightly different texture and possibly shorter slices. Almond extract can be halved or replaced with vanilla extract if you want a subtler profile.

Serving Suggestions

Serve these delicate slices on a simple platter with a dusting of powdered sugar for a nostalgic tea-time presentation. They pair beautifully with coffee, lightly brewed black tea, or a sweet dessert wine. For a festive look, top each cooled cookie with a tiny sliver of glazed cherry or a sprinkle of finely chopped toasted almonds. These are ideal for cookie exchanges, boxed gifts, afternoon coffee breaks, or alongside soft cheeses and fruit during dessert boards.

Cultural Background

Slice-and-bake cookies, often called icebox or refrigerator cookies, gained popularity in mid-20th-century American kitchens for their convenience and consistent results. The approach allowed home bakers to prepare dough in advance and slice perfect rounds when needed, fitting busy family schedules. Variations commonly include nuts, candied fruit, or chocolate chips; the cherry-and-almond combination reflects European flavor pairings where cherry and almond are classic companions, appearing in pastries and confections across Mediterranean and Central European traditions.

Seasonal Adaptations

In summer, swap the maraschino cherries for preserved fresh cherries macerated briefly with a teaspoon of sugar; in winter, use candied citrus peel and rosemary for a holiday twist. For a Valentine’s or spring-themed tray, stir in a handful of white chocolate chips and use sliced glacé cherries for a brighter color. The log method makes it easy to divide and adapt portions so you can create multiple seasonal flavors from one base dough.

Meal Prep Tips

To streamline baking for a week of treats, make the dough logs on a big prep day and freeze one log set and refrigerate the other. Slice only what you plan to bake that day; unbaked slices keep longer than once-baked cookies. Reheat cooled cookies in a 300°F oven for 3–4 minutes to refresh texture, or microwave a single cookie for 8–10 seconds for a warm, soft bite. Use labeled freezer bags with dates to rotate your stock and keep everything organized.

Success Stories

Readers and friends often tell me these are the cookies that bring back childhood memories, and I’ve had several people say they resemble an old-fashioned bakery slice they used to buy as kids. One neighbor used these as part of a wedding cookie table, making small variations (chocolate chips and pistachios) that matched the color scheme, and guests loved the familiar homemade quality. I’ve also packaged them in small tins for teachers and neighbors — they travel well and hold up in transit when chilled before packing.

Make these your own: tweak the mix-ins, experiment with extracts, and use the log-and-slice method to simplify holiday baking. These cookies reward gentle handling and a little patience at the chilling stage, and they’ll become a reliable favorite in your baking rotation.

Happy baking — slice thin, bake light, and enjoy that first tender bite with a cup of something warm.