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Cherry Wink Cookies

close up overhead shot of a plate of Cherry Wink Cookies
Crunchy and sweet with a bright cherry on top, these cherry wink cookies are a delightful treat all year round.
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Table of Contents
  1. CHERRY WINK COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CHERRY WINK COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Cherry Wink Cookies are a dessert that we have made for years and they never disappoint! A yummy cookie with the perfect amount of sweetness and crispy cornflake crunch, these cookies will be sure to please.

Cherry is such a delightful flavor, both vibrant and delicious. Check out our cherry fluff and cherry chip cake for two more divine choices.

CHERRY WINK COOKIES INGREDIENTS

You’ll need:

  • 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, room temperature
  • 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 cornflakes, roughly crushed
  • 15 maraschino cherries, patted dry and quartered

SUBSTITUTIONS AND ADDITIONS

DATES: You can substitute 1 cup raisins for the 1 cup dates in this cherry winks recipe.

NUTS: You can substitute any chopped nut for the pecans. Or, if you want to go nut-free, you can leave them out entirely of these cherry winks cornflakes cookies.

CORNFLAKES: Substitute Frosted Flakes for corn flakes in this cherry winks cookie recipe for an extra sweet crunch.

CHERRIES: Sometimes around the holidays, you can find green maraschino cherries. These would be a fun way to add a bit of extra festive spirit to your cookies. Make half with red and half with green if you’d like for fun cherry wink Christmas cookies.

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HOW TO MAKE THIS CHERRY WINK COOKIES RECIPE

STEP ONE: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.

STEP TWO: Using a medium bowl, whisk the flour, 1 cup crushed corn flakes, baking powder, baking soda and salt. Set dry ingredients aside.

STEP THREE: Using either a stand mixer, or a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the shortening and white sugar for 1 to 1½ minutes.

STEP FOUR: Lower the mixer speed to low speed. Add the eggs 1 at a time, mixing well after each egg.

STEP FIVE: Add in the half-and-half and vanilla. Mix just until incorporated.

STEP SIX: Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.

STEP SEVEN: Fold in the pecans, chopped dates and chopped cherries.

PRO TIP:

You want to make sure your chopped cherries are not really wet. Make sure the paper towel soaks up as much extra juice as possible. 

STEP EIGHT: Using a 1 tablespoon scoop, scoop out the cookie dough.

PRO TIP:

You can make smaller or larger dough balls if you wish. If making larger cookies, you will need to add up to 5 minutes to the baking time. Just keep a very close eye on the cookies to ensure they do not overcook. If you’ve got small balls of dough for smaller cookies, you can reduce the bake time by 2 minutes, but again keep a close eye on the cookies.

STEP NINE: Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape it into a ball and place balls on the cookie, spacing the coated dough balls 2 inches apart on the prepared baking sheet.

PRO TIP:

For easier handling of the dough and to prevent it from sticking to your hands, dust your hands with a bit of flour or spray with a bit of cooking spray.

STEP TEN: Place 1 quarter of a maraschino cherry in the center of the dough ball.

STEP ELEVEN: Bake for 10 to 12 minutes, or until the bottom edge of the cookie is golden brown.

STEP TWELVE: Allow the cookies to rest on the cookie sheet for 2 to 3 minutes and then place cookies to a wire rack. Allow the cookies to completely cool.

HOW TO SERVE

These delightful little cookies would be a cute addition to your holiday cookie tray this Christmas season or any time of year. Serve with a warm whipped hot chocolate or homemade pumpkin spice latte to wash these delectable cookies down.

STORAGE

ON THE COUNTER: Store any leftovers of these old-fashioned cookies in an airtight container for up to 4 days. 

IN THE FREEZER: You can freeze the baked cookies for up to 2 months. Allow the cookies to completely thaw before serving.

Cherry Wink Cookies are cherry-flavored cookies that look like they wink at you! The cherry on top of each cookie adds a delightful bright pop of color to make you smile. I promise, they will soon become family favorites all year round.

FREQUENTLY ASKED QUESTIONS

Can I leave out the nuts in this cherry winks recipe?

If you want to leave the nuts out, it won’t affect the deliciousness or the tasty crunch of these cookies one bit.

Can I freeze these wink cookies?

Cherry winks cornflake cookies can be stored in an airtight container for up to two months.

Should I store wink cookies in the fridge?

These cornflake cherry winks cookies will easily store on the counter in an airtight container for up to four days.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a plate of Cherry Wink Cookies

Cherry Wink Cookies

5 from 1 vote
Crunchy and sweet with a bright cherry on top, these cherry wink cookies are a delightful treat all year round.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 60

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup corn flakes crushed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • tablespoons half-and-half
  • teaspoon vanilla extract
  • 1 cup pecans roughly chopped
  • 1 cup pitted dates roughly chopped
  • cup maraschino cherries finely chopped and patted dry
  • 2 cups corn flakes roughly crushed
  • 15 maraschino cherries patted dry and quartered

Instructions
 

  • Preheat the oven to 375 degrees. 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 to 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 into a ball and place 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 to 12 minutes, or until the bottom edge of the cookie is golden.
  • Allow the cookies to rest on the cookie sheet for 2 to 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.

Notes

PRO TIP: You want to make sure your chopped cherries are not really wet. Make sure the paper towel soaks up as much extra juice as possible. 
 
PRO TIP: You can make smaller or larger dough balls if you wish. If making larger cookies you will need to add up to 5 minutes to the baking time. Just keep a very close eye on the cookies to ensure they do not overcook. If you’ve got small balls of dough for smaller cookies, you can reduce the bake time by 2 minutes, but again keep a close eye on the cookies.
 
PRO TIP: For easier handling of the dough and to prevent it from sticking to your hands, dust your hands with a bit of flour or spray with a bit of cooking spray.

Nutrition

Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 42mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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