Butter Cornflake Cookies

Butter Cornflake Cookies

Cornflake cookies make the ultimate dream team combining crunchy grains and rich buttery dough. Every munch feels luxurious with the perfect balance of lightness and sweetness. Besides, these tasty cookies are easy and quick to make.

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Preparation 45 mins
Cooking 35 mins


Malaysian, Singaporean

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Nutrition per Serving

41 kcal
4 g
3 g
0 g

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.

Oven settings

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.

Cookie dough is ready
Cookie dough is ready

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.

Using two spoons to transfer cookie dough into paper cups
Using two spoons to transfer cookie dough into paper cups

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.

Perfectly creamed butter and sugar
Perfectly creamed butter and sugar

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.


250 g
unsalted butter
80 g
castor sugar
2 g
egg yolk(s)
180 g
all-purpose flour
140 g

Steps to Prepare

Butter Cornflake Cookies Step 1

Step 1 of 3

    • 250 g unsalted butter
    • 80 g castor sugar
    • 2 g salt
    • 1 egg yolk(s)

Preheat a convection oven (with fan) at 150 degrees Celsius. Using medium speed, cream the butter, sugar and salt for about 2 minutes or until the mixture is pale yellow. Then, add in the egg yolk and continue mixing for another minute.

Butter Cornflake Cookies Step 2

Step 2 of 3

    • 180 g all-purpose flour
    • 140 g cornflakes

Add flour and mix at low speed for about 30 seconds before adding the cornflakes. Stop mixing once everything combines.

Butter Cornflake Cookies Step 3

Step 3 of 3

Transfer one teaspoon of dough into a paper cup. Repeat until all dough is finished. Bake for 35 minutes. Bake for 30 minutes if baking on parchment paper/ baking tray. The cookies will be golden brown once ready.

Published: January 30, 2021

3 Discussions

2 years ago


My oven does not have fan function. Do I use top n bottom heat? Put in middle rack?

2 years ago


Hey Wendy! Yes, it'll work too if you don't have convection function in your oven.

3 years ago


Can I use normal sugar instead of castor sugar?

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Yes sure! It might take a little longer to dissolve though.

Helena Cheah
3 years ago

Helena Cheah


2 years ago


Thanks Helena!

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