Cornflakes Crunchy Cookies Recipe - Easy Malaysian Butter Cookies

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Cornflakes Crunchy Cookies: Buttery Malaysian Delight

These Cornflakes Crunchy Cookies are the perfect combination of buttery richness and satisfying crispiness that Malaysians love. With cornflakes providing texture in two ways - finely crushed in the dough and coarse pieces for coating - each bite delivers maximum crunch. This recipe yields about 105 bite-sized cookies using just 1 teaspoon measures, making them ideal for open houses, school treats, or afternoon tea.

What makes these cookies special is the double cornflake technique - some blended into the dough for consistent flavor, and some chunky pieces for that signature crispy exterior. They're incredibly easy to make with basic pantry ingredients, and the dough comes together in just 15 minutes. Perfect for beginner bakers and kids to help with too!

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Cornflakes Crunchy Cookies Recipe

Ingredients

• 200g butter (room temperature)
• 3/4 cup (150g) caster sugar
• 1 egg yolk (grade A)
• 1 3/4 cups (210g) wheat flour
• 1/4 cup (30g) corn flour
• 1/2 tsp baking powder
• 2 cups (50g) cornflakes (divided)

Note: For best results, use unsalted butter and crush 1/2 cup cornflakes finely for dough, keeping 1 1/2 cups coarse for coating.

Equipment

• Mixing bowls
• Electric mixer or whisk
• Baking trays
• Measuring cups/spoons
• 1 teaspoon measure

Tip: Read reviews of the best mixers and ovens if you need reliable baking equipment.

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Step-by-Step Instructions

1. Prepare Cornflakes

Crush 1/2 cup cornflakes finely (for dough) and keep 1 1/2 cups coarse (for coating). Place coarse cornflakes in a wide bowl for easy dipping later.

2. Cream Butter & Sugar

Using electric mixer, beat butter and sugar for 5 minutes until pale and fluffy. Add egg yolk and mix until fully incorporated.

3. Mix Dry Ingredients

Sift together wheat flour, corn flour and baking powder. Add finely crushed cornflakes and mix well.

4. Combine Dough

Gradually add dry ingredients to butter mixture, mixing until just combined. Don't overmix to keep cookies tender.

5. Shape Cookies

Take 1 tsp dough, roll into ball, then press into coarse cornflakes to coat. Place on greased baking tray, spacing 2cm apart.

6. Bake

Bake in preheated 170°C oven for 15-20 minutes using upper-lower heat until golden brown. Rotate trays halfway for even baking.

7. Cool & Store

Let cool completely on wire rack before storing. Cookies will crisp up further as they cool.

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Pro Tips for Perfect Cookies

Butter Temperature

Room temperature butter creams better - it should indent slightly when pressed but still hold its shape. Too soft makes cookies spread.

Cornflake Texture

For best crunch, use fresh cornflakes and crush by hand (not blender) to maintain varied sizes - some powder, some small pieces.

Baking Technique

For even browning, bake one tray at a time in center rack. If baking two trays, swap their positions halfway through baking time.

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Frequently Asked Questions

Can I use margarine instead of butter?

Butter gives better flavor, but margarine can be used for a softer texture. Reduce salt if using salted margarine.

How long do these cookies keep?

Store in airtight container for up to 2 weeks at room temperature. They freeze well for up to 3 months.

Can I make these without cornflakes?

Yes, but they'll lose their signature crunch. Substitute with rice bubbles or crushed nuts for different texture.

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