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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.
How to Make Cornflake Cookies?
This cornflake cookies recipe was contributed by Ho Siew Loon.
To make the cookies, beat butter and sugar until the mixture becomes pale and creamy.
Add vanilla essence and stir in lightly beaten eggs. Fold in the flour and corn flour.
Using a small ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it with crushed cornflakes.
Bake in the oven and you will have these golden color cornflake cookies.
How Many Calories per Serving?
This recipe yields a lot of cookies, enough for 6 people. Each serving is 598 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:
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Cornflake Cookies
Ingredients
- 200 g unsalted butter
- 150 g sugar
- 1 teaspoon vanilla essence
- 2 eggs (lightly beaten)
- 300 g all-purpose flour
- 30 g corn starch
- 60 g cornflakes, coarsely crushed
Instructions
- Beat butter and sugar until pale and creamy. Add vanilla essence. Stir in the eggs.
- Fold in the flour and corn starch. (Mixture must not stick to the hands when touched.)
- Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough. Roll each dough balls with the crushed cornflakes.
- 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi! I tried making the cookies ytd! They tasted great at the start. But become lao hong after 2 hours. Is there anyway i can avoid that,
Just keep in air tight container.
Do we need to preheat the oven?
Yes.
Hello! Can the dough be made ahead of time and store in the fridge, then take them out to bake the next time? Will doing this affect the taste or texture of the cookies?
I don’t recommend.
Did you use white or brown sugar? Is the oven temperature with or without fan please? Thanks
White sugar. I am not sure about the fan. My US oven doesn’t have the fan function.
Fabulous thanks. My oven has both, so I’ll just use it no fan with the white sugar. Can’t wait.
Hi there! This recipe can yield approximately 36 pieces of cookies?
Can I use ghee instead of butter? Will it change the texture of the cookies?
Please follow the recipe.
Hi, do you you large eggs for the recipe? And, is there any specific brand of butter that you recommend for making the cookies?
Any butter is fine. Large eggs are fine.
What kind or brand of butter best for cookies?
I made these yesterday with Nature’s Path Organic Honey’d Corn Flakes and they were exceptional. Perfectly buttery, crunchy and sweet. I can’t wait to make another batch to give my family for Chinese New Year. Thank you for the recipe.
Thanks for trying.
Thank you for all your posting loved them all and appreciated very much, unfortunately at this time cannot cook due to my bunion surgeries but I am printing most of your recipes and kept them when I recovered . Still checking all your posting from time to time.
Sometimes I gave it to my assistant and have it follow and cook it for me . Loved them cannot wait to cook it for myself.
Once again, thank you very much and God bless.
Thank you!