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Striped Icebox Cookies

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
    5 dozen

Ingredients

  • 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

Directions

  • 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.
  • Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.
  • 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.
  • 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.
Nutrition Facts
1 cookie: 74 calories, 4g fat (2g saturated fat), 11mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0g fiber), 1g protein.
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Reviews

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Average Rating:
  • Maryann
    Dec 16, 2019

    I almost didn't make these cookies based on some of the reviews below but I'm so glad I did. Instead, I took the comments on board and came up with a few tweaks. These cookies are the perfect mix of chewy-crunchy and are very flavorful when done right. They do change shape a bit but that did not bother me. My tips are - use a European butter such as Kerrygold, which has a higher fat content than US butters and tends to hold its shape better. The flavor is also way better. I added a teaspoon of almond extract. I definitely put each batch in the freezer for a few minutes after I'd cut them on and put them on the cookie sheet. Leave on the cookie sheet for a minute after baking, as they're delicate straight out of the oven, but also don't slice too thick because they will be too soft. I will definitely make these again. My husband keeps sneaking them when I'm not looking!

  • khegeman
    Mar 25, 2019

    I had no problems making these (they were easy and turned out as pictured) and found them delicious. I make thousands of cookies a year and will definitely add these to the mix.

  • Judy Don
    Nov 16, 2017

    followed the recipe exactly. the cookies look like then melted, covering the entire cookie sheet. No way to save. I am experienced baker and was making various cookies for Xmas party. This recipe was a waste of time and money spent on ingredients.

  • xenazoe
    Jan 15, 2017

    I agree that they were a bit bland, I will try adding vanilla next time. They do spread, but my family really enjoyed them. I cut the blocks again, making each cookie smaller, which worked out better for me. I found that they are even better, slightly over cooked and crispy (although the white layer will brown).

  • daniellem02
    Jan 14, 2017

    easy to make, and the raw dough looked perfect, but when I baked them, they got huge and bleached out. they were also bland. very disappointed. I have an oven thermometer, and am an experienced baker. won't be making again.

  • cath917
    Dec 8, 2008

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