Why I Love This Dried Cherry, Pistachio & Lime Refrigerator Cookie Recipe
January at The Farm often feels slow after the holiday glow fades. The days are cooler and the urge to bake something heavy eases. That’s why I reach for light, fresh flavors—refrigerator (or icebox) cookies are ideal. The dough is quick to make and can be frozen for weeks, then sliced and baked whenever you want. These cookies combine buttery shortbread with bright lime zest, tart dried cherries and the rich nuttiness of pistachios for a refreshing change from winter’s richer treats.
The result is a slightly crisp shortbread-style cookie with a delicate, buttery flavor and pops of fruit and nut. They’re easy to customize, but this combination of lime, cherry, and pistachio is one of my favorites.
Follow These Tips
Serving & Storage
To serve – Let the cookies come to room temperature so the buttery shortbread texture is at its best. They’re perfect on a cookie platter or as a small treat with coffee or tea.
To store – Keep the dough log tightly wrapped in plastic and refrigerate up to 3 days before slicing and baking. Freeze dough logs for up to 2 months; thaw in the refrigerator until firm but sliceable before baking.
After baking, store cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies with parchment between layers for up to 2 months; thaw at room temperature before serving.
More Cookie Recipes to Try
- Oatmeal Coconut Cookies
- Crunchy Peanut Cookies
- Chocolate Mint Cookies
- Matcha Green Tea Cookies
- Honey Almond Cookies
- Double Chocolate Oatmeal Cookies
Have I Convinced You to Make This Recipe?
I hope you try this recipe and enjoy sharing it at your table. If you make it, leave a comment and a rating to let others know how it turned out—your feedback helps others decide to try it too.
Dried Cherry, Pistachio & Lime Refrigerator Cookies
Ingredients
- 2 cups light brown sugar
- 16 tbsp (2 sticks) unsalted butter room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tbsp lime zest
- ½ cup dried tart cherries
- ½ cup ground pistachios
- ½ cup turbinado sugar
Instructions
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Beat the brown sugar and butter together in a stand mixer until smooth and well combined.
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Mix in the eggs and vanilla, scraping the bowl as needed so the mixture is even.
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Add the flour and baking soda, mixing until no dry streaks remain.
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Fold in lime zest, dried cherries and ground pistachios until evenly distributed.
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Turn the dough out onto a work surface and divide it in two. Use parchment to shape each portion into a tight log, then wrap securely. Chill the logs for 4–6 hours (or longer) until firm.
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Preheat the oven to 375°F (190°C).
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Slice the chilled dough into ¼-inch rounds. Arrange the slices on parchment-lined baking sheets, sprinkle with turbinado sugar, and bake 12–15 minutes until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!