
Soft, chewy cherry chip cookies made from cherry cake mix and topped with a bright maraschino cherry glaze — a fast, nostalgic dessert ready in minutes.

This recipe exists because of a love for shortcuts that still taste homemade. These Cherry Chip Cookies started as a late-night experiment when I had a single box of cherry chip cake mix left in the pantry and a jar of maraschino cherries in the fridge. The result was unexpectedly tender, with a cakey-chewy crumb and pockets of bright cherry flavor. I first baked a pan for a neighborhood potluck and watched them disappear; friends asked for the recipe on the spot. They are impossibly simple yet comforting, and they deliver that nostalgic candy-shop cherry taste without fuss.
The texture is a soft, slightly cakey cookie with chew in the center and a delicate crust at the edges when baked just right. The maraschino cherry glaze adds a glossy, fruity finish that keeps each bite lively. I love these when I need a quick treat for a school lunch, an afternoon coffee break, or a last-minute dessert for guests. Because the base is a cake mix, the cookies are consistently tender, forgiving if you underbake slightly, and straightforward for bakers of any skill level.
I first discovered how well this mix-and-bake method worked late one winter, and it instantly became a go-to. Family members who usually prefer from-scratch cookies were surprised at how tender and flavorful these are. Over the years I've learned small adjustments — like cooling on the sheet for a few minutes to set the base — that transformed good cookies into great ones. Every party where I bring these produces at least one person who asks for the glaze technique.
My favorite aspect is how reliably tender these come out — even novice bakers can produce bakery-style cookies with just a few pantry items. One winter afternoon I made a double batch for a school bake sale and returned to find an empty table and parents asking where they could buy more. The glaze always sparks conversation: kids love the bright pink color and adults appreciate the nostalgic cherry flavor.
Store cooled, glazed cookies in a single layer in an airtight container at room temperature for up to 3 days to preserve texture; place parchment between layers if stacking. For longer storage, freeze unglazed scooped dough or fully cooled unglazed cookies on a sheet until solid, then transfer to freezer bags for up to 3 months. To use frozen dough, bake from frozen adding 1–2 minutes to bake time. If cookies are glazed before freezing, wrap individually in plastic and freeze flat, but note the glaze may weep slightly when thawed.
If you prefer a lighter oil flavor, swap vegetable oil for light olive oil or melted coconut oil (1:1). For non-dairy glaze, use almond milk or oat milk in place of cream. If maraschino cherries are unavailable, use freeze-dried cherry powder rehydrated with a teaspoon of water and then strained; reduce liquid accordingly. For a less sweet glaze, reduce confectioners sugar by 2 tablespoons and add a touch more cherry purée. Note that substitutions alter texture and sweetness — coconut oil yields a slightly firmer crumb and non-dairy milk changes glaze sheen.
These are delightful with a cup of black coffee or a glass of cold milk. For parties, arrange on a platter with fresh cherries and a few mint sprigs for color contrast. Pair with vanilla ice cream for a nostalgic sundae or crumble a few on top of whipped cream for a quick trifle. For gifting, stack 4–6 cookies in a small box with parchment and a ribbon — they make a cheerful homemade present.
Box-mix baking has a long place in American kitchens as a shortcut that democratized home baking in the mid-20th century. These cookies are a modern riff on that tradition — combining convenience with a homemade finish. Cherry chip cake mixes grew popular alongside colorful candy inclusions and offered approachable ways to introduce fruit flavors to cookies and quick breads without having to work with fresh fruit seasonality.
In summer, stir in a handful of chopped fresh cherries or diced strawberries for additional freshness and use a light lemon glaze to brighten the flavor. For winter holidays, fold in a quarter cup of chopped dark chocolate or toasted pecans before baking and use a spiced glaze with a pinch of ground cinnamon. Swap maraschino cherries for jarred glace cherries during holiday baking for a richer, deeper red and a more intense cherry bite.
Make a double batch of dough and freeze half in scooped rounds for quick baking later. Keep dough balls on a tray in the freezer until solid, then bag them — bake directly from frozen, adding a couple minutes. Prepare the glaze the morning you plan to serve for the freshest color and flavor; if made ahead, keep refrigerated and bring to room temperature and whisk briefly before using. Use shallow airtight containers for transport to events to keep glaze intact.
These Cherry Chip Cookies are quick, cheerful, and perfect for sharing. They prove that simple shortcuts can produce memorable results — make them, tweak them, and enjoy the way they bring people together.
Use room-temperature eggs for a more cohesive dough and consistent rise.
Avoid overbaking: remove cookies when centers look slightly soft to keep them chewy.
Freeze scooped dough on a tray before bagging to preserve shape and make future baking faster.
This nourishing cherry chip cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Chip Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This prevents sticking and encourages even browning.
In a large bowl combine the cherry chip cake mix, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla. Mix until uniform; dough will be slightly tacky but scoopable.
Use a cookie scoop to portion dough onto the prepared sheet, spacing about 2 inches apart. Choose scoop size according to desired cookie size.
Bake 1 tablespoon scoops 8–10 minutes, 2 tablespoon scoops 10–12 minutes, and 1/4-cup scoops 14–16 minutes. Remove when edges are set and centers still look slightly soft.
Cool cookies on the sheet for 3–5 minutes then transfer to a wire rack. Purée 6–8 maraschino cherries with 1 tablespoon cherry juice and whisk into 1 1/4 cups confectioners sugar with 1/8 teaspoon salt. Adjust thickness with milk or more powdered sugar.
When cookies are completely cool, spoon or drizzle the cherry glaze over tops and allow to set for 15–30 minutes before serving or packing.
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