If you love crunchy cookies, these cornflakes cookies are just for you! Shaped into bite sizes, these cookies are beautifully crunchy inside and out.
The cookie dough is made with a combination of cornflour and plain flour. The use of cornflour gives these cookies a lovely light texture. Combined with the plain flour, the cookie dough bakes into lovely light and crumbly cookies and complements perfectly with the crunchy cornflakes inside and out.
These cornflake butter cookies make great festive treats. They are famous for Chinese New Year, Eid, and Diwali in Malaysia. I often bake them in 1 tablespoon sizes, but you can always reduce them in size if you wish so. You can also make them extra festive with sprinkles like I did here for my Christmas sprinkles cookies.
These cookies with cornflakes are very basic and very easy to make. And they last well too. They can also be customized with nuts or even dried fruits for extra flavor if you wish.
How to Make Cornflakes Cookies
- Cornflour + plain flour + baking powder + salt
- Granulated Sugar
- Egg Yolk
Mixing the cookie dough
- Start by creaming the butter and sugar. Do not overbeat. Suffice if the butter and sugar appears creamy.
- Add the egg yolk and vanilla. Continue beating until the traces of the egg are no longer visible.
- Sift in both the flour, baking powder and salt.
- Mix until well combined.
- Add the cornflakes.
- Mix again. If you are using a mixer, suffice if you let the mixer break the cornflakes as it mixes the cookie dough. If mixing by hand, crush the cornflakes lightly as you mix the cookie dough.
- Shape the cookies into approximately 1 tablespoon sizes. It will be hard to scoop the dough with a measuring spoon because of the cornflakes. The best way to do this is by using a normal tablespoon to apportion the cookie dough. Form the cookies into balls with your hands. The cookie dough tends to be a little sticky immediately after mixing but does become more manageable when allowed to rest for 5 to 10 minutes. Nevertheless, you can start shaping the cookies as soon as you finished mixing the dough.
- Press the cookies lightly with a fork to flatten them. You can also do this with your fingers.
- Place them slightly apart on the baking tray. Bake the cookies in a preheated oven at 175 degrees Celsius for 12 minutes.
- Remove cookies from the oven. Transfer them onto a wire rack to cool completely. Keep cookies in an airtight container to retain their crunch.
Use fresh, crunchy cornflakes
- If your cornflakes are no longer as crunchy as they should be, do not use them to make these cookies. They will remain as such and your cookies will not be as crunchy as they should be.
Do you need to crush the cornflakes before adding them to the cookie dough?
- No, there is no need to crush them. Simply add them to your cookie dough, and if you are using a cake mixer to mix the dough, that in itself will help to crush the cornflakes lightly.
- If you are mixing by hand, crush them lightly with your spatula as you mix them into the dough.
Can you increase or decrease the amount of cornflakes in these cornflakes crunch cookies?
- You can reduce the amount of cornflakes. That will give you cookies with less crunch.
- You can also increase the amount of cornflakes but I do not quite recommend this as that would mean that there is probably not enough cookie dough to hold all the cornflakes together to form cookies.
Can you use frosted cornflakes to make these cornflakes crunch cookies?
- No, I would not recommend these as they will make the cookies too sweet. This recipe uses plain cornflakes.
Can you add dried fruits or nuts into the cookies?
- Yes, you certainly can. Do take note, however, that too much of extra ingredients will change the texture of the cookies as the cookies will have lesser dough to hold the cornflakes and the fruits and nuts together.
- The other option is to reduce the amount of cornflakes you add to the cookies, to balance up the remaining extra ingredients.
Can you increase or decrease the cookies size?
- These are crunchy cookies. They are crispy on the edges and crumbly on the inside with a lovely crunch from the cornflakes.
- Reducing the cookie sizes is fine. You will still get cookies of the same texture. Just remember to reduce the baking time accordingly.
- Increasing the size of the cookie, however, might alter the texture of these cornflakes cookies. Too large a cookie might leave you with cookies that are crunchy on the outside but soft on the inside.
- Depending on how large you make these cornflakes butter cookies, you can try to increase the baking time and reduce the baking temperature. That way, you don't risk your cookies from burning on the sides while waiting for the insides to cook.
Do the cookies increase in size after baking?
- This cornflakes cookies recipe uses baking powder. This helps the cookies rise in size during baking.
- Hence, the cookies do rise in size, however, it is only a slight rise. Also, they do not spread much.
- For this reason, when putting the cookies onto baking trays, you need not place them too far apart. Suffice if you place them just slightly apart to avoid them from sticking to one another during baking as well as for easy handling.
How to store the cornflakes cookies?
- Since these cornflakes cookies are meant to be crunchy, it is important that they are stored in an airtight container. This will help the cookies (including the cornflakes in the cookies) retain their crispness and crunch.
- These cookies last for a good 2 weeks when stored well.
Cornflakes Cookies Recipe
Here is the full printable version of my easy cornflakes cookies recipe.
- 150 g plain flour
- 25 g corn flour (about 4 level tablespoons)
- 125 g butter
- 100 g granulated sugar
- 100 g cornflakes
- 1 egg yolk
- ¼ teaspoon vanilla essence
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- Preheat the oven to 175°Celsius.
- Line baking trays with parchment paper. Set aside.
- In a medium-sized bowl, cream butter and sugar until creamy.
- Add the egg yolk and vanilla essence. Beat again until the traces of the egg yolk are no longer visible. Scrape the sides of the bowl.
- Sift the cornflour, plain flour, baking powder and salt into the creamed mixture.
- Mix until the dry ingredients are well incorporated. Scrape the sides of the bowl.
- Add in the cornflakes and mix them in with the mixer. This will help to crush the cornflakes into the cookie dough. If mixing by hand, break the cornflakes lightly as you mix the cookie dough.
- Form the cornflakes cookies into about 1 tablespoon sizes. Roll them into balls (by hand) and place them slightly apart on the lined baking trays.
- Flatten the cookie balls lightly with a fork or your fingers.
- Bake the cookies for 12 minutes until the sides turn light brown. Remove cookies from the oven and cool them over a wire rack.
- Store cookies in an airtight container to retain their crispiness.
- Add 50g of sultanas into the cookie dough before adding the cornflakes. Mix and shape the cookies as usual.
- Add 50g of raisins into the cookie dough before adding the cornflakes. Mix and shape the cookies as usual.
- Add 50g of dried and chopped cranberries into the cookie dough before adding the cornflakes. Mix and shape the cookies as usual.
And that's pretty much it, my super delish crunchy cookies with cornflakes.
Here are my other posts you might want to check out:
- Crunchy Chocolate Chip Cookies - Mini and Bite-Sized
- Snowflake Sugar Cookies
- Light Fruit Cake
- 3 Ingredients Shortbread Cookies
Happy baking 🙂