Description
Enjoy these delightful Cherry Icebox Cookies, perfect for a sweet treat that combines buttery richness with bursts of tart dried cherries. Chilled and baked to perfection, these cookies offer a crisp texture and luscious flavor in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup dried cherries, chopped
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a fragrant, sweet aroma.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring until fully combined into a dough without over-mixing.
- Fold in Cherries: Gently fold the chopped dried cherries into the dough, distributing them evenly throughout.
- Shape and Chill Dough: Shape the dough into logs and wrap them tightly with plastic wrap, then refrigerate for at least 2 hours to firm up the dough for easy slicing.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Slice Dough: Remove the chilled dough from the refrigerator and slice it into rounds approximately 1/4 inch thick to ensure even baking.
- Bake Cookies: Place the sliced rounds onto a baking sheet lined with parchment paper and bake for 12 to 15 minutes until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool completely on a wire rack before serving to enhance their texture and flavor.
Notes
- Be sure to let the butter soften at room temperature for easier creaming.
- Chilling the dough is crucial to maintain the slice shape and prevent spreading during baking.
- Use parchment paper on the baking sheet to avoid sticking and for easier cleanup.
- For variation, you can substitute dried cranberries or blueberries instead of cherries.
- Store cookies in an airtight container at room temperature for up to one week.
