Cornflake Cookies
These Cornflake Cookies were adapted from a recipe my mom's best friend shared with us. Sadly, she is no longer with us, but this version of her corn flakes cookies lives on!
Why You'll Love These Crunchy Cornflake Cookies
- 10-minute prep: This is an easy cornflake recipe with no chilling required
- Uses pantry staples
- Crispy and Chewy: Incredible texture with a slightly chewy center and crispy edges.
- Customizable: Lots of 'fixin's' can be added
Table of Contents
Easy To Make
These old fashioned cornflake cookies are incredibly easy to make — just 10 minutes of prep and you’ve got a batch ready to bake. Like my Caramel Banana Bread Bars, this recipe for cornflake cookies makes a delicious after-school snack. Crisp edges, with a soft center, and the nostalgic crunch of cornflakes in every bite make these retro-style cookies a simple treat you’ll want to make again and again.
How Do I Keep These Cornflake Cookies Crunchy?
The best tips for keeping these cookies crunchy are to store them at room temperature in an airtight container and avoid storing them in the fridge or freezer, as this will change their crispy texture. They are best eaten within 3 days.
Ingredients
All-Purpose Flour: For structure and a soft, tender crumb.
Unsalted Butter: Baking with unsalted butter allows you to control the salt levels.
Granulated Sugar: Sweetens the cookies and helps them spread for a thin, lightly crisp edge
Brown Sugar: Adds moisture and a subtle caramel flavor that deepens the cookie's taste.
Eggs: Bind everything together and add richness for a chewy, tender center.
Vanilla Extract: Boosts the overall flavor and brings warmth and depth to the cookie.
Baking Soda: Creates a slightly airy texture and prevents the cookies from being too dense.
Salt: Balances the sweetness and enhances all the other flavors.
Corn Flakes: Gives you that signature crunch, which makes for a fun-to-eat treat!
How to Make Crispy Cornflake Cookies
1. In a large bowl, whisk together the flour, baking soda, and salt until well combined.
2. Beat the softened butter and sugars together until creamy and smooth before adding the eggs and vanilla.
3. Add the eggs and vanilla extract to the creamed butter mixture and beat until fully incorporated and smooth.
4. Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined to form the cookie dough
5. Gently fold the cornflakes into the dough, being careful not to crush them too much.
6. Use a cookie scoop to create uniform-shaped mounds of dough.
7. Place each mound of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Bake until the cornflake cookies are golden around the edges and set in the center. Press remaining cornflakes into the still-warm cookies.
Expert Tips for Perfect Cornflake Cookies
- Gently fold in the cornflakes: Recipes for cookies with cornflakes are going to be more fragile, so it's best to use a soft silicone spatula to incorporate the cornflakes into the dough and stir gently. This will prevent them from getting crushed and keep that light, crispy texture in every bite.
- Let the cornflake cookies set before moving them: They will be quite soft when they first come out of the oven, so it’s best to leave them undisturbed on the baking sheet for a few minutes before transferring them to a cooling rack.
- Shaping the perfectly rounded cookie: Choose a glass that is larger than the cookie and place it over the still-warm cookie. Gently shuffle the glass in a circular motion to get a uniform, rounded cookie shape. Be careful not to do this too aggressively, as the cornflakes biscuits are still very soft and you want to avoid damaging them.
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Cornflake Cookie Variations
Want to experiment? Try one of these delicious twists that build off of this easy cornflake cookies recipe:
- Cornflake Coconut Cookies: For a subtle tropical note, add 1/4 cup unsweetened shredded coconut to the dry ingredients.
- Cornflake Oatmeal Cookies: Fold 1/4 cup quick oats into your dry ingredients and reduce the cornflakes to 3 cups
- Butterscotch Cornflake Cookies: Stir 1/2 cup butterscotch chips (or caramel chips) into the dough just before folding in the cornflakes. Additionally, you can substitute the butterscotch chips for chocolate to make corn flake chocolate chip cookies.
Homemade Cornflake Cookies: FAQ's
Yes! To make Frosted Flakes cookies, replace the cornflakes with an equal amount of Frosted Flakes cereal. Just know this will make for a sweeter cookie.
It is fine to freeze the raw dough; however, only add the cornflakes after the dough has been thawed (right before baking). If you freeze the dough with the cornflakes added, it will affect their crispy texture once baked.
While the cornflakes themselves are gluten-free, the cookies contain wheat flour. To make these cookies gluten-free, substitute the all-purpose flour for an all-in-one gluten-free one.
Cornflake Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups unsalted butter room temperature
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar lightly packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 ½ cups Corn Flakes cereal divided
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, salt, and baking soda in a medium-sized mixing bowl.
- In a large mixing bowl, beat the butter and sugars until light in color.
- Add the eggs and vanilla extract, mixing until well incorporated.
- Add the flour mixture and mix on low speed until just combined.
- Gently fold in 3 cups of the Corn Flakes cereal with a soft silicone spatula.
- Using a large cookie scoop, place the dough balls on the prepared baking sheets (about 2 inches apart from each other).
- Bake for 9-12 minutes or until the edges begin to golden.
- Remove the baking sheets from the oven and press the remaining ½ cup cornflakes into the still-warm cookies, if desired. Let the cookies set for a few minutes before transferring them to a wire rack to cool.
Notes
I like to pack these into my daughter’s lunch for a sweet little surprise. They are buttery & light in taste, and crunchy in texture – yum!