Cherry Winks Cookies
Brighten your dessert table with these classic and nostalgic Cherry Winks Cookies! These soft, buttery cookies are studded with sweet, festive maraschino cherries and a touch of optional walnuts for added crunch. Each cookie is coated in a crispy layer of crushed cornflakes, giving them a delightful contrast in texture, while a cherry half nestled on top of every cookie adds a pop of color and flavor. With just 20 minutes of prep time, these cookies are perfect for holiday baking, cookie swaps, or any gathering. The recipe yields 30 cookies, making it ideal for sharing. If you’re looking for a dessert that’s both charming and crowd-pleasing, these Cherry Winks Cookies are a must-try!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped maraschino cherries
- 0.5 cups Chopped walnuts (optional)
- 1 cups Crushed cornflake cereal
- 30 pieces Maraschino cherry halves (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream butter, granulated sugar, and brown sugar until light and fluffy — about 2-3 minutes.
Beat in the eggs one at a time, followed by milk and vanilla extract, until the mixture is smooth.
Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Avoid overmixing.
Fold in the chopped maraschino cherries and chopped walnuts (if using) until evenly distributed.
Place the crushed cornflake cereal in a shallow bowl. Roll tablespoon-sized portions of cookie dough into balls, then roll each ball in the crushed cereal until fully coated.
Arrange the cereal-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Gently press a maraschino cherry half into the center of each cookie ball for garnish.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to preserve a soft texture.
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 32 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.
