Old-Fashioned Icebox Cookies



15 min


1 h 35 min


60 cookies

* PLUS 1 1/2 hour chilling time
Old-Fashioned Icebox Cookies

Photo, Erik Putz. Food styling, Irene Ngo, Carolyn Chua.

These sweet treats feature delectable maraschino cherries and dark chocolate.


  • 1 1/2 cups all-purpose flour
  • 1 cup rye flour
  • 2 tbsp orange zest , (about 2 large oranges)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup chopped maraschino cherries , drained overnight, patted dry
  • 1/4 cup chopped dark chocolate , chunks


1. Whisk flours with zest, baking powder and salt in a medium bowl. Set aside.

2. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy, about 1 min. Beat in egg. Reduce speed to low and gradually beat in flour mixture, just until combined. Stir in cherries and chocolate, then gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in plastic wrap and twist ends. Chill until firm, about 1 hr.

3. Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment. Slice cookies into 1/2-in. thick rounds, then arrange 1 in. apart on prepared sheets.

4. Bake until cookies are golden around the edges, 19 to 20 min. Let cookies stand on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Nutrition (per serving)

  • Calories
  • 62,
  • Protein
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 4 g,
  • Sodium
  • 23 mg.

Kitchen Tip:
Maraschino cherries should be as dry as possible for crisp cookies. Drain in a sieve over a bowl in the refrigerator overnight. Squeeze dry on paper towels.

Storage Tip:
Cookies will keep well stored in an airtight container up to 3 days.