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+ servings
A stack of cherry pecan icebox cookies on a white plate.
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5 from 1 vote

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.
Prep Time15 mins
Cook Time30 mins
Chilling Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Universal
Keyword: cherries, cherry, Christmas, Christmas baking, Christmas cookies, cookie, cookies, holiday cookies, holidays, pecan, Pecans, slice and bake
Servings: 24
Calories: 175kcal

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 sticks 8 oz 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

Instructions

  • Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  • Add the butter, granulated, and 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 the egg and beat on medium high speed until light and fluffy, about 2 more mintues. Add the vanilla and almond extracts 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 the cherries and 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

Serving: 1cookie | Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 138mg | Potassium: 27mg | Fiber: 1g | Sugar: 12g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg