Cornflake Cookies

5 from 5 votes

Buttery and crunchy are the best way to describe these cornflake cookies. They have 2 cups of cereal stirred into the cookie dough.

Prep Time15

Cook Time12

Total Time27

Course: Cookies & Bars

Cuisine: American

Servings: cookies

Author: Paige Adams

Ingredients

1 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups cornflakes

Instructions

Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper.
In a large bowl using an electric mixer, cream the butter and both sugars until they are pale and fluffy, about 4 minutes.
Beat in the egg and vanilla extract.
In a medium bowl, combine the flour, baking soda, baking powder and salt.
Stir the dry ingredients into the wet ingredients. When you only can still see a little of the flour, fold in the cornflakes.
Drop the dough by the scant 1/4-cup-full, spacing the balls 3 inches apart on the prepared baking sheet.
Bake for 12-14 minutes until the cookies are golden brown. Cool on the sheet pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can add 1/4 cup finely chopped walnuts or pecans to the cookie dough with the cornflakes.

Let the cookies cool completely before transferring to an airtight container. You can keep them for 2-3 days at room temperature.

You can freeze baked or unbaked cookies. Thaw frozen baked cookies at room temperature. To freeze unbaked cookies, portion out the dough onto a pan lined with parchment or wax paper. Then put them in the freezer. Once they are frozen, you can put them in the same container. Baking frozen cookie dough balls will likely add 2 minutes to the bake time.

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