Cherry chip cookies are one of those great creations that you can make a huge batch of ahead of time, store in the freezer and take out as needed, making them an excellent addition to any cookie tray. Personally, I like them even better after they’ve been in the freezer! Unfortunately, cherry chip cake mix is sometimes hard to come by in this area, so I’ve improvised various solutions which I’ve included in the recipe.
Cherry Chip Cookies
CHERRY CHIP COOKIES
Original recipe by Cheryl Nutt Adapted by LA Holmberg
1 box cherry chip cake mix
1/2 cup oil
1/2 cup water
1 tsp. vanilla
1 3/4 cup flour
2 cups confectioners sugar
6 TBS butter (softened)
3 TBS softened cream cheese
1 tsp. vanilla or almond extract
*Cake mix substitution: I doubled the recipe and used one box of party rainbow chip and one box of strawberry. Others have used white cake mix and chopped maraschino cherries. Funfetti is also a good choice. All will yield delicious results. Use your imagination. If it’s good cake mix, you can’t go wrong! *
Preheat oven to 350. Mix first 6 ingredients together with a heavy duty mixer. Drop small balls of dough on an airbake cookie sheet or cookie sheet lined with parchment paper. Bake on bottom shelf for 8 minutes, then on top shelf for 2 more minutes. Cool on rack. For icing, mix first 3 ingredients together and then mix in cherry juice and extract until icing consistency. Ice cookies after they cool just slightly. If freezing, allow icing to set up before stacking in container between sheets of waxed paper.
*Will yield about 65 cookies in the size pictured. If you wish to make them into tinier, bite-sized portions, cut baking time down to 6 minutes on the bottom shelf and 1-2 min. on the top.