Cornflakes Crunchy Cookies — Crispy, Crumbly & Buttery

Steps

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1. 1
   Prepare ingredients: roughly crush 3–5 cups of cornflakes for coating; measure out 280g all-purpose flour, 60g cornstarch, 90g icing sugar, and 2 egg yolks.
   ▶ ≈0:57
2. 2
   Place 250g soft butter in a large bowl, add icing sugar (sift first if it has lumps). Beat with a spoon for 1–2 minutes until smooth and creamy, being careful not to overmix or aerate.
   ▶ ≈2:18
3. 3
   Mix in the 2 egg yolks and 1 teaspoon vanilla extract until well combined.
   ▶ ≈3:02
4. 4
   Sift in the all-purpose flour, cornstarch, baking powder, and salt in stages, gently stirring after each addition until the dough begins to form. Do not add all dry ingredients at once.
   ▶ ≈3:10
5. 5
   Stir in 2 tablespoons milk powder and 2 tablespoons Nestum cereal powder until fully combined. The dough should be soft but not sticky to the touch.
   ▶ ≈3:54
6. 6
   Mix in 0.5 cup of finely crushed cornflakes. A soft dough texture is normal — do not add extra flour.
   ▶ ≈4:27
7. 7
   Use a half-tablespoon baking scoop to drop portions of dough into a bowl filled with roughly crushed cornflakes, coating the dough evenly on all sides.
   ▶ ≈4:59
8. 8
   Line a baking sheet with parchment paper, arrange the coated dough balls, spacing them apart (they will expand during baking). Gently press each to help the cornflakes adhere. Optionally top with a few cornflake pieces for garnish.
   ▶ ≈5:30
9. 9
   Preheat oven to 160°C. Bake for 25–30 minutes (timing varies by oven) until the cookies are golden and dry on the outside.
   ▶ ≈6:17
10. 10
    Remove from oven and let the cookies cool completely on a wire rack.
    ▶ ≈6:33
11. 11
    Store completely cooled cookies in an airtight container to keep them crispy and fresh. Optionally add silica gel packets to extend shelf life.
    ▶ ≈6:47