Cornflake Cookies

Buttery and crispy are the best way to describe these cornflake cookies. They turn out thin and crunchy and are always a favorite at my house.

We consume a lot of cereal at home to the point that there never seems to be enough space to line up all the boxes neatly next to each other in a single cabinet.

On busy mornings cereal is a simple and filling option that doesn’t take much thought, especially important when trying to rush out the door.

At random points during the day when I am in need of a snack, I grab a handful of cereal.

Sometimes I will even stash a small bag in my purse just in case I am unexpectedly famished.

Last year when we were at my husband’s mother’s house for the holidays, among the platters of sweets were cornflake cookies.

J. and I both couldn’t get enough of these thin, buttery treats with their distinct crispiness thanks to the cornflakes incorporated into the batter.

They have become one of our favorite cookies, maybe because we are such cereal addicts.

I admit there have been times when I have snuck a cookie after an actual bowl of cereal—so much for a balanced breakfast.

Cornflake Cookies

• Author: Paige
• Prep Time: 15 minutes
• Cook Time: 15-17 minutes
• Total Time: 30-32 minutes
• Yield: Makes 20 1x

Print Recipe

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Description

Buttery and crispy are the best way to describe these cornflake cookies. They turn out thin and crunchy and are always a favorite at my house.

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Ingredients

Scale 1x2x3x

• 1 cup (8 ounces) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1–1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 cups cornflakes

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Instructions

1. Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Mix in the vanilla extract and egg until fully incorporated.
3. In a medium bowl, combine the flour, baking soda, cream of tartar and salt. Fold the dry ingredients into the wet ingredients. Stir in the cornflakes.
4. Drop the dough by the scant 1/4-cup spacing 3-inches apart on the sheet pan. Bake for 15-17 minutes until the cookies are golden brown. Cool on the sheet pan for 5 minutes before transferring to a wire rack to cool completely.
5. Store in an airtight container.

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