Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
easter baking
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Icebox Cookies Tested Recipe

Printer Friendly Page

Icebox Cookies Recipe

One look at this stack of sweet and buttery Icebox Cookies, dotted with flecks of red candied cherries, makes you think of Christmas. There is no doubt as to why these old fashioned refrigerator cookies have remained a favorite. They taste great plus you can make the dough ahead of time and then simply slice off and bake the cookies as needed. What a treat it would be during the holiday season, to give a busy friend a nicely wrapped frozen log of this cookie dough (with baking instructions), so they can enjoy freshly baked cookies whenever life dictates the need for something sweet. 

I know that some people dislike the taste of candied cherries. If so, you can substitute an equal amount of finely chopped nuts. While I agree these cherries are not ideal for eating out-of-hand, I enjoy their sweet flavor and chewy texture when folded into cake and cookie batters or when used as a decorative garnish. Candied cherries are also called glace cherries, and they are cherries that have been dipped in a sugar syrup. For these Icebox Cookies the cherries are chopped into small pieces so each cookie will have small flecks of red dotting its' entire surface. Now, the cookie dough is made with the creaming method, that is, cream the butter with the sugar, then beat in the egg and vanilla extract, and then the flour mixture. The last step is to fold in the candied cherries. Once the dough is made it is divided into thirds, each portion is formed into a log shape, refrigerated until chilled (up to three days), and then you slice and bake the cookies. If desired, the dough can be frozen for a month which is ideal if these cookies are going to be part of your Christmas baking.

The buttery flavor of these cookies means it is important to use the best unsalted butter you can afford. I prefer using unsalted butter as the salt in 'salted' butter can overpower its' sweet flavor and can also mask any odors the butter may have absorbed in storage. Besides butter, vanilla extract is also a strong flavor in these cookies. So when buying vanilla extract make sure that it is labeled "pure". Stay away from the ones labeled "imitation" vanilla extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste.


Icebox Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (3-4 minutes). Add the egg and vanilla extract and beat until incorporated. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms. Stir in the cherries until evenly distributed throughout the dough.

Divide the dough into thirds. Place each third of dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 7 inches (18 cm) long. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. (The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.)

Preheat oven to 375 degrees F (190 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.

Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack.

Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

Makes about six dozen cookies.

Adapted From:

Baird, Elizabeth. The Complete Canadian Living Cookbook. Random House Canada. Canada: 2001.

Icebox Cookies:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1 cup (200 grams) white granulated sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

2 2/3 cups (345 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (175 ml) candied red cherries, chopped




New Videos




Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC