
Soft, chewy cherry chip cookies made from cake mix and finished with a bright maraschino cherry glaze — an easy, nostalgic dessert perfect for gatherings.

This recipe is my go-to for weeknight treats and last-minute gatherings: an effortless way to turn a box of cherry chip cake mix into soft, tender cookies topped with a glossy maraschino cherry glaze. I first discovered this method on a busy holiday season when I needed a dessert that tasted memorable but required minimal hands-on time. The result was a tray of cookies with a tender crumb and gentle cherry flavor that disappeared fast at a family get-together. The chips in the mix add texture while the glaze gives an extra burst of bright cherry that feels indulgent without fuss.
What makes these cookies special is the balance between convenience and homemade charm. The cake mix creates a soft crumb that stays tender even after cooling, and because the dough is simple to mix in one bowl, you can have cookies in the oven in under 15 minutes. The maraschino cherry glaze is flexible: you can make it thick and spreadable or thin and glossy for drizzling. I like to add a touch of cherry juice instead of extra water to intensify the cherry color and flavor. This version feels nostalgic — like a bakery cookie from childhood — but is fast enough to become a weekday favorite.
On the first time I served these, my niece declared them her new favorite and insisted they be included at every family birthday that month. I love how they feel both familiar and slightly upgraded thanks to the glaze. They have become my instant hostess gift because they travel well and look pretty stacked in a box.
My favorite aspect of this approach is how reliably it produces tender cookies without complicated creaming techniques. Family members often ask for these because they are nostalgic yet a little unexpected thanks to the cherry chips and glossy glaze. They are simple enough to make with kids, and the glaze step feels rewarding and slightly gourmet.
Store glazed cookies in a single layer with parchment between layers in an airtight container at room temperature for up to three days. If you need longer storage, freeze unglazed baked cookies or scooped dough. To freeze dough balls, place them on a baking sheet until firm, then transfer to a freezer bag for up to three months. Bake from frozen, adding an extra 1 to 2 minutes to the bake time. For glazed cookies that are to be frozen, flash-freeze them on a tray until firm, then wrap individually to prevent the glaze from sticking and store in a rigid container.
If you prefer a lighter oil flavor, substitute canola oil for the vegetable oil cup-for-cup. For a dairy-free glaze, use almond milk or coconut milk instead of cream. To reduce sugar in the glaze, use 1 cup confectioners sugar and 1/2 tablespoon cherry juice, though results will be less opaque. If you cannot find cherry chip mix, use plain white or yellow cake mix and stir in 1/2 to 3/4 cup dried cherries or white chocolate chips for a similar texture and flavor profile.
Serve these cookies with a cold glass of milk or a simple cup of black tea to balance sweetness. They make a cheerful addition to dessert platters and cookie exchanges; garnish with a halved maraschino cherry or a sprinkle of finely chopped pistachios for contrast. For parties, arrange on a tiered stand or stack in clear boxes tied with ribbon for gifting. These are also lovely alongside a scoop of vanilla ice cream for an adult dessert option with warm, slightly warmed cookies.
Cake mix cookies are a classic convenience-era creation that rose in popularity when boxed baking mixes became pantry staples. They are a marriage of convenience and creativity: a way to achieve cake-like tenderness in cookie form. Cherry chips themselves are a modern confection innovation that mimics candied cherry morsels while retaining a softer texture. The maraschino cherry glaze references long-standing uses of preserved cherries in American baking, from cherry pies to cocktail garnishes, bringing a bright, syrupy note familiar in many Midwestern and Southern desserts.
For spring, swap in chopped fresh strawberries and a strawberry juice glaze. Around the holidays, stir in a teaspoon of almond extract and top with chopped toasted almonds for a festive twist. In summer, fold in some shredded coconut to the dough and use brighter cherry juice for a more tropical feel. If you want a wintery spice note, add 1/4 teaspoon ground cinnamon to the dough and top with a slightly spiced glaze by whisking in a pinch of nutmeg.
Portion dough into uniform scoops and freeze in rows on a sheet pan. Once solid, transfer scooped dough to a freezer-safe bag and label with baking time. This method makes it simple to bake fresh batches on demand. When reheating baked cookies, warm in a 300 degrees Fahrenheit oven for 3 to 5 minutes to regain softness. For on-the-go snacks, pack cookies in single-serve containers with parchment to prevent sticking and maintain glaze integrity.
These cherry chip cookies have become a small tradition in my kitchen because they are dependable, adaptable, and consistently bring smiles. I encourage you to experiment with glaze thickness and presentation, then share them at a casual gathering — they travel well and are reliably adored. Happy baking and enjoy the cherry-sweet moments!
For consistent cookies, chill scooped dough 10 minutes before baking to reduce spreading.
If glaze is too thin, add confectioners sugar 1 tablespoon at a time until desired thickness; if too thick, add cherry juice or milk 1/4 teaspoon at a time.
Use a light-tasting oil such as canola to keep the cookie flavor clean and let the cherry notes shine.
This nourishing cherry chip cake mix cookies with maraschino cherry glaze 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 Cake Mix Cookies with Maraschino Cherry Glaze 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 to ensure even baking and easy cleanup.
In a large bowl mix the cherry chip cake mix, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla until combined. Use a fork or hand mixer on low; avoid overmixing.
Portion dough with a cookie scoop: 1 tablespoon for small, 2 tablespoons for medium, or 1/4 cup for large. Place scoops 2 inches apart on the prepared baking sheet.
Bake 8-10 minutes for 1 tablespoon scoops, 10-12 minutes for 2 tablespoon scoops, and 14-16 minutes for 1/4 cup scoops. Remove when edges are set and centers are no longer glossy.
Cool cookies on the pan 3-5 minutes then transfer to a wire rack. Puree 6-8 maraschino cherries with 1 tablespoon juice, whisk into 1 1/4 cups confectioners sugar and 1/8 teaspoon salt, thinning with cream or milk as needed.
Spread or drizzle glaze onto fully cooled cookies. Allow glaze to set at room temperature about 20-30 minutes before stacking or storing.
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This recipe looks amazing! Can't wait to try it.
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