or scroll for handy tips and a little nostalgia.

These Cornflake Cookies are packed with golden Cornflakes and sweet, juicy sultanas.
Plus, this recipe includes a pinch of a secret ingredient that my Mum learnt about during her time as a pastry cook in country bakeries.

Cornflake Cookies Recipe: a favourite for generations
Cornflake Biscuits have been enjoyed by generations here in Australia.
I always remember my Mum making them and also bringing them home from the bakeries she worked at during the 1990s.
They were always a welcome treat.
When researching the different ingredients and methods for making them, I found a recipe for Cornflake Cookies published back in the late 1940s in a Sydney newspaper.
Here, they’re recommended as an after-school snack.

My recipe is based on these historical recipes, the Women’s Weekly recipe and Mum’s recollections of how she made Cornflake Cookies while working in bakeries.
And, yes, my recipe includes a pinch of that secret ingredient I didn’t see in any of the other recipes!
Ingredients: got everything you need to make Cornflake Cookies?
The great thing about these biscuits is you’ve often got all the ingredients on hand to make them.
And here’s that secret ingredient I’ve been talking about – cinnamon.
It’s just a pinch, so you won’t actually taste it in the cookies. But it just seems to bring out the flavour of the other ingredients.

Making Cornflake Biscuits
These biscuits are baked on lightly greased baking trays in a moderate oven.
You’ll need plenty of Cornflakes. Two cups for the recipe and one cup for rolling the cookie balls in prior to baking.
There’s no need to crush the Cornflakes. They will naturally crush a little as you combine them into the mixture and roll your cookie balls in them.
After creaming the butter and sugar and then mixing in the egg, you simply fold in the remaining ingredients.
I use a hand mixer to make the cookies so I’m not tempted to overbeat in a stand mixer.
Once your mixture is ready, it’s time to roll!
These cookies should be on the large side. Scoop out about 45-50 grams of mixture for each cookie and roll into a ball with your hands.
Coat each ball in the additional cornflakes, using your hands to gently push the flakes onto the ball and ensure a good coating of Cornflakes.
Place balls onto baking trays, flattening a little and leaving enough room for cookies to spread.
These cookies should take about 25 minutes to bake and reach that beautiful golden brown colour.
Once baked, transfer to a wire rack to cool completely.

Recipe FAQs
Q. How long will these cookies keep for?
They should last up to a week if stored in an airtight container in a cool, dry place.
Q. Can you freeze Cornflake Biscuits?
You can! Store the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
Love these Cornflake Cookies?
Tell me about it below in the comments and check out the rest of the Cooking with Nana Ling Biscuits and Cookies Recipe collection.

Cornflake Cookies
Ingredients
- 125 grams butter
- 1/2 cup caster sugar
- 1 egg
- 2/3 cup sultanas (variation idea: use choc chips instead of sultanas)
- 1 cup SR flour
- pinch cinnamon
- 2 cups cornflakes
- 1 cup extra cornflakes (for rolling)
Instructions
- Pre-heat oven to moderate (160 degrees celsius, fan-forced).
- Lightly grease three baking trays.
- Put one cup of cornflakes in a baking dish, ready to roll your cookies.
- Cream butter and sugar until smooth.
- Add egg and mix again until combined.
- Fold in sultanas, flour and cinnamon (sifted together) and the two cups of cornflakes.
- Roll into balls. Each ball should be 45-50 grams. Coat in additional cornflakes.
- Place balls onto baking trays, flattening a little and leaving enough room for cookies to spread.
- Bake for 20-25 minutes or until a golden brown colour.
- Transfer to a wire rack to cool completely.
susan
Saturday 22nd of April 2023
delicious
Libby Hakim
Saturday 22nd of April 2023
Thanks, Susan!
Sarah
Friday 14th of April 2023
My grandma use to always make these. That and Rock cakes as a quick cookie option for all the family! Sentimental yes but also very tasty! Only difference is made mine Gluten free. ๐๐
Libby Hakim
Saturday 15th of April 2023
Hi Sarah. Nice memories! These are such a favourite for many people. Happy cooking!
Aimee
Tuesday 28th of March 2023
Hi, just wondering how well these keep? How long will they last (prepping for a birthday party- otherwise they wouldn't last long, we would eat them!) And what is the best way to store them? Thanks :)
Libby Hakim
Tuesday 28th of March 2023
Hi Aimee. Thanks for the question! Some of my older recipes don't have all of the info I now include. I've add this to the post: "Q. How long will these cookies keep for? They should last up to a week if stored in an airtight container in a cool, dry place. Q. Can you freeze Cornflake Biscuits? You can! Store the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving." Have a great party!!! Libby
Joy
Wednesday 8th of February 2023
Have made this recipe using uncrystalised ginger instead of sultanas, fabulous.
Libby Hakim
Wednesday 8th of February 2023
Lovely - sounds amazing!
Dianne
Saturday 24th of September 2022
How come I got 11 pages before I could cancel the job on my printer ? All I wanted was ONE page, and I hit the "print" instruction on the recipe which is what I do downloading other recipes. Not happy !
Libby Hakim
Saturday 24th of September 2022
Hi Dianne. I just tested this myself and it printed the one page which is the recipe card. You do say you used the "Print Recipe" button (which is located in the recipe card at the bottom of the post) but it sounds like it's printed the entire post which includes all the ads and comments for some reason. This usually only happens if you press Ctrl P and print the entire post. I'm not sure why this has occurred. I would be using the same or similar plugin that other recipe blogs use.