Cherry Crunch Cookies Recipe

5 3 4
Cherry Crunch Cookies Recipe
Cherry Crunch Cookies Recipe photo by Taste of Home
Publisher Photo

Cherry Crunch Cookies Recipe

Read Reviews
5 3 4
Publisher Photo
These crispy cookies provide a nice change of pace from the traditional chocolate chip, sugar and peanut butter cookies. The cornflakes give them a tasty coating.
MAKES:
33 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 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

Directions

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.
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.
Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.
Originally published as Cherry Crunch Cookies in Country December/January 2002, p49

Nutritional Facts

2 each: 166 calories, 7g fat (3g saturated fat), 24mg cholesterol, 149mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 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. 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 at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.
Originally published as Cherry Crunch Cookies in Country December/January 2002, p49

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Reviews forCherry Crunch Cookies

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2124arizona User ID: 845443 268949
Reviewed Jul. 3, 2017

"These crunchy cookies tastes as good as they look with the cherry on top!!"

MY REVIEW
sadiesuper User ID: 1601145 264002
Reviewed Mar. 28, 2017

"cherry winks"

MY REVIEW
FriedaG User ID: 1671534 41414
Reviewed Nov. 29, 2009

"These cookies are long-time favorites. I have made them with and without the dates, and I've also substituted other flaky cereals for the cornflakes. Whichever way they are made, they seem to tickle cookie fanciers and even those who aren't so crazy about cookies."

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