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Crispy Cornflake Cookies

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Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Crispy Cornflake Cookies

Crispy cornflake cookies are not only deliciously snackable, they're super easy to make, too. One thing I like about making these cookies is that you don't need a cookie-cutter—all you need to shape the cookies are your hands or a spoon. What matters is the flavor, not the shape!

These cookies are one of my favorite types to make for the Eid festival. The cornflakes provide a crispy crunchiness that is just so satisfying. I promise that if you make these cookies, your whole family will love them!

Store these cookies in an airtight container to preserve the crispiness. I hope you will try this recipe and enjoy them as much as we do.

Cook Time

Prep Time: 20 minutes

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Total Time: 1 hour and 45 minutes (including baking time)

Serves: 60-80 cookies (depends on the size you make)

Ingredients

  • 1 cup cornflour or cornstarch
  • 3 cups all-purpose flour
  • 250 grams pure butter, room temperature
  • 1 cup dark brown sugar
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla essence
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 1/2 cup ground almond
  • 1/2 cup almond nibs
  • 1 cup ground cornflakes
  • 2 cup cornflakes, crushed for decorating the cookies

Directions

  1. In a large bowl, combine the brown sugar, butter, egg yolk, and vanilla essence. Use a spatula to mix the ingredients.
  2. Add the ground almond, baking soda, and baking powder to the mixture. Mix to combine.
  3. Add the vegetable oil. Mix to combine.
  4. Add the cornflour and all-purpose flour to the mixture. Mix to combine until it forms a smooth dough.
  5. Add the ground cornflakes and almond nibs to the mixture. Mix to combine. Rest the dough for 10 minutes.
  6. Preheat oven to 320°F.
  7. In a medium bowl, add the crushed cornflakes. Set aside.
  8. Shape the dough into equal small-sized balls (I use my hands). Roll the balls in the crushed cornflakes to garnish.
  9. Transfer the cookies to a baking pan that has been lined with baking cups or parchment paper. (You can use small baking cups for these cookies, or you can lay a parchment paper on a baking pan by placing each ball a couple of inches apart on the prepared baking sheets.)
  10. Bake the cookies for 20-25 minutes or until they are golden brown.
  11. Transfer the cookies onto a wire rack to cool completely.
  12. To preserve the crispiness of the cookies, store them in an airtight container.

© 2020 Liza

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