If you love crunchy cookies, these cornflakes cookies are just for you! Shaped into bite sizes, these classic cookies combine the light and crumbly cookie dough and the satisfying crunchiness of the cornflakes into golden crispy treats.
These are so good, they will leave you reaching for seconds and maybe even thirds!
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❤️Why you will love this recipe
- These are easy cookies with simple ingredients.
- The light and crumbly cookie dough texture makes a perfect combination with the light and crunchy cornflakes.
- The addition of cornflakes gives these cookies just the perfect amount of crunch and creates a perfect balance with the buttery cookie texture.
- With very basic ingredients, this easy recipe makes absolutely tasty cornflake cookies.
- The plain taste of the cornflake cereal pairs and provides a perfect balance to the sweet cookie dough, making these cookies a perfect treat for those with a sweet tooth.
- These cornflake butter cookies make great festive treats. They make perfect cookie for Chinese New Year, Eid, and Diwali in Malaysia. You can also make them extra festive for the holiday season with matching sprinkles like I did here for my Christmas sprinkles cookies.
Like this easy cookie recipe? Here are my other recipes you might want to check out:
- Crunchy Chocolate Chip Cookies (Mini and Bite-Sized)
- Snowflake Sugar Cookies
- Light Fruit Cake
- 3 Ingredients Shortbread Cookies
- Almond Oatmeal Cookies (Oatmeal Cookies with Toasted Almonds)
- Chocolate Peanut Butter Sandwich Cookies
- Christmas Sprinkle Cookies (Pretty Festive Cookies)
- Strawberry Jam Cookies
📋Ingredients
- Cornstarch + all purpose flour + baking powder + salt - combine these and sift them together to ensure there are no lumps.
- Cornflakes - use fresh cornflakes and make sure they are still crisp. Use plain, unsweetened or unfrosted cornflakes to avoid your cookies from becoming too sweet.
- Butter - I use salted butter. If using unsalted butter, add a small extra pinch of salt in the recipe. For easy handling, leave the butter at room temperature for a few minutes before using.
- Granulated sugar (caster sugar) - sugar must be fine. Coarse white sugar will leave specks of sugar on the surface of the cookies after baking.
- Egg yolk - helps to hold the dough together.
- Vanilla extract - adds a lovely aroma and flavor to the cookies.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- Variations:
- Cornflake cookies with sultanas - Add 50g of sultanas into the cookie dough before adding the cornflakes. Mix and shape the cookies as indicated in the recipe card below.
- Cornflake cookies with chocolate - Add 50g of dark chocolate chips (or milk chocolate chips) before adding the cornflakes. Mix and shape the cookies as indicated in the recipe card below.
- Cornflake raisin cookies - Add 50g of raisins into the cookie dough before adding the cornflakes. Mix and shape the cookies as indicated in the recipe card below.
- Cranberry cornflakes cookie - Add 50g of chopped dried cranberries into the cookie dough before adding the cornflakes. Mix and shape the cookies as indicated in the recipe card below.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Mixing the cookie dough
- Start by creaming the butter and sugar in a medium bowl. 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. Scrape the sides of the bowl with a silicone spatula.
- Sift in both the flours, baking powder and salt.
- Mix until both the wet ingredients and dry ingredients are 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. Mix on low speed (using a paddle attachment in using a stand mixer). 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 or cookie scoop because of the corn flakes. 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 finish 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 sheet or parchment paper lined baking tray. Bake cornflake cookies in a preheated oven at 175 degrees Celsius for 12 minutes until they start turning golden brown on the sides.
- Remove cookies from the oven. Transfer them onto a wire rack to cool completely. Keep the baked cookies in an airtight container to retain their crunch.
🍽️Serving & storage
- 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.
💡Expert tips
- 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.
- These are not chewy cookies. Hence they should be baked well. Keep to the baking time indicated in the recipe.
- Measure all ingredients accurately. A kitchen scale will help ensure your measurements are correct and accurate.
💭FAQs
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.
No, I would not recommend these as they will make the cookies too sweet. This recipe uses plain, unsweetened cornflakes.
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.
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.
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.
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.
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📖Recipe
Cornflakes Cookies
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 150 g all purpose flour
- 25 g corn starch (about 4 level tablespoons)
- 125 g butter
- 100 g granulated sugar
- 100 g cornflakes
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
Instructions
- 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 extract. Beat again until the traces of the egg yolk are no longer visible. Scrape the sides of the bowl.
- Sift the corn starch, all purpose 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.
Notes
- Add 50g of sultanas into the cookie dough before adding the cornflakes. Mix and shape the cookies as usual.
- Add 50g of dark chocolate chips (or milk chocolate chips) 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.
Cadie
Fantastic recipe, just the one I'm looking for.
Priya Maha
Thank you Cadie 🙂