Cherry Chip Cake Mix Cookies with Sprinkles That Shine are soft, chewy, and wonderfully simple to make. Combine one 15.25-ounce box of cherry-chip or cherry-flavored cake mix with eggs and neutral vegetable oil, then fold in cherry chips, finely chopped maraschino cherries, and colorful sprinkles before baking at 350°F for 10–12 minutes.
These cheerful cookies taste like a cherry dessert and a bakery-style sugar cookie in one bite. The centers stay tender while the edges set, and the bright sprinkles add a festive finish that makes this easy recipe perfect for holidays, birthday parties, bake sales, cookie trays, or an anytime sweet treat.
Jump to RecipeWhy You’ll Love This Recipe
These cherry chip cake mix cookies deliver homemade flavor without the measuring and mixing required for a traditional cookie dough. The cake mix provides a tender crumb, while the eggs and oil create a rich, soft texture with lightly crisp edges.
Every cookie has several layers of cherry goodness. Cherry-flavored cake mix gives the dough its rosy color and fruity base, cherry baking chips add creamy pockets of flavor, and finely chopped maraschino cherries bring tiny bursts of bright sweetness.
The sprinkles are more than decoration. Stirring some into the dough adds color throughout, while scattering extra sprinkles on top makes every cookie look party-ready. For another fun cake-mix baking project, try these peach cake mix cupcakes when you want a fruity dessert in a different shape.
This recipe makes approximately 24–30 cookies, depending on the size of your scoop. That generous yield makes the batch practical for sharing, though you may want to reserve a few because they disappear quickly from a cooling rack.
Ingredients You’ll Need
Start with one box of cherry-chip or cherry-flavored cake mix weighing about 15.25 ounces. Cake mix brands can vary slightly in color and flavor, but the basic formula works well with either style.
- Cake mix: The dry mix forms the main structure of the cookies and supplies the cherry cake flavor.
- Eggs: Two large eggs bind the dough and help create a soft, chewy bite.
- Vegetable oil: Use 1/3 cup of a neutral-flavored oil such as canola or standard vegetable oil. Some versions use 1/2 cup, but that larger amount can make the dough softer and makes chilling especially helpful.
- Cherry chips or white chocolate chips: One cup gives the cookies creamy, sweet pockets throughout.
- Maraschino cherries: Use 1/2 cup, drained extremely well, patted dry, and finely chopped.
- Sprinkles: Add 1/4 cup to the dough and keep extra nearby for the tops. Red, pink, and white sprinkles suit the cherry theme beautifully.
White chocolate chips are an excellent substitute when cherry baking chips are unavailable. They create a sweet contrast with the fruit and still keep the cookies pale, colorful, and festive.
If you only have plain white cake mix, add 1/2–1 teaspoon cherry extract for a stronger cherry flavor. This small addition helps replace the cherry character normally supplied by cherry-flavored cake mix.
For a different cookie inspiration, compare the rich filling in our caramel stuffed cookie recipe. Both recipes are especially useful when you want a dessert with a memorable center.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and line one or more baking sheets with parchment paper. Parchment helps the cookies release cleanly and makes cleanup easier, especially when melted chips and sugary sprinkles touch the pan.
Step 2: Place the dry cake mix, two large eggs, and 1/3 cup neutral vegetable oil in a large mixing bowl. Stir patiently until the ingredients come together into a thick, uniform dough with no obvious dry pockets.
Step 3: Fold in one cup of cherry baking chips or white chocolate chips, the finely chopped maraschino cherries, and 1/4 cup of sprinkles. Use a spatula and gentle strokes so the cherries stay distributed instead of being crushed into the dough.
Step 4: Check the texture before scooping. If the dough is soft or sticky, cover the bowl and chill it for 20–30 minutes; this is particularly helpful if you choose the 1/2-cup oil variation or if the cherries retained any moisture.
Step 5: Scoop rounded tablespoons of dough onto the parchment-lined sheets, leaving about 2 inches between portions. Add a few extra sprinkles to each mound immediately before baking so they remain bright and visible on the finished cookies.
Step 6: Bake each batch at 350°F for 10–12 minutes. Look for set edges and centers that still appear slightly soft because the cookies continue to firm as they cool.
Step 7: Leave the cookies on the baking sheet for about 5 minutes after removing them from the oven. Then transfer them carefully to a wire rack to finish cooling and set their chewy texture.
Pro Tips for Bright, Chewy Cookies
The most important preparation detail is drying the cherries thoroughly. Pour them into a strainer, let the syrup drain, pat them repeatedly with paper towels, and then chop them finely; excess syrup can make the dough loose and cause the cookies to spread too much.
Do not judge doneness by waiting for firm centers in the oven. Cake-mix cookies firm as they cool, so slightly soft centers at the end of the 10–12-minute baking window are exactly what you want for a tender bite.
For bright, visible decoration, use nonpareils or jimmies and stir them into the dough sparingly. Extra sprinkles added to the tops just before baking will stand out more clearly than sprinkles mixed heavily throughout.
Use a consistent rounded tablespoon scoop so the cookies bake at the same rate. If some portions are much larger than others, the smaller cookies may overbake before the largest ones are ready.
Work in batches if necessary, and avoid crowding the baking sheets. About 2 inches of space gives the cookies room to spread without touching, helping each one keep a distinct round shape.
For a chocolate-focused dessert project after this batch, our chocolate layer cake guide offers a classic celebration option with a completely different texture and presentation.
Storage and Make-Ahead Advice
Cool the cookies completely before storing them. Place them in an airtight container at room temperature, using parchment between layers if you want to protect the sprinkle finish and prevent the cookies from sticking together.
The cookies are at their softest once cooled, but they also make a practical make-ahead treat for parties and lunch boxes. Prepare the dough, chill it for the recommended 20–30 minutes if needed, and bake according to the directions rather than leaving the mixed dough exposed for a long period.
If the cookies seem delicate while warm, let them remain on the baking sheet for the full 5 minutes before moving them. This short rest allows the edges to set enough for easy transfer without sacrificing the soft centers.
Keep the cookies away from strong-smelling foods in the pantry because their sweet cherry aroma can absorb odors. A tightly sealed container preserves the best flavor and keeps the sprinkles looking crisp and colorful.
Serving Ideas and Flavor Pairings
Serve these cookies on a white platter so the pink dough and red sprinkles stand out. They look especially charming arranged around a bowl of whipped cream, vanilla candies, or fresh cherries for a dessert table with a cherry soda-shop theme.
For a more polished party presentation, place each cookie in a small paper liner and add a few matching sprinkles around the serving tray. The cookies are easy to portion, easy to transport, and colorful enough to make a simple dessert spread feel festive.
The fruity sweetness pairs naturally with vanilla ice cream, hot coffee, black tea, or a cold glass of milk. Their soft texture also makes them a lovely addition to a cookie exchange alongside richer chocolate and nut-based treats.
If you are assembling a full menu, a savory cherry-inspired dish such as this pan-roasted cod with cherry tomato sauce can provide a fresh dinner course before these cookies arrive for dessert.
Common Questions
Can I use white chocolate chips? Yes. One cup of white chocolate chips works in place of cherry baking chips and adds a creamy sweetness that complements the maraschino cherries.
Why did my cookies spread? The most common reasons are excess cherry syrup or very soft dough. Dry the chopped cherries carefully and chill the dough for 20–30 minutes when it feels sticky.
Can I add more sprinkles? You can add extra sprinkles to the tops, but stirring too many into the dough may affect the cookie texture and make the colors less distinct. A small amount mixed in plus a few on top gives the brightest result.
Can I make the cookies with plain white cake mix? Yes. Add 1/2–1 teaspoon cherry extract for a stronger cherry flavor, then follow the same mixing, chilling, scooping, and baking process.
For another playful cookie dough idea, take a look at this chocolate chip peanut butter cup dough. It is a fun companion recipe when you are building a varied dessert platter.
Cherry Chip Cake Mix Cookies with Sprinkles That Shine
Ingredients
Method
- Heat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, combine the dry cake mix, eggs, and vegetable oil. Stir until a thick, uniform dough forms.
- Fold in the cherry chips, finely chopped dry maraschino cherries, and 1/4 cup sprinkles.
- If the dough feels soft or sticky, chill it for 20–30 minutes.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Add a few extra sprinkles to each top.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack.
Notes
Final Thoughts
Cherry Chip Cake Mix Cookies with Sprinkles That Shine are the kind of dessert that makes a busy baking day feel easy and celebratory. With a box of cake mix, two eggs, oil, cherry chips, maraschino cherries, and colorful sprinkles, you can create a generous batch of soft cookies in about 10–15 minutes of prep, plus optional chilling.
Remember the three details that make the biggest difference: dry the cherries thoroughly, leave about 2 inches between scoops, and pull the cookies from the oven while the centers still look slightly soft. After a five-minute rest on the baking sheet, they will settle into chewy, colorful treats with cherry flavor in every bite.
Make them for a party, a cookie exchange, a holiday platter, or simply a sweet afternoon at home. Their glossy sprinkles and rosy color promise fun before the first bite, and their tender cherry-chip centers make it very easy to reach for another.