Cornflake Cookies

4.78 from 54 votes

A favourite for decades, based on my Mum's bakery recipe.

Prep Time15

Total Time40

Course: Dessert

Cuisine: Australian, New Zealand

Keyword: cornflake cookies

Servings: cookies

Calories: 150kcal

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)

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.

Storing:

They should last up to a week if stored in an airtight container in a cool, dry place.

Freezing:

Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

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.