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Dunk Cornflakes Cookies in milk, tea or coffee and enjoy them as a snack or make them as edible gift for loved ones.
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert, edible gift, Tea Time
Cuisine International


  • 2 cups plain flour all purpose flour
  • 3 cups cornflakes
  • ¾ cup sugar
  • 1 cup butter 200g
  • ½ tsp baking powder
  • 1 tbsp lemon zest or peel
  • 1 -2 tbsp lemon juice



  • Preheat the oven at 180°C.
  • Lightly crush the cornflakes.
  • Sieve flour and baking powder together. Add the crushed cornflakes and mix well.
  • Cream butter and sugar together till it is light and fluffy.
  • Add the lemon juice and zest and mix well.
  • Add the flour mixture and mix well.
  • Allow the dough to chill in the fridge for 15 - 20 minutes.
  • Take about a tablespoonful of the dough and roll it into a ball. Flatten it slightly between your palms.
  • Place it on a greased baking tray.
  • Repeat with the remaining dough. Make sure the cookies are at least an inch apart as they will spread a bit.
  • Place the cookies in the oven to bake for 12 to 15 minutes or till they are light golden in colour.
  • Leave the cookies on the baking tray for 5 minutes.
  • Remove the cookies and cool them on a wire rack.
  • Store in an airtight container.


  • Add vanilla extract instead of lemon juice.
    Add about ½ cup chopped nuts to the dough.
Keyword cornflakes cookies, eggfree cookies