These vintage cherry winks are buttery little cookies that are both chewy and crunchy. Loaded with delicious fruit and nuts, they’re then rolled in crunchy cornflakes and baked. In the center of each cookie is an adorable, bright red cherry winking back at you!
If you’re a fan of fruity cookies, I hope you’ll try my lemon bars, strawberry cheesecake cookies, orange cookies, and cherry custard pie bars next.
What Are Cherry Winks
Cherry Winks is a yummy little cookie that was created by Ruth Derousseau, from Rice Lake, Wisconsin in the 1950s for a national Pillsbury baking contest. She became the Junior Winner for these unique little cookies.
The classic cherry winks are made with shortening. I swapped it out for butter for what I think is a much better flavor. I also increased the amount of sugar from the original recipe because I found that was too bland. The added sugar makes the fruit and nut flavors pop!
What Are Maraschino Cherries
Maraschino cherries are sweetened, colored, preserved cherries that come in a jar. They’re generally made with either Royal Ann, Rainier, or Gold varieties. They have a very slight almond flavor.
Cherry Winks Ingredients
- Flour: Use a medium gluten all-purpose flour like Gold Medal unbleached all-purpose flour.
- Baking Powder: Give the cookie dough its rise.
- Salt: Enhances flavor and aids in tenderness. I use regular table salt, not Kosher.
- Butter: Use unsalted butter.
- Sugar: Granulated.
- Milk: Use whole milk for the best flavor.
- Eggs: Use large eggs that are at room temperature.
- Vanilla Extract: Use pure vanilla extract, not imitation.
- Maraschino Cherries: These are measured after they’re chopped, not when they’re in their whole form. The two measurements are very different. I start with about 3/4 cup whole cherries. Be sure to pat the cherries dry after chopping so they don’t add too much liquid to the dough. Try to buy the cherries without stems. Rinsing well, drain, and dry with paper towels are all very important steps. Don’t skip these steps.
- Dates: These are also measured after they’re chopped, not when they’re whole. Buy pitted dates so you don’t have to take that step.
- Pecans: Again, and last time, these are also measured after they’re chopped, not when they’re whole. I start with just over 3/4 cup. These don’t chop down as much as the cherries do.
- Cornflakes: In the original cookie recipe, the cornflakes are coarsely crushed. I like the texture and appearance of the cookies when the cornflakes are finely crushed. To crush them, place them in a resealable 1-gallon bag and run a rolling pin over them, in different directions, until you achieve the desired texture. I measure these whole!
How To Toast Pecans
I generally toast the pecans on the stovetop in a nonstick, dry skillet. Add pecans to skillet and heat, over medium heat, stirring and flipping often, until pecans are lightly browned and fragrant, about 2 to 5 minutes. Don’t walk away from them as you toast them or they will likely burn!
More Tips
- Cherries: Be sure to drain then dry the cherries on paper towels to absorb as much moisture as possible so they don’t bleed onto the cookies.
- Dough: The dough will be fairly sticky. This will help the crushed cornflakes to stick better. Keep the dough refrigerated between baking batches.
- Mixer Notes: If you don’t have a stand-up mixer, you can use a handheld electric mixer instead. If you use a handheld mixer, add an extra minute to the time you cream the butter and sugar together.
- Baking: Don’t over-bake the cookies as the cornflakes will burn and ruin the taste and the buttery cookie will be dry. Bake just until set. My oven runs hot so I generally bake them 10 minutes.
- Baking Sheets: Be sure that the cookie sheets are room temperature before arranging dough on them. They’ll need to cooled, between baking batches, so the dough doesn’t spread because of the warmth.
- Scoop Size: I use a medium OXO cookie scoop (#40 portioner holds 1.5 T of dough)
- No Cornflakes: My family is divided on the cornflake coating. Half of them love cherry winks cookies made with corn flakes and half request I make a batch with no cornflakes. I think both ways are delicious.
Cherry Winks Variations
- Switch Up The Cornflakes: Use a frosted cornflake for a sweeter exterior.
- Christmas Colors: Use green and half-red maraschino cherries to make these even more festive for the Christmas holiday. Green maraschino cherries are generally available around the holiday season.
Storing + Freezing + Make-Ahead
- How To Store: These old fashioned cherry wink cookies should be stored in an airtight container, at room temperature, for 4-5 days.
- Can You Freeze This? You can freeze the baked cooled cookies, in an airtight container, for 3-6 months. Thaw overnight in the fridge.
- Make-Ahead: You can make the entire cherry wink cookies the day before serving and store them in an airtight container.
How To Make Cherry Winks
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Whisk together flour, baking powder, and salt in a medium mixing bowl.
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Add the butter and sugar to the bowl of a stand-up mixer. Cream together until light and fluffy. Add milk and mix.
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Add eggs, 1 at a time, beating just until the yolk disappears into the dough.
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Mix in vanilla.
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Gradually add flour mixture, 1/4 cup at a time, mixing until the flour is well incorporated but don’t overbeat.
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Add chopped cherries, dates, and pecans.
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Fold in with a large rubber spatula.
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Scoop and portion the dough, then roll in the cornflakes and gently press them into the surface of the dough. Arrange on a baking sheet. Press half a cherry into the top of each cookie
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Bake the cookies and cool completely.
***See the full instructions below.
More Yummy Cookies
- Strawberry Cookies
- Peach Crumb Bars
- Orange Creamsicle Cookies
- Lemon Sugar Cookies
- Linzer Cookies
- Lemon Brownies
- Blackberry Pie Bars
- Cranberry Bars
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Cherry Winks
These vintage cherry winks are buttery little cookies that are both chewy and crunchy. It's loaded with fruit and nuts, then rolled in crunchy cornflakes!
Servings: 30 cookies
Ingredients
- 2 1/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 1/4 cups sugar
- 2 tablespoons milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup, plus 15 more halved for the cookie tops finely chopped maraschino cherries, patted dry
- 14 finely chopped dates,
- 3/4 cup finely chopped toasted pecans
- 2 1/2 cups finely crushed cornflakes
Instructions
- Line 3 large baking sheets with parchment paper. Preheat oven to 375ºF (190ºC).
- Whisk together flour (2 1/3 cups), baking powder (2 teaspoons), and salt (1/2 teaspoon) in a medium mixing bowl.
- Add the butter (10 tablespoons) and sugar (1 1/4 cups) to the bowl of a stand-up mixer. Cream together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl halfway through.
- Add milk (2 tablespoons) and mix until the mixture is well blended.
- Add eggs, 1 at a time, beating just until the yolk disappears into dough.
- Mix in vanilla (1 teaspoon).
- Gradually add flour mixture, 1/4 cup at a time, mixing until the flour is well incorporate but don't over beat. Remove bowl from mixer.
- Add chopped cherries (1/2 cup), dates (14), and pecans (3/4 cup), and fold in with a large rubber spatula.
- Use a medium cookie scoop (#40 portioner holds 1.5 T of dough) to portion the dough, then roll in the cornflakes (2 1/2 cups). After the balls of dough are coated with cornflakes, roll them between your hands to firm up the ball.
- Gently press a cherry half on top of each cookie. Use your hands to tighten up the shape.
- Arrange on a baking sheet 2 inches apart. Press half a cherry into the top of each cookie and press gently (the whole cookie will flatten slightly)
- Bake cookies in the preheated oven until they are set, about 10-12 minutes. Cool on baking sheet for 5 minutes then remove to a wire rack and cool completely.
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Notes
- Dough: The dough will be fairly sticky. This will help the crushed cornflakes to stick better.
- Mixer Notes: If you don’t have a stand-up mixer, you can use a handheld electric mixer instead. If you use a handheld mixer, add an extra minute to the time you cream the butter and sugar together.
- Baking: Don’t over-bake the cookies as the cornflakes will burn and ruin the taste and the buttery cookie will be dry. Bake just until set. My oven runs hot so I generally bake them for 10 minutes.
- Scoop Size: I use a medium OXO cookie scoop (#40 portioner holds 1.5 T of dough)
- No Cornflakes: My family is divided on the cornflake coating. Half of them love it and half request I make a batch with no cornflakes. I think both ways are delicious.
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