Butter Cookies with Cornflakes Recipe

Madison Reid
Published June 19, 2024

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These butter cookies with cornflakes are a delightful twist and perfect combination for the classic butter cookie. Adding crushed corn flakes adds a fun and extra crunchy texture, making these cookies a perfect treat for any occasion. These are not chewy cookies. They are the perfect balance of crispy, crunchy, slightly salty, and buttery deliciousness, with the unique addition of cornflakes, this cornflake cookie recipe will become a favorite in your cookie repertoire.

If you enjoy easy cookie recipes, you should also try my Chocolate Chip Cookies and my Sugar Cookies.

Freshly made butter cookies with cornflakes

The Chemistry of Butter Cookies with Cornflakes

The secret to these delicious cookies lies in the combination of simple ingredients and proper techniques, it is a real easy recipe with just a handful of steps. Creaming the butter and sugar together aerates the mixture, creating a light and fluffy base. Adding egg yolks enriches the dough, while the vanilla extract enhances the overall flavor. The crushed cornflakes provide an unexpected crunch and add texture, making each bite satisfying. Chilling the dough before baking ensures that the cookies hold their shape and bake evenly.

What is in butter cookies with cornflakes?

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Egg Yolks

Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Crushed Cornflakes

Crunchy cornflakes add a fun, crunchy texture to the cookies.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

How do you make butter cookies with cornflakes?

Add a cup butter and white sugar to a bowl of a stand mixer with the paddle attachment. Whip on high speed to cream butter and sugar until lighter in color and texture. You can use a large mixing bowl and an electric hand mixer if you do not have a standing mixer.
Stir in the egg yolks and vanilla until combined on medium speed.
Add the dry ingredients – flour, cornflakes, and salt. Mix on low speed until just combined.
Cover the dough and chill for at least 3 hours in the fridge.
When you are ready to bake, preheat your oven to 350 degrees.
While the oven is preheating bring the cookie dough out and let it sit for about 15 minutes so that it is soft enough to scoop.
With a medium cookie scoop, scoop the buttery cookie dough onto light metal cookie sheets lined with parchment paper. You can even sprinkle some cornflakes on top of the cookies if you’d like.
Bake cookies for 12-14 minutes until lightly golden brown on top.
Remove the baked cookies from the oven and allow them to sit on the pan for 5-10 minutes to set. Then, remove the perfect cookies and allow them to cool fully. Enjoy!

Storage Tips

To keep your butter cookies with cornflakes fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to 3 months. Thaw them at room temperature before serving to enjoy their full flavor and texture.

These cookies are best enjoyed within the first few days of baking, as that’s when they maintain their crispiness and delicious flavor. At room temperature, they will stay fresh for about a week. Freezing can extend their shelf life to about 3 months.

Freezing Options

To freeze the cookies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together and makes grabbing just one or two at a time easy. Thaw them at room temperature before serving.

Making Ahead

This cornflake cookies recipe are perfect for making ahead of time. You can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. Alternatively, you can scoop the dough into balls and freeze them, then bake directly from the freezer, adding a couple of extra minutes to the baking time.

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Why make butter cookies with cornflakes?

These butter cookies with cornflakes are a delightful twist on the classic butter cookie. They offer a fun, extra-crunchy texture that’s sure to be a hit with family and friends. Perfect for any occasion, they’re easy cookies to make and enjoy!

When I tried similar cookies at Popo’s Cookies in Kauai, I knew I needed to create an easy cornflake cookies copycat recipe to enjoy at home. The crushed cornflakes add texture and a delicious flavor that pairs perfectly with the buttery dough.

FAQs

Can I use margarine instead of butter?

You can substitute margarine for butter, but the flavor and texture will differ slightly. Butter, due to its higher fat content, provides a richer taste and better structure.

Can I use whole eggs instead of egg yolks?

Using whole eggs will change the texture of the cookies, making them less rich and slightly cakier. Egg yolks provide a more tender and richer dough, so it’s best to stick with yolks for this recipe.

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature before serving.

Can I add other mix-ins to the dough?

Absolutely! You can add chocolate chips, dried fruit, or nuts to the dough for additional flavor and texture. Please just be aware of the quantities to avoid overwhelming the dough.

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