Cornflake cookies are a nostalgic treat with the perfect combination of crunch and sweetness. These golden cookies are light, buttery, and dotted with sultanas, making them a popular addition to lunchboxes, bake sales, or a cozy afternoon tea spread. Best of all, they’re quick to make with ingredients you likely already have in your pantry.
Whether you remember them from childhood or are trying them for the first time, these cookies are bound to become a family favorite.
Ingredients
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185g (¾ cup) unsalted butter, softened
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150g (¾ cup) caster sugar
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1 teaspoon vanilla extract
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2 large eggs
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300g (2 cups) self-raising flour, sifted
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90g (½ cup) sultanas
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60g (2 cups) cornflakes
Method
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Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
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Cream butter and sugar together in a large bowl using electric beaters until the mixture is pale and fluffy. Beat in vanilla extract.
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Add eggs, one at a time, mixing well after each addition to ensure a smooth batter.
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Fold in flour and sultanas using a wooden spoon or spatula until just combined. Be careful not to overmix.
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Scoop tablespoon-sized portions of dough, roll them lightly into balls, and coat in cornflakes. Press gently so the flakes stick.
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Place on prepared trays, allowing room for spreading. Flatten slightly with your fingers or a fork.
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Bake for 12–15 minutes or until the edges are golden brown. Transfer to a wire rack to cool completely.
Tips for Success
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Cornflakes: Gently crush them a little by hand before coating if you want a more even crust.
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Variations: Swap sultanas with chocolate chips, dried cranberries, or chopped nuts.
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Storage: Keep in an airtight container for up to one week.
Why These Cookies Are Loved
These cookies have stood the test of time because they deliver both texture and flavor in every bite. The cornflakes add a crisp outer layer, while the center remains soft and chewy. The sweetness of the sultanas pairs beautifully with the buttery dough, making them irresistible.
