We’ve always been fans of Collin Street Bakery’s timeless recipes and their cherry icebox cookies stand out as a delightful favorite. Originating from the heart of Texas this easy-to-make treat combines sweet cherries with a buttery dough that evokes holiday nostalgia.
These cookies offer a simple no-bake chill that makes them ideal for busy days yet they’re packed with flavor we’ll crave again and again. Join us as we recreate this bakery classic in our own kitchens.
Ingredients
To bring the timeless charm of our Collin Street Bakery Cherry Icebox Cookies to your kitchen, we start with these carefully selected ingredients. They combine to create a buttery dough packed with sweet, tangy cherries that evoke holiday nostalgia and a melt-in-your-mouth texture.
- 1 cup unsalted butter, softened to room temperature for a creamy base that blends seamlessly.
- 1/2 cup granulated sugar for the perfect sweetness that balances the cherry tartness.
- 1/2 cup brown sugar, packed to add rich, caramel-like depth and moisture.
- 1 large egg to bind the dough, ensuring a tender crumb.
- 1 teaspoon vanilla extract for a warm, aromatic flavor that enhances the cherries’ natural essence.
- 2 cups all-purpose flour, sifted for light, airy results that hold the cookies’ shape.
- 1/2 teaspoon baking powder to provide a subtle lift without overpowering the texture.
- 1/4 teaspoon salt to accentuate the flavors and cut through the sweetness.
- 1 cup chopped candied cherries (we recommend high-quality ones for that authentic bakery burst of fruitiness).
- 1/2 cup chopped walnuts or pecans (optional), for a nutty crunch that complements the cherries’ chewiness.
Equipment Needed
Before we dive into mixing our Collin Street Bakery Cherry Icebox Cookies dough, let’s gather the essential equipment to ensure a smooth and efficient baking process. Having the right tools on hand helps us achieve that perfect buttery texture and holiday flavor with minimal hassle.
We recommend the following items, organized by their role in the recipe:
- Mixing Bowls: Two medium-sized bowls—one for dry ingredients and one for wet—to keep our dough components separate and easy to combine without cross-contamination.
- Electric Mixer or Stand Mixer: A handheld or stand mixer with beaters or a paddle attachment for creaming butter and sugar efficiently, ensuring a light and airy dough base.
- Measuring Cups and Spoons: A set of standard dry and liquid measuring cups plus spoons for precise measurements of ingredients like flour, sugar, and vanilla extract, which are crucial for replicating the cookies’ signature consistency.
- Spatula or Wooden Spoon: A sturdy silicone spatula or wooden spoon for folding in chopped candied cherries and nuts, allowing us to mix gently without overworking the dough.
- Cutting Board and Sharp Knife: A clean board and knife for chopping candied cherries or optional walnuts, helping us prepare these key elements quickly and safely.
- Baking Sheets: One or two rimmed sheets lined with parchment paper, where we’ll chill the dough logs before slicing and baking to maintain shape and prevent sticking.
- Plastic Wrap or Wax Paper: For wrapping the shaped dough logs tightly before refrigerating, which locks in moisture and enhances the chilling process for easier slicing.
- Oven and Timer: A standard oven preheated to the required temperature, paired with a reliable timer, to bake the cookies evenly and achieve that golden, melt-in-your-mouth finish.
- Cooling Rack: A wire rack for cooling the baked cookies, allowing air circulation to prevent sogginess and preserve their crisp edges and rich cherry flavor.
With this equipment ready, we’re set to transition seamlessly into the preparation steps, making our Collin Street Bakery Cherry Icebox Cookies a delightful kitchen success.
Instructions
Now that we have our ingredients and equipment prepared, let’s guide you through creating our Collin Street Bakery Cherry Icebox Cookies with these straightforward steps. We ensure each phase delivers the signature buttery texture and burst of cherry flavor that makes this treat irresistible.
Prepare the Dough
To start, gather your mixing bowls and begin by creaming the unsalted butter, granulated sugar, and brown sugar together in a stand mixer or with an electric mixer until the mixture is light and fluffy—this step incorporates air for a tender crumb. Next, add the large egg and vanilla extract, beating on medium speed until fully combined and the batter turns smooth and aromatic.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until a soft dough forms—overmixing can toughen the texture, so stop as soon as it’s blended. Finally, gently fold in the chopped candied cherries and optional chopped walnuts or pecans using a spatula, ensuring the cherries are evenly distributed for pockets of sweet, tangy flavor in every bite.
Chill the Dough
Once the dough is prepared, shape it into one or two logs about 2 inches in diameter on a lightly floured surface—this helps maintain the cookies’ round shape. Wrap each log tightly in plastic wrap to prevent drying, then refrigerate for at least 2 hours or up to overnight; chilling firms the dough and intensifies the buttery richness, making slicing easier and the cookies less likely to spread.
Chill the Dough
After chilling, preheat your oven to 375°F and line baking sheets with parchment paper for even heat distribution. Unwrap the dough logs and use a sharp knife to slice them into ¼-inch thick rounds, aiming for uniform pieces to ensure consistent baking—each slice should reveal colorful cherry flecks for visual appeal. Place the slices on the prepared sheets, spacing them about 2 inches apart to allow for slight expansion, then bake for 8-10 minutes until the edges turn golden and the centers set, filling your kitchen with the irresistible scent of warm cherries and vanilla.
| Factor | Recommended Time (minutes) | Notes |
|---|---|---|
| Oven Temperature | 8-10 at 375°F | Adjust for hot spots in your oven |
| Dough Thickness | 8 for ¼-inch slices | Thicker slices may need 1-2 minutes more |
| Quantity per Batch | 10-12 cookies per sheet | Avoid overcrowding for even baking |
Make-Ahead Instructions
One of the standout features of our Collin Street Bakery Cherry Icebox Cookies is their flexibility for make-ahead preparation, allowing us to streamline holiday baking or busy weeknights while preserving that signature buttery texture and sweet cherry flavor. By chilling or freezing the dough in advance, we ensure the cookies retain their melt-in-your-mouth appeal and rich taste when we’re ready to bake.
Preparing and Storing the Dough
To maximize convenience, we start right after forming the dough logs as described in the preparation steps. Follow these steps for optimal results:
- Shape the dough logs: After mixing the dough and incorporating the chopped candied cherries and nuts, roll it into even logs about 2 inches in diameter. This ensures uniform slicing and even baking later.
- Wrap securely: Use plastic wrap to tightly encase each log, pressing out any air bubbles to prevent drying. For added protection, we can double-wrap with foil if freezing.
- Refrigerate for short-term storage: Place the wrapped logs in the refrigerator for up to 3 days. Chilling enhances the dough’s flavor and makes it easier to slice, resulting in crisp edges and a tender center.
- Freeze for long-term storage: For extended make-ahead options, transfer the wrapped logs to the freezer. They can be stored for up to 3 months, maintaining the cookies’ fresh-baked quality.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigeration | Up to 3 days | Quick access; improves dough texture |
| Freezing | Up to 3 months | Preserves freshness; ideal for bulk prep |
Thawing and Baking from Storage
When it’s time to enjoy our cookies, we thaw and bake with ease to capture that nostalgic Collin Street Bakery essence.
- Thaw refrigerated dough: Remove the log from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly before slicing into ¼-inch rounds.
- Thaw frozen dough: Transfer the log to the refrigerator overnight or let it sit at room temperature for 30-45 minutes. Avoid rushing this step to prevent the dough from cracking.
- Slice and bake: Use a sharp knife to cut uniform rounds, then bake at 375°F for 8-10 minutes as per the original instructions. We recommend baking directly from the thawed state for the best golden color and chewy texture.
- Make-ahead for baked cookies: If we prefer, bake a full batch ahead and store the cooled cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Simply thaw at room temperature before serving to retain their crisp edges and vibrant cherry flavor.
By incorporating these make-ahead strategies, we empower home bakers to enjoy the timeless charm of Collin Street Bakery Cherry Icebox Cookies whenever the craving strikes.
Conclusion
We’ve loved sharing this timeless Collin Street Bakery recipe, as it’s a simple way to bring holiday warmth into our kitchens.
These cherry icebox cookies offer that perfect blend of nostalgia and ease, letting us create memorable moments with family.
Try them out and see how they become a staple in your baking routine—we’re confident you’ll cherish the results.
Frequently Asked Questions
What are cherry icebox cookies?
Cherry icebox cookies are a classic treat from Collin Street Bakery in Texas, featuring sweet cherries in a buttery dough. They’re no-bake chilled for easy preparation, perfect for holidays or busy days, and offer a nostalgic, melt-in-your-mouth flavor that evokes holiday baking memories.
What ingredients are needed for cherry icebox cookies?
You’ll need unsalted butter, granulated and brown sugars, a large egg, vanilla extract, all-purpose flour, baking powder, salt, chopped candied cherries, and optional walnuts or pecans. These simple ingredients combine to create a rich, tangy dough that’s easy to mix and bake.
What equipment is required to make these cookies?
Essential tools include mixing bowls, an electric mixer for creaming, measuring cups and spoons for accuracy, a spatula for folding, a cutting board and knife for prep, baking sheets with parchment, plastic wrap for chilling, and an oven with a timer. A cooling rack helps maintain crispness.
How do I prepare cherry icebox cookies?
Start by creaming butter and sugars, add egg and vanilla, then mix in dry ingredients to form dough. Fold in cherries and nuts, shape into logs, chill, slice, and bake at 375°F for 8-10 minutes until golden. Ensure uniform slices for even baking.
Can I make the dough ahead of time?
Yes, shape and wrap the dough, then refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen dough in the fridge overnight before slicing and baking. This makes it ideal for busy schedules or holiday prep.
How should I store the baked cookies?
Store baked cookies in an airtight container at room temperature for up to a week, or freeze for up to 2 months. For the best flavor, thaw frozen cookies at room temperature. This keeps them fresh and ready for snacking.