Cherry Winks Cookies
These classic cherry winks are chewy, crunchy, and colorful a sweet retro cookie made with cherries, dates, pecans, and cornflakes.
Equipment
- Hand mixer
- Mixing bowls
- Cookie scoop
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons milk
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup chopped dates
- ½ cup chopped pecans
- ⅓ cup chopped maraschino cherries
- 1 cup crushed cornflakes
- Whole maraschino cherries halved, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter and sugar in a large bowl using a hand mixer until light and fluffy.
- Add eggs and milk, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chopped dates, pecans, and chopped maraschino cherries.
- Scoop dough by tablespoonfuls and roll each ball in crushed cornflakes.
- Place on prepared baking sheet, spacing about 2 inches apart.
- Top each cookie with a cherry half in the center.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to pat the cherries dry before adding to the dough or placing on top.
- If the dough is sticky, chill it for 30 minutes before rolling in cornflakes.