Crunchy corn flakes, soft and buttery biscuit and a burst of flavour (sweet sultanas or chocolate chips – your choice)! Cornflake Cookies are one of Australia's most-loved recipes and here you'll find step-by-step instructions to absolutely nail this biscuit recipe.
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Bikkies worth baking
Cornflake Biscuits have been enjoyed by generations here in Australia. (Our other favourite cornflakes recipe is, of course, Honey Joys.)
Loved by kids and older generations alike, they're perfect as an after-school snack or with a mid-morning cuppa. It's that combination of crunch, buttery softness and chocolate or fruit that just works so well.
This recipe is great because:
- it's easy to follow – I've made these cookies countless times and reviewed the recipe you find here many times to ensure it's user-friendly
- it's the best of the best – this easy Cornflake Cookies recipe is based on historical recipes, the Women’s Weekly recipe and my mum’s recollections of how she made up the recipe while working in country bakeries
- it has a secret ingredient – my mum shared what she added to give these cookies a tasty little boost, and this recipe includes a pinch of that secret ingredient I didn’t see in any of the other recipes.
Ingredient notes
The great thing about these biscuits is that you’ve probably got all the ingredients on hand to make them.
Can you spot the secret ingredient? Yes, it's cinnamon powder. It’s just a pinch, so you won’t actually taste it in the Cornflake Cookies. But it just seems to bring out the flavour of the other ingredients.
The other ingredients are all fairly straightforward. Just keep in mind that you can replace the SR flour (that's self-raising flour if you're not familiar with this ingredient) with plain/all purpose flour and baking powder. The detailed instructions are in the recipe card along with all the ingredient quantities.
Also, the cornflakes are added to the mixture and also used to coat the balls of cookie mixture prior to cooking – so there are two separate measures.
TIP: For best results, take the egg and butter out of the fridge about half an hour before you start so they can come down to room temperature. This will allow them to more easily blend with the other ingredients, creating a smooth cookie mixture.
Step-by-step instructions
I'm going to say it again. These cookies are so easy to make. (And you can find more of my quick and easy recipes here.)
All the instructions are in the recipe card at the end of this post. But let's just run through the process with some pictures so you are absolutely confident.
Prepping
These biscuits are baked on baking trays lined with baking paper in a moderate oven. So pre-heat your oven to 170 degrees celsius / 340 degrees fahrenheit, (fan-forced).
Mixing
Start by beating the butter and sugar until creamy (see image 1).
TIP: I use a hand mixer to make the cookies so there's no temptation to overbeat in a stand mixer.
Next, add the egg (see image 2) and beat again until smooth (see image 3).
Next, fold in (using a wooden spoon or similar) the flour and cinnamon (sifted together) (see image 4), followed by the choc chips (or sultanas) (see image 5) and then the first measure of cornflakes (see image 6).
Stir until the ingredients are combined and then stop – avoid over-combining the cookie mixture as this may result in flat cookies.
Rolling
Once your mixture is ready, it’s time to roll! Put the second measure of cornflakes in a baking dish (crushing a little so they'll more easily stick to the outside of the balls of mixture).
Roll tablespoons of the mixture into balls and roll each ball in the crushed cornflakes to coat the outside (see image 7).
Place the balls onto the baking trays, leaving enough room for cookies to spread.
TIP: If you want cookies that are slightly flatter and crispier, flatten the balls a little with your fingers before placing into oven.
Baking
These cookies should take about 20-25 minutes to bake and reach that beautiful light golden brown colour.
Once they're baked, allow to cool on trays for 5 minutes and then transfer to a wire rack to cool completely.
Recipe FAQs
Once completely cool, store cookies in an airtight container in a cool, dry place for up to one week.
You can! Store the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
That's a tough question to answer? They're both great options and I'd say go with sultanas if you're feeling traditional and choc chips if you're making them for kids. But, really, it's a personal preference thing.
This recipe creates a cookie that's a bit of both – which means it's perfect in my book! But if you want crunchier, just bake a little longer. And for softer and chewier, bake a little less.
Want more bikkies?
Here are some more favourite biscuits recipes from the collection.
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Cornflake Cookies
Equipment
- handheld electric or stand mixer
Ingredients
- 125 grams butter (chopped into blocks)
- ½ cup caster sugar (superfine sugar) (110 grams)
- 1 egg (70 grams)
- 1 cup SR flour (160 grams) (or 1 cup plain/all purpose flour + 2 teaspoons baking powder)
- pinch cinnamon
- ⅔ cup sultanas or choc chips
- 2 cups cornflakes (80 grams)
- 1 ⅓ cup extra cornflakes (for rolling)
Instructions
- Pre-heat oven to moderate (170 degrees celsius / 340 degrees fahrenheit, fan-forced).
- Line three baking trays with baking paper.
- Beat the butter and sugar until smooth and creamy.
- Add egg and mix and beat again until combined.
- Using a wooden spoon or similar, fold in flour and cinnamon (sifted together), followed by the choc chips (or sultanas) and then the first measure of cornflakes.
- Place the second measure of cornflakes in a baking dish and crush a little, ready to roll your cookies.
- Roll tablespoons of the mixture into balls. Roll each ball in the crushed cornflakes to coat the outside.
- Place balls onto the baking trays, leaving enough room for cookies to spread.
- Bake for 20-25 minutes or until a golden brown colour.
- Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- I use a hand mixer to make the cookies so I’m not tempted to overbeat in a stand mixer.
- This recipe creates a cookie that’s a bit crunchy and a bit chewy – which means it’s perfect in my book! But if you want crunchier, just bake a little longer. And for softer and chewier, bake a little less.
Ingrid
Have been making these biscuits off and on over time and find them a quick, easy and crunchy biscuit to make. Made to recipe exactly and great to eat.
Libby Hakim
Thanks for the lovely review, Ingrid. Happy baking!
Milla Collins
I loved it, I used raisins not chocolate, they’re totally crispy, a great cookie to have with cup of tea, it’s a winner for me.
Thank you for sharing this, super easy to whip up a double batch as well.
Beebs
These were delicious, can't stop at one! I didn't put the magic ingredient of cinnamon in them (one of my kids doesn't really like cinnamon) but I can imagine it would make them even better! I went the choc chip option (again same kid not fussed on dried fruit either!) It's pretty similar to my Granny's recipe in terms of ingredient ratios, although she added a teaspoon of honey to the mix (I might try this next time), and she didn't mix any flakes into the biscuit dough itself. I really liked the addition of the flakes to the mix (sorry Gran!) These will definitely be made again (as a double batch without question).
Libby Hakim
Hi Beebs! Oh, I love this review. These biscuits are one of my favourites too - with choc chips! I'm sure the slightly fussy kid very much appreciates you baking to their tastes. Happy cooking and thanks again for taking the time to rate and review 🙂
Denice Rice
Too hard to find the recipe went to another site.
Libby Hakim
Well you found the comment section! There's a "Jump to Recipe" Button right at the start or simply scroll down to the recipe card. Most recipe blogs are the same. Enjoy the other recipe!
Helen
We love your recipe. Just like the bought ones! Thank you!
Libby Hakim
You're welcome! Enjoy (and thanks for leaving a review) x
Adam
Awesome biscuits, I’ve made these & I’ve also changed the recipe. I’ve added coconut butter instead of butter, also add Lactose free Choc chips macadamia nuts, coconut chips & sultanas 1/2cup. There So good & lactose free.
Libby Hakim
Thanks for the feedback, Adam! Happy cooking 🙂
Stacey
Baked these today for my 2 boys lunch box snacks. They turned out lovely, I cooked them for a little less time as we wanted them to be chewy. They were lovely and crisp on the outside and deliciously chewy on the inside.
Libby Hakim
Hi Stacey. Lovely! Thanks for leaving a review. Hope the boys enjoy them 🙂
Wendy
Wonderful biscuits, swapped out the and used chopped dates! Have made this recipe 4 times, hubby can’t stop eating them!
Libby Hakim
Thanks so much, Wendy! So glad you (and hubby) are loving this recipe. Happy cooking x
SQ
These are the best! I’ve made this recipe probably 10 times now and they are deliciously moorish every time! An absolutely winner of a recipe! Thank you Libby!
Libby Hakim
Thank you for such a lovely review! Much appreciated. Happy cooking!