This post may contain affiliate links. Please read my privacy policy.
Easy cornflake cookies recipe that yields buttery, crunchy and tasty cornflake cookies. Cornflake cookies are great for Chinese New Year or festive seasons.
Cornflake Cookies Recipe
In Malaysia, Chinese New Year is about cookie baking and kuih (local sweet cakes) making and cornflake cookie is one of the most popular Chinese New Year cookie recipes.
Cornflake cookies are absolutely delightful, crunchy, and addictive.
These butter-rich cookies are rolled with crunchy cornflakes so every bite is a perfect crunch. The cookie also melts in your mouth.
They are just absolutely delicious!
In this post, you will find an easy and fail proof cornflake cookie recipe.
Ingredients
- unsalted butter
- sugar
- vanilla essence
- eggs
- all-purpose flour
- cornstarch
- cornflakes
See the recipe card for full information on ingredients.
How To Make Cornflake Cookies
This cornflake cookies recipe was contributed by Ho Siew Loon.
Step 1. Beat butter and sugar until the mixture becomes pale and creamy.
Step 2. Fold in the flour and corn starch. (Mixture must not stick to the hands when touched.)
Step 3. Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough. Roll each dough balls with the crushed cornflakes.
Step 4. Transfer the cookies to a baking sheet lined with parchment paper. Bake for 25 minutes at 350°F (175°C) or until golden brown.
Frequently Asked Questions
This recipe yields a lot of cookies, enough for 6 people. Each serving is 595 calories.
Chinese New Year Cookie Recipes
In Malaysia, there are many popular Chinese New Year recipes. Here are some of my favorites and must-have during the festivities:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Cornflake Cookies
Ingredients
- 200 g (7 oz) unsalted butter
- 150 g (5 oz) sugar
- 1 teaspoon vanilla essence
- 2 eggs, lightly beaten
- 300 g (10 oz) all-purpose flour
- 30 g (1 oz) cornstarch
- 60 g (2 oz) cornflakes, coarsely crushed
Instructions
- Beat the butter and sugar together until pale and creamy. Add the vanilla essence, then stir in the eggs.
- Fold in the flour and cornstarch until combined. The mixture should not stick to your hands when touched.
- Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough. Roll each dough ball in the crushed cornflakes until coated.
- Transfer the cookies to a baking sheet lined with parchment paper. Bake for 25 minutes at 350°F (175°C) or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What about the eggs? Your recipe didn’t mention when to add the eggs?
Hi Vanessa, yes I did. It’s in step 1.