These Christmas Icebox Cookies are buttery, crisp, easy slice & bake refrigerator cookies that is perfect for the Holidays.
As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.
Christmas Icebox Cookies
Why You'll Love These?
- Make ahead - Dough and cookies can be made ahead and stored in freezer for up to a month ahead.
- Looks festive - Red and green candied cherries makes them perfect for Christmas.
- Tasty - They are mildly sweet, crispy, tender with bits of dried fruits.
Ingredients You Need
All you need is basic baking ingredients like butter, sugar, all purpose flour, baking powder and vanilla extract. Candied cherries are added to give a fruity twist.
Replace candied cherries with any of the following ideas to make these any time of the year.
- Finely chopped chocolate - Use semi sweet chocolate baking bars and not chocolate chips because they tend to make holes when slicing.
- Sprinkles - Use jammies or rainbow sprinkles.
- Nuts - Use finely chopped walnut, almonds or toasted pecans.
- Santa's Whiskers Cookies which is a slight variation.
- Thickness - We found slightly thicker than ¼-inch to be perfect. If you slice them too thin, then it tends to make the cherries hard to chew.
- Candied Cherries - They can be found in small transparent plastic containers in the produce section of your grocery store during Thanksgiving and Christmas season. It is also available on Amazon.
- Measure flour correctly - Too much flour will make the dough crumbly and dry. Less flour will make them spread when baking.
- Bake until golden in color - Make sure to remove promptly when baking.
How To Make Ahead?
- Dough - Wrap dough log in plastic wrap and then place in a gallon size zip lock bag. Freeze for up to a month. Thaw dough in the refrigerator overnight before baking.
- Cookies - Place cooled biscuits in a freezer safe container or zip lock bag and freeze for up to 2 months.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More Christmas Cookies to Try:
- 1 cup + 2 tablespoons all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter (½ cup), room temperature
- ¼ cup + 2 tablespoons sugar
- 1 large egg yolk
- 2 teaspoon vanilla extract
- ½ cup chopped candied cherries (red, green or a mix of both)
1. Whisk together flour, baking powder and salt in a small bowl, set aside.
2. Add butter and sugar into a large bowl, beat with a hand held electric beater for 2 minutes, until creamy. Add egg yolk and vanilla, beat for additional 30 seconds.
3. Add mixed flour mixture (start low and build to high), beat until combined (it will look crumbly). Add chopped candied cherries and beat for a few seconds, until mixed (it will still look crumbly).
5. Knead dough with your hands to form a smooth ball (the warmth of your hands will the bring the dough together).
6. Shape dough into a 10-inch smooth log. Wrap with plastic wrap and refrigerate until firm (at least 2 hours or up to a day).
7. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
5. Slice dough log into slightly thicker than ¼-inch slices. Place them on the prepared baking sheet, spacing one-inch apart.
6. Bake cookies for about 19 to 25 minutes, until slightly golden around the edges (do not let get any darker). Rotate pan halfway through baking.
7. Place baking pan on a wire rack to cool completely.
Thickness - We found slightly thicker than ¼-inch to be perfect. If you slice them too thin, then it tends to make the cherries hard to chew.
Candied Cherries - They can be found in small transparent plastic containers in the produce section of your grocery store during Thanksgiving and Christmas season. It is also available on Amazon.
Bake until golden in color - Make sure to remove promptly when baking.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 29mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 0g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.