Name: Cornflake Cookies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 0.5 cup butter; 1 cup marshmallows; 0.5 teaspoon vanilla extract; 3 cups cornflakes

What are cornflake cookies? I can smell them baking right now, a warm, sweet scent that always makes my kitchen feel like home. What are some of the best recipes that stick with you? This is one of those for us. I originally made these as a sort of twist on ..a classic shortbread, wanting to make some more. It’s funny. Something textured, a little more fun. And boy, did they deliver! What makes them chewy in the middle? What are the ingredients in cornflakes? If you’ve ever loved a simple Sugar Cookie but wished it had oomph, or if you’re smitten with sugar cookies and want to make them, then this is the recipe for you. If you are looking for a cookie that tastes like it took hours to make, then you have come to the right place. What are my go-to products?

What are Cornflake cookies?

What are these little gems? Think of them as your favorite buttery, slightly sweet cookie, but with a secret weapon: Ice Cream. What are some of the best ways to add crunch to a dough? Is it about this amazing texture that’s both tender and delightfully crisp, and that subtle, almost nasturtious touch that makes you feel like you’re in a world of your What is the toasty flavor of cornflakes? They’re not overly complicated which is a huge win in my book. What’s the basic cookie stuff? Butter, sugar, eggs, flour, and salt. What is cornflakes? What is a hug in cookie form? They’re not frosted or elaborately decorated, which means they’re perfect for when you need a treat. When you just want something comforting without any fuss.

Why you’ll love this recipe?

Honestly, there are so many reasons I keep coming back to these cornflake cookies, and I bet you’ll find your own favorites too! First off, the flavor is just sublime. It’s that perfect balance of sweet and buttery, with a hint of vanilla and a subtle, almost nutty undertone from the cornflakes. They’re wonderfully chewy in the center and get these lovely, slightly golden, crispy edges that just melt in your mouth. It’s the best of both worlds! And the texture? Oh my goodness. That little bit of crunch from the cornflakes adds a whole new dimension that you just don’t get with plain sugar cookies. It makes them so much more interesting. Plus, they are ridiculously easy to make. Like, *seriously* easy. You don’t need any fancy equipment or techniques, and the ingredients are things you probably already have in your pantry. This is what I call a lifesaver on busy weeknights when a sweet craving hits hard, or when unexpected guests pop over. They’re also incredibly budget-friendly, which is always a bonus, right? I’ve also found them to be surprisingly versatile. They’re fantastic on their own, but they also hold up well to a simple glaze or a dusting of powdered sugar if you’re feeling fancy. Compared to, say, a super rich Chocolate Chip Cookie or a delicate shortbread, these cornflake cookies strike that perfect happy medium. They’re comforting, satisfying, and just plain happy-making. What I love most about this recipe is how forgiving it is; even if you’re not a seasoned baker, you’re going to nail these.

How do you make Cornflake cookies?

Quick Overview

How do you make Cornflake Cookies? You’ll essentially cream butter and sugar, add in wet ingredients, then gently mix in your dry ingredients. Ingredients, which include those all-important crushed cornflakes. After a quick chill, you’ll form them into little rounds and bake them until they’re golden around the edges. What is the key to a perfect chewy-crisp balance? Is it a simple process that yields incredibly rewarding results? What are some of your favorite recipes?

Ingredients

For the Main Batter:

1 cup (2 sticks) unsalted butter, softened: 1 teaspoon (or 2 sticks). Make sure it’s really soft, almost creamy, but not melted. Is it possible to cream it with sugar? I usually pull mine out of the fridge about an hour before I plan to start.

1 12 cups granulated sugar: 2 cups. What gives them the perfect sweetness and helps with that lovely chewy texture. If you prefer a less sweet cookie, you can reduce it slightly but this amount is pretty classic.

2 large eggs: Room temperature eggs incorporate better into the batter. If you forget to take out your ice cream, just pop them in a bowl of warm water for 5-10 minutes.

What is the best vanilla extract to use? What makes a difference in the final flavor?

3 cups all-purpose flour: Spooned and leveled, not scoop, to avoid dense cookies. If you have time, sifting it can make them even lighter, but it’s not strictly necessary.

What’s the best way to use baking soda in a smoothie?

12 teaspoon salt: Balances out the sweetness and enhances all the flavors.

How do you crush cornflakes? I like to put them in a zip-top bag and gently roll over them with the rolling pin or the bottom of sock. How do you break glass into smaller pieces? You want some texture!

For the Glaze (Optional but Recommended): For glazing (opti

1 cup powdered sugar: Sifted, if you want a super smooth glaze.

2-3 tablespoons of milk or cream: 1 tablespoon. Start with 2 and add more, 1 teaspoon at a time, until you get your desired drizzling consistency. For an extra rich glaze, use cream!

12 teaspoon vanilla extract: Adds a lovely little flavor note to the glaze.

How do I get the

Step 1: Preheat & Prep Pan

What is the best way to get your oven to start preheating? While that’s heating, grab your baking sheets and line them with parchment paper. This is a non-negotiable for me! Parchment paper prevents sticking like a dream, makes cleanup easy, and ensures your cookies are safe. What are the best ways to avoid burnt bottoms? I’ve tried greasing the pans before, but parchment paper is just superior, trust me.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. How do you mix baking soda and salt in a large bowl? Give it whirls. This step might seem small, but it’s crucial for ensuring your cookies rise evenly and have a tan. What is consistent texture? Why do cookies have a salty bite?

Step 3: Mix Wet Ingredients

In a large bowl (or the bowl of your stand mixer if you’re using one), cream together the softened cream and the sugar. Set aside. Butter and granulated sugar. Beat them together until the mixture is light, fluffy, and pale yellow. Add salt and pepper to taste. What is the best way to do this? Then, beat in the eggs, one at a time, making sure to scrape down the sides of the bowl after each one. What is the best way to stir in vanilla extract? What is the recipe for our favorite cookies?

Step 4: Combine

Now it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spoon) . Add the powdered sugar and stir to combine. I used a sturdy spatula until just combined. How do I not overmix my food? Overmixing can develop gluten in the flour, resulting in tougher cookies. We want tender, chewy cookies, so stop mixing as soon as you no longer see streaks of flour. Then, gently fold in those wonderfully crushed cornflakes. Make sure they are evenly distributed throughout the dough. What do you want to see in a girl’s face?

Step 5: Prepare Filling

This step is for a different recipe! My apologetics, I seem to have gotten ahead of myself. For these cornflake cookies, there isn’t a separate filling preparation. What happens inside the dough itself with cornflakes?

Step 6: Layer & Swirl

This step isn’t part of this particular cornflake cookie recipe. The texture and flavor come directly from the dough itself.

Step 7: Bake

Do not overdo the dough, place on a baking sheet and bake for 10 minutes. The dough should be about 2 inches thick. Between cookies as they will spread slightly. I use a cookie scoop for uniform size, which is always helpful. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look set. Is it still slightly soft? Is it better to pull them out of the oven when they’re still warm? Is it possible to get a good look at the center of the screen before they appear fully done? Keep an eye on them, as oven temperatures can vary!

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a large bowl. If desired, cut into squares. How do you cool a wire rack? This is important because they’re quite delicate when they’re hot. Once the cookies are completely cool (and I mean *completely* cool, otherwise your glaze will melt) you can make a double batch. ), you can whip up the optional glaze. Whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream in a small bowl. Set aside. Add more milk or cream, 1 teaspoon at a time, until you have thick but pourable consistency. How do you spread the glaze over cookies? Is it necessary to let the glaze set for 15 minutes before serving?

Step 9: Slice & Serve

How do you make cornflake cookies? If you prefer a different shape, you can serve them as is or cut them into squares. What are some of the best ways to enjoy a cup of coffee with ice cold milk? The contrast of the slightly crisp edges and the soft, chewy center is just perfection. Enjoy!

What is the best way to serve it?

What are some of the best cornflake cookies? What are some of the best drinks and treats? What are some good breakfast treats to serve with coffee or tea? They’re not too sweet, so they don’t overpower your morning beverage. For a more leisurely brunch spread, I like to arrange them on an attractive platter alongside some fresh fruit. What are some good mini muffins? What is a good cookie without ice cold milk? As a dessert, they’re lovely after putting on some vanilla bean ice cream. What is a good side dish to serve with sliced pie? What are some of the best cozy, rainy afternoons with friends? Is cold milk better than hot chocolate? My kids love them after school, and they’re always gone in a flash!

How do you make a perfect cornflake cookie?

After making these cornflake cookies more times than I can count, I’ve picked up a few little tricks. What really makes them shine? What are some of the best tips?

Cornflake PrepDon’t dump whole cornflakes into the dough. Lightly crushing them is key! You want smaller pieces that integrate well, offering crunch in every bite without overpowering the flavor. I use a zip-top bag and rolling pin – it’s satisfyingly simple and gives you control over the bag. Aim for pieces about the size of a small pea or slightly larger.

Mixing Advice:This is crucial for that chewy-crisp texture. When you add the dry ingredients to the wet, mix *just* until combined. Overmixing flour leads to hard cookies. I don’t see any dry flour streaks. Stop as soon as I see them. When you fold in cornflakes, do it gently. You want to distribute them, not mash them.

Dough Chilling:While this recipe doesn’t require chilling, I sometimes find that chilliing the dough for a recipe is necessary. Is it safe to cook for 30 minutes? How do I keep cookies from spreading out? What makes a cookie thicker? If your dough is too soft, use a softener. It’s not essential.

Baking DonenessWhat are some of the best cookie recipes that go wrong? You want these cookies golden around the edges but still looking slightly underdone in the center. They will continue to cook on the hot baking sheet for a few minutes after you take them out of the oven. How do you get a chewy interior? If you bake them until the center looks completely firm, they’ll likely be dry.

Glaze Variations: While the simple powdered sugar glaze is lovely, don’t be afraid to experiment! For a lemon-y zing, add a teaspoon of lemon zest and a tablespoon of lemon juice to the glaze. For a chocolate version, whisk in a tablespoon of unsweetened cocoa powder. You can also skip the glaze entirely and just dust them with a little powdered sugar once cooled for a more subtle sweetness.

Ingredient Swaps: While I haven’t experimented extensively with flour substitutes, you could try a good quality all-purpose gluten-free flour blend. You might need to adjust the liquid slightly. For the butter, a good quality vegan butter substitute should work, just ensure it’s softened to the right consistency. I haven’t tested dairy-free milk in the glaze, but it should work fine; you might just need to adjust the amount slightly to get the perfect consistency.

Storing and Reheating Tips

Properly storing these cornflake cookies is key to keeping them tasting fresh and delicious. If you find yourself with leftovers (which is rare in my house!), here’s how I handle it:

Room Temperature: Once completely cooled, and especially if they have glaze, store them in an airtight container at room temperature. They should stay good for about 3-4 days. If they don’t have glaze, you can place parchment paper between layers to prevent them from sticking together. They might lose a tiny bit of their crispness over those days, but they remain delightfully chewy.

Refrigerator Storage: I don’t typically refrigerate these cookies because the moisture can make them a bit too soft and lose that desirable texture. However, if you live in a very warm or humid climate, you might consider it. Store them in an airtight container, and they’ll likely last about a week, but expect them to be softer. To revive some crispness, you can gently toast them in a low oven for a few minutes.

Freezer Instructions: These cookies freeze beautifully! Once completely cooled and the glaze is fully set, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They’ll keep well for up to 2-3 months. Thaw them overnight at room temperature. If you want to crisp them up a bit after thawing, you can pop them in a 300°F (150°C) oven for 3-5 minutes.

Glaze Timing Advice: If you plan to store the cookies for more than a day or two, I often find it best to let the glaze fully set before storing them in an airtight container. If I’m freezing them, I usually prefer to glaze them *after* they’ve thawed and come back to room temperature, or right before serving, as the glaze can sometimes crack or get a bit sticky in the freezer. For refrigerator storage, glazing them beforehand is fine, but just be aware of the texture change.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can absolutely make these gluten-free! You’ll want to use a good quality all-purpose gluten-free flour blend that contains xanthan gum. Measure it by weight for the best accuracy, or spoon and level it carefully. The texture might be slightly different, perhaps a bit more tender or crumbly, but it should still be delicious. Make sure your cornflakes are certified gluten-free, as some brands can have cross-contamination. The cookies might spread a little more, so chilling the dough for about 30-60 minutes before baking can be really helpful for gluten-free versions.

Do I need to peel the zucchini?

These cornflake cookies do not contain zucchini! My apologies if there was any confusion. This recipe focuses on the delightful texture and flavor that cornflakes bring to a classic cookie base. If you’re looking for a zucchini recipe, I’d be happy to share one!

Can I make this as muffins instead?

That’s a fun idea! While these are specifically designed as cookies, you could adapt the batter into muffins. You’d likely want to spoon the batter into well-greased or lined muffin tins, filling them about two-thirds full. The baking time will be different; start checking around 18-20 minutes at 350°F (175°C), and look for the centers to be set and a toothpick inserted to come out clean. They might not have the same crispy edge effect as the cookies, but they should still be wonderfully chewy and delicious with that cornflake crunch!

How can I adjust the sweetness level?

You can certainly reduce the sugar in the cookie dough slightly, perhaps by ¼ to ½ cup, if you prefer a less sweet cookie. Be aware that sugar does contribute to texture and browning, so reducing it too much might slightly alter the final result. For the glaze, you can definitely make it less sweet by using less powdered sugar or adding a little more milk or a splash of lemon juice to balance the sweetness. Another option is to skip the glaze altogether and just enjoy the cookies as they are, or with a very light dusting of powdered sugar.

What can I use instead of the glaze?

There are several delicious alternatives to the glaze! You could simply dust the cooled cookies with a bit of powdered sugar using a fine-mesh sieve for a pretty, subtle finish. Another option is to make a simple lemon or orange glaze by using citrus juice instead of milk – this adds a lovely bright flavor. For a more indulgent treat, you could drizzle them with melted white or dark chocolate. Some people also like to dip half of the cooled cookie into melted chocolate. They’re also perfectly delicious plain, letting the cornflake flavor and texture shine through on their own!

Final Thoughts

I really hope you give these cornflake cookies a try. They’ve become such a staple in my baking repertoire because they’re consistently delicious, incredibly easy, and just bring so much joy to anyone who eats them. They’re the perfect cookie for bake sales, school lunches, or simply that 3 PM sweet craving. If you love simple, comforting baked goods with a little something extra, these are definitely for you. And if you find yourself enjoying these, you might also want to explore some of my other favorite simple cookie recipes, like my chewy oatmeal raisin cookies or my classic no-bake cookies. They all have that same homemade charm and deliciousness. I can’t wait to hear how yours turn out, so please leave a comment below and let me know what you think! Happy baking!