Cherry Winks
Add a touch of vintage charm to your dessert table with these delightful Cherry Winks cookies! This classic recipe blends a soft, buttery cookie base with crunchy crushed cornflakes, sweet bites of maraschino cherries, and nutty pecans for an irresistible texture and flavor combination. Each cookie is topped with a bright maraschino cherry half, making them as visually appealing as they are delicious. Perfect for holidays, parties, or everyday treats, these cookies are quick to whip up in just 35 minutes from start to finish. Bring a nostalgic favorite to life with this easy Cherry Winks recipe—your family and friends won’t be able to resist!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups butter
- 1 cups granulated sugar
- 0.25 cups brown sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons milk
- 0.5 cups chopped pecans
- 0.5 cups chopped maraschino cherries
- 2 cups cornflakes cereal, crushed
- 20 pieces maraschino cherries, halved (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or lightly grease them.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract and milk, until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until combined.
Fold in the chopped pecans and chopped maraschino cherries to distribute evenly throughout the dough.
Place the crushed cornflakes in a shallow dish.
Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Then, roll each ball in the crushed cornflakes to coat them completely.
Place the cornflake-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently press a maraschino cherry half into the center of each cookie ball as a garnish.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 748.3 g | 272% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 344.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 242 mg | 19% | |
| Iron | 81.2 mg | 451% | |
| Potassium | 1088 mg | 23% | |
*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.
