Cornflake Cookies

5 from 3 votes

These light, tender, and easy-to-make cornflake cookies are ready in less than 40 minutes. They have a crunchy cornflake texture in each bite.

Prep Time15

Cook Time20

Servings: cookies

Preheat the oven to 285ºF (140ºC) without the fan. Line a baking tray with parchment paper.

Add all-purpose flour, cornstarch, baking powder, and salt into a bowl. Mix well with a spoon, and set aside.

Add softened butter and powdered sugar to a large bowl. Whisk with a handheld mixer until creamy. Add the powdered sugar and mix well. Whisk in the egg yolk and vanilla extract. Finally, add in the dry ingredients and mix well.
Pour in the cornflakes. Using a wooden spatula, mix everything well and break the cornflakes into smaller pieces as you go. The dough will be soft and not stick to your hands.

Form 1-inch balls (2.5cm) and place them on the baking tray. They don't spread; you can put them near each other. Bake on the middle rack for 20 minutes or until the bottoms are golden brown. Enjoy your freshly baked, fantastic cornflake cookies!

Use the spoon and level method for cup measurements. This will avoid using excess ingredients than the recipe calls for.
Use softened butter. It's when it's softer than room-temperature butter but still maintains its form, meaning it's not melting. It blends better with the other ingredients for these cornflake cookies.
Break the cornflakes into smaller pieces. Do this with a wooden spatula when mixing them into the dough. You'll get a better contrasting texture throughout the cookies.
Use a portable oven thermometer (like this one) for a more precise temperature reading.