Cornflake Cookies II Recipe -
Cornflake Cookies II Recipe

Cornflake Cookies II

Recipe by  

"This is definitely one of the best corn flake cookies I've ever tasted!! Easy to make and so very little ingredients!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter and the sugar together until light and fluffy. Add the egg and cream again.
  3. Mix in the flour, baking powder and mixed fruits or dried raisins. Mix until well combined.
  4. Roll teaspoonfuls of dough into lightly crushed corn flakes. Place cookies 2 inches apart on a parchment lined baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

It really is delicious! I've been looking for a cornflake cookie recipe, and I had no idea it was so easy to make! I like my cookies small and crisp, so I left out the nuts and raisins, and added a pinch of salt.

Most Helpful Critical Review
Dec 11, 2003

The cookies were good, but they were really, really hard. I think the cornflakes may have sucked up all the moisture. Also, make sure to press the dough down, because they won't spread because of the baking powder. Also, I needed to cook them for about 20-30 minutes.


14 Ratings

Feb 24, 2003

I made these cookies because I had lots of leftover cornflake cereal. I am sorry to say that these did not come out well at all for me. They were on the dry side, somewhat hard and everyone complained they were too salty and did not have enough sugar. I even tried a peanut butter version and replaced the raisins with choclate chips. However, they were a very easy cookies to make and did not take too long.

Aug 29, 2002

This recipe was great!! I was a little nervous about trying cookies that used Cornflakes, but I'm glad I did! My whole family loved them!

Jan 29, 2010

Here's what I did-I made 1 and 1/2 times the recipe, put in 2 eggs (1 and !/2 would have been difficult!), doubled the raisins (soak in hot water for 10 mns beforehand), and substituted baking soda for baking powder. I flattened the teaspoonfuls of dough with a fork dipped in sugar and followed the cooking time. They were great!

Sep 30, 2009

This was a really easy to follow and accurate recipe. My tips to add: I used self raising flour and I did not crush the flakes which makes the cookie taste more crunchy and you can actually see the flakes. I followed your method and it turned out just great. Thank you so much for this! Unlike the other reviews, it did not turn out hard at all. The tips say that the cookies dont expand which is quite true so just press them down lightly if you want a bigger cookie. I also added 1 tspn of vanilla essence - a very good idea. Also baking time should be 15 minutes exactly at 175 deg celcius.

Feb 16, 2010

Good - a little dry, but reminded me a bit of a tiny scone. A good cookie to go with tea or coffee. I recommend making them very small. They weren't sweet at all, so while they were cooling I sprinkled powdered sugar over the top which helped. I will make them again. Thanks for the recipe! Update: I used the base cookie recipe but instead of raisins, added dried pineapples, and then instead of cornflakes, I rolled them in shredded coconut. Delicious. Also tried rolling them in walnut pieces and added extra raisins to the batter. Also very delicious. So thanks for the base cookie recipe.

Sep 02, 2007

Have made these several times we all love them - failproof


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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