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Cherry Icebox Cookies Recipe

Cherry Icebox Cookies Recipe

As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch YIELD:192 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/4 cup maraschino cherry juice
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cream of tartar
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped maraschino cherries


  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries.
  • 2. Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  • 3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool. Yield: 16 dozen.

Nutritional Facts

1 cookie: 66 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

Reviews for Cherry Icebox Cookies

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Theresa User ID: 9147692 264885
Reviewed Apr. 19, 2017

"Shaping was fine but I'd change from 4 to 2 roll for a better sized cookie. I'd also change the extract from vanilla to almond to get the poor cookie some flavor. These cookies are pretty bland. Overall I was pretty disappointed."

jetluvs2cook User ID: 1675049 238560
Reviewed Dec. 1, 2015

"very delicious cherry cookie! my cookies turned out more 'cakelike' cookies....kinda like the Amish sugar cookies, only cherry!"

whistlefairy User ID: 7995312 46882
Reviewed Sep. 18, 2014

"There used to be a bakery in the town I grew up in that had these wonderful "pink cookies". I am trying to find a recipe that reminds me of those dense, crumbly cookies, and this one is not it. They turned out somewhat cakey, and sticky once they cooled. The taste is alright, but I agree with the person who said they're not really worth the time."

pltyler72 User ID: 4530612 94050
Reviewed Dec. 16, 2013

"Very disappointed...not worth the effort"

whispurr User ID: 4431844 30346
Reviewed Dec. 22, 2012

"The only trouble I had with these was getting them formed into some sort of log shape to put in the refrigerator. The flavor is excellent even if they aren't perfect little round things. :)"

janalamar User ID: 5849756 72501
Reviewed Dec. 4, 2012

"They are very good and look nice the first time I baked them was 3years ago because my daughter wanted pink cookies and they were so tasty and I never had any problem with the dough"

sparklingpurple User ID: 2622078 77819
Reviewed Nov. 28, 2012

"These were yummy the second time around, I added a liittle more juice. It gave it more flavor."

JustKate User ID: 5712590 30324
Reviewed Dec. 19, 2010

"Yummy! These cookies are soft and sweet, just like they look. I used black walnuts that my brother collected and added a teaspoon of vanilla. The dough was very loose and hard to roll into a log, but firmed up nicely. I sliced a little more than a quarted inch thick, so I didn't get quite as many as suggested. Only baked them for 7 minutes. Delish! I will definitely make these cookies again!"

wagondorfer User ID: 1632905 30323
Reviewed Oct. 27, 2009

"I thought they were floury tasting although the people I made them for really liked them."

JenniHusker User ID: 518773 78843
Reviewed Dec. 19, 2008

"Stetz gives this two thumbs up!"

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