Interestingly, I have several variations on this Cherry Cookies recipe in the pages of my retro recipe books, so I thought I’d give it a go as it has two classic traybake ingredients – cherries and cornflakes.

Then, when I got my Cornflakes box out to weigh and crush the flakes, there was a very similar recipe on the back of the box! A little research later and it turns out the original recipe was a winner in the Pillsbury Bake-Off in 1950. This recipe isn’t exactly the same, as the original contained pecans and dates but it’s certainly close.

What you have in these Cherry Cookies is a sweet sugar and cherry cookie with a coating of crunchy cornflakes. It’s an easy bake and a simple cookie, but sometimes, that’s all you need.

A true 1950s retro classic from the US that made it’s way into multiple recipe collections in Northern Ireland!

Ingredients

4oz/110g/1 stick butter

3oz/85g/½ cup sugar

1 egg, beaten

½ tsp vanilla extract

5oz/150g/1 cup plain flour (all-purpose flour)

1 tsp baking powder

pinch salt

2oz/55g/about 16 glacé cherries (candied cherries), chopped

2oz/55g/1 cup crushed cornflakes

8 glacé cherries, halved, for decoration

Method

1. Cream the butter and sugar together until light and fluffy. Then beat in the egg and vanilla.

2. Sift the flour, salt and baking powder into the mixture along with the chopped cherries and stir until combined.

3. Form into 14-16 balls (around a heaped tablespoon of mix per cookie) and roll in the crushed cornflakes to cover the outside of the dough.

4. Place on a greased or lined baking sheet, leaving room for the cookies to spread. Place a halved cherry on top of each cookie and flatten slightly.

5. Bake at 350F/170C for 15-18 minutes. Remove from the oven and cool on a wire rack. Enjoy!

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