This recipe for Cherry Chip Cake Mix Cookies has been one of my most-requested treats for years. I discovered it during a busy holiday season when I needed a fast but impressive dessert to bring to a potluck. The idea of turning a box cake mix into soft, bakery-style cookies seemed almost too good to be true, but the results were astonishing: tender centers, slightly crisp edges, and a playful burst of maraschino cherry flavor in every bite. It’s one of those recipes that evokes childhood birthday parties and late-night baking sessions with friends.

What makes these cookies special is their texture and that glossy cherry glaze on top. The cake mix creates a sponge-like crumb that stays soft for days, while a simple combination of eggs and oil yields a dough that’s easy to scoop and shape. The homemade maraschino cherry glaze is fresh and bright — not overly sweet — and it ties everything together into a cookie that feels both nostalgic and a little bit sophisticated. I love making a batch when I want a fuss-free dessert that still looks like I spent hours in the kitchen.

Ingredients

• 1 box cherry chip cake mix (15.25 oz): Look for Betty Crocker or similar brand labeled "cherry chip" for built-in cherry bits. The cake mix provides structure and that tender crumb — avoid low-fat mixes which can alter texture.
• 1/3 cup vegetable oil: Neutral oil keeps the cookies moist; can substitute light olive oil or melted coconut oil for a slight flavor change.
• 2 large eggs: Bring to room temperature for better emulsification and a slightly puffier cookie.
• 1 teaspoon vanilla extract: Optional but recommended — it deepens the cherry flavor and balances sweetness.
• Glaze: 6 to 8 maraschino cherries (drained), 1 tablespoon cherry juice from the jar, 1 1/4 cups confectioners' sugar, 1/8 teaspoon salt, and 1 to 2 teaspoons cream or milk as needed to adjust consistency.

Instructions

Preheat and prepare: Set the oven to 350°F. Line a baking sheet with parchment paper and have a wire rack ready for cooling. Using parchment prevents sticking and makes cleanup simple. Mix the dough: In a large bowl, combine the cake mix, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Stir with a fork or use a hand mixer on low until the batter is uniform and slightly glossy. The dough will be softer than traditional cookie dough but scoopable. If it feels too wet, chill for 10 minutes to firm up. Scoop and space: Use a cookie scoop to portion dough onto the prepared sheet about 2 inches apart. For 1-tablespoon sized cookies plan on 8–10 minutes baking time; for 2-tablespoon scoops bake 10–12 minutes; for large 1/4-cup scoops bake 14–16 minutes. Smaller scoops give more crisp edge-to-center contrast. Bake to visual cues: Place the tray on the middle rack. Cookies are done when the edges are set and the tops begin to turn a light golden color — do not wait for them to brown deeply. Overbaking will dry them out. Remove and let cool on the baking sheet for 3–4 minutes before transferring to a wire rack. Make the glaze: While the cookies cool, combine 6–8 drained maraschino cherries and 1 tablespoon of the jarred cherry juice in a small blender or food processor and purée until smooth. In a bowl whisk the purée with 1 1/4 cups confectioners' sugar and 1/8 teaspoon salt. Add 1–2 teaspoons cream or milk only if needed to reach a thick but pourable glaze. Adjust by adding more sugar to thicken or a few drops of juice to thin. Glaze and finish: Transfer cookies back to a wire rack and spoon or drizzle the cherry glaze over the centers. Let the glaze set at room temperature for 15–20 minutes before stacking. Store cooled cookies in an airtight container.

Storage Tips

Store cooled cookies in a single layer in an airtight container to preserve the glaze finish. If stacking is necessary, separate layers with parchment. At room temperature they keep for up to four days; refrigeration extends life to about a week but can slightly firm the cookie — warming in a microwave for 8–10 seconds refreshes softness. To freeze, place unglazed cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag. Freeze for up to 3 months and glaze after thawing for the brightest presentation.

Ingredient Substitutions

If you don’t have a cherry chip mix, a plain yellow cake mix works well — fold in 3/4 cup chopped maraschino cherries (drained) or 1/2 cup dried cherries rehydrated briefly. Substitute applesauce for half the oil for a slightly lighter cookie, or use melted butter for richer flavor. For a dairy-free glaze, use non-dairy milk or aquafaba as the thinning liquid. If you need a gluten-free version, use a certified gluten-free cake mix and verify that add-ins are labeled gluten-free.

Serving Suggestions

Serve these with a cup of black tea or a cold glass of milk for a classic pairing. For a party platter, dust the platter with edible confetti or chopped nuts and place cookies in neat rows. They pair beautifully with lemon bars or a simple chocolate bark as part of a dessert spread. Garnish with halved maraschino cherries or a few chocolate shavings for contrast.

Cultural Background

Cake-mix transformations are a long-standing American home-baking tradition that began as a clever time-saver. Turning boxed mixes into cookies gained popularity in mid-20th-century kitchens when convenience products became widespread. The cherry chip variation plays on nostalgic maraschino cherry flavors that were common in cocktails and confections mid-century and remain beloved for their bright color and sweet-tart bite.

Seasonal Adaptations

In summer, fold in a handful of chopped fresh cherries and reduce the glaze sugar slightly for a fresher finish. For winter holidays, add a pinch of almond extract in place of vanilla and sprinkle with festive sanding sugar while the glaze is wet. Valentine’s Day lovers can sandwich two cookies together with a thin layer of cherry jam for an extra-special treat.

Meal Prep Tips

Prepare dough ahead and portion scoops onto a tray, then flash-freeze the scoops until firm and store in a sealed bag. Bake straight from frozen — add 1–2 minutes to bake time. This method is ideal for making multiple trays for events without the stress of same-day baking. Keep glaze in a squeeze bottle for quick finishing right before serving.

These cookies always remind me of the first time I served them at a neighborhood potluck — someone called them "adult glow-in-the-dark cookies" because of the bright glaze, and they disappeared within an hour. I hope these become a quick favorite for you, too. Happy baking!