Cherry Garcia Cookies: Soft, Chewy, Holiday-Ready Cookies Inspired by the Classic Ice Cream

Perfect for Thanksgiving, Christmas, bake sales, cookie platters, or homemade gifts

These Cherry Garcia Cookies capture the beloved combination of cherries and chocolate in a thick, buttery cookie that stays soft and chewy. They’re ideal for holiday baking when you want something a little different from the usual chocolate chip cookie.

These cookies are rich and full of flavor: buttery cookie dough studded with semi-sweet chocolate chips and bright maraschino cherry pieces for the classic Cherry Garcia taste in cookie form.

If you adore Cherry Garcia ice cream, you’ll love these cookies. They deliver that same cherry-and-chocolate experience, but in a portable, shareable cookie.

Holiday bakers: don’t skip these. They’re special enough to stand out on a cookie tray, yet easy enough to make alongside your other seasonal favorites.

These cookies are extra buttery and generously filled with chocolate morsels and cherry pieces. They’re made from scratch using common pantry ingredients and simple steps, so you can enjoy a delicious, homemade treat without a long ingredient list.

Make Ahead and Storage Tips

You can prepare the dough ahead to save time on busy baking days. Roll the dough into a log or individual balls, wrap tightly in plastic wrap, and refrigerate. The dough will stay good for up to two weeks in the refrigerator when properly wrapped. For longer storage, freeze wrapped dough for several months and thaw in the refrigerator before baking.

Important cherry prep: Before folding cherries into the dough, drain and pat them dry very well. Excess liquid can change the color and texture of the dough and make cookies spread more. If you prefer a slight pink tint, a touch more cherry juice will do that—but for best texture, keep the cherries as dry as possible.

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Cherry Garcia Cookies

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened
1 cup white sugar
1 large egg
1 tsp pure almond extract
3 cups all-purpose flour
1/4 tsp salt
1 tsp baking soda
12-ounce bag semi-sweet chocolate chips
10-ounce jar Maraschino cherries, drained and quartered

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the softened butter and white sugar together in a large bowl until light and fluffy. Add the egg and almond extract and mix until combined.
Gradually mix in the flour, salt, and baking soda just until everything is combined. Avoid overmixing to keep cookies tender.
Gently fold in the semi-sweet chocolate chips and the well-drained, quartered cherries.
Chill the dough in the refrigerator for about 30 minutes to firm up, which helps control spread while baking.
Roll the chilled dough into 2-inch balls and place them on the prepared baking sheet with space between each cookie.
Bake for about 12 to 14 minutes, or until the edges are lightly browned but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy fresh, or store in an airtight container for several days. These cookies also freeze well once cooled.

Additional Tips

For extra flavor, try toasting the chocolate chips briefly in a warm oven before folding them into the dough, or use a mix of semi-sweet and dark chocolate chips for depth. If you prefer bigger cherry pieces, cut the cherries into larger chunks and fold in carefully so they remain intact. When in doubt, chill longer—the dough is easier to handle and yields thicker cookies.

These cookies are a festive addition to any holiday cookie box and a delightful way to share the Cherry Garcia combination without needing refrigeration while serving.