Eggless Cherry Icebox Cookies Collin Street Bakery Recipe

When you want to make something sweet and simple with your pantry ingredients you can try these easy eggless cherry icebox cookies. Based on excellent authentic recipes from Collin Street Bakery, this extremely easy-to-follow recipe will help you prepare them in no time.
These cookies bring rich buttery taste with bursts of sweet cherries in every bite. Whether you are planning a party this Christmas, getting ready to make some cookie platters for the potluck, or just want to bake some homemade goodies, this recipe is likely to make you versatile in the bakery quality department.
Let’s go, then, on creating a classic, easy-to-make cookie that speaks Texas charm and down-home goodness!

Pro Tips for Perfect Cookies

• Dry Your Cherries: Excess moisture can affect the texture. Pat cherries dry before adding them to the dough.
• Chill Thoroughly: Proper chilling ensures clean, even slices and prevents spreading during baking.
• Experiment with Mix-Ins: Try white chocolate chips or coconut flakes for a fun twist.

Storage Tips:
⦁ Store these cookies in an airtight container upto 5 days.
⦁ In a refrigerator you can store upto 2 weeks.
⦁ Freeze baked cookies for up to 3 months. Thaw before serving.

With these Eggless Cherry Icebox Cookies, a sweet treat is always on hand. If it can be made in advance, then the make-ahead dough sure makes life easier, and just the right amount of butter and sweetness in the cookies is what you’re looking for. Bake them for a special occasion or just because; either way, they’re sure to be a hit!

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Eggless Cherry Icebox Cookies Collin Street Bakery Recipe

Author: Urvi Gajjar

Difficulty: Beginner

Description

Make buttery, eggless cherry icebox cookies inspired by Collin Street Bakery. Easy to make, customize, and perfect for any occasion. Try this delightful recipe today!

Eggless Cherry Icebox Cookies Collin Street Bakery Recipe Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Unsalted butter, softened

• ½ cup Powdered sugar

• 2 cup All-purpose flour

• ½ teaspoon Salt

• 1 teaspoon vanilla extract

• ½ cup maraschino cherries, chopped

• ¼ cup maraschino cherry juice

• ¹⁄₂ cup finely chopped pecans

Instructions

1. Step 1: Cream the Butter and Sugars

   1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and creamy (about 3 minutes).

   2. Add vanilla and almond extracts, mixing thoroughly.

1. Step 2: Mix the Dry Ingredients

   1. In a separate bowl, whisk together the flour and salt.

   2. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

    

   

1. Step 3: Incorporate the Cherries

   1. Gently fold in the finely chopped maraschino cherries and nuts, ensuring even distribution.

    

   

1. Step 4: Shape and Chill

   1. Divide the dough into two portions and shape each into a log about 2 inches in diameter.

   2. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or overnight for the best results.

   

1. Step 5: Slice and Bake

   1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

   2. Slice the chilled dough into ¼-inch rounds and place them on the baking sheet about 1 inch apart.

   3. Bake for 12-15 minutes, or until the edges are lightly golden.

   

1. Step 6: Cool and Enjoy

   1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

   2. Serve warm or store for later indulgence.

   

Nutrition Facts

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Amount Per Serving

Calories 110kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 12g4%

Sugars 6g

Protein 1g2%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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