Craving a delightful treat that doesn't derail your healthy lifestyle or eat up your precious time? Look no further! Cherry Icebox Cookies are the answer. Imagine biting into a perfectly balanced cookie – subtly sweet, infused with the bright flavor of cherries, and wonderfully crisp, all made in minutes. Honestly, my busiest days are always better with a stack of these, and I think yours will be too.
Why You Will Love This Recipe
Growing up, my grandmother always had a roll of Cherry Icebox Cookies dough chilling in the fridge. The holidays wouldn't be complete without the smell of them baking and the anticipation of the first bite. This recipe is an homage to those memories – simple, comforting, and bursting with cherry goodness. It’s a taste of nostalgia that I love sharing.
Ingredients
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For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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For the Cherry Filling:
- 1 cup dried cherries, chopped
- 1/4 cup cherry juice or water
Step-by-Step Instructions for Making the Recipe
- Prepare the Cherries: Rehydrate the chopped dried cherries by soaking them in cherry juice or water for at least 30 minutes. Drain before using.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Cherries: Gently fold in the rehydrated and drained chopped cherries.
- Shape the Dough: Divide dough in half. On a lightly floured surface, form each half into a log about 1.5 inches in diameter.
- Chill the Dough: Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and Bake: Remove a log from the refrigerator. Slice the cookie dough into 1/4-inch thick rounds. Place the slices onto the prepared baking sheets, leaving some space between cookies.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your delicious homemade Cherry Icebox Cookies!
Cherry Icebox Cookies
A simple and comforting cookie recipe bursting with cherry flavor, perfect for any occasion.
Ingredients
Equipment
Method
- Prepare the Cherries: Rehydrate the chopped dried cherries by soaking them in cherry juice or water for at least 30 minutes. Drain before using.1 cup dried cherries, chopped, 1/4 cup cherry juice or water
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Cherries: Gently fold in the rehydrated and drained chopped cherries.1 cup dried cherries, chopped
- Shape the Dough: Divide dough in half. On a lightly floured surface, form each half into a log about 1.5 inches in diameter.
- Chill the Dough: Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and Bake: Remove a log from the refrigerator. Slice the cookie dough into 1/4-inch thick rounds. Place the slices onto the prepared baking sheets, leaving some space between cookies.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your delicious homemade Cherry Icebox Cookies!