These sweet old-fashioned cherry wink cookies have a chewy and soft inside with a crisp and crunchy coating of cornflake cereal on the outside. With chopped pecans, maraschino cherries and dates, these cookies have a little bit of everything!

Why this recipe works

If you’ve never tried cherry wink cookies, you’re in for a tasty treat. They’re loaded with fun ingredients that provide texture, chew, and crunch. The original recipe for cherry winks was created by Ruth Derousseau who submitted it to the 2nd annual Pillsbury baking contest in 1950. These cookies are literal prize winners and often grace the holiday cookie exchange every year.

Want more cookies recipes that use cornflakes? Try our no bake cornflake cookies or cornflake Christmas wreaths.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

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Ingredient Info and Substitution Suggestions

DOUGH – This cookie dough uses shortening, however, you can substitute the shortening with unsalted butter if desired. If you only have salted butter on hand, omit the salt called for in the recipe card.

ADDITIONS – You can typically find green maraschino cherries around the holidays (pictured above). We like to mix the two to make these cookies festive in appearance. Feel free to substitute the pecans with any type of nuts you prefer. Not a fan of dates? Leave them out entirely or try raisins in their place.

How to Make Cherry Wink Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Cream together the sugar and shortening with a hand mixer.
Add the milk, vanilla, and eggs. Beat to combine.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well.
Gently stir in pecans, dates, and chopped cherries.
Use a 1-1/2 to 2 Tablespoon scoop to form dough balls. Roll the balls in crushed cornflakes on all sides and place on a lightly greased baking sheet, about 2 inches apart.
Cut remaining cherries in half or into quarters and place on the top.
Bake at 375F for 10-15 minutes. Allow to rest 2 minutes on the baking sheet and transfer to cooling wrack with a spatula to fully cool.

Frequently Asked Questions & Expert Tips

Can I freeze cherry wink cookies?

Yes, you can store cherry wink cookies in the freezer for 2 months in an air-tight container or large ziptop bag. I would recommend rolling the dough into balls and freezing before you add the cornflakes. The cornflakes can be added right before you’re ready to bake.

Should these cookies be kept at room temperature or in the refrigerator?

Cherry winks can be stored in an air-tight container kept at room temperature for 3-4 days.

Serving Suggestions

Serve with a tall glass of milk or homemade eggnog. Cherry wink cookies are a classic at cookie swaps or perfect for edible gift-giving during the holidays.

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