Why are they called Cherry Wink cookies?

The cherry garnish placed on top of each cookie resembles a small winking eye. That simple decoration is what gives the cookies their distinctive name.

Can I use cranberries instead of dates?

Yes. Dried cranberries work very well and add a slightly tart flavor. Raisins or another chopped dried fruit can also be used.

Why should I refrigerate the cookie dough?

Chilling firms the butter and makes the sticky dough easier to scoop, coat with cornflakes, and shape. It is one of the most useful steps in Grandma’s Cherry Wink Cookies Recipe.

Grandma’s Cherry Wink Cookies Recipe: Easy Vintage Treat

Name: Grandma’s Cherry Wink Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup butter, softened; 1 cup granulated sugar; 2 tablespoons milk; 2 teaspoons vanilla extract; 2 large eggs; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup chopped pecans; 1 cup chopped dried dates or dried cranberries; 1/2 cup chopped maraschino cherries; 1 1/2 cups crushed cornflakes; 15 maraschino cherries, quartered

Description

Grandma’s Cherry Wink Cookies Recipe is a vintage holiday cookie made with buttery dough, chopped pecans, dried fruit, maraschino cherries, and a crunchy cornflake coating. Each cookie is finished with a cherry piece on top for its classic festive wink.

Ingredients

Scale

3/4 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup chopped dried dates or dried cranberries
1/2 cup chopped maraschino cherries
1 1/2 cups crushed cornflakes
15 maraschino cherries, quartered

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Instructions

Cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy.
Add the milk, vanilla extract, and eggs, then beat until well combined.
Add the flour, baking powder, baking soda, and salt. Mix just until a soft cookie dough forms.
Fold in the chopped pecans, dried dates or cranberries, and chopped maraschino cherries with a spatula.
Cover the dough and refrigerate for at least 15 minutes to make it easier to handle.
Preheat the oven to 375°F and line baking sheets with parchment paper or lightly grease them.
Use a tablespoon or cookie scoop to drop portions of dough into the crushed cornflakes. Roll gently to coat and shape into balls.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Press one quartered maraschino cherry gently into the top of each cookie.
Bake for 10 to 12 minutes, or until the cookies are lightly golden and the edges are firm.
Allow the cookies to cool completely before serving or storing.

Notes

Chill the dough for at least 15 minutes because the mixture is sticky and much easier to shape when cold.
Dates can be replaced with dried cranberries, raisins, or another chopped dried fruit.
Use a combination of red and green maraschino cherries for a festive Christmas look.
Do not crush the cornflakes into a fine powder; small flakes give the cookies their signature crunchy texture.
Store cooled cookies in an airtight container at room temperature for 4 to 5 days.
Freeze baked cookies in a freezer-safe container for up to 3 months for best quality.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Cookies, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 116 kcal
Sugar: 8 g
Sodium: 127 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 1.4 g
Trans Fat: 0.1 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 15 mg