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Cherry wink cookies bring a lovely balance of crunch and chew, with pops of bright cherry and a nostalgic touch from cornflakes. These cookies have become my go-to when I want something charming for a bake sale or holiday tin, and they always disappear fast.
When I made these for my neighbor’s birthday, the cookies were gone by midafternoon—and she has already asked for the recipe twice.
Ingredients
- all-purpose flour: gives structure and keeps the cookies tender use a fresh bag for best texture
- cornflakes: add signature crunch in every bite choose crispy rather than stale flakes for coating
- baking powder and baking soda: help the cookies rise and keep them light
- salt: balances the sweetness
- shortening: makes the cookies soft yet sturdy use a non-hydrogenated version if you like
- granulated sugar: provides sweetness and classic cookie flavor
- eggs: bring richness and help everything hold together make sure they are at room temperature for even mixing
- half-and-half: creates a moist light cookie half milk and half cream
- vanilla extract: brings comforting warmth opt for pure vanilla when possible
- pecans: bring buttery crunch and flavor toast them for deeper taste
- dates: add natural sweetness and chew use soft Medjool if you can
- maraschino cherries: are the star offer bright color and playful sweetness blot them dry to avoid soggy dough
Step-by-Step Instructions
- Prep the Oven and Pans:
- Preheat your oven to 375 F. Line baking sheets with parchment paper so cookies release easily.
- Mix the Dry Ingredients:
- Whisk flour cornflakes baking powder baking soda and salt in a medium bowl making sure the cornflakes are evenly distributed throughout.
- Cream Shortening and Sugar:
- Beat the shortening and sugar on medium-high for about one and a half minutes until light and fluffy. This sets up an airy cookie.
- Add Eggs and Flavorings:
- Reduce the mixer speed and blend in the eggs one at a time making sure each is fully incorporated. Pour in half-and-half and vanilla, mixing gently so the dough stays light.
- Combine Wet and Dry Ingredients:
- Gradually add the dry mixture to the wet until just combined. Avoid overmixing or the cookies might become tough.
- Fold in Nuts Fruit and Cherries:
- With a spatula, stir pecans dates and chopped cherries into the batter, making sure they are spread evenly but not overworked.
- Shape and Coat the Dough:
- Using a tablespoon measure scoop out dough portions. Roll each one gently in your crushed cornflakes so the entire surface is covered for full crunch.
- Add Cherry Centers:
- Form each coated dough ball and press a quarter cherry firmly into the top as a bright finishing touch.
- Bake and Cool:
- Arrange cookies 2 inches apart on the baking sheet. Bake for 10 to 12 minutes until the bottoms are golden but centers are soft. Cool on the tray for 2 minutes before transferring to a rack.
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My favorite part is tucking each cherry piece onto the cookie. Growing up my grandma let me do this step and it made me feel so proud seeing my cherry-topped cookies come out of the oven.
Storage Tips
Keep cherry wink cookies in an airtight tin at room temperature for up to four days. For long-term storage freeze cooled cookies on a tray then transfer to a freezer bag. Lay a sheet of wax paper between layers to prevent sticking and the cookies will stay fresh for up to two months.
Ingredient Substitutions
If you are out of pecans try walnuts or hazelnuts or omit nuts for allergies and use more dates. You can use butter instead of shortening for a richer flavor but the cookies will spread more. If you do not have half-and-half blend equal parts cream and milk or just use milk for a slightly lighter crumb.
Serving Suggestions
These cookies are perfect for festive trays holiday parties or gifting, but they also brighten up an ordinary lunchbox. I love serving them with coffee or black tea. My kids enjoy sneaking them for an after-school treat especially if there are extra cherries on top.
Cultural Notes
Cherry wink cookies appeared in midcentury American cookbooks and often won baking contests thanks to their bright looks and playful texture. The name "wink" probably comes from the cheerful cherry in the center, which winks at you from each cookie.
Frequently Asked Questions
- → What creates the signature crunch in these cookies?
The outer layer of crushed cornflakes gives the cookies their signature crunch, while the inside remains soft and flavorful.
- → Can I use different nuts or omit them?
Yes, you can substitute pecans with walnuts or omit them for a nut-free version. The texture may slightly differ.
- → Why use maraschino cherries?
Maraschino cherries provide a sweet, vibrant flavor and a decorative, festive appearance at the cookie's center.
- → Is there a substitute for shortening?
You can use unsalted butter in place of shortening, though this may produce a slightly different texture and flavor.
- → How should I store the cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to one week to maintain freshness and crunch.
- → Can I freeze the dough or finished cookies?
Yes, both the dough and baked cookies freeze well. Thaw at room temperature before serving for best results.