Cornflake Crispy Cookies

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This chewy cookie packs great flavor and they are so simple to make. The sugary, crispy goodness of these Cornflake Cookies will put a smile on your face. Super light and crispy on the outside with the extra crunch of the cornflakes, but with a bit of a chewy texture to the cookie dough itself. The perfect balance.

I first saw this recipe in a cookbook called Colorado Cache Cookbook that I received from a friend. I was a little leery about them because, honestly, they sounded a bit odd, but I decided to go for it and these crispy corn flake cookies were such a welcome surprise!  They are hands down one of the best cookies I have made in a long time.

The cookie itself reminded me of my Aunt Vern’s Sugar Cookies. The addition of the cream of tartar gives them that taste and it takes me back to my childhood.


These cornflake cookies are reminiscent of a traditional sugar cookie, but with the addition of cornflakes for a lovely crunchy element. These will be your new favorite cookies and make a delicious treat for your holiday dessert buffet, after-school snack, or Christmas cookie exchanges. Grab a glass of milk and enjoy!

Leftover Cornflakes

I always seem to have a box of Cornflake cereal in the pantry. Most recipes only call for a cup or so and the box is so big! Finding ways to use them before they go stale is always a perk. Here are some other recipes that use up Cornflakes in a delicious way: “Fried” Ice Cream Pie, Crispy Oven “Fried” Chicken in a Biscuit Sandwiches, Old Fashioned Cherry Wink Cookies, or my Mom’s Hashbrown Potato Casserole.


These cookies require some very basic ingredients. You can find the complete measurements and instructions in the printable recipe card at the bottom of this post.

  • Butter – You will need one stick of unsalted butter
  • Sugar – White granulated sugar is what this recipe calls for.
  • Baking soda
  • Cream of tartar – gives the texture of the cookie that lightness.
  • Flour – All-purpose flour is best.
  • Cornflake cereal – I use Kellogg’s brand, but you can use a generic brand.
  • Salt


Begin by Preheating the oven to 350 degrees and prepare a parchment-lined baking sheet.

Next, In a large bowl, cream together butter and sugar. You can use a stand mixer with a paddle attachment on low speed if desired. Add in dry ingredients and mix well. Gently fold in cornflakes by hand.

Then, Drop cookie dough by Tablespoonful onto the cookie sheet.  Bake cookies for approximately 13 minutes or until the edges just begin to turn golden brown.

Finally, transfer to a wire rack to cool for a couple of minutes. 

Love it? Pin it!

If you can’t wait to make this Cornflake Cookie Recipe make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!



Can I use margarine instead of butter in my cookie recipe? Yes, you can swap out your butter and use the same amount of margarine in your cookie recipe. This is a great option if you are looking to make a dairy-free or vegan version of a recipe. However, it is important to know that it will change the texture of your cookie.

Butter has a high-fat content and lends a rich flavor to cookies. They will crisp up on the edges but still be soft and chewy in the center. Margarine has more water and less fat which will create a crispier cookie that spreads thinner.

Another note; it is easier to burn cookies made with margarine. If you do use margarine, choose stick margarine with a higher fat content (trans fat) that will more closely resemble butter.

When were Kellogg’s Corn Flakes invented? Corn Flakes were invented in 1894 by physician John Harvey Kellogg. He was seeking to create a healthy morning meal that would result in a “fresh mind” free of impurities. The cereal was introduced to patients in the infirmary where he worked and was somewhat an accidental invention.

The process of creating a flaked cereal was patented by Kellogg in 1895. There is a bit more to the story and Kellogg’s ideas behind a bland diet, but I will let you do your own research.



  • Butter – You can substitute margarine for the butter. See FAQS above for information on the differences between using butter and margarine in your cookie recipes.
  • Sugar – White granulated sugar is called for in this recipe, but you can replace half of the white sugar with light brown sugar. 
  • Cornflakes – you could try using Rice Krispies instead, as they would still add that appealing crunch. Frosted Flakes would add extra sweetness. Special K or Wheaties cereals would work too.


  • You can make this dough ahead of time and let it chill in the fridge up to a day in advance. Bring to room temperature before scooping and baking.
  • Using a cookie scoop will produce uniform-sized cookies.
  • Double the recipe to make even more of these tasty cookies! This is a small batch recipe, but doubling it, or even tripling it, is easy!
  • You can try some different additives such as ½ cup of mini chocolate chips, butterscotch chips, chopped nuts or coconut flakes for a new flavor profile.
  • Store cookies in an air-tight container at room temperature for 3-4 days. You can also freeze them for up to 3 months.





This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

 Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2022, up to $100,000. Whatever money we raise will automatically double on our fundraising page. Help us raise money for this important cause! Donate through our fundraising page.

Make these cornflake crispy cookies today and watch them disappear. With a few simple ingredients and quick preparation, you can be eating these cookies in less than 30 minutes! It will quickly become one of your family favorites.

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Cornflake crispy cookies close up on a dark background.
5 from 4 votes
Print Recipe

Cornflake Crispy Cookies

The sugary, crispy goodness of these Cornflake Cookies will put a smile on your face. Super light and crispy on the outside with the extra crunch of the cornflakes, but with a bit of a chewy texture to the cookie dough itself. The perfect balance.
Prep Time5 minutes
Cook Time13 minutes
Total Time5 minutes
Course: Cookies
Cuisine: American
Keyword: butter, colorado cache cookbook, cornflake cereal, cornflake cookies, cream of tartar, easy, recipe, small batch recipe, Sugar Cookies
Servings: 15 cookies
Calories: 110kcal
Author: Michaela Kenkel


  • 1/2 cup butter 1 stick
  • ½ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¾ cup flour
  • 1 cup Cornflakes cereal
  • Pinch of salt


  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  • Cream together butter and sugar. Add in baking soda, cream of tartar, flour and salt. Mix well.
  • Fold in cornflakes.
  • Drop Tablespoon-sized cookie balls onto a cookie sheet.  Bake for approximately 13 minutes or until the edges just begin to turn golden brown.
  • Transfer to a wire rack to cool. 


Store cookies in an airtight container for up to 4 days, or in the freezer separated between sheets of wax paper for up to 3 months.


Serving: 1g | Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 113mg | Sugar: 7g


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  1. These look and sound fantastic! I bet there is such a nice crunch with these cookies. Can’t wait to give them a go!

  2. This is the perfect recipe to make with my granddaughter this weekend. I’m so glad I found it! She’s 6, so putting cereal in cookies will blow her mind.

  3. Permit me to date myself: I grew up eating corn flakes! I should really enjoy making your Crispy Cornflake Cookies!

  4. The added crunch from the Cornflakes sounds SO good to me in these cookies, Michaela! What a delicious and unique recipe to share on a cookie plate this time of year… or any time of year, for that matter!

    Thanks, again, for making The Sweetest Season a smashing success and sharing such amazing recipes!

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