Cherry Pecan Icebox Cookies
These Cherry Pecan Icebox Cookies are a Christmas classic! With chopped cherries and pecans, these slice-and-bake cookies are easy to make.
I’m here today to bring you yet another cookie recipe: Cherry Pecan Icebox Cookies.
Today’s recipe is perfect for the holidays, and the slice-and-bake style couldn’t be easier to make. Just keep a log of the dough in the fridge (or freezer) so they’re ready to slice and bake up some fresh cookies whenever you need them!
These delicious cookies feature chopped glacé cherries and pecans, and dough that’s flavored with vanilla and almond extract.
What are icebox cookies?
Icebox cookies are a style of cookies in which the dough is formed into a log, then refrigerated until firm. The dough log is then sliced into disks and baked.
Icebox cookies are also known as refrigerator cookies or slice-and-bake cookies.
Icebox cookie dough is generally a basic dough similar to sugar cookie dough. Once the dough is mixed up, different flavorings or mix-ins can be added to customize the cookies. This recipe uses cherries and pecans, but other recipes might use other flavor extracts (like peppermint), chocolate chips, sprinkles, or dried fruit.
Why should I make Icebox Cookies?
The benefit of icebox cookies is that a log of dough can be kept in the fridge for several days (or in the freezer for longer periods of time). The dough can then be sliced just before you’re ready to make cookies (thaw frozen dough first for easier slicing) so that freshly baked cookies can be ready in minutes!
How to make Cherry Pecan Icebox Cookies:
Making the dough for these festive cookies is not unlike making any other cookie dough. Start with creaming the sugar and butter together, then add the eggs and flavor extracts. Mix in the dry ingredients then add the chopped cherries and pecans.
Once the dough is mixed, place it all on a large sheet of plastic, then form it into a 2 inch wide log. Completely wrap the log in the plastic, then chill (or freeze) until you’re ready to bake.
Once the oven is warm, slice the cookies 1/2″ thick, and bake on a parchment or baking mat lined baking sheet.
Cherry Pecan Icebox Cookie Ingredients:
- All purpose flour
- Baking powder
- Kosher salt
- Unsalted butter (or use Dairy Free butter alternative to make these cookies Dairy Free)
- Granulated sugar
- Light brown sugar
- Large egg
- Vanilla extract
- Almond extract
- Glace cherries or drained maraschino cherries
- Chopped pecans
Want more Christmas Cookies?
Cherry Pecan Icebox Cookies Nutrition Notes:
These cookies can be made dairy-free by substituting the butter with dairy-free butter alternative.
The nutrition information in the recipe below is for one cookie, if you use the recipe as written to make 24 cookies.
Cherry Pecan Icebox Cookies
Equipment
Ingredients
Instructions
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a medium bowl. Set aside.
- Add the softened butter, ½ cup granulated sugar, and ½ cup packed light brown sugar to the bowl of a stand mixer. Cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add 1 large egg and beat on medium-high speed until light and fluffy, about 2 more minutes. Add 1 teaspoon vanilla extract and 1/4 teaspoon almond extract and mix until fully incorporated, about 1 minute.
- Add the flour mixture to the bowl of the stand mixer. Mix on low speed until incorporated, about 1-2 minutes. Add 1 cup coarsely chopped glace cherries or drained maraschino cherries and 1/4 cup coarsely chopped pecans, and mix on low speed until incorporated, 1-2 more minutes.
- Transfer the dough onto a large sheet of plastic wrap. Form the dough into a 2 inch wide log. Wrap tightly with the plastic and refrigerate for at least an hour or up to 2 weeks before baking (the dough can also be frozen at this point for longer storage if needed) .
- Heat oven to 350°F. Prepare 2 baking sheets by lining with parchment paper or silicone baking mats. Slice the log into ½" (1cm) slices. Place the slices on the prepared baking sheets 1 inch apart. Bake until just beginning to brown, about 13-15 minutes. Cool on the baking sheet. Store in an airtight container or zipper bag at room temperature for up to two days, or in the freezer for up to 2 months.
Nutrition
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