This post may contain affiliate links. Read our disclosure policy.

This vintage recipe for Cherry Wink Cookies is a long time family favorite. The soft cookies are filled with pecans, dates and maraschino cherries.

I have several handwritten recipe books from Matt’s aunt and I cherish them. I have a lot of the recipes that I grew up with, but I wanted to be able to recreate some of Matt’s childhood favorites as well.

When we visit with our Aunt, she always has cookies available. And during the holidays these Cornflake Cherry Wink Cookies are just one of the varieties she has available. And since they are Matt’s favorite, I had to share them!

a plate of cherry winks cornflake cookies

About these Cherry Wink Cookies

Flavor: The cookies may sound complex, but they have a really simple flavor. The cherry flavor shines through.
Texture: The cookies are filled with texture due to the chewy dates, crunchy pecans and crispy cornflakes. The cookies themselves stay soft if you do not over bake them.
Method: Although these cookies are baked in the oven, they are quick because you don’t have to chill the dough. Simply whip them up and get them in the oven to bake.

Recipe Origin

This recipe is thought date back to the 1950’s. It was submitted by a reader to Pillsbury for a recipe contest. (source) There are many variations of this recipe, but I’m sharing the one that our aunt has made for decades.

Ingredients

How to Make Cherry Wink Cookies

Prepare. Preheat the oven to 375ºF.
Mix dry ingredients. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
Mix wet ingredients. In a large bowl, cream the butter and sugar using an electric mixer for 2-3 minutes until smooth. Add the eggs, milk and vanilla. Mix again, scraping the sides of the bowl as needed.

cookie dough, cornflakes and cherries in bowls on a table

Combine. Add the dry ingredients to the cookie dough. Mix well. Fold in pecans, dates and cherries. Roll the cookie dough into balls.
Shape the cookies. Place the crushed cornflakes in a bowl. Roll each cookie dough ball in the crushed cornflakes. Place the cookie dough balls on an ungreased baking sheet with 2” in between. Place half of a maraschino cherry on top of each dough ball.

Bake. Bake the cookies for 8-10 minutes or until lightly browned on the edges.

cherry wink cookies on a baking sheet with parchment paper

Storage Instructions

Store the cookies in an airtight container for up to 4 days. Then freeze any leftovers. We find that although the cornflakes lose some of their crispness, they don’t get soggy.

overhead view of cornflake cookies with cherries

Cherry Wink Cookies

4.72 from 7 votes

This vintage recipe for Cherry Wink Cookies is a long time family favorite. The soft cookies are filled with pecans, dates and maraschino cherries.

Servings 36

Prep Time 15

Cook Time 9

Total Time 24

Print Recipe Pin Recipe Save Recipe

Ingredients

2 ¼ cups all-purpose flour 293 grams
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cups salted butter room temperature, 6 ounces
1 cup granulated sugar 200 grams
2 large eggs
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup finely chopped pecans 111 grams
1 cup finely chopped dates 140 grams
⅓ cup finely chopped maraschino cherries

For topping:

2 ⅔ cups corn flakes crushed
15 maraschino cherries cut in half

Instructions

Preheat the oven to 375ºF.
In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and sugar using an electric mixer for 2-3 minutes until smooth.
Add the eggs, milk and vanilla. Mix again, scraping the sides of the bowl as needed.
Add the dry ingredients to the cookie dough. Mix well.
Fold in pecans, dates and cherries.Roll the cookie dough into balls.
Place the crushed cornflakes in a bowl. Roll each cookie dough ball in the crushed cornflakes. Place the cookie dough balls on an ungreased baking sheet with 2” in between.
Place half of a maraschino cherry on top of each dough ball.
Bake the cookies for 8-10 minutes or until lightly browned on the edges.
Allow the cookies to cool on the pan for 3 minutes, then move to a wire rack to cool completely.
Store in an airtight container at room temperature.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**