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.
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
Preheat the oven to 350 degrees F. Line two sheet pans with parchment.
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.
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.
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.