Cherry Winks

Total Time

Prep: 20 min. + chilling Bake: 15 min./batch


5-1/2 dozen

Updated: Feb. 07, 2023
These crispy cherry wink cookies provide a nice change of pace from the traditional chocolate chip, sugar and peanut butter cookies. The cornflakes give them a tasty coating.
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  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1/3 cup chopped maraschino cherries
  • 1-3/4 cups finely crushed cornflakes
  • 30 to 34 maraschino cherries, halved


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 350°. Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each.
  3. Bake until golden brown 14-15 minutes. Remove to wire racks to cool.
Cherry Wink Cookies Tips

How can you be sure cherry winks aren't too dry?

It's important to not overbake cherry winks because they can dry out. Know that cherry winks are done when they turn golden brown and look set. Learn more cookie baking tips to make the best possible cherry winks.

How can you make cherry winks your own?

Cornflake recipes like these cherry winks are so nostalgic. Make them your own by switching up the mix-ins: Try almond extract instead of vanilla (use just 1/2 teaspoon almond extract instead of 1 teaspoon), walnuts instead of pecans, or chopped raisins instead of dates. Or, try making cherry winks with Luxardo brand maraschino cherries; you won't be disappointed!

How should you store cherry winks?

Store cherry winks in an airtight container at room temperature for 3 to 5 days or in the freezer for up to 3 months.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cookie: 81 calories, 4g fat (1g saturated fat), 11mg cholesterol, 71mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.