Cherry Garcia Cookies
User Reviews
5
Cherry Garcia Cookies
Description
Starting with softened butter and vegetable oil, the cookie dough incorporates both granulated and powdered sugar for balanced sweetness and texture. Almond and cherry extracts provide distinctive aroma and flavor, complemented by finely chopped maraschino cherries that have been thoroughly drained to prevent sogginess. The dry ingredients include flour, baking soda, cream of tartar, and salt, ensuring proper texture and slight chewiness.
Stirring in a portion of semisweet chocolate chunks before baking and reserving some for melting afterward allows for coating the cooled cookies, adding a chocolate finish that hardens. Baking the cookies at 375°F until edges are dry but center remains soft gives them a tender but shaped form. Cooling on racks ensures icing sets properly.
These cookies showcase a nuanced cherry chocolate combination reminiscent of the classic ice cream, with both texture and flavor layers. They can be frozen or served fresh, and dipping in chocolate plus additional decorative touches enhance presentation.
Ingredients
- 1 maraschino cherries drained, finely chopped, and squeezed dry, see note, 12-ounce jar
- ½ cup butter softened
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg large
- 1 ½ teaspoons almond extract
- 1 teaspoon cherry extract see note
- 2 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips divided, or chunks
- 1 teaspoon vegetable oil
Instructions
- Preheat oven to 375 degrees and lightly grease a large baking sheet or line with a nonstick baking mat.
- In a large bowl, cream together butter, 1/2 cup of oil, sugar, and powdered sugar.
- Add egg, almond and cherry extracts, and mix well.
- In a second bowl whisk together flour, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Gently stir in 1 cup of chocolate chunks and the chopped maraschino cherries.
- Drop tablespoons of dough onto prepared baking sheet 2 inches apart.
- Bake for 8-10 minutes until cookies look dry around the edges and edges begin to turn a lightl golden color.
- Cool on pan 2-3 minutes before transferring to a cooling rack to cool completely.
- While cookies are cooling, prepare the dipping chocolate. Combine remaining 1 cup chocolate chunks and 1 teaspoon oil in a medium microwave-safe bowl. Microwave on high for 45 seconds. Stir, then return to microwave for 20 seconds at a time stirring after each until completely smooth.
- Dip cookies into melted chocolate and plate on wax or parchment paper to cool. (See my pro tip in the notes to speed this up!)
Notes
- Finely chop and thoroughly drain maraschino cherries by squeezing between paper towels to keep cookies from becoming soggy.
- If cherry extract is unavailable, substitute with extra almond extract or strawberry extract, though cherry flavor will be milder.
- After dipping cookies in melted chocolate, allow them to cool at room temperature 10–15 minutes or chill briefly in fridge or freezer for faster setting.
- Use leftover melted chocolate to drizzle over cooled cookies or sprinkle with finely chopped almonds or chocolate shavings for decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 96mg | 4% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 187IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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