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.
Crunchy 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 easy Cornflake Cookies 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 Cornflake Crunch Cookies recipe includes a pinch of that secret ingredient I didn’t see in any of the other recipes!
Cornflake Cookies Ingredients
Have you got everything you need to make these Cornflake Cookies?
The great thing about these biscuits is you’ve often got all the ingredients on hand to make them.
Here’s what you’ll need:
- caster sugar (superfine sugar)
- sultanas (or choc chips if you want the naughtier version)
- SR flour (or plain/all-purpose flour plus baking powder)
Did you spot that secret ingredient I’ve been talking about?
Yes, it’s the cinnamon.
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.
For all ingredient quantities, keep scrolling to the recipe card at the end of this post.
How to make Cornflake Cookies
These are so easy to make, and all the instructions can be found in the recipe card at the end of this post.
But let’s just run through the process quickly.
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.
TIP: 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.
TIP: 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.
Q. How long will Cornflake 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.
Q. Are sultanas or choc chips better in Cornflake Cookies?
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.
Q. Does this recipe make crunchy or chewy Cornflake Cookies?
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.
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. You might especially like these other recipes which use breakfast cereal ingredients: Rice Bubble Cookies, Rice Bubble Slice, Chocolate Crackles, White Christmas, White Chocolate Rocky Road and Honey Joys.
- 125 grams butter
- 1/2 cup caster sugar (superfine sugar)
- 1 egg
- 2/3 cup sultanas (variation idea: use choc chips instead of sultanas)
- 1 cup SR flour (or 1 cup plain/all purpose flour + 2 teaspoons baking powder)
- pinch cinnamon
- 2 cups cornflakes
- 1 cup extra cornflakes (for rolling)
- 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.