Crunchy Cornflake Cookies

by - January 14, 2019

The inspiration for this came from Chef Fiona Lau’s Chocolate Cookies Recipe.  After seeing her delicious looking post, I wanted to try it for myself.  Unfortunately, my family members are not fans of chocolate cookies.  So, I decided to modify and make this Crunchy Cornflakes Cookies instead and using her recipe as a guide.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Crunchy Cornflake Cookies Recipe

Yields: 75 cookies


250g butter, room temperature
90g brown sugar
2 large eggs
1/4 tsp vanilla extract
1/2 tsp salt

300g plain flour
3 tsp baking powder

250g cornflakes, slightly crush with hand
50g almond flakes, toasted

Utensil:  2 baking trays

  1. Preheat oven to 180C.  Line the baking trays with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl.  Set aside.
  3. In a bowl of electric mixer, beat together butter, brown sugar and salt until fluffy with the paddle attachment. Crack in egg, one at a time  and add in vanilla extract and beat till well combine.
  4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Fold in the cornflake and almond flakes until well combined. 
  6. Scoop the dough out using tablespoon or a cookies scoop and drop onto lined baking trays.
  7. Bake at preheated oven for 15 minutes, or until golden brown.
  8. Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

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  1. Hi able to use molasses sugar instead of brown sugar? Thank you.

    1. Hi there,

      Thank you for your question. Molasses sugar is moist sugar and it may affect the crunchiness or crispiness of the cookies.

      Cheers :)