Save on Pinterest

Cherry Icebox Cookies

As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    16 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/4 cup maraschino cherry juice
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cream of tartar
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped maraschino cherries

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
  • Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Clinton
    Jan 2, 2021

    These cookies are AMAZING!!!!! I don’t know what these people are talking about. Made a few adjustments. After you chop your cherries, drain them. The extra juice makes the cookies sticky. Or you can add an extra 1/4-1/2 cup extra flour. Also don’t roll into a log and chill. Instead roll out and press circular cut shapes. Place cut pieces on pan, spaced out evenly, and chill for 30 minutes. Cook on 350 for 15 minutes. Let cool completely on pan. If using a convection, lower temp to 325.

  • Theresa
    Apr 19, 2017

    Shaping was fine but I'd change from 4 to 2 roll for a better sized cookie. I'd also change the extract from vanilla to almond to get the poor cookie some flavor. These cookies are pretty bland. Overall I was pretty disappointed.

  • jetluvs2cook
    Dec 1, 2015

    very delicious cherry cookie! my cookies turned out more 'cakelike' cookies....kinda like the Amish sugar cookies, only cherry!

  • whistlefairy
    Sep 18, 2014

    There used to be a bakery in the town I grew up in that had these wonderful "pink cookies". I am trying to find a recipe that reminds me of those dense, crumbly cookies, and this one is not it. They turned out somewhat cakey, and sticky once they cooled. The taste is alright, but I agree with the person who said they're not really worth the time.

  • pltyler72
    Dec 16, 2013

    Very disappointed...not worth the effort

  • whispurr
    Dec 22, 2012

    The only trouble I had with these was getting them formed into some sort of log shape to put in the refrigerator. The flavor is excellent even if they aren't perfect little round things. :)

  • janalamar
    Dec 4, 2012

    They are very good and look nice the first time I baked them was 3years ago because my daughter wanted pink cookies and they were so tasty and I never had any problem with the dough

  • sparklingpurple
    Nov 28, 2012

    These were yummy the second time around, I added a liittle more juice. It gave it more flavor.

  • 5cooks
    Nov 28, 2011

    No comment left

  • JustKate
    Dec 19, 2010

    Yummy! These cookies are soft and sweet, just like they look. I used black walnuts that my brother collected and added a teaspoon of vanilla. The dough was very loose and hard to roll into a log, but firmed up nicely. I sliced a little more than a quarted inch thick, so I didn't get quite as many as suggested. Only baked them for 7 minutes. Delish! I will definitely make these cookies again!