Cornflake Cookies
Butter, sugar and flour cookie dough rolled in crushed cornflakes and cooked for 15 minutes until golden. Twenty cookies in 30 minutes.
These are the cookies of Australian school cake stalls: crisp, golden and covered in crushed cornflakes. They are plain, buttery and surprisingly good.
Cream the butter and sugar until pale and fluffy, which takes about 3 minutes with a mixer. Add the flour and coconut and bring to a soft dough. It should be firm enough to roll into balls without sticking.
Crush the cornflakes by hand into pieces about the size of a thumbnail. Do not crush them to dust, or you lose the crunch, which is the whole idea.
Roll each ball in the flakes and press gently to stick. Place well apart, as they spread. Cook at 180°C for 15 minutes, until golden at the edges. If your oven runs hot, check at 12 minutes. Cool on the tray for 5 minutes, because they are fragile while hot. Add a handful of sultanas to the dough if you want a chewier cookie.
Questions About Cornflake Cookies
How long does Cornflake Cookies take to make?
About 30 minutes in total — 15 minutes of preparation and 15 minutes of cooking. The recipe serves 20.
What are the key tips for making Cornflake Cookies?
Crush the cornflakes lightly. Space the cookies apart. If your oven runs hot, check at 12 minutes. Cool on the tray at first.
What should I serve with Cornflake Cookies?
Pot of tea; Glass of milk; Vanilla ice cream; Coffee.
How should Cornflake Cookies be stored?
Keeps in an airtight tin for up to 5 days.
Is Cornflake Cookies suitable for a special diet?
This recipe is vegetarian, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Cornflake Cookies: Step by Step
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Heat the oven to 180°C / 355°F and line two trays. Cream the butter and sugar for 3 minutes, then beat in the egg and vanilla.
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Stir in the flour, baking powder and coconut to a soft dough.
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Roll into 20 balls, roll each in the lightly crushed cornflakes and set apart on the trays.
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Cook for 15 minutes until golden. Cool on the trays for 5 minutes.
Tips That Matter
- Crush the cornflakes lightly.
- Space the cookies apart.
- If your oven runs hot, check at 12 minutes.
- Cool on the tray at first.
What to Serve With It
Pot of tea · Glass of milk · Vanilla ice cream · Coffee
Leftovers and Storage
Keeps in an airtight tin for up to 5 days.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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