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Cornflake Cookies

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 on wire tray

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.

cornflake cookies recipe from the sun newspaper dated 1949
Recipe from Sydney’s The Sun Newspaper, dated 21 August 1949. 

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.

cornflake cookies ingredients, on bench overhead shot

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.

cornflake cookies

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 on wire cooling tray

Cornflake Cookies

A favourite for decades, based on my Mum's bakery recipe.
4.84 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: cornflake cookies
Prep Time: 15 minutes
25 minutes
Total Time: 40 minutes
Servings: 16 cookies
Calories: 150kcal


  • 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)


  • 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.



Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 99mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg
Recipe Rating

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Suellyn Bell

Sunday 5th of September 2021

Just made two batches, one with sultanas (delicious) and the other with Caramilk Baking Chips - beyond delicious, a real "keeper". Thanks Libby.

Libby Hakim

Sunday 5th of September 2021

You're welcome Suellyn, thanks for the feedback! And what an awesome idea to make it up with Caramilk baking chips. I'll have to try that idea myself. Happy cooking! Libby


Wednesday 31st of March 2021

We all love these Cornflake Cookies so much I will need to do a triple batch tomorrow. Do I just triple the ingredients. Will it work?


Thursday 4th of February 2021

Made these biscuits today (Feb 2021) loved them, crunchy, cooked to recipe, baked 180 for 20 mins. A lovely well cooked crunchy biscuit. Thanks for the recipe.


Thursday 4th of February 2021

Thanks for taking the time to leave this feedback, Ingrid. So pleased to hear they were a success. Enjoy your cornflake cookies! Libby x

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