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.

Ingredients

• Cherry chip cake mix (1 box): Use a high-quality brand such as Betty Crocker Super Moist Cherry Chip for best flavor; the chips contribute texture and extra cherry bursts. Look for a mix without an abundance of artificial dyes if you prefer subtler coloring.
• Vegetable oil (1/3 cup): Provides tenderness and a moist crumb; can substitute mild-flavored canola oil for a similar result. Avoid olive oil as it will change the flavor profile.
• Large eggs (2): Room temperature eggs help emulsify and create a smooth dough. If you forget to bring eggs to room temperature, place them in warm water for five minutes.
• Vanilla extract (1 teaspoon): Optional but recommended for depth; pure vanilla enhances the cherry notes and rounds out sweetness.
• Maraschino cherries (6 to 8): Use whole maraschino cherries drained from the jar for the glaze. Luxardo or classic bright maraschino both work; Luxardo will give a richer hue and deeper flavor.
• Cherry juice (1 tablespoon): Take from the maraschino jar for concentrated cherry flavor and color in the glaze; you can use additional juice or a splash of milk to thin as needed.
• Confectioners sugar (1 1/4 cups): Sifted into the glaze for smooth texture; adjust for desired consistency.
• Salt (1/8 teaspoon): A pinch to balance sweetness in the glaze and lift flavors.
• Cream or milk (as needed): Use a teaspoon at a time to reach glaze consistency; non-dairy milks like almond or oat work fine.

Instructions

Preheat and prepare pans: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and to promote even browning. Using parchment also makes cooling and cleanup quicker. Mix the dough: In a large mixing bowl combine the cherry chip cake mix, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix by hand with a sturdy fork for a rustic dough or use a hand mixer on low for 30 to 60 seconds until combined. The dough should be soft but hold together; avoid overmixing which can make the cookies dense. Scoop and space: Use a cookie scoop or two spoons to portion the dough onto the lined baking sheet, spacing them about 2 inches apart to allow spreading. For small cookies use a 1 tablespoon scoop, for medium use a 2 tablespoon scoop, and for large use a 1/4 cup scoop. Chill the scooped dough 10 minutes if you prefer less spread, but this dough bakes well straight from the bowl. Bake to visual cues: Bake according to size: 1 tablespoon scoops 8 to 10 minutes; 2 tablespoon scoops 10 to 12 minutes; 1/4 cup large scoops 14 to 16 minutes. Look for edges that are just set and centers that no longer appear glossy — the cookies will finish firming as they cool. Avoid baking until fully browned or they will lose tender texture. Cool and prepare glaze: Let cookies cool on the baking sheet 3 to 5 minutes, then transfer to a wire rack to cool completely. While they cool, make the glaze: combine 6 to 8 maraschino cherries and 1 tablespoon cherry juice in a blender or small food processor and puree until smooth. Stir the cherry puree into 1 1/4 cups sifted confectioners sugar with 1/8 teaspoon salt. Add cream or milk in 1/4 teaspoon increments until you reach a spreadable consistency. Glaze and finish: Use a small offset spatula or spoon to spread glaze on cooled cookies, or pour into a piping bag to drizzle. Allow glaze to set at room temperature about 20 to 30 minutes before stacking or packing. Store cooled glazed cookies in an airtight container.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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!