
Classic slice-and-bake cookies studded with maraschino cherries and chopped almonds for a tender, buttery bite with a crunchy finish.

In my family the first batch always disappears within an hour, and I’ve learned a few small tricks along the way — from patting the dough logs firm before chilling to slicing with a serrated knife to avoid smearing cherries. Seeing the kids’ excited faces when I bring out a warm tray is one of the simple joys of baking these cookies.
My favorite thing about these cookies is their versatility. I’ve packed them in lunchboxes, arranged them on holiday platters, and served them with tea for casual visitors. The almond-cherry pairing always sparks conversation and brings back memories of simpler, homemade treats.
For short-term storage, place fully cooled cookies in an airtight container layered with parchment to prevent sticking. Keep at room temperature for up to five days. For longer storage, frozen baked cookies stay best for up to three months in a freezer-safe container. To freeze dough logs, wrap tightly in plastic and then foil; when ready to bake, thaw 10 to 15 minutes, slice, and bake as directed, adding about 1 minute to the bake time if still partially frozen.
Swap the almonds for an equal amount of finely chopped pecans or walnuts for a different nutty profile. For a nut-free version, replace almonds with toasted sunflower seeds or omit entirely and increase cherries slightly. If you prefer a brighter flavor, replace 1/2 teaspoon almond extract with 1 teaspoon lemon zest and 1/4 teaspoon vanilla extract. If you must avoid eggs, use a commercial egg replacer equivalent to one egg and note texture may be slightly different.
These cookies pair delightfully with a hot cup of tea, coffee, or a glass of cold milk. For a festive presentation, arrange on a platter with powdered sugar dusting and sprigs of mint or rosemary. They also complement citrus desserts and can be served alongside vanilla ice cream for a nostalgic sundae.
Slice-and-bake cookies have roots in European butter cookie traditions where dough is often rolled into logs and chilled. The use of maraschino cherries became popular in American baking in the 20th century, often appearing in classic cakes and cookies. The combination of cherries and almonds nods to Mediterranean flavor pairings where stone fruit and nuts are commonly combined.
In winter, add a pinch of ground cinnamon and cardamom for warmth; in summer, fold in 1 tablespoon of fresh lemon zest to brighten flavors. For holiday variations, use red and green candied fruit pieces to echo the cherry look or dip half of each cookie in melted white chocolate and top with crushed pistachios for a festive finish.
Make the dough up to 2 days ahead and keep chilled until ready to slice and bake. For larger events, prepare multiple logs and freeze them; slice directly from frozen onto a lined baking sheet and add an extra minute to the baking time. Label wrapped logs with the date to track freshness and rotate older logs to the front of the freezer.
These cookies carry the kind of warmth that invites sharing. Whether for holiday gifting or a simple weekday treat, they are easy to make, easy to love, and wonderfully adaptable to your pantry and preferences. I encourage you to experiment with small tweaks and make them your own — there’s joy in both the baking and the sharing.
Pat the dough logs firmly and wrap tightly to maintain shape while chilling.
Blot quartered maraschino cherries with paper towels to remove excess syrup before folding into dough.
Use a serrated knife or very sharp chef’s knife chilled under cold water, then dried, to get clean slices without squashing the cherries.
To toast almonds, spread on a baking sheet and toast at 350°F for 6 to 8 minutes until fragrant; cool before chopping.
This nourishing cherry icebox cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Icebox Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and creamy, about 2 to 3 minutes. Scrape the bowl once to ensure even mixing.
With the mixer on low, add the large egg, then pour in 1/4 cup maraschino cherry juice and 1/2 teaspoon almond extract. Mix until incorporated but avoid overmixing.
Whisk together 3 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon cream of tartar in a separate bowl to evenly distribute leavening.
On low speed, add the dry mixture to the wet ingredients in three additions, mixing until just combined after each addition to avoid over-developing gluten.
Gently fold in quartered maraschino cherries (blotted dry) and 1/2 cup finely chopped almonds using a spatula so the add-ins remain intact and evenly distributed.
Turn dough onto parchment and form into two 8-inch logs. Wrap tightly in plastic wrap, seal ends, and chill in the refrigerator for about 2 hours or until firm.
Preheat oven to 375°F. Slice chilled logs into 1/4-inch rounds and place on parchment-lined baking sheets 2 inches apart. Bake 7 to 9 minutes until edges are lightly browned.
Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature up to 5 days.
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