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Cherry Wink Cookies
Chewy, crunchy, and bursting with flavor, cornflake cherry wink cookies are an old-fashioned cookie recipe that has been a family favorite for decades.
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Chewy and crunchy, cherry wink cookies are an old-fashioned cookie recipe that has been a favorite for decades. With a bright maraschino cherry on top, these sweet cookies are hit when served on any cookie platter.
More Recipes ⭐ Cherry Cheesecake Cookies | Cherry Cobbler Muffins | Mini Cherry Cheesecake | Cherry Pie Bombs
Cherry Wink Cookies
Bursting with flavor from cherries, dates, pecans, and cornflakes, these vintage cookies have a little bit of everything. Cornflake cherry winks cookies not only look festive, but they taste scrumptious.
Cherry winks cornflake cookies are a perfect recipe for taking to a cookie swap, gift-giving, or enjoying any day of the week. These easy drop cookies don’t require any chilling time.
A crispy coating of cornflake cereal on the outside gives these cookies their crunch, while the inside is soft and chewy with chopped dates and cherries. Serve these sweet cookies with warm hot chocolate or a cold glass of iced tea.
Cherry Wink Cookies Ingredients
- Flour - all-purpose flour
- Corn Flakes - crushed corn flakes
- Baking powder
- Baking soda
- Salt
- Shortening
- Sugar - granulated sugar
- Eggs - large eggs, room temperature
- Half-and-half
- Vanilla extract
- Pecans - roughly chopped pecans
- Dates - roughly chopped pitted dates
- Cherries - maraschino cherries
The red maraschino cherries make these cookies a classic choice for Christmas or Valentine’s Day, but you could also use green maraschino cherries as well for another fun color choice. No matter which kind of cherries you choose, you want to make sure your chopped cherries aren’t too wet before incorporating them into the cookie dough.
If you don’t have dates, you can substitute raisins instead. You can also substitute any chopped nut, such as walnuts, for the pecans, or go nut-free and omit them entirely. For an extra sweet crunch, you can use crushed frosted flakes instead of cornflakes.
Make your cookies larger or smaller by adjusting the cooking time of your cookies. If you are making larger cookies you will need to add up to 5 minutes to the cooking time, just keep a close eye on the cookies to make sure they don’t overcook. If you want smaller cookies you can reduce the cooking time by 2 minutes, still keeping a close eye on the cookies.
How to Make Cherry Wink Cookies
FIRST STEP: Preheat the oven to 375*. Line a baking sheet with parchment paper and set it aside.
SECOND STEP: Using a medium-size mixing bowl, whisk the flour, 1 cup crushed corn flakes, baking powder, baking soda, and salt. Set it aside.
THIRD STEP: Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the shortening and granulated sugar for 1 - 1 ½ minutes.
FOURTH STEP: Lower the mixer speed to low. Add the eggs 1 at a time, mixing well after each egg.
FIFTH STEP: Add in the half-and-half and vanilla. Mix just until incorporated.
SIXTH STEP: Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.
SEVENTH STEP: Fold in the pecans, dates, and chopped cherries.
EIGHTH STEP: Using a 1 tablespoon scoop, scoop out the cookie dough.
NINTH STEP: Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape it into a ball and place it on the cookie, spacing the coated dough balls 2 inches apart.
TENTH STEP: Place 1 of the quartered cherries in the center of the dough ball.
ELEVENTH STEP: Bake for 10 - 12 minutes, or until the bottom edge of the cookie is golden.
TWELFTH STEP: Allow the cookies to rest on the cookie sheet for 2 - 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.
Can I make these cookies nut-free?
Yes, you can omit the pecans from the cookie recipe. You can also substitute any other chopped nut for the pecans.
Can I freeze these cookies?
Baked cherry wink cookies can be frozen in an airtight container for up to two months.
How do I keep the dough from sticking to my hands?
For easier handling, you can dust your hands with a bit of flour or spray with a bit of cooking spray.
How to Store Cherry Wink Cookies
ON THE COUNTER: Store leftover cherry wink cookies in an airtight container on the counter for up to 4 days.
IN THE FREEZER: Place baked cookies in an airtight container and store them in the freezer for up to 2 months. Allow the cookies to completely thaw before serving.
Cherry Wink Cookies
Chewy, crunchy, and bursting with flavor, cornflake cherry wink cookies are an old-fashioned cookie recipe that has been a family favorite for decades.
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Ingredients
- 2 cups all-purpose flour
- 1 cup crushed corn flakes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shortening
- 1 cup granulated sugar
- 2 large eggs
- 2½ tablespoons half-and-half
- 1¼ teaspoon vanilla extract
- 1 cup roughly chopped pecans
- 1 cup roughly chopped pitted dates
- ⅓ cup finely chopped maraschino cherries (patted dry)
- 2 cups roughly crushed corn flakes
- 15 maraschino cherries, (patted dry and quartered)
DIRECTIONS
- Preheat the oven to 375*. Line a baking sheet with parchment paper and set it aside.
- Using a medium-size mixing bowl, whisk the flour, 1 cup crushed corn flakes, baking powder, baking soda, and salt. Set it aside.
- Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the shortening and granulated sugar for 1 - 1 ½ minutes.
- Lower the mixer speed to low. Add the eggs 1 at a time, mixing well after each egg.
- Add in the half-and-half and vanilla. Mix just until incorporated.
- Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.
- Fold in the pecans, dates, and chopped cherries.
- Using a 1 tablespoon scoop, scoop out the cookie dough.
- Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape it into a ball and place it on the cookie, spacing the coated dough balls 2 inches apart.
- Place 1 of the quartered cherries in the center of the dough ball.
- Bake for 10 - 12 minutes, or until the bottom edge of the cookie is golden.
- Allow the cookies to rest on the cookie sheet for 2 - 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.
Nutrition
Calories: 127kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 118mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 4mg
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