Looking for a super fast, super easy and yet delicious cookies to make?
Well look no further.
Of all the cookies that I've made, I have to say these are the easiest. It takes no time to make with just a handful of ingredients. Most important thing is, they're delicious! Not overly sweet, just the way I like them.
If you're thinking of using up the cornflakes that you have stored and don't know what to do with them, use them in this recipe. Get your kids to help in, it's going to be fun. Well, the definition of fun is of course very subjective when kids are involved.
In Malaysia, these cookies are commonly served during festivities. Yes, as simple as they are..they contribute to representing joy and happiness during those festive days. Apart from these cookies, I've made several of Malaysian traditional festive cookies, make sure to check out my 8 Malaysian cookies round-up post.
If you ever made any of my recipes, please share your creations with me. I would really love to see them. Tag me in Instagram. I'm at elmundoeats or simply use #elmundoeats. I'm also in Twitter at elmundoeats. Thanks!
More Malaysian Cookies
Video
📖 Recipe
Milky Cornflake Cookies
Ingredients
Dry Ingredients
- ½ cup self-rising flour (65 gr)
- 2 tablespoon corn starch (15 gr)
Wet Ingredients
- ⅓ cup unsalted butter (75 gr), soften
- ¼ cup powdered sugar (30 gr), sifted
- ¼ cup powdered milk (30 gr)
- 1 large egg yolk , room temperature
- ½ teaspoon vanilla extract
- 2 cups unsweetened cornflakes (50 gr)
Topping
- some sliced candied cherries
Substitute For Self-Rising Flour
- ½ cup all purpose flour (65 g)
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat oven at 280ºF (140ºC) using conventional mode. Prepare baking trays lined with parchment papers. Let's remember not to over mix at any point in this recipe to avoid our cookies coming out hard.
Dry Ingredients
- Sift all ingredients into a bowl, set aside.
Wet Ingredients
- In another bowl, add in butter and icing sugar. Mix well using a handheld whisk. Then add in powdered milk and whisk. Now add in egg yolk and vanilla extract. Whisk everything together.
- Add in previously sifted flours and whisk until everything is well combined. Finally add in cornflakes and fold everything together using a spatula. Break the cornflakes a bit as you go.
Shape And Bake
- Grab a bit of the dough and make into a rough balls the size of almost 1 inch (2.5 cm). Place on our prepared trays. Then lightly press a piece of candied cherry on top of each ball.
- Bake for 20 minutes on middles rack until fully cooked or the bottom edges turn golden brown. Cool completely on a rack. Enjoy!
Notes
- Use spoon and level method (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips and substitutions
Anna says
Hi Bea,
I made this recipe and it was amazing. Glad I came across your website. However, just want to clarify. When I used the scoop and level and weighed 1.5 cups of flour, it wasn’t 195 g of flour but 295 g. So not sure if I’m wrong?
Bea & Marco says
Hi Anna! I'm happy to hear that you liked it, thanks for your feedback! In regards to the weight of the flour: Using a spoon, you spoon the flour into the cup (don't use the cup itself), without pressing at all, and let the flour fall in naturally. Once it's full, level it with the back of a knife. You should have 195g, more or less, but the difference is very minor, not until 100g. Personally, I prefer using a kitchen scale, especially in baking as it's more precise. Hope it helps!
Ginny says
Just wanted to say thank you for this wonderful recipe. It's indeed not overly sweet, I love it! 🙂
Bea says
Right? I’m happy to hear that you enjoy them as much as I do. Thanks!
Meizhen Lu says
Can i omit corn starch and replace with flour so that it will be crunchy?
Bea says
I haven't tried it but why not? 😁
Vivian Semeraro says
Hi, may I use regular flour instead? If yes, what would the ratio be to baking powder? Many thanks in advance!!!
Bea says
Hi Vivian, sorry I haven't tried so I cannot say for sure. Let me know how it goes if you try it.
Eileen says
Hi, may I know how long can we keep this cookies?
KY says
Hi Bea,
Can the self rising flour change to all-purpose flour ?
Bea says
Hi! Yes you can but you need to add leavening agent. Refer to my post on how to make your own self-rising flour at home using all purpose flour.
Min says
Hello! I have just tried making these. I doubled the recipe and substituted the corn starch with potato starch. The cookies were crunchy on initial bite but a little chewy on the inside. Is this how they should be? I do find my batter looking slightly more watery than the one in your video. Thank you 🙂
Bea says
Hi Min! These cookies are not supposed to be crunchy all the way like when biting into a biscuit/cracker. You could add a few more minutes of baking time to adjust them to you liking. Hope it helps 🙂
Kana says
Bea...do u have jam tart recipe..to share with 🙏
Bea says
I have strawberry cheese tart recipe, do check it out 😉
sameeha says
hi bea. can i make cookies without candied cherries??? i've got all the ingredients excpt em. will it make any differance wth the flavour??
Bea says
Yes you can Sameeha, skip the candied cherries. No problem at all. Let me know how it goes 🙂
sameeha says
thank you bea for the quick reply😊, of ourse i'm gonna try today. sorry for posting the same question twice.
Bea says
No problem Sameeha, I don't mind at all. 🙂
sameeha says
woww you are soo sweet😍😍. and i made the cookies and they came out perfectly. it was crunchy as well as soft enough to melt in my mouth. kudos for u for teaching a lovely recipe.
Bea says
I'm so happy to know that you loved them Sameeha! They are the simplest cookies to make, right? And they are yummy! Thank you for trying my recipe and putting your kind words here Sameeha! 🙂
Sameeha says
Hi bea. Can i skip the candied cherries? Bcoz ryt now i gt everything in my hnd except cherries.
Bea says
Hi Sameeha. Yes of course you can. The candied cherries are just for a red touch on top. No problem at all. I hope you'll like the cookies 🙂