Old Fashioned Cherry Wink Cookies

Name: Old Fashioned Cherry Wink Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3/4 cup butter (softened); 1 cup sugar; 2 Tbsps milk; 2 tsps vanilla; 2 eggs; 2.25 cups all purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup pecans (chopped); 1 cup dried dates (chopped); 1 cup maraschino cherries (divided, some halved, some chopped); 1.5 cups cornflakes (crushed)

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These Old Fashioned Cherry Wink Cookies are a blast from the past, combining a buttery cookie base with the sweet crunch of cornflakes and tons of flavor from maraschino cherries, pecans, and dates. Perfect for holiday baking or any time you want a classic, these cookies are sure to bring back sweet memories.

Three cookies with red cherry centers are on a white plate in the foreground. In the background, more cookies rest on a raised wooden tray covered with a cloth. Holiday-themed decorations are partially visible.

Here at The Buttered Home, we love recipes that bring memories and joy, like our Classic Southern Tea Cakes or our Buttermilk Pound Cake. These Cherry Winks fit right in, offering that same homemade warmth with a fun, nostalgic twist. The cornflake coating adds a unique crunch, while the cherries on top make them as pretty as they are delicious. Let’s get baking!

There’s something special about recipes that stand the test of time, and these Old Fashioned Cherry Wink Cookies are no exception. This recipe has roots back to a 1950 Pillsbury Bake-Off contest, it is a delightful mix of textures—soft and chewy on the inside, crispy on the outside, with the sweetness of maraschino cherries and the delicious crunch of pecans. They’re a holiday favorite in our house, perfect for cookie swaps, festive platters, or leaving out for Santa.

Ingredients

Nothing fancy, no big frills, just a great little butter cookie filled with sweet and nutty goodness then rolled in sweet and crunchy cornflakes!

Three cookies with pieces of red cherry on top are arranged on a white plate. More cookies are partially visible on a raised tray covered with a cloth. The cookies and tray are on a wooden surface.

What You’ll Need

Butter, Sugar, Milk
Vanilla, Eggs, All Purpose Flour, Salt
Baking Powder & Baking Soda
Chopped PECANS
Dried Dates
Maraschino Cherries, Corn Flakes

See recipe card for full ingredient list and quantities.

Instructions

Once prepped and mixed, these come together easily. Cookie making is an almost immediate reward with a shorter chill time just to make scooping out a little easier.

Preheat the oven to 375°

A hand pours granulated sugar from a measuring cup into a white mixing bowl containing two sticks of butter. A glass bowl with red cherries and another with nuts are in the background on a wooden surface.

In a large mixing bowl, add softened butter and sugar. Cream together until fluffy and combined.

A hand pours liquid from a metal spoon into a white mixing bowl containing a creamed mixture. Surrounding the bowl on a wooden surface are an egg, chopped nuts, and red cherries in small glass bowls.

Add in milk.

Vanilla.

A hand holds a small glass bowl containing two raw eggs above a large mixing bowl with creamed butter and sugar. A spatula and other ingredients are visible on a wooden countertop.

And two eggs. Beat well just until mixed.

A person pours a cup of flour into a mixing bowl containing a yellow batter. Other ingredients, including cherries and nuts, are visible in small bowls nearby on the wooden counter.

Add in all purpose flour.

Baking Soda.

Baking Powder.

A person holds a small wooden container of salt above a mixing bowl filled with flour and a yellow ingredient, preparing to add salt to the mixture. Several bracelets and a watch are visible on the person’s wrist.

And salt. Mix well.

A person holds a clear measuring cup filled with chopped pecans and red candied cherries over a mixing bowl containing cookie dough. A spoon rests in the cup. A bowl of maraschino cherries sits in the background.

Fold in chopped pecans, chopped dates and about half a cup of maraschino cherries that have been chopped up.

A hand wearing several bangles holds a white cloth with a lemon pattern over a bowl. In the background, there is a small glass bowl containing red cherries on a wooden surface.

Cover and chill in the refrigerator for about 30 minutes.

A white baking dish filled with cornflakes sits on a wooden surface. Behind it, there is a small glass bowl containing red maraschino cherries.

Crumble cornflakes and add to a shallow bowl.

A person wearing a red sleeve and a smartwatch places a red cherry on top of a cookie dough ball on a parchment-lined baking sheet. Other cookie dough balls and a metal scoop are also visible.

Scoop out even portions of cookies and roll in the cornflakes. Drop on to a prepared baking sheet and lightly press a halved maraschino cherry in the middle.

A hand holding up a cookie with a bright red cherry and visible chunks, over a white plate with another cookie in the background.

Bake at 375° for 10-15 minutes until slightly browned. Cool, serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

These Cherry Wink Cookies with Cornflakes are everything you want in a cookie. Chewy, crunchy and sweet. And you know me, I love a good food memory. If these are not part of yours, they will be perfect for making new ones!

Variations and Substitutions

It is hard to improve on a classic. Here, we will give you a few ideas on how to make this slightly different or to better suit your taste.

NUTS – use walnuts, pistachios or your favorite nut here. Pecans are our favorite but there is no limit to what you can include. Even a mixture of a few would be good! It also can be made without nuts all together if need be.
DATES – they are so good for you but if you are not a fan, try dried pineapple or raisins instead. You get the same sweetness and texture.
CORNFLAKES – another ground cereal like Chex or Rice Krispies would work well here. For a twist, you could also used browned oatmeal or even your favorite granola.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

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How to Make ahead and Store It

These cookies are easily made ahead. Mix up as directed and instead of the 30 minute chill time, cover and they will stay good chilled in the refrigerator for 2 days. Remove and prep and bake as directed.

Baked cookies will last in an airtight container for up to a week at room temperature. You can also freeze them once cooled for up to a month. You may just need to reheat in a low oven to restore the crispy outside.

A white plate with three cookies topped with red cherries sits on a wooden table. Behind it, more cherry-topped cookies rest on a cloth-covered cake stand. A decorative tray with ornaments is in the background.

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Three cookies with red cherry pieces and visible nuts are arranged on a white plate. More cookies are on a festive napkin with a pinecone design, displayed on a wooden surface.

Old Fashioned Cherry Wink Cookies

These Old Fashioned Cherry Wink Cookies are a bite of nostalgia, combining a buttery, chewy cookie base with the sweet crunch of cornflakes and pops of flavor from maraschino cherries, pecans, and dates. Perfect for holiday baking or any time you crave a memory, these cookies are sure to bring you right back to grandmama’s kitchen.

Prep Time 5

Cook Time 15

Total Time 20

Serving Size

Ingredients

3/4 cup butter softened
1 cup sugar
2 Tbsps milk
2 tsps vanilla
2 eggs
2.25 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup pecans chopped
1 cup dried dates chopped
1 cup maraschino cherries divided, some halved, some chopped
1.5 cups cornflakes crushed

Instructions

Mix the cookies. Cream butter and sugar until fluffy. Add in milk, vanilla and eggs, one at a time, mixing well after each one.
3/4 cup butter, 1 cup sugar, 2 Tbsps milk, 2 tsps vanilla, 2 eggs
Turn mixer off and add flour, salt, baking powder and baking soda. Resume mixing on low until incorporated. Fold in nuts, dates and about 1/2 cup of chopped cherries, with a spatula. Cover and refrigerate for 30 minutes.
2.25 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 cup pecans, 1 cup dried dates, 1 cup maraschino cherries
Preheat the oven to 375°. Line a cookie sheet with parchment or baking mats. Crush cornflakes and place in a shallow pan.
1.5 cups cornflakes
Use a scoop to scoop out portions of chilled cookie dough. Roll each cookie in crushed cornflakes and place on the prepared sheet. Press each cookie down a bit and put a cherry half on top of each. Bake 10-15 minutes until lightly browned. Allow to cool on the pan a bit and transfer to a cooling rack.

See How To Make It!

Notes

*Pro tip* – These cookies are a light color when done, almost yellow and just slightly browned around the edges. If you want the bottoms to get done perfectly, make sure you are using parchment or a baking mat to cook. No cooking spray or the bottoms will get too done!

Three cookies with a golden, crumbly texture and pieces of red cherry on top are stacked on a white plate. The cookies have small bits and chunks visible throughout.

🍴 PRO TIP!

Anytime I roll a cookie in a crunchy outer layer, my rolling pin takes on a whole new job. For the cornflakes in this one, I place the cereal in a bag and use the rolling pin to pound and roll the cereal to easily crush it. Easy on the hands and not to mention the frustration that gets freed!

🗹 RECIPE FAQ’S

Why are my cookies too brown?

This is a butter base cookie so it may more easily get too brown. Make sure you use a baking mat or good parchment paper to keep the bottoms nice and buttery yellow.

Do these cookies need to be refrigerated?

No, as long as your kitchen is cool, they will be fine stored in an airtight container at room temperature.

How do I keep the cornflakes from falling off?

When rolling the cookie balls in the cornflakes, I do press them a little to make sure the cereal almost digs in. This cookie is sticky enough you really shouldn’t lose much.

Why did my cookies spread and get flat?

Your chill time needs to be at least 30 minutes. If the cookie dough does not get cool during that time, freeze it for about 5 to 10 minutes. It is also good not to flatten the cookie too much as that will encourage it to spread more. It is also important to note that if your baking soda and powder is not fresh, you may not get the expected rise.

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