food 4 tots

Cornflake cookies

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Source: Adapted and modified from Baking Made Easy by Agnes Chang (蓝赛珍,轻轻松松学烘焙)

Make: 50 cookies

120g unsalted butter
75-80g icing sugar
1 egg yolk
½ tsp vanilla extract
120g plain flour
30g corn flour/ corn starch
30g milk powder (note 1)
30g raisins
100g cornflakes


  1. Put raisins in a plastic bag, pour water inside the bag and immediately pour it out. Leave it overnight at room temperature. This is to prevent the raisins from absorbing the moisture from the cookies. On the day of baking, pat dry the raisins with kitchen papers and set aside.
  2. Put cornflakes in a large plastic bag and scrunch coarsely with your fingers until they become small crumbs. Set aside.
  3. In a mixing bowl, whisk plain flour, corn flour and milk powder and sieve. Set aside.
  4. Let the butter turn soft at room temperature (ie it will leave a mark on the butter when you press lightly with your finger tip).


  1. Transfer softened butter to a mixing bowl. Add in icing sugar. Use a rubber spatula to combine well the ingredients.
  2. Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
  3. Add in egg yolk and vanilla. Beat until light and creamy.
  4. Add in flour mixture in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the butter mixture (until no traces of flour). Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
  5. Then add in raisins to combine well.
  6. Use your measuring spoon, scoop 1 teaspoon mixture (make sure to include raisins) and drop it onto the cornflakes. Use your palms to roll it lightly into ball and place into mini baking paper cups. Repeat until the mixture is used up. Transfer the mini baking paper cups to a baking tray and arrange them 3cm apart. You may need to bake these cookies in 2 batches with this recipe.
  7. Bake in a pre-heated oven at 170°C for 20-22 minutes or until light golden brown and crispy. Rotating the baking tray towards the last 5 minutes.
  8. Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely. Then store them in an airtight container.


  1. I bought it from baking supply shop.
  2. Make sure the cookie is well-coated with cornflakes.
  3. Do not overwork the cookie dough or over-bake the cookies. They should be crispy outside and crumbly inside.
  4. You can bake the cookies without the paper cups.
  5. You can substitute raisins with dried cranberries or dried blueberries for a variation.

cornflake cookies, cornflakes cookies, raisin cornflake cookies, Chinese New Year cookies, festive cookies, Hari Raya cookies, food for tots, recipes for toddlers, cornflake biscuits, picky eaters, snack

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  1. These are so cute in the little paper cups! The raisins in them sound great too. I’m looking forward to celebrating Chinese New Year with friends this year.

  2. Pei-Lin says:

    Yea, cornflake cookies are CNY cookie classic! I’ve always thought of them as butter cookies but with a crunchy cornflake coating.

    Enjoy this festive season!

  3. j3ss kitch3n says:

    thanks LK! these cornflakes cookies are a smash my favorite as well!

  4. anncoo says:

    I love cornflakes cookies and it is a must to make it every year 🙂

  5. Xiaolu says:

    I love these crunchy looking cookies. Pretty styling, too!

  6. Joanne says:

    These are so cute! I love cornflakes and this just gives me an excuse to buy a box 😛

  7. Lovely cornflakes cookies. I want one, can I? 🙂
    So glad that your PC is back.

  8. tigerfish says:

    The crisp and crunch definitely make the cookies worth many bites 🙂

  9. Alice says:

    Oh, CNY cookies! Looks good…

  10. this gems look so cute!!!

  11. MaryMoh says:

    Mmmm…I remember eating these….very crunchy and delicious!

  12. your mini cornflake cookies look so precious hehe I am sure they must be so crunchy too! Definitely a must for CNY!

  13. lena says:

    so far i’ve only eaten once these cornflakes cookies, it was given to me by a friend. yeah, I think it would be nice to add in some cranberries as well, a little red in the cookies will look pretty too.

  14. Evelyn Ng says:

    Yummy, I like CNY cookies! Juz can’t resist them. May I know why only egg yolk is added?

    • food-4tots says:

      Evelyn: Me too! Need to watch out my waistline now. Hehehe! I have no idea why only egg yolk is added. This is also the same for my cheesy cookies too. Maybe it doesn’t want the cookies to rise too much. Just my guess.

  15. Haven’t baked cornflake cookies for a long while….those look irresistible.

  16. Little Inbox says:

    I keep the corn flakes packaging box with corn flakes recipe printed on it. I have no time to bake it yet. The smell of the cookies must be very inviting when it’s fresh from the oven.

  17. This is one of my favourites!!! Gorgeous photographs.

  18. marla says:

    Forget about the kids – I would love these cookies and your photos are beautiful!

  19. noobcook says:

    They look so cute and pretty! perfect snack for CNY =)

  20. Cute and delicious, best of both worlds!

  21. Eve says:

    Thanks for your recipe. May I ask if I could replace milk powder with fresh milk?

    • food-4tots says:

      Eve: It’s my pleasure to share. I haven’t tried milk powder for this recipe. But in my personal opinion, it is not advisable to substitute dry ingredient with wet one as it will make the cookie dough too wet and soft. Hope it helps. 😉

      • Eve says:

        Thanks for your reply! May I know is it okay for me to leave out the milk powder then? Once again, thanks!

        • food-4tots says:

          Eve: You’re always welcome! I’m not sure what the outcome is without milk powder. If you are keen to give this recipe a try, maybe you can substitute the amount of milk powder with plain flour rather than omitting it. But please bear in mind that this substitution may not warrant you to achieve the best results. Hope it helps and happy trying!! 😉

  22. alex says:

    First of, thank you for sharing these wonderful recipes! I’ve tried the mango pudding & butter cake with much success! My husband normally doesn’t like sweets, but he gave me the thumbs-up for both attempts!
    I’ve been looking to replicate this butter cookie I’ve beening buying from a local confectioner & chanced across this recipe. I have 2 questions:
    1. Can I omit the raisins & cornflakes & just bake it as a butter cookie by piping the cookie dough?
    2. What milk powder are you referring to? Can I use my son’s Enfagrow formula? Or is it some special milk powder for baking?

  23. alex says:

    Thanks for the replies! I’ll head out to my baking supply shop to check out the milk powder.
    The other recipes I researched for butter cookies also used cornflour with the plain flour mix, that’s why I was more inclined to try the cornflake cookie recipe. I’ll give it a shot & see how it turns out!
    By the way, where can I buy the 2 books you recommended: Baking Made Easy by Agnes Chang & 100 homemade cookies by Zhaoqing Meng(Is this all in Chinese??)From Popular Bookstore?
    Thanks again =)

    • food-4tots says:

      Alex: You are most welcomed! Cornflour will make the cookies crumbly. I also use it in my pineapple rolls recipe. For the books, you can get them in Popular. Besides Popular, you can try PageOne and Kinokuniya. Hope it helps! 😉

      • alex says:

        Ah…that’s good to know! I was wondering what was the purpose of the cornflour! I tried the recipe last night & they turned out not too bad! But I feel it was a tad too sweet for me & I would like it to be more buttery & perhaps more yellow like the ones that I purchased. Do you know if I can reduce the sugar to 60g, increase the butter to 150g & maybe add 1 more egg yolk without messing up the balance of the ingredients?
        Thanks for again for your input =) Will check out the books next time I’m at Popular!

        • food-4tots says:

          Alex: You mean you had tried the cornflake cookies without raisins and cornflakes? I don’t think your suggested modification will yield a good butter cookie. That’s why my recipe had included cornflakes and raisins to balance the overall taste of the end products. Baking is all about chemistry. You must include certain things to have the chemical reactions. So sorry, I’m not an expert in this field. Which brand did you use for your butter? I strongly recommend Lurpak as I use it for all my baking and cooking. It gives a very buttery taste to your bakes. I am not sure why their cookies are more yellowish than mine. It maybe due to different brand. Try the coconut butter cookies or almond butter cookies. They taste more like butter cookies than this modified cornflake cookies. Hope it helps.

          • alex says:

            Yes, I tried the cornflake cookie recipe w/o the raisins & cornflakes. I used the slightly salted Lurpak butter, but it seems not butter enough still.
            Sigh, I wish I knew all about the chemistry of the ingredients so I can tweak the recipe, but alas I don’t! I’m not fond of coconut & almond tastes, but mebbe I can try leaving the coconut/almond out.
            Thank you SO MUCH for your advice anyhow =) Maybe I’ll just have to end up spending $9/tub on those butter cookies after all!

            • food-4tots says:

              Alex: It’s my pleasure to share. I think almond butter cookies recipe is quite close to what you want. It used more butter and less sugar. For the flour, you can use 120g cake flour with 30g cornflour if you want your cookies to have crumbly texture. Just my guess. Remember, do not overbake your cookies and weigh your ingredients with a digital scale (for more accuracy, do not estimate!). Your cookie will taste more buttery after it has completely cooled down. The best is to try it overnight. Give it a try and let me know how it turns out. 😉

  24. alex says:

    Will do =) After I gobble this current batch of cookies. This is not good for my waistline! I’ll let you know how it turns out 😉

    • food-4tots says:

      Alex: The best solution is to share your cookies with others. That’s what I am doing now. So, you can speed up the process to find your “perfect” butter cookies. I just wonder whether the yellow colour on the cookies is due to the egg wash. Happy trying!! 😉

      • alex says:

        Heh heh, I’m actually quite happy to eat them myself! Out of 50 cookies, I’ve got 4 left 😉 With my sons’ help of course!
        No, not the egg wash, it’s a matt-looking cookie that was just generally more yellow. It was slightly more crispr & lighter in texture too. I wish I could buy their recipe!

        • food-4tots says:

          Alex: Wow! So fast!!! I must go to take a look (maybe get a tub) at these “perfect” butter cookies. Don’t mind to provide me the details of this local confectioner?

          • alex says:

            I’ve gotta sweet tooth 😉 Sure! It’s Galicier Confectionery at Blk 55 Tiong Bahru Road #01-39 (Tel: 6324-1686). Their Kueh Bangkit ($15) & Pineapple tarts ($12) are to die for!!! But I absolutely love the butter cookies ($9) which they only did let out to me that it contains milk powder. It’s the swirl one with glace cherries on top. Lemme know how you like them!

            • food-4tots says:

              Alex: Can’t wait to check it out!! Thanks!! 😉 Btw, have you tried the cookies sold at The Cookie Museum? I heard that they are very very nice (S$30/tin). 😉

              • alex says:

                Cookie Museum?! Nope…haven’t heard of it & at $30/tin, I think I won’t be trying! I tried the almond cookie recipe on Friday, but it wasn’t quite it either 🙁 Turned out too cake-y & soft. Not crispy…I think the cornflake cookie recipe was closer. Well, if u ever have a chance to try the Galicier one, do let me know how you think the recipe can be tweaked!!!

                • food-4tots says:

                  Alex: Sorry to know that the end product didn’t meet your expectation. If you prefer crispy cookies, then you need to bake the cookies slightly longer ie another 5 minutes. Alternatively, make smaller size or flatten the cookies before baking. I think I have to try out Galicier cookies before I can suggest further. Will definitely keep you updated. 😉

  25. Linda says:

    Looking at the pictures makes me very hungry, if i have the butter, i think i will just make it right away and just ley my 26 months old boy crying….ha ha

    Just 2 question,
    1) What is the reason we cannot mix the flour i circular motion?
    2) Why do we need arrnage the paper cups 3cm apart?


    • food-4tots says:

      Linda: Thanks for your wonderful compliment!! Below is my answer to your questions:
      a) This is to prevent the gluten to be developed and it will affect the texture of the end products.
      b) With this small gap, the heat will be able to spread evenly to the cookies during baking.

      Hope it helps to clarify your doubts.

  26. JJB says:

    Hi, I am planning to bake these for CNY but i am unsure how long can these be kept in those Red Lid Plastic bottles.

  27. GL says:

    Can I check,
    (1) I followed the recipe you gave. The only difference is that I didn’t use milk powder but substituted with plain flour and I didn’t use raisins. Is that ok?
    (2) My dough wasn’t sticky enough, my cornflakes didn’t seem to stick well. How can it be remedied?
    (3) My final cookies don’t look golden brown/yellow. They look a little dull brown. Is there any thing I can do to make it look more golden brown? Was it due to the heat of the oven? For my oven, I used 190° C because at 170° C by 22 mins, the cookies were still not ready.
    thanks so much in advance for your help and advices!

    • food-4tots says:

      GL: Unlike cooking, not all the ingredients in a recipe can be substituted or omitted. For this recipe, it is not possible to omit the raisins. Alternatively, you can use other dried fruits such as cranberries as a substitution. The problem of your dough was due to the omission of raisins. How long had you baked your cookies with 190° C? What makes you think that they are not ready at the end of 22 mins? Is it based on the colour or the tasting? I suggest that you give this recipe a second try with the addition of the raisins, bake at 180° C and see how it goes. If you’re afraid that the cookies are not properly cooked, you can leave them in the oven for another 5 minutes (without power on) after the baking time of 22 mins. At the end of the baking, the inside of the cookies should be LIGHT golden brown (similar to the coconut butter cookies). Hope it helps!

  28. GL says:

    thank you for your advice. I will try it out again. initially i thought my cookies were not ready coz the looked a little pale yellow that’s why i tried to raise the oven temperature

  29. Adeline says:

    Hello miss,

    You are awesome for your willingness to share your baking recipes. I love conflake cookies & never thought that I can do it my own with you recipe. I’ve bought all the ingredients stated & is ready for the war tomorrow.

    However, I’m a bit curious about one of the photos posted here with egg yolk. Are you using Omega-3 egg? The color of the egg yolk that you are using doesn’t look like an ordinary egg yolk. Could you please advise?

    Thanks for your reply =)

    • food-4tots says:

      Hi Adeline: Thanks for your kind words!! So glad to know about your preparation. I used Seng Choon carrot large eggs and don’t think they are Omega-3 eggs. Hope it helps! 😉

  30. Lily says:

    Hi! I tried this recipe using 170 degrees and 20 mins but cookies were abit overbaked. The cornflakes were a little brown. Wondering if I shd lower the temp or shorten the baking time?

  31. Adeline says:

    I just bought Rowenta oven , may I know what mode you use to bake cookies?

  32. veronica says:

    HI!II tried making your cornflake cookies but my was not round when it came out of the oven it was flat do you know whats wrong with my cookies?

    • food-4tots says:

      Veronica: Did you use any paper cup? Your dough could be too soft and melted due to the current hot weather. Next time, if this happens again, chill the dough for an hour to firm up.

  33. Jennifer says:

    Hi if I use dried cranberries instead of rasins do u still need to soak the cranberries?

    Also is it possible to subsitute corn flour with all purpose flour?


    • food-4tots says:

      Jennifer: Yes, you can use cranberries. As cranberries come in dry form, the soaking is necessary to dehydrate the fruit. It is possible to use all for corn flour but the texture maybe slightly different (ie a bit harder).

  34. shaann says:

    Hi, can we omit milk powder?

    • food-4tots says:

      Shaann: You can substitute the amount with plain flour but if you want the best result, it is good to follow the recipe. You can buy it from any local baking supply stores. Please also note that this milk powder is not the same as the one for infant. 🙂

  35. soh says:

    I wonder if you can have a video to show how to do the cut, press and scrape mixing technique? I tend to go in a semi-circular motion. Thanks alot.

    • food-4tots says:

      Soh: Sorry, I don’t have any video clip to share. You don’t need to follow any sequence when using these 3 techniques. Just make sure you avoid stirring, beating or kneading the mixture like what we do for making cakes and bread. 🙂

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