These Cornflake Cookies are packed with golden Cornflakes and sweet sultanas or chocolate chips – your choice!
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 Biscuits have been enjoyed by generations here in Australia.
I always remember my Mum making them at home and also bringing them home from the bakeries she worked at during the 1990s. The combination of crispy corn flakes and a sweet, buttery biscuit just works.
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The recipe
When researching the different ingredients and methods, I found a Cornflake Cookies recipe 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 up the recipe 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!
Ingredient notes
The great thing about these biscuits is that you’ve probably got all the ingredients on hand to make them.
Here's what you'll need:
- butter
- caster sugar (superfine sugar)
- egg
- sultanas (or choc chips if you want the naughtier version)
- SR flour (or plain/all-purpose flour plus baking powder)
- cinnamon
- cornflakes.
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
I'm going to say it again. These cookies are so easy to make.
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.
Prepping
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.
Mixing
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.
Rolling
Once your mixture is ready, it’s time to roll!
Your cornflake 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.
Baking
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.
Storage
Once cooled, store in an airtight container in a cool, dry place for up to a week.
Recipe FAQs
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.
Love this recipe?
Tell me about it below in the comments and check out these recipes:
Cornflake Cookies
Ingredients
- 125 grams butter
- ½ cup caster sugar (superfine sugar) (110 grams)
- 1 egg (60-70 gram egg)
- ⅔ cup sultanas (variation idea: use choc chips instead of sultanas)
- 1 cup SR flour (125 grams) (or 1 cup plain/all purpose flour + 2 teaspoons baking powder)
- pinch cinnamon
- 2 cups cornflakes (80 grams)
- 1 cup extra cornflakes (for rolling)
Instructions
- Pre-heat oven to moderate (160 degrees celsius / 320 degrees fahrenheit, 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.
Video
Notes
- 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.
- 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.
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