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Easy cornflake cookies recipe that yields buttery, crunchy and tasty cornflake cookies. Cornflake cookies are great for Chinese New Year or festive seasons.
Cornflake Cookies Recipe
In Malaysia, Chinese New Year is about cookie baking and kuih (local sweet cakes) making and cornflake cookie is one of the most popular Chinese New Year cookie recipes.
Cornflake cookies are absolutely delightful, crunchy, and addictive.
These butter-rich cookies are rolled with crunchy cornflakes so every bite is a perfect crunch. The cookie also melts in your mouth.
They are just absolutely delicious!
In this post, you will find an easy and fail proof cornflake cookie recipe.
Ingredients
- unsalted butter
- sugar
- vanilla essence
- eggs
- all-purpose flour
- cornstarch
- cornflakes
See the recipe card for full information on ingredients.
How To Make Cornflake Cookies
This cornflake cookies recipe was contributed by Ho Siew Loon.
Step 1. Beat butter and sugar until the mixture becomes pale and creamy.
Step 2. Fold in the flour and corn starch. (Mixture must not stick to the hands when touched.)
Step 3. Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough. Roll each dough balls with the crushed cornflakes.
Step 4. Transfer the cookies to a baking sheet lined with parchment paper. Bake for 25 minutes at 350°F (175°C) or until golden brown.
Frequently Asked Questions
This recipe yields a lot of cookies, enough for 6 people. Each serving is 595 calories.
Chinese New Year Cookie Recipes
In Malaysia, there are many popular Chinese New Year recipes. Here are some of my favorites and must-have during the festivities:
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Cornflake Cookies
Ingredients
- 200 g (7 oz) unsalted butter
- 150 g (5 oz) sugar
- 1 teaspoon vanilla essence
- 2 eggs, lightly beaten
- 300 g (10 oz) all-purpose flour
- 30 g (1 oz) cornstarch
- 60 g (2 oz) cornflakes, coarsely crushed
Instructions
- Beat the butter and sugar together until pale and creamy. Add the vanilla essence, then stir in the eggs.
- Fold in the flour and cornstarch until combined. The mixture should not stick to your hands when touched.
- Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough. Roll each dough ball in the crushed cornflakes until coated.
- Transfer the cookies to a baking sheet lined with parchment paper. Bake for 25 minutes at 350°F (175°C) or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the purpose of using cornstarch in this recipe?
Just follow the recipe, it makes the cookies crispy.
If I’m using corn flour, is it 30g too?
Same.
Hi.
Will like to know is vanilla essence a must? Thanks.
It’s optional.
Hi, is kellogg corn flakes considered cereal as per your recipe? Thank you.
Yes.
Hi, I don’t have bran or cereal, can I use rolling oat? Or if not, can I substitue with more plain flour? If yes, how much? Thank you.
Hi Star, I don’t recommend any substitute, please follow the recipe.
Can I use cake flour to replace all purpose flour? Will the measurement be the same?
I am not sure without trying.
Hello – Your recipe calls for 30 cornflour/cornstarch. There is a huge difference between these two ingredients. Please confirm, which is it? I’d love to give it a try.
Corn starch.
Hi Rasa, many compliments for your site! In my country Italy it is very difficult to eat Malaysian food and your recipes are easy and great! In my region, Veneto, we make Zaeti cookies with cornmeal the same flour we use to make polenta. When making your recipe can I use cornmeal or it is important that it be cornstarch? I also add raisins and pinenuts. Thank you!
You need to use cornstarch. Corn meal is completely different. Thanks for trying this Cornflake cookies recipe.
Can i mix d corbflakes inside the batter by using the same recipr
E. Wld the hidden cornflakes in the cookie crispy also? Pls adv
I don’t actually understand your questions.
What Baker Mum probably meant was: Will the cornflakes stay crisp if I mix them into the cookie dough? I actually have the same question too as we have more cornflakes than we can handle right now. Haha! This recipe caught my eye while I was looking for Chinese almond cookie recipes.
Adding cereal inside will change the texture of the cookie, as the cereal will absorb the moisture and turn soft and makes the cookie taste stale fast.
I wouldn’t recommend it.
I recently discovered cornflake cookies in a bakery in Belize, Central America. I”m addicted! Grateful to have found your recipe because the bakery very often sells out completely before i get there. I want to try putting a small depression in the middle and filling it with toasted coconut custard when they cool. I’ll let you know how it works out.
Awesome, sounds so delish with the toasted coconut. Let me know.
Hi, if I want to bake a smaller batch, can I just halve all the ingredients?
Yes.
How to do 30g corn starch with corn flour ?
It’s stated as 30 g (1 oz.) corn starch