For a deeper flavor, try using dark brown sugar instead of light brown sugar. Toasting the pecans enhances their nutty flavor. Simply spread the chopped pecans on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until fragrant. If you don't have candied cherries, you can substitute dried cranberries or raisins. The dough can be frozen for up to 3 months. Wrap the dough logs tightly in plastic wrap before freezing. For evenly shaped cookies, rotate the dough logs a quarter turn every 15 minutes during the first hour of chilling. Use a sharp knife or a cheese wire to slice the chilled dough logs for clean, even cookies.
Grandma's Christmas Icebox Cookies
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING24 People
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VIEWS25
Capture the nostalgic flavors of the holidays with these delightful icebox cookies. A symphony of warm spices, buttery richness, and festive fruits and nuts, these cookies are perfect for enjoying with loved ones or gifting to friends. The dough is prepared in advance and chilled, allowing for effortless baking whenever the craving strikes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol36 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium157 mg
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Sugar23 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, using an electric mixer, cream together the brown sugar, butter, and granulated sugar until light and fluffy. (3-5 minutes)
02
Step
2 mins
Gradually beat in half of the beaten eggs until well combined. Then, incorporate the remaining eggs and vanilla extract. (1-2 minutes)
03
Step
3 mins
In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (2-3 minutes)
04
Step
2 mins
Gently fold in the toasted pecans and chopped candied cherries until evenly distributed throughout the dough. (1-2 minutes)
05
Step
7 mins
Divide the dough in half. On a sheet of parchment paper, shape each portion into a 1 1/2-inch diameter log. Wrap tightly in the parchment paper, twisting the ends to seal. (5-7 minutes)
06
Step
1 hrs
Refrigerate the dough logs for at least 1 hour, or up to 2 weeks. (1 hour minimum)
07
Step
0 mins
When ready to bake, preheat oven to 375 degrees F (190 degrees C).
08
Step
0 mins
Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper, leaving a little space between each cookie.
09
Step
10 mins
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. (8-10 minutes)
10
Step
0 mins
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Shanelle Aufderhar
Jun 29, 2025The dough was easy to work with, and the cookies baked up perfectly. I'll definitely be making these again.
Patricia Jerde
Jun 17, 2025Freezing the dough is a great tip! It's so convenient to have cookies ready to bake whenever I need them.
Daren Moore
Jun 4, 2025I followed the recipe exactly, and the cookies were a bit too sweet for my taste. Next time, I'll reduce the amount of sugar slightly.
Casandra Sporer
May 20, 2025These cookies are a Christmas tradition in our family! Everyone loves them.
Piper Berge
Apr 12, 2025I made these with my grandkids, and they had so much fun helping. The cookies were delicious!
Colin Beahan
Mar 26, 2025These are the best icebox cookies I've ever had! The pecans and cherries add such a festive touch.