Easy Cornflake Cookies
These delightful cookies combine a crispy crunch with a sweet, buttery flavor, making them a fantastic choice for any baking occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy creaming.
- 1 cup granulated sugar
- 1 cup brown sugar, packed Use light or dark brown sugar based on preference.
- 2 large eggs Room temperature eggs mix better.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Sift if desired for lighter cookies.
- 1 teaspoon baking soda Ensure it is fresh for proper leavening.
- 1/2 teaspoon salt Balances the sweetness.
Mix-ins
- 3 cups cornflakes
- 1 cup chocolate chips or nuts (optional) Customize with your favorite mix-ins.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well blended.
- Gently fold in the cornflakes and, if you’re using them, the chocolate chips or nuts.
Baking
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each scoop.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on a wire rack.
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Notes
You can enjoy these cookies with a glass of cold milk or warm tea. For added elegance, dust with powdered sugar before serving.