This post may contain affiliate links. Please see disclosure form more information.

Grandma’s Cherry Wink Cookies recipe for old fashioned cherry winks with cornflakes is a vintage cookie recipe perfect for the holiday season.

Cherry wink cookies on a Christmas plate with Santa mug.

I found this easy cherry wink cookie recipe in my grandma’s recipe collection. These old-fashioned cookies are soft and chewy and loaded with chopped dates, maraschino cherries and chopped pecans. They’re rolled in crushed cornflakes and topped with maraschino cherry slices and baked until golden brown.

The cherry slices are meant to mimic a winking eye, hence the name cherry winks! The original recipe by Ruth Derousseau won the Pillsbury Bake-Off in 1950 and appeared on boxes of Kellogg’s cornflakes.

Enjoy these delightful little cookies with a glass of milk or cup of coffee or hot cocoa throughout the holiday season. They are perfect for Christmas cookie trays and cookie swaps!

flour, butter, maraschino cherries, cornflakes, eggs, sugar, vanilla, milk, pecans.

Ingredients

You only need a few simple ingredients for this vintage recipe. They should be easy to locate in your grocery store. Full amounts are in the printable recipe card below.

  • Butter — Softened, either unsalted butter or salted butter. The original calls for shortening
  • Sugar — white sugar
  • Milk — I used 2 percent milk
  • Large eggs
  • Vanilla extract
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Pecans — chopped and mixed into the dough
  • Maraschino cherries — mixed into the dough and as a decoration on top
  • Dates — I used chopped dried cranberries instead of dates
  • Cornflakes — crushed, to roll the cookies in before baking

How to Make Cherry Wink Cookies

First, chop the pecans, dates and some of the cherries. You will need to slice more cherries into quarters.

Then, crush the corn flakes in a large gallon freezer bag with a rolling pin or in a food processor.

Cream the butter and sugar in a large bowl, and mix in the milk, eggs and vanilla extract using an electric mixer on medium speed. Alternately, you can use the bowl of a stand mixer.

mix cookie dough in mixing bowl.

Mix the chopped dates, pecans and cherries into the flour mixture. You will want to use a spoon or spatula for this to avoid breaking up the cherries any further.

stir chopped cherries and pecans in cookie dough.

Refrigerate the cookie dough for about 15 minutes for easier handling. Use a tablespoon or cookie scoop to drop dough into the crushed cornflakes. The dough is sticky, but the crushed cereal makes it easier to handle. Shape dough into balls while rolling it with the crushed cereal.

Place cookies on a greased cookie sheet or line baking sheet with parchment paper or foil.

Gently place a quartered cherry onto the top of each cookie.

unbaked cherry winks rolled in cornflakes on parchment paper.

Baking Time

Bake cookies for 10-12 minutes or until light golden brown. The edges should be firm.

Allow to cool completely before storing.

How to Store Cherry Winks

Store cookies in an airtight container at room temperature. They stay fresh for 4-5 days. Freeze the cookies for up to 3 months for best taste.

cherry winks on a red and white holiday plate.

Recipe Notes and Tips

Many people have their own versions of this vintage recipe, and Grandma always used butter instead of shortening. I prefer using dried cranberries instead of dates, but you can use raisins or other dried fruit.

Make sure to chill the dough so it will be easier to work with. It also helps to drop the dough into the cereal and form the balls while rolling the dough.

You can cut the cherries in half, as the winks are kind of small. It’s also fun to use a combo of red maraschino cherries and green maraschino cherries for the holidays.

Try my Christmas cornflake wreath cookies next! You may also like easy Nutter Butter reindeer cookies or oatmeal chocolate chip cookies or oatmeal cranberry cookies.

5 from 3 votes

Cherry Wink Cookies

By: Dee
Grandma's Cherry Wink Cookies recipe for old fashioned cherry winks with cornflakes is a vintage cookie recipe perfect for the holiday season.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 15 minutes
Total Time: 45 minutes
Servings: 48 cookies

Ingredients  

  • ¾ cup butter softened
  • 1 cup granulated sugar
  • 2 tbsps milk
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ tsp salt
  • ½ cup chopped pecans
  • 1 cup chopped dried dates or cranberries
  • ½ cup chopped maraschino cherries
  • cups crushed cornflakes
  • 15 maraschino cherries quartered
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Cream butter and sugar together using an electric mixer on medium speed until fluffy in a large mixing bowl
  • Add in milk, vanilla extract and eggs, and beat well
  • Add flour, baking powder, baking soda and salt, and mix until fully combined
  • Use a spatula to stir in the chopped pecans, dates and cherries
  • Cover with plastic wrap and refrigerate for at least 15 minutes
  • Preheat oven to 375℉, and grease or line baking sheets with parchment paper
  • Use a tablespoon or cookie scoop to drop dough into crushed cereal. Roll in cornflakes to form balls
  • Place dough balls 2 inches apart on prepared baking sheets
  • Bake for 10-12 minutes or until light golden brown. Edges should be firm

Notes

You can use dates, dried cranberries, raisins or other dried fruit.
Use a mix of red and green cherries for a fun mix.
Be sure to chill the dough to make handling the dough easier.
It also helps to form the dough balls by rolling in cornflakes as the cereal will make dough balls easier to handle.

Nutrition

Calories: 116kcal, Carbohydrates: 19g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 127mg, Potassium: 58mg, Fiber: 1g, Sugar: 8g, Vitamin A: 235IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Like this? Leave a comment below!

For more holiday recipes and cookie recipes, sign up for the weekly newsletter and follow me on social media.

ebook cover.
Download my free eBook!
Fill out the download form to get this collection of easy dessert dips. You'll also receive free recipes each week!
Please enable JavaScript in your browser to complete this form.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. Gwen says:

    Made these for a Christmas party, and everyone adored them! So cute and tasty!! I will definitely be making these again—thank you for sharing 🙂5 stars

    1. Dee says:

      So glad you liked the cookies. Thanks, Gwen!