Julie Clark
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Cherry Wink Cookies
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This vintage recipe for Cherry Wink Cookies is a long time family favorite. The soft cookies are filled with pecans, dates and maraschino cherries.
I have several handwritten recipe books from Matt’s aunt and I cherish them. I have a lot of the recipes that I grew up with, but I wanted to be able to recreate some of Matt’s childhood favorites as well.
When we visit with our Aunt, she always has cookies available. And during the holidays these Cornflake Cherry Wink Cookies are just one of the varieties she has available. And since they are Matt’s favorite, I had to share them!
About these Cherry Wink Cookies
- Flavor: The cookies may sound complex, but they have a really simple flavor. The cherry flavor shines through and sweetness isn’t overwhelming.
- Texture: The cookies are filled with texture due to the chewy dates, crunchy pecans and crispy cornflakes. The cookies themselves stay soft if you do not over bake them.
- Method: Although these cookies are baked in the oven, they are quick because you don’t have to chill the dough. Simply whip them up and get them in the oven to bake.
What are cherry wink cookies?
This vintage cookie recipe is thought date back to the 1950s. It was submitted by Ruth Derousseau of Wisconsin to Pillsbury for a recipe contest. (source) There are many variations of this recipe, but I’m sharing the one that our aunt has made for decades.
Ingredients for Cherry Wink Cookies
How to Make Cherry Wink Cookies
- Prepare. Preheat the oven to 375ºF.
- Mix dry ingredients. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Mix wet ingredients. In a large mixing bowl, cream the butter and sugar using an electric mixer for 2-3 minutes until smooth. Add the eggs, milk and vanilla. Mix again, scraping the sides of the bowl as needed.
- Combine. Add the flour mixture to the cookie dough. Mix well. Stir in the nuts, dates and cherries. Shape dough into balls.
- Shape the cookies. Place the crushed cornflakes cereal in a bowl. Roll each cookie dough ball in the crushed cornflakes so that they completely cover the outside. Place the cookie dough balls on an ungreased cookie sheet with 2” in between. (Line with parchment paper for easy cleanup.) Place half of a maraschino cherry on top of each dough ball.
- Bake. Bake the cookies in the preheated oven for 8-10 minutes or until lightly golden brown on the edges.
Storage Instructions
Store the cherry winks cookies in an airtight container for up to 4 days.
Can you freeze cherry wink cookies? Yes. You can freeze any leftovers. We find that although the crushed corn flakes lose some of their crispness, they don’t get soggy.
Cherry Wink Cookies
This vintage recipe for Cherry Wink Cookies is a long time family favorite. The soft cookies are filled with pecans, dates and maraschino cherries.
Servings 36
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Ingredients
- 2 ¼ cups all-purpose flour 293 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups salted butter room temperature, 6 ounces
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract or almond extract
- 1 cup finely chopped pecans 111 grams
- 1 cup finely chopped dates 140 grams
- ⅓ cup finely chopped maraschino cherries
For topping:
- 2 ⅔ cups corn flakes crushed
- 15 maraschino cherries cut in half
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper if desired.
- In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside. 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream the butter and sugar using an electric mixer for 2-3 minutes until smooth. ¾ cups salted butter, 1 cup granulated sugar
- Add the eggs, milk and vanilla. Mix again, scraping the sides of the bowl as needed. Add the dry ingredients to the cookie dough. Mix well. 2 large eggs, 2 tablespoons 2% milk, 1 teaspoon vanilla extract
- Fold in pecans, dates and cherries. Roll the cookie dough into balls. 1 cup finely chopped pecans, 1 cup finely chopped dates, ⅓ cup finely chopped maraschino cherries
- Place the crushed cornflakes in a bowl. Roll each cookie dough ball in the crushed cornflakes. Place the cookie dough balls on an ungreased baking sheet with 2” in between. 2 ⅔ cups corn flakes
- Place half of a maraschino cherry on top of each ball. Bake the cookies for 8-10 minutes or until lightly browned on the edges. 15 maraschino cherries
- Allow the cookies to cool on the pan for 3 minutes, then move to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 1mg
