Cornflake cookies are the to-go cookies if you need a super duper easy recipe for an addictive sweet treat. As a popular crunchy bite especially in Singapore and Malaysia, these butter cookies are made when festivities such as Chinese New Year, Christmas, Deepavali or Hari Raya Puasa draws near.
Butter cookies and cornflakes make the ultimate team. I grew up eating these cookies made by my mother. Whenever they are baking in the oven, the whole house will smell like heaven! These cookies always remind me of the taste of home.
Why is this the best recipe?
They are the perfect ‘drop cookies’ recipe, you just need to scoop the dough and drop them onto the tray for baking. Additionally, this cookie recipe uses simple ingredients which you may already have in your kitchen. A combination of plain flour, sugar, egg and cornflakes, you are ready to go. You can use cornflakes from Kellogg’s or any other brand available.
Replacing butter with oil?
No. It is important to maintain the ratio of liquid to flour in this recipe. Thus, I recommend using butter or margarine for a plant base fat option. Substituting with butter will change the amount of oil.
Cookie recipes work best in convection ovens whereby the fan is switched on. This function helps to bake dry the cookies better. It is not a big issue if you the fan is not on as the conduction function will do its job too.
Secret to crunchy cornflake cookies
Preheat the oven and prepare the paper cups or parchment paper for baking before the cornflakes are added to the dough. Avoid leaving the cornflakes in the dough for more than 30 minutes or they might turn soggy. When that happens, the cookies need to be baked for a longer time to achieve the perfect crunchiness.
Tips to transfer the cookie dough
As the dough is really soft, transfer the dough into paper cups or onto a piece of parchment paper by using two teaspoons. Scoop one teaspoon of the dough and use the second spoon to push the dough into paper cups or onto the parchment paper. It's important not to place the cookie dough too close as it will spread a little during the baking process.
Prevent cookies from spreading too much
During the creaming process in step 1, the sugar will be dissolved or broken down. Most importantly, this step helps to incorporate air making the cookies lighter and crispier. However, it is crucial not to over-mix when creaming the butter and sugar or you will end up aerating the dough. The air in the cookies will expand during the baking process causing it to spread.
Why are the cookies hard?
Over-mixing the mixture once flour is added could result in hard cookies. This is because of the gluten content in the wheat flour developing to be stronger as it is being mixed. Therefore, stop mixing the dough once the flour is evenly incorporated.
Storing the cookies
Once they are cooled to room temperature, arrange them into a clean airtight container. Store the cookies away from heat. They should remain fresh for about a month.