These old-fashioned Cherry Wink Cookies combine a soft, chewy center with a crisp cornflake coating for a delightful contrast of textures. Filled with chopped pecans, maraschino cherries, and sweet dates, they offer a nostalgic blend of flavors that are perfect for holiday cookie trays and gift boxes.
Why this recipe works
Cherry Wink Cookies succeed because of the balance between tender cookie dough and the crunchy cornflake exterior. The combination of chopped pecans and dates adds chew and depth, while maraschino cherries bring a bright, festive flavor and color. This is a tried-and-true old-fashioned cookie—with roots in mid-20th-century baking—that reliably performs in cookie exchanges and holiday platters.
Ingredients you will need
Below is a clear ingredient list for Cherry Wink Cookies. Use the printable recipe card at the end for exact measurements and the full recipe layout.
- Granulated sugar
- Shortening or unsalted butter (substitute if preferred)
- Milk
- Vanilla extract
- Eggs
- All-purpose flour
- Baking powder and baking soda
- Salt
- Chopped pecans
- Chopped dates (or raisins)
- Maraschino cherries, chopped and patted dry, plus extra for topping
- Corn flakes, coarsely crushed
Ingredient info and substitution suggestions
Dough fat: The classic recipe uses shortening, which helps deliver a soft texture. You can substitute an equal amount of unsalted butter for a richer flavor; if using salted butter, reduce or omit added salt in the recipe.
Cherries and additions: Maraschino cherries are the traditional choice; both red and green cherries can be mixed for a festive look. Pecans may be swapped for walnuts or almonds. If you don’t enjoy dates, substitute raisins or omit them entirely—the cookies will still be tasty.
How to make Cherry Wink Cookies
Step-by-step photos help visualize each stage. The brief instructions below outline the full process from dough to baked cookies.
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Cream the sugar and shortening (or butter) together until light and smooth.
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Add milk, vanilla, and eggs; beat until combined.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
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Gently fold in chopped pecans, chopped dates, and chopped maraschino cherries.
- Form dough balls using a 1½ to 2 tablespoon scoop. Roll each ball in coarsely crushed corn flakes so they are coated on all sides. Place on a lightly greased baking sheet about 2 inches apart.
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Top each dough ball with a halved or quartered maraschino cherry.
- Bake at 375°F (190°C) for 10–15 minutes or until edges are set and tops are lightly golden. Let cookies rest on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Frequently asked questions & expert tips
Yes. Cookies freeze well for up to 2 months in an airtight container or zip-top bag. For best results, freeze dough balls before coating with corn flakes; coat and bake directly from frozen when ready.
Store Cherry Wink Cookies in an airtight container at room temperature for 3–4 days. If your kitchen is very warm, refrigeration can extend freshness by a day or two, but cookies are best when eaten at room temperature.
Serving suggestions
Serve these cookies with a tall glass of milk, a warm cup of coffee, or seasonal drinks like homemade eggnog. They make a festive addition to cookie swaps and are excellent for edible gifts when packaged in decorative tins or boxes.
More cookie ideas
- Butter Cookies
- Snowball Cookies
- Thumbprint Cookies
- Danish Butter Cookies
- Orange Crinkle Cookies
- Chocolate Peanut Butter Cookies
- Reese’s Pieces Cookies
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Cherry Wink Cookies
A classic holiday cookie: chewy inside, crunchy cornflake coating, studded with pecans, dates, and maraschino cherries.
Course: Dessert
Cuisine: American
Servings: 30 cookies
Total time: About 25 minutes active (plus baking)
Calories: ~158 per cookie
Author: Amanda Davis
Ingredients
- 1 cup granulated sugar
- 3/4 cup shortening or butter
- 2 tbsp milk
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
- 1 cup chopped dates (or raisins)
- 1/3 cup chopped maraschino cherries, patted dry, plus extra for topping
- 2 cups corn flakes, coarsely crushed
Things you’ll need
- Hand mixer (recommended)
- Baking sheets
- Scoop (1½–2 Tbsp)
Instructions
- Cream together the sugar and shortening (or butter) until light.
- Add milk, vanilla, and eggs; beat until combined.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add to wet ingredients and mix until blended.
- Fold in pecans, dates, and chopped cherries.
- Scoop dough into 1½–2 Tbsp balls. Roll each ball in crushed corn flakes to coat, then place on greased baking sheets about 2 inches apart.
- Top each ball with a cherry half or quarter.
- Bake at 375°F (190°C) for 10–15 minutes. Let cookies rest on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Notes
- Green maraschino cherries can be used for a festive appearance when available.
- Substitute nuts or dried fruit to suit preferences.
Nutrition (approximate)
Serving: 1 cookie — Calories: 158 | Carbs: 21 g | Protein: 2 g | Fat: 8 g