Cornflake Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
16 cookies
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Calories
171 kcal
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Cuisine
Australian, New Zealand
Cornflake Cookies
Description
This cookie recipe uses creamed butter and caster sugar beaten smooth, combined with egg, then folded with flour and cinnamon for subtle spice. Sultanas or chocolate chips add bursts of sweetness inside, while cornflakes incorporated into the dough and used as a coating provide a crisp texture on the outside.
Baked at a moderate temperature until golden, these cookies maintain a slightly chewy center with crunchy edges from the cornflake coating. The texture contrast and cinnamon hint complement the fruitiness or chocolate in the dough.
They store well in airtight containers for up to a week and can be frozen for longer storage. Baking times can be adjusted for softer or crunchier cookies depending on preference.
Ingredients
- 125 grams butter (chopped into blocks)
- ½ cup caster sugar (superfine sugar) (110 grams)
- 1 egg (70 grams)
- 1 cup self-rising flour 160 grams) (or 1 cup plain/all purpose flour + 2 teaspoons baking powder
- pinch cinnamon
- ⅔ cup sultanas or choc chips
- 2 cups cornflakes (80 grams)
- 1 ⅓ cup cornflakes for rolling, extra
Instructions
- Pre-heat oven to moderate (170 degrees celsius / 340 degrees fahrenheit, fan-forced).
- Line three baking trays with baking paper.
- Beat the butter and sugar until smooth and creamy.
- Add egg and mix and beat again until combined.
- Using a wooden spoon or similar, fold in flour and cinnamon (sifted together), followed by the choc chips (or sultanas) and then the first measure of cornflakes.
- Place the second measure of cornflakes in a baking dish and crush a little, ready to roll your cookies.
- Roll tablespoons of the mixture into balls. Roll each ball in the crushed cornflakes to coat the outside.
- Place balls onto the baking trays, leaving enough room for cookies to spread.
- Bake for 20-25 minutes or until a golden brown colour.
- Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container in a cool, dry place; they keep fresh for up to one week.
- Freeze baked cookies in airtight containers and thaw overnight at room temperature before serving.
- Baking longer produces crunchier cookies; shorter bake times yield a softer, chewier texture.
- Using a hand mixer prevents overbeating dough and helps achieve the right cookie consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 97mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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