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.
why the cookies is not crunchy but tough? I have followed the full recipe.
thks.
I did two batch. On the second batch I melt the butter and the cookies came out less tough to bite. Both were good. It was a hit. Recipe is a keeper.
Using salted or unsalted butter?
Unsalted.
So my mother just came home to the US from her annual trip to Singapore, and she brought back me a jar of Almond Corn flake Cookies from Devine.sg. Upon tasting these, I knew I couldn’t wait a year to have them again and started looking for recipes. :) I found your recipe and immediately whipped up a batch. The texture and taste of this recipe comes pretty close to the Devines, though, theirs are a slight bit sweeter.
A couple of things I’m noting to improve next time to close the gap:
–Cream the butter/sugar for a full 4 minutes (I was lazy and just used the handmixer until they combined, not until the mixture was light, fluffy and full of air pockets)
–Add a bit more sugar, or possibly use the frosties idea to subtly sweeten the cookies
–Smaller cookies had a nice drier crunchier texture throughout than larger ones that I made
Conversions I used for any having trouble with Metric:
7/8 cup butter (Two tablespoons less than 2 sticks if you go by the packaging measurements)
2/3 cup sugar
2.5 cups flour (I substituted the half cup for almond flour)
2 TBS Corn starch
Thanks for the Recipe (and for your Satay recipe as well… yum!)
Thanks for your revised recipe. I will have to try!
Like the other reviewer, I find that the cookies were rather bland and tasteless. I used white sugar. I had to sprinkle the tops of the cookies with extra sugar for it to taste mildly sweet. Also, I had to flatten the cookies because the first tray I made, the cookies were round small balls. The cornflakes were on the verge of burning (even after 30 mins) and the insides of the cookies were still abit moist. The second tray I flatten the cookies and the insides were cooked perfectly. Not the greatest recipe but a good recipe to do with kids. My four year old enjoyed making this simple recipe. The cookies do look exactly like the picture but they are not light and crisp. They are heavier cookies. Maybe need to increase the butter ratio if you want lighter cookies.
Hi. these cookies look tempting and i am going to give it a try. but i am thinking to add choc chips. Yummy! Do you think i should reduce the amount of sugar? If so, how much? Thanks!
Tried this recipe following everything but the result did notturn out good. The cookies is dry and heavy. I like the corn flakes cookies light and crunchy. Its this recipe suppose to be light or heavy?L
Hmmm I am not sure what happened, the cookies are exactly like the pictures.
The look is ok just the texture. Hard and dry. If reduce the cooking time its also still dry and not crunchy.
Hi, If I increase the corn flour & reduce the plain flour. will it still be ok?
thanks.
maddie
Please follow exactly for the best results.
What type of sugar are you referring to?
Thank you so much for sharing the recipe! I love you site so much! I tried this cookies and it’s wonderful!
I posted the pictures of the cookies that I made using this recipe, I’d be glad if you can drop by.. :D
http://raf-selinda.blogspot.com/2014/01/cornflakes-cookies.html