Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Not all recipes need to be flashy and complicated. This is the perfect example of a simple treat that is easy to throw together and really hits the spot. And NO CHILLING so they’re ready in a flash! These crisp buttery vanilla cookies loaded with crunchy cornflakes are perfect anytime – or all the time..ahem.
Preheat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.
Cream the butter and sugar until light and fluffy. I like the cream the butter on its own first for a minute or two to get it nice and soft – this is really helpful if your butter is still a little cold and let’s face it nobody should have to wait longer than they have to for cookies! Once the butter and sugar is nice and fluffy beat in the egg and vanilla until well combined.
Sift the flour and baking powder together. Mix the dry ingredients into the butter/sugar/egg. Now mix in the cornflakes.
This is a bit awkward using the stand mixer so it’s easier to stir them in by hand with a wooden spoon to make sure they get distributed in the dough properly.
Scoop balls of dough (I used my awesome new medium OXO scoop which is about one and a half tablespoons) onto the cookie sheets. Flatten the dough with a fork – the cookies should be about half an inch high.
Bake for 15 to 20 minutes, rotating the trays halfway through until the cookies are golden brown. Transfer the cookies to a wire rack to cool.
The only thing left to do is pour a large glass of milk and indulge. It’s just like having a bowl of cereal really…
Vanilla Cornflake Cookies
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 30 cookies
Crisp vanilla cookies packed with crunchy cornflakes – the perfect treat to enjoy with a glass of milk.
Ingredients:
- 225 gm | 8 oz | two sticks butter
- if using unsalted butter add 1/4 tsp salt
- 225 gm | 8 oz | 1 metric cup minus 1 tbsp | 1 US cup sugar
- 1 egg
- 1 tbsp vanilla extract
- 320 gm | 11.4 oz | 2 metric cups | 2 US cups plus 2 tbsp all purpose flour
- 2 tsp baking powder
- 65 gm | 2.3 oz | 2 cups (US or metric) cornflakes
Directions:
Preheat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.
Cream the butter and sugar until light and fluffy. I like the cream the butter on its own first for a minute or two to get it nice and soft – this is really helpful if your butter is still a little cold. Once the butter and sugar is nice and fluffy beat in the egg and vanilla until well combined.
Sift the flour and baking powder together. Mix the dry ingredients into the butter/sugar/egg. Now mix in the cornflakes. This is a bit awkward using the stand mixer so it’s easier to stir them in by hand with a wooden spoon to make sure they get distributed in the dough properly.
Scoop balls of dough (I used my awesome new medium OXO scoop which is about one and a half tablespoons) onto the cookie sheets. Flatten the dough with a fork – the cookies should be about half an inch high.
Bake for 15 to 20 minutes, rotating the trays halfway through, until the cookies are golden brown. Transfer the cookies to a wire rack to cool.
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