Description
A classic vintage cookie recipe featuring maraschino cherries and a crunchy cornflake coating. These sweet, chewy cookies are perfect for holiday baking or as a nostalgic treat.
Ingredients
Scale
For the Crust:
- For the dough:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the mix-ins:
- 1/2 cup chopped maraschino cherries (drained)
- 1/2 cup chopped nuts (walnuts or pecans)
- For the coating:
- 2 cups cornflakes, lightly crushed
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chopped cherries and nuts until evenly distributed.
- Place crushed cornflakes in a shallow bowl.
- Drop dough by tablespoonfuls into cornflakes, rolling gently to coat.
- Place coated dough balls 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on baking sheets for 2 minutes before transferring to wire racks.
Notes
For best results, drain cherries thoroughly and pat dry with paper towels before chopping. Cookies will be soft when warm but firm up as they cool. Store in an airtight container for up to 1 week.