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Cornflake Cookies

  • Author: She's Almost Always Hungry
  • Total Time: 35 minutes
  • Yield: 36 1x


This buttery shortbread-like cookie is enhanced with the crunch of cornflakes. It is based on the Kihei Golden Sands Cookie recipe published in the Star Advertiser on January 26, 2011.


Units Scale

1/2 pound unsalted butter (2 sticks)

3/4 cups sugar

3/4 teaspoons vanilla

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt (omit if using salted butter)

4 cups cornflakes


Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.

Place cornflakes into a large zip top bag. Using a rolling pin or other implement, grind the cornflakes to fine crumbs. Divide the crumbs placing ⅔ cup in a small bowl and the remaining crumbs in a large, shallow dish.

In a large bowl, sift together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the vanilla.

Slowly add the dry mixture into the butter mixture. Mix until combined. Add the reserved ⅔ cup of cornflake crumbs and mix until combined.

Form dough into small balls and roll in the remaining cornflake crumbs. Place cookie balls about 2″ apart on prepared cookie sheets. Bake for 15 minutes or until lightly browned.

Let cookies rest on cookie sheets for 2 minutes before transferring to a rack to cool.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Cuisine: American


  • Calories: 97.94
  • Sugar: 4.49 g.
  • Sodium: 55.73 mg.
  • Fat: 5.19 g.
  • Saturated Fat: 3.20 g.
  • Carbohydrates: 12.10 g.
  • Fiber: 0.29 g.
  • Protein: 1 g.
  • Cholesterol: 13.54 g.

Keywords: cornflakes, shortbread