Enjoy these delicious Cornflake Cookies that are quick to make and sure to please a crowd.

This recipe stars cornflakes, almonds, and a hint of cinnamon. It’s so easy and incredibly delicious.

Cornflake Cookies recipe by Cheerful Cook. — Photo Credit: Cheerful Cook

Table of Contents

Best of all, you’ll need 5 ingredients for this recipe (and I bet you don’t need to go shopping!): cornflakes, eggs, sugar, almonds, and cinnamon.

Don’t have cinnamon? You can skip it and make it a 4-ingredient cookie.

Cornflake Cookie Recipe Highlights

EASY TO MAKE – This recipe is perfect for beginner bakers. All you need is a bowl, a saucepan, and your oven!
KID-FRIENDLY – The simple flavors and fun crunch make it an instant hit among the little ones.
INGREDIENTS – With just five ingredients, you won’t have to raid the entire grocery store to make these cookies.
CRUNCHY GOODNESS – The cornflakes maintain their crunch, giving each cookie a unique texture that’s oh-so-satisfying.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

Ingredients needed to make Cornflake Cookies.

SUGAR – Adds sweetness to the recipe and enhances the overall flavor.

EGG WHITES – Help to bind the ingredients together and provide structure.

SLICED ALMONDS – Add a crunchy texture and nutty flavor to the dish.

CORNFLAKES – Contribute a crispy and crunchy element to the recipe.

CINNAMON – Adds warmth and a delightfully aromatic flavor to the dish.

How To Make Cornflake Cookies

Please check the printable recipe card below for more detailed instructions.

Process Step: Whisk egg white and sugar over medium heat.

Process Step: Pour mixture over cornflake mix.

Process Step: Drop tablespoon-sized heaps on a baking sheet.

Mix cornflakes, almonds, cinnamon; preheat oven to 325º Fahrenheit.
Whisk sugar and egg whites over medium heat until frothy; cool for 2-3 min.
Combine egg white mix with cornflake mix.
Drop tablespoons on the baking sheet; bake for 20 min at 325º Fahrenheit.

Leftovers and Storage

STORE – To keep your Cornflake Cookies as crunchy as the day you made them, seal them in an airtight container. They’ll stay fresh for up to a week.

FREEZE – If you’ve got more cookies than you can eat soon, no worries! Put them in a ziplock bag and stash them in the freezer. They’ll be good for up to three months.

REHEAT – Craving that fresh-baked taste? Place your cookies in an oven preheated to 300º Fahrenheit for about 5 minutes. They’ll be as crunchy as ever!

Recipe Success Tips

DON’T RUSH – Allow the egg white mixture to cool before mixing it with the dry ingredients.

EVEN SIZING – Keep your cookie heaps uniform in size for even baking.

BAKING TIME – Keep an eye on the cookies to avoid over-browning.

COOLING – Let the cookies cool on a wire rack to maintain their crunchiness.

DOUBLE BATCH? – My husband has polished off an entire batch of these in 2 days. So you might think about double batching if your family’s got a sweet tooth. 😉

A batch of freshly baked Cornflake Cookies.

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