This classic cherry winks recipe will bring a touch of nostalgia to your dessert plate. They have a crunchy exterior with bits of cornflakes and a super soft cookie interior that is loaded with cherries, pecans, and dates.
These fun cherry cookies are called cherry winks because a quartered maraschino cherry sits in the middle, giving you a slight wink. The soft fruity cookies are coated with cornflake crumbs for a crunchy exterior.
The cookies are lightly sweet. The mix of dates, cherries, pecans, and cornflakes definitely give them that vintage feel.
They would make a fun addition to your Christmas cookie baking. I think it is about time these old-fashioned treats make a comeback!
About the Recipe
The original cherry winks recipe was submitted as an entry in a Pillsbury baking contest back in the 1950s. It has been published in a number of Pillsbury cookbooks since that time.
So there is a good chance your mom, grandma, or even great-grandma made a batch or two at one point or another. Some families still make them every holiday season.
The cookie dough itself is just lightly sweet. That allows the natural sweetness and flavor of the dates and cherries to shine through.
You don’t have to chill the dough before you bake it. The dough needs to be a little bit sticky so that all of the cornflake crumbs stick to it.
Add a sliver of cherry to the top and press it down slightly before tossing them in the oven. This helps to make sure it will stick.
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The finished appearance is uniquely vintage. There is just something about the cornflake crumbs and cherry that transport you to grandma’s kitchen.
These old-fashioned cherry wink cookies are frequently served at Christmastime, but there is no reason not to make them during other times of year. They would also be fun at Easter or just because.
So whether you have been enjoying cherry winks your whole life, or they are new to you, this is a old fashioned recipe that is worth making. They are sure to find a special place in your traditions as well.
Tips and Tricks
Don’t overwork the dough. Once you add everything, just mix it enough to bring it together to form a uniform dough.
Overmixing cookie dough can lead to tough cookies
Don’t overbake the cookies. They are meant to be soft and cakey in the middle, and overbaking them gives them a dry texture.
If anything, underbake them slightly. Remove them from the oven as soon as they look set, and the edges are lightly golden.
How do you store the baked cookies?
Cherry winks can be stored in an airtight container at room temperature for up to a week. For longer storage, put them in the freezer for up to a couple of months.
Cherry Winks
Ingredients
- 2⅓ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 Tablespoons milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 ounces maraschino cherries divided
- 14 dates pitted and finely chopped
- ¾ cup toasted pecans chopped
- 1½ cups crushed cornflakes
Instructions
- Preheat oven to 375℉ and line cookie sheets with either parchment paper or silicone mats.
- In a medium bowl, stir together the flour, baking powder, and salt.2⅓ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large bowl, or the bowl of your mixer, beat together the butter and sugar until they are light and fluffy.10 Tablespoons unsalted butter, 1 cup granulated sugar
- Stir in the eggs, milk, and vanilla, until combined.2 Tablespoons milk, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and stir until mostly incorporated.
- Drain the cherries and pat them dry. Quarter 12 cherries and set aside. Chop the remaining cherries.10 ounces maraschino cherries
- Add the chopped cherries, chopped dates, and pecans to the dough. Mix until evenly distributed.14 dates, ¾ cup toasted pecans
- Scoop 1 Tablespoon of dough into a small bowl of cornflake crumbs. Roll the ball of dough in the crumbs to coat. Place on the lined baking sheet, then put one of the quartered cherry pieces in the center and press down slightly. Continue with the remaining dough, leaving about 1 inch of space between the cookies.1½ cups crushed cornflakes
- Bake for 12 minutes or until just set. Remove to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
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I made this and had forgot to roll the dough in the cornflakes crumbs. They came out all flat & in one big blob like a flat bread. My husband loved it & has asked me to make more of it. So it is a hit no matter how they come out cookie or other form.
That is funny. Cherry wink flatbread sounds good to me!
Amazing cookies, love the pop of the cherry on this delicious cookie
Delicious and so cute and festive too!