Cornflake Cookies
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 time
- 15 min
- Cook time
- 20 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup unsalted butter (soften)
- 1/2 cup powdered sugar (sifted)
- 1/2 cup powdered milk
- 2 large egg yolks (room temperature)
- 1 tsp vanilla extract
- 4 cups plain, unsweetened cornflakes
Instructions
- 1
Preheat the oven to 285ºF (140ºC) without the fan. Line a baking tray with parchment paper.
- 2
Add all-purpose flour, cornstarch, baking powder, and salt into a bowl. Mix well with a spoon, and set aside.
- 3
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.
- 4
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.
- 5
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!