Striped Icebox Cookies Recipe
Striped Icebox Cookies Recipe photo by Taste of Home
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Striped Icebox Cookies Recipe

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I've been using this recipe ever since I was a little girl. I like it because it's easier than making cutout cookies. You can easily mix-and-match your favorite ingredients to create different looks. —Patricia Reese, Pewaukee, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 60 servings


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped maraschino cherries, drained
  • 2 drops red food coloring
  • 2 ounces semisweet chocolate, melted
  • 4 teaspoons nonpareils

Nutritional Facts

1 cookie: 74 calories, 4g fat (2g saturated fat), 11mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0g fiber), 1g protein.


  1. Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
  3. Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours.
  4. Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Striped Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p85

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cath917 User ID: 969646 124389
Reviewed Dec. 8, 2008

"These were very easy to make, but just a little bland, I will try a tsp of vanilla next time."

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