You know that one recipe at the back of your grandma's hand-written index card box that looks sort of like a science experiment gone right? That’s the cherry winks cookie recipe. Most people under forty haven't even heard of them, which is honestly a tragedy. We’re talking about a cookie that won the Junior Pillar of the 1950 Pillsbury Grand National Recipe and Baking Contest. It wasn't just some hobbyist bake; it was a cultural moment. Ruth Derousseau, the creator, basically engineered the perfect texture profile before "mouthfeel" was a buzzword people used to sound smart at dinner parties.
The magic is in the crunch.
Most cookies rely on butter and sugar for structure, but this one uses crushed cornflakes. It sounds weird. I know. But when you roll a dough filled with pecans, dates, and maraschino cherries into a bed of cereal, something happens in the oven. The cereal toasts. The cherries get jammy. You end up with this golden, spiked orb that looks like a tiny planet. It’s crunchy, chewy, and nostalgic all at once.
The History of the Cherry Winks Cookie Recipe
Back in 1950, the Pillsbury Bake-Off was a massive deal. It wasn't just a contest; it was the Super Bowl of the kitchen. Ruth Derousseau took home the prize in the junior division, and her cherry winks cookie recipe became an overnight sensation. Why? Because it used modern pantry staples of the era in a way that felt sophisticated but totally doable.
It’s worth noting that the original recipe actually called for "thickening" through chopped dates and pecans. These aren't your typical soft-batch chocolate chip cookies. They have heft. They have personality. They represent a specific era of American baking where "more is more" was the rule of thumb for mix-ins.
What actually goes into a classic Cherry Wink?
If you're looking to recreate the authentic version, you can't cut corners on the fat. You need shortening. I know, everyone loves butter, but shortening gives these cookies that specific, high-dome shape and a crumb that doesn't get soggy from the cherries.
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You'll need:
- Standard all-purpose flour
- Granulated sugar (not brown sugar, we want the cherry color to pop)
- Shortening (creamed until it’s basically a cloud)
- Baking powder and a pinch of salt
- Whole milk
- Vanilla extract
- A large egg
- Chopped pecans (don't buy the pre-ground dust; you want chunks)
- Chopped dates (the sticky kind)
- Maraschino cherries, halved or quartered
- And the holy grail: Cornflakes. Lots of them.
You basically cream the shortening and sugar, beat in the egg, and then alternate your dry ingredients with the milk and vanilla. Once you have a stiff-ish dough, you fold in the fruit and nuts. Then comes the messy part. You scoop out a tablespoon of dough, roll it in your hands, and toss it into a bowl of crushed cornflakes. Top it with a cherry half before it goes in the oven.
Bake at 375°F.
Ten to twelve minutes. That’s it.
Why Cornflakes Are Non-Negotiable
Seriously, don't try to substitute Panko or granola. It won't work. The cornflake provides a specific toasted-corn flavor that cuts through the sweetness of the dates and cherries. When that cereal hits the hot baking sheet, it undergoes the Maillard reaction—that browning process that makes things delicious—and creates a protective shell.
Inside that shell, the dough stays soft. It’s a textural contrast that most modern recipes miss.
Actually, if you want to get really technical, the moisture content of the maraschino cherries is the biggest risk factor here. If you don't pat them dry with a paper towel before mixing them in, your dough turns into a pink, sticky mess. It’s a rookie mistake. Dry those cherries like your reputation depends on it. Because in the world of competitive holiday baking, it kinda does.
Common Pitfalls and How to Avoid Them
The most common complaint with a cherry winks cookie recipe is that the cookies come out flat.
If your cookies look like pancakes, your shortening was likely too warm, or you over-creamed the sugar. You want to cream just until light, not until the fat starts to melt. Also, check your baking powder. If that tin has been sitting in your pantry since the last time you saw a total eclipse, throw it out. You need that chemical lift to keep the cookie from collapsing under the weight of the pecans and dates.
Another thing: the dates.
People either love them or hate them. If you’re a hater, you might be tempted to swap them for raisins. Don't. Raisins are too tart. Dates provide a caramel-like sweetness that bridges the gap between the nuttiness of the pecans and the bright, artificial cheer of the maraschino cherry.
The Cherry Placement Hack
Don't just shove the cherry on top after the cookie is baked. You have to press it into the raw dough ball before it hits the heat. This "winks" the cookie—hence the name. The dough rises around the cherry, swaddling it in a golden crust. If you wait until after, it’ll just fall off, and you’ll be left with a naked cornflake ball. Nobody wants that.
Scaling for the Modern Palate
While the 1950s version is a masterpiece, some people find it a bit too sweet. One way to modernize it is to add a heavy pinch of sea salt to the cornflake topping. The salt creates a "sweet and salty" vibe that makes the cookie feel less like a relic and more like something you'd find in a high-end bakery in Brooklyn.
Another trick? Use dark maraschino cherries. You know, the expensive ones that come in the glass jars (like Luxardo). They have a deeper, more complex flavor than the neon-red ones from the grocery store. It changes the color profile from "festive kid's party" to "elegant cocktail lounge."
The Science of the Crunch
Let's talk about the physics of the cherry winks cookie recipe. Because the dough is encased in cereal, the internal moisture of the cookie is trapped. This is why these cookies stay fresh for so long. While a chocolate chip cookie starts to go stale and hard within 48 hours, a Cherry Wink stays moist for nearly a week if kept in an airtight container.
The dates act as a humectant. They hold onto water molecules. This keeps the crumb tender even as the exterior stays crispy. It’s an accidental feat of food engineering that most people overlook.
Actionable Steps for Your Next Batch
If you’re ready to tackle this, here is your game plan:
- Prep the mix-ins first. Chop the dates, pecans, and cherries before you even touch the mixer. If you stop to chop mid-way, your dough sits and the shortening starts to soften.
- Crush the cornflakes by hand. Don't use a food processor. You don't want powder; you want flakes and shards. Put them in a plastic bag and give them a light squeeze.
- Use a cookie scoop. Uniformity matters for even baking. A one-tablespoon scoop is the "Goldilocks" size for this recipe.
- Cool them on the pan. Let them sit on the hot baking sheet for at least two minutes after they come out of the oven. This helps the bottom crust set so they don't fall apart when you move them to a wire rack.
- Store them correctly. Do not put them in a tin with other cookies. The moisture from the cherries and dates can soften other, crispier cookies, and the cornflakes might absorb odors from things like gingerbread. Give them their own space.
This recipe is more than just a sugar fix. It’s a piece of culinary history that actually holds up under scrutiny. Whether you're making them for a nostalgia kick or just because you have half a box of cornflakes left over, the cherry winks cookie recipe remains a heavy hitter in the world of holiday treats. It's time to bring the "wink" back to the cookie platter.