Cornflake Cookies

4.79 from 56 votes

Golden, crunchy Cornflake Cookies have been loved for generations. This favourite recipe includes a flavour-boosting secret ingredient.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: Australian, New Zealand

Servings: cookies

Calories: 171kcal

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)

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.

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:

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.