Cornflake Cookies
These cookies have been adapted from a recipe my mom's best friend shared with us. Sadly she has passed, but this version of her cookies lives on! I love how these buttery Cornflake Cookies are crisp around the edges with a slightly soft center, providing just the right amount of chew. I hope you enjoy this taste of nostalgia in this simple, retro treat.
Easy to make
These from-scratch cookies with a vintage feel, are incredibly easy to make — with just 10 minutes of prep time, you can have a batch ready in no time. Whether you're whipping them up for an after-school snack, a bake sale, or when you feel like something sweet, these old-fashioned favorites are as effortless to make as they are delicious.
What Makes These the Best Cornflake Cookies
Each bite has the delicate crunch of cornflakes and a sweetness you can't resist. My version of these homemade cornflake cookies doesn't contain any corn syrup, which makes them the kind of cookie you feel good about eating.
Ingredients
Flour: The foundation of the cookies, giving them structure and a soft, tender crumb.
Unsalted Butter: Adds rich, buttery flavor and helps create that perfect melt-in-your-mouth texture. 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: Provides a little lift, creating a slightly airy texture and preventing 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: Use a soft silicone spatula to incorporate the cornflakes into the dough. This helps prevent them from getting crushed and keeps that light, crispy texture in every bite.
- Let the 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 cookies are still very soft and you want to avoid damaging them.
Storing Cookies
To keep your Cornflake Cookies as fresh as the day you baked them, store them in an airtight container at room temperature. Don't store them in the fridge or freezer as this will change the crispy texture of the cornflakes. They should be enjoyed within 5 days.
Homemade Cornflake Cookies: FAQ's
Yes, any plain, unsweetened cornflakes will work for this recipe. For best results, avoid sweetened or frosted varieties.
It is not advisable to freeze the dough once the cornflakes have been added, as it will affect the crispy texture.
Yes, great options include coconut flakes, mini chocolate chips or adding a sprinkle of chopped nuts on top of the cookie before baking.
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.
