Cherry Pecan Icebox Cookies

5 from 1 vote

These Cherry Pecan Icebox Cookies are a Christmas classic! With chopped cherries and pecans, these slice and bake cookies are easy to make.

Prep Time15

Cook Time30

Chilling Time1

Total Time1 45

Course: Dessert

Cuisine: Universal

Keyword: cherries, cherry, Christmas, Christmas baking, Christmas cookies, cookie, cookies, holiday cookies, holidays, pecan, Pecans, slice and bake

Servings:

Calories: 175kcal

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 sticks (1 cup) unsalted butter softened (or use Dairy Free butter alternative to make these cookies Dairy Free)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup coarsely chopped glace cherries or drained maraschino cherries
¼ cup coarsely chopped pecans

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 ¼ 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 ¼ 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.