These cornflake cookies are crunchy yet soft and moist; unlike many other recipes, you won’t break your teeth. Nor will you need half a gallon of milk to help wash them down! This step-by-step recipe will show you how to make these treats!
Cornflake Cookies
You might have tried cornflake cookies in the past, possibly from your dear old Granny and now think this is a bland, dry, and old-fashioned cookie. But we believe you will change your mind after trying these!
If you like a soft and moist cookie filled with juicy sweet raisins, and coated with crunchy cornflakes, then you’ve found the right recipe.
Ingredients for Cornflake Cookies
Just some notes on the ingredients used for this recipe.
- Unsalted butter: Don’t use butter that’s straight from the fridge or butter that’s been outside the fridge for too long. The keyword here is ‘softened’.
- Eggs: Should also be at room temperature. The eggs we used were a total of 4oz (116g) including the shells and are labeled as ‘large’ size.
- Sugar: regular granulated sugar is used for this recipe. We haven’t tried substituting with splenda yet
- Raisins: Try to find ones that appear to be plump and juicy rather than overly dry.
- Vanilla extract: No need for vanilla beans but, stay away from the essence, it just doesn’t work as well.
- Cornflakes: You can really let your imagination run wild here. You could use regular cornflakes, crunchy nut or basically anything that would be a suitable crunchy coating.
- Flour: All-purpose/plain flour, you shouldn’t use self-rating flour for this recipe as it already contains both bi-carb soda and baking powder.
How to make Cornflake Cookies
- Add butter: In a mixing bowl, add your butter to sugar. Notice that the butter still holds its shape.
- Cream butter: Beat the butter and sugar together until light and fluffy.
- Add the eggs: Gradually add the eggs one by one, allowing some time to mix the first egg before adding the second, then add the vanilla.
- Combine: Keep combining the mixture until it looks an even color and fluffy, like in image four.
- Raisins and coconut: For the next part, add the raisins and coconut to the mix.
- Stir in the fruit: Stir in the raisins and coconut thoroughly.
- Sift flour: All-purpose flour, bi-carb soda, and baking powder can all be added to the sieve and sifted into the bowl.
- Combine flour: Stir the sifted ingredients into the dough. You don’t have to over-mix.
- Form a ball: Using a cookie scoop, form a ball and drop it into the cornflakes.
- Coat: Cover the dough with cornflakes, pushing them into the surface slightly, so they stick.
- Place on a baking sheet: Give the balls room to expand and space them out on the sheet. Then place into a preheated oven.
Want more fabulous cookie recipes?
If you’re as crazy about cookies as we are, then check out some of our other tasty cookie recipes:
Chinese Almond Cookies: With their soft texture and buttery taste, these simple cookies are an ideal treat to have at hand for unexpected guests.
White Chocolate Cookies With Macadamia Nuts: More extravagant than most, these cookies are hard to stop at just one.
Equipment
- 1 Stand mixer or electric beater
Ingredients
- 4.4 oz unsalted butter softened
- 6.5 oz sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 8.8 oz all-purpose flour
- 1/2 tsp bi-carb soda
- 1/2 tsp baking powder
- 4.7 oz desiccated coconut
- 2 tbsp raisins
- 3 oz cornflakes lightly crushed
Instructions
- Preheat: Start by preheating an oven to 350F (180C) and line a cookie sheet or baking tray with parchment paper.
- Cream butter and sugar: Beat the butter and sugar until light and fluffy using a stand mixer or electric beater, scrape down the sides of the bowl from time to time.
- Add eggs: Gradually add in eggs, mix well after each addition, then add vanilla extract. Mix until there's a uniform color and it's light and fluffy.
- Raisins and coconut: Once you have combined the mixture with the eggs, you can add the desiccated coconut and raisins, stirring them in thoroughly.
- Dry ingredients: Lastly, add sifted all-purpose flour, bi-carb soda, and baking powder to the sieve and sift into the dough, then stir until well combined.
- Form the balls: Scoop and drop each cookie dough into a bowl of cornflakes, roll the ball around until well coated.
- Place on the tray: Carefully place each ball onto the baking tray with some space between them.
- Bake: Depending on your oven, bake for 18-20 minutes or until golden brown. Keep an eye on them as they tend to burn.
- Cool: Leave the cookies in the baking tray for 5 minutes to cool down slightly before removing them onto a cooling rack. Allow them to cool completely before eating.
