
Soft, chewy cherry chip cookies made from cake mix and topped with a bright maraschino cherry glaze — an easy, crowd-pleasing dessert.

This recipe for cherry chip cookies has been my quick-sweet solution for last-minute gatherings and comfort-baking cravings. I first made these after a busy week when I wanted something nostalgic but fast: a boxed cherry chip cake mix transformed into tender, chewy cookies with just a few pantry staples. The maraschino cherry glaze on top elevates them — bringing a glossy, fruity pop and just enough sweetness to balance the cake-like base. They smell like summer and celebration at the same time, and the soft centers with slightly crisp edges are what my family reaches for first.
I discovered this adaptation while rifling through the pantry for a dessert that didn’t require hours of mixing or chill time. Using a boxed mix is a brilliant shortcut that still produces bakery-style results if you pay attention to moisture, bake time, and cooling. What makes these special is the maraschino cherry glaze: you process whole cherries, keep a little syrupy juice, and the resulting glaze stains the tops a cheerful pink. These cookies are especially memorable at picnics and potlucks — people assume you’ve been fussing in the kitchen for ages, but really, it’s a 20-minute wonder.
On the personal side, my kids begged to help press glaze onto each cookie at our last barbecue — they loved steering the piping while I supervised. Every time I bring these, neighbors ask for the recipe, partly because the glaze looks so special and partly because the cookies disappear fast. They’re reliably crowd-pleasing.
One of my favorite things about this recipe is how forgiving it is: I once doubled the batch for a school bake sale and still had consistent results. The glaze softens slightly into the surface, creating a marbled look that guests always comment on. Every time I make them for holidays, they become the first to go — especially when I add a little extra cherry on top of each glazed cookie for presentation.
Store completely cooled, glazed cookies in an airtight container layered with parchment to prevent sticking. At room temperature they keep well for 2–3 days; refrigerate for up to one week, though chill can slightly firm the texture. For longer storage, freeze unglazed cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and apply glaze after thawing for the freshest finish. If you must freeze glazed cookies, flash-freeze on a sheet then layer with parchment and keep tightly sealed — thaw slowly in the refrigerator to avoid condensation on the glaze.
If you prefer a dairy-free glaze, use full-fat coconut milk or almond milk to thin the icing — flavor will be slightly different but still delicious. For a lighter cookie, swap vegetable oil for light olive oil or melted coconut oil, keeping volume the same. If you want to avoid boxed mixes, you can approximate a similar batter by using 1 cup flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/3 cup oil with appropriate cherry flavoring, but results will vary from the box mix’s tender crumb. Gluten-free cake mix brands can be used as a straightforward swap for a gluten-free version; check the mix for added instructions.
Serve these cookies slightly warm with a scoop of vanilla ice cream or whipped cream for a simple dessert. They pair beautifully with a light lemon tea or a cold milk glass. For parties, arrange on a platter with fresh cherries and mint sprigs for color contrast. These also work as a charming addition to brunch pastry spreads alongside muffins and coffee cake. If you want a dessert plate, drizzle a little extra cherry syrup and sprinkle finely chopped toasted almonds for textural contrast.
Transforming boxed cake mix into cookies is a modern American convenience-baking tradition — one that rose in popularity with home bakers seeking speed without sacrificing flavor. Boxed mixes became household shortcuts in mid-20th-century kitchens, and creative uses like cookies or quick breads showcase how home cooks adapted convenience products into memorable sweets. Maraschino cherries themselves have a long history, originating from Mediterranean marasca cherries preserved in syrup; the bright red jarred cherries we recognize today became a pantry staple for cocktails and decorative baking.
In summer, highlight fresh fruit by topping each glazed cookie with a halved fresh cherry or a few finely chopped berries. For winter holidays, swap maraschino cherries for dried cranberries in the dough and make a cranberry orange glaze using zest and juice. On Valentine’s Day, tint the glaze slightly deeper with a few drops of red food coloring and press a white chocolate shard into the still-tacky glaze for an elegant finish. Each seasonal tweak keeps the base method intact while offering festive variety.
For meal prep, portion dough into scoop-sized balls and store on a baking sheet in the refrigerator for up to 24 hours; bake straight from cold, adding 1–2 minutes to the baking time. Alternatively, freeze shaped dough balls on a tray until firm, then bag for up to 3 months — bake from frozen, adding 2–4 minutes. Glaze just before serving; this preserves the fresh color and prevents sticky container layers. Pack cooled cookies in single-serve containers with parchment for easy grab-and-go snacks for kids’ lunches or potluck contribution.
These cherry chip cookies manage to be both effortless and impressive: a true weeknight-to-sunday dessert that invites improvisation and sharing. Give them a try and make the glaze your signature touch — guests will think you spent far more time than you did.
Slightly underbake cookies by 1–2 minutes and let them finish on the baking sheet for the best chewiness.
Use a cookie scoop for uniform cookies so they bake evenly and are easier to time.
If glaze is too thin, add small increments of confectioners' sugar; if too thick, add drops of reserved cherry juice or milk.
This nourishing cherry chip cake mix cookies with maraschino 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 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°F. Line baking sheets with parchment paper and place racks in the middle third of the oven for even heat circulation.
In a large bowl, mix the cherry chip cake mix, vegetable oil, eggs, and vanilla until just combined. Use a hand mixer or a fork; avoid overmixing to keep a tender texture.
Scoop dough onto prepared sheets about 2 inches apart. Bake 8–10 minutes for 1-tablespoon scoops, 10–12 minutes for 2-tablespoon scoops, or 14–16 minutes for 1/4-cup scoops. Remove when edges are set and tops are matte.
Let cookies rest on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely before glazing to prevent a runny finish.
Purée maraschino cherries with 1 tablespoon cherry juice in a blender. Whisk the purée with confectioners' sugar and salt, thinning with cream or milk a teaspoon at a time until coating consistency is reached.
Place cookies on a wire rack over parchment and spoon or drizzle glaze over cooled cookies. Let set 20–30 minutes before storing in an airtight container.
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This recipe looks amazing! Can't wait to try it.
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