Cherry Wink Cookies
Delight your taste buds with Cherry Wink Cookies, a nostalgic treat that combines buttery cookie dough with festive flavors and a delightful crunch. These vibrant cookies feature a blend of chopped maraschino cherries and nuts folded into a soft, buttery base, rolled in lightly crushed cornflakes for a satisfyingly crispy exterior. Topped with a whole maraschino cherry as a crowning garnish, they bake to golden perfection, embodying both charm and flavor. Perfect for holiday gatherings or year-round snacking, this recipe is easy to prepare in just 20 minutes and yields 30 irresistibly playful cookies. Whether you're making them for a special occasion or a simple sweet craving, these Cherry Wink Cookies will leave a lasting impression!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped maraschino cherries
- 0.5 cup chopped pecans or walnuts
- 2 cups cornflakes, lightly crushed
- 30 pieces whole maraschino cherries (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chopped maraschino cherries and chopped nuts until evenly distributed.
Place the crushed cornflakes in a shallow bowl or plate. Scoop out tablespoon-sized portions of the cookie dough, roll them gently into balls, and coat each ball in the crushed cornflakes.
Arrange the cornflake-coated cookie balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Press a whole maraschino cherry gently into the center of each cookie ball as a garnish.
Bake in the preheated oven for 12-14 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Cherry Wink Cookies fresh, and store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 15.7 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
