Cornflake Cookies

Crispy, chewy Cornflake Cookies—perfect for lunchboxes, snack time, or dessert platters.
Cornflake Cookies offer a crunchy twist thanks to crushed cornflakes folded into the dough. They're easy to bake, sturdy enough for travel or storage, and great for beginner bakers. You can enjoy them as a snack, in lunchboxes, or with tea.
Recipe Details
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 30 servings
- Course: Biscuits, Cookies & Brownies
- Cuisine: American
Nutrition Facts
- Calories: 120 kcal
- Protein: 1.5g
- Carbs:15g
- Fat:6g
- Fiber:0.7
- Sugar:7g
Ingredients
- 125 g unsalted butter
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 2 tablespoons currants
- 1 1/2 cups desiccated coconut
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 2 cups plain flour
- 3 cups cornflakes, lightly crushed
Instructions
- Preheat the oven to 180°C (350°F). Line a 32 x 28 cm baking tray with baking paper.
- In a small bowl, use electric beaters to cream butter and sugar until light and fluffy.
- Add beaten eggs and vanilla; mix well.
- In a separate bowl, combine coconut, bicarbonate of soda, baking powder, and flour.
- Gradually mix dry ingredients into wet ingredients to form a soft dough.
- Fold in crushed cornflakes and currants.
- Drop spoonfuls of dough onto prepared tray, spaced apart.
- Bake for about 15 minutes or until golden brown.
- Cool on tray 5 minutes, then transfer to wire rack.
- Store in airtight container once completely cooled.
FAQ – Table of Contents
- Can I use salted butter instead of unsalted butter in Cornflake Cookies?
- What can I use as a substitute for currants?
- Can I use fresh coconut instead of desiccated?
- Do I need to crush the cornflakes finely?
- Can I add nuts like almonds or pecans?
- How should I store the cookies?
- Can I freeze the cookie dough?
- What if my cookies are too dry?
- Can I use whole wheat flour?
- How big should the cookie dough drops be?
- Can I use margarine instead of butter?
- Can I use vanilla extract instead of essence?
- Can I add chocolate chips?
- What’s the ideal thickness?
- Can I use baking soda instead of bicarbonate of soda?
- How do I know when they’re done?
- Can I add cinnamon or nutmeg?
- Can I make larger cookies?
- Can I use a different cereal?
- Can I make them gluten-free?
Frequently Asked Questions
-
Can I use salted butter instead of unsalted butter in Cornflake Cookies?
Yes, but it might slightly affect the overall taste. -
What can I use as a substitute for currants?
You can use raisins or chopped dried cranberries. -
Can I use fresh coconut instead of desiccated?
Desiccated is better as fresh has more moisture. -
Do I need to crush the cornflakes finely?
Lightly crush them; some larger bits add crunch. -
Can I add nuts like almonds or pecans?
Yes! They add great texture and flavor. -
How should I store the cookies?
In an airtight container at room temperature for up to 3 days. -
Can I freeze the cookie dough?
Yes, portion and freeze it to bake later. -
What if my cookies are too dry?
Try reducing bake time or adding more butter next time. -
Can I use whole wheat flour?
Yes, but expect a denser texture. -
How big should the cookie dough drops be?
About 2 teaspoons per cookie. -
Can I use margarine instead of butter?
Yes, though butter gives better flavor. -
Can I use vanilla extract instead of essence?
Yes, in equal measure. -
Can I add chocolate chips?
Definitely! They’re a great addition. -
What’s the ideal thickness?
Roughly 1/4 to 1/2 inch when baked. -
Can I use baking soda instead of bicarbonate of soda?
Yes, they’re the same thing. -
How do I know when they’re done?
They’ll be lightly golden on the edges. -
Can I add cinnamon or nutmeg?
Yes, a pinch adds lovely flavor. -
Can I make larger cookies?
Yes, just adjust the baking time. -
Can I use a different cereal?
You can experiment with other cereals. -
Can I make them gluten-free?
Yes, by using a gluten-free flour blend.
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