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.
Kerry
Just made theses biscuits very easy and love them put half sultans and chocolate chips yummy
Libby Hakim
Hi Kerry - awesome, and such a great idea for when you can't decide whether to put choc chips or sultanas in them! Enjoy 🙂
susan
delicious
Libby Hakim
Thanks, Susan!
Sarah
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. 🙂😋
Libby Hakim
Hi Sarah. Nice memories! These are such a favourite for many people. Happy cooking!
Aimee
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
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
Have made this recipe using uncrystalised ginger instead of sultanas, fabulous.
Libby Hakim
Lovely - sounds amazing!
Dianne
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
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.
Angie
Yep..perfect biscuits!!! Definitely Make them again. I doubled the recipe. Lovely n crunchy n delicious.
Libby Hakim
👏🏼👏🏼👏🏼 Yay! Thanks so much, Angie, for leaving a rating and review. Much appreciated. Enjoy the cornflake cookies! Reminds me that I need to make up a batch again myself, haven't had them for a while 😁
Leanne Cotton
Made a batch today. Very quick as the caster sugar mixed so much easier than the regular sugar into the butter . This will be my only recipe for cornflake cookies from now on . Though I will double the quantity next time
Libby Hakim
Yay! Thanks for the great review, Leanne 🙂 Happy cooking!
Tina
Can u double the recipe
Libby Hakim
of course!
Suellyn Bell
Just made two batches, one with sultanas (delicious) and the other with Caramilk Baking Chips - beyond delicious, a real "keeper". Thanks Libby.
Libby Hakim
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
Cheryl
Just the best ever.
RUTH FAIRMAN
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?
Ingrid
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.
Libby
Thanks for taking the time to leave this feedback, Ingrid. So pleased to hear they were a success. Enjoy your cornflake cookies! Libby x