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
One of our favorites for Cookie Exchange. They not only look festive but also great to be made ahead and frozen for up to a month like this Chocolate Shortbread Cookies or Brown Sugar 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.
VARIATIONS
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.
HELPFUL TIPS
- 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:
Christmas Icebox Cookies
Ingredients
- 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
Instructions
- Whisk together flour, baking powder and salt in a small bowl, set aside.
- 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.
- 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).
- Knead dough with your hands to form a smooth ball (the warmth of your hands will the bring the dough together).
- 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).
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Slice dough log into slightly thicker than ¼-inch slices. Place them on the prepared baking sheet, spacing one-inch apart.
- 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.
- Place baking pan on a wire rack to cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.
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.
Patrick@looneyforfood.com
You descriptions are always spot on mouth watering!
Maria Doss
Thank you so much Patrick
Kelly @ Kelly Lynns Sweets and Treats
These cookies look delightful! It’s like an updated version of fruitcake, but one that is YUMMY!! Xoxo
Maria Doss
Thank you Kelly:)
Kelsie | the itsy-bitsy kitchen
These are adorable! I definitely want to make a batch (or three) for my family 🙂
Maria Doss
Thank you Kelsie:)
Ashika | Gardening Foodie
These look so pretty and buttery Maria, absolutely perfect cookies to share during the festive season 🙂
Maria Doss
Thank you Ashika
Deepika|TheLoveOfCakes
Love how buttery that dough looks!! I am sure these are melt in your mouth delicious!
Ma4got
Since I love fruitcake, I made a double batch of these cookies. I tested the oven temp and baking time noted on the recipe. The cookies ended up dark brown on the bottom. I tested a bit more and found the baking temp of 350 and baking time of 12 minutes was perfect. Great cookies.
Maria Doss
Thank you for your feedback, we have made necessary changes. Wishing you a happy holiday:)
Pat
Could you use maraschino cherries instead?
Maria Doss
Hi Pat, I'll recommend draining the cherries really well and pat drying them before using. Hope it helps:)