Cornflakes Milk Cookies are the ultimate combination of buttery richness, delicate milk flavor, and irresistible crunch. If you’re searching for a cookie that’s melt-in-your-mouth soft on the inside yet lightly crisp on the outside, this recipe delivers that perfect contrast.
Unlike traditional sugar cookies, these cookies use milk powder and crushed cornflakes to create a uniquely tender texture with a subtle caramelized crunch. They’re simple to make, require no complicated techniques, and produce bakery-style results right from your home oven. Whether you’re baking for festive celebrations, gifting, or simply craving something nostalgic and comforting, these Cornflakes Milk Cookies will quickly become a household favorite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Fuss-Free – No chilling required. Mix, shape, and bake.
- Unique Texture – Soft, milky interior with crunchy cornflake edges.
- Simple Pantry Ingredients – Everything is easily accessible.
- Perfect for Festive Occasions – Ideal for Eid, Christmas, tea parties, or gifting.
- Balanced Flavor Profile – Light sweetness from icing sugar paired with optional salt for contrast.
- Kid-Approved & Crowd-Pleasing – Crunchy outside, tender inside — everyone loves the texture combination.
What sets these cookies apart is the use of milk powder and potato flour, which create a delicate crumb that almost dissolves in your mouth. The crushed cornflakes add structure and crunch without making the cookies heavy. They’re nostalgic, comforting, and surprisingly elegant.
Ingredients Needed
Here’s everything you’ll need to prepare these Cornflakes Milk Cookies.
A. Creaming Base
- 250 g salted butter, softened at room temperature – Provides richness and flavor. If using unsalted butter, add an extra pinch of salt.
- ¾ cup icing sugar (powdered sugar) – Creates a finer, softer texture compared to granulated sugar.
- 1 teaspoon vanilla extract (optional) – Enhances aroma and balances sweetness.
B. Dry Ingredients
- ¾ cup potato flour – Contributes to tenderness and delicate crumb structure.
- ⅔ cup milk powder – Intensifies the milky flavor and adds subtle creaminess.
- 2 cups plain (all-purpose) flour – Gives structure while maintaining softness.
- 1 teaspoon fine salt (optional) – Recommended if you enjoy a slight sweet-salty balance.
C. Crunch Element
- 3 cups cornflakes, coarsely crushed – Adds crunch and a lightly toasted flavor once baked.
Optional: Extra crushed cornflakes for rolling the cookie balls before baking.
How to Make Cornflakes Milk Cookies
Preparation Note
Preheat your oven to 160°C (320°F) before shaping the cookies. Line baking trays with parchment paper to prevent sticking and ensure even browning.
1. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and icing sugar. Using a wooden spatula or hand mixer, mix until just combined.
Avoid over-beating — the goal is a smooth, creamy mixture without incorporating too much air. Overmixing can cause excess spreading during baking.
Add vanilla extract if using and gently stir until evenly distributed.
2. Add the Dry Ingredients
Sift together the potato flour, milk powder, plain flour, and salt (if using). Gradually fold this mixture into the butter mixture.
Mix until fully incorporated. The dough will be very soft — this is normal. Resist the urge to add extra flour. The softness ensures a tender texture after baking.
Visual cue: The dough should hold together but feel slightly sticky and delicate.
3. Prepare the Cornflakes
Place the cornflakes in a separate bowl and crush them coarsely using your hands or the back of a spoon.
Do not crush them into powder — you want small crunchy flakes that provide texture.
4. Incorporate the Cornflakes
Fold the crushed cornflakes gently into the dough. Mix carefully to avoid overworking the mixture.
At this stage, the dough will remain soft but should be evenly speckled with cornflake pieces.
5. Shape the Cookies
Take a generous tablespoon of dough and roll it gently between your palms into a ball.
Place on the prepared baking tray, spacing them well apart as they will spread slightly.
Optional: For extra crunch, roll the dough balls in additional crushed cornflakes before placing on the tray.
6. Bake to Perfection
Bake in the preheated oven at 160°C (320°F) for 11–13 minutes, depending on your oven.
The bottom of the cookies should turn lightly golden. The tops will remain pale — this is correct.
Important: The cookies will be extremely soft when hot. Do not attempt to move them immediately.
7. Cool Completely
Allow the cookies to cool fully on the baking tray. As they cool, they will firm up while maintaining a soft interior.
Once completely cooled, transfer them to an airtight container.
Serving and Storage Tips
Serving Ideas
- Serve with hot tea or coffee for a delightful afternoon treat.
- Arrange in decorative tins for festive gifting.
- Pair with a scoop of vanilla ice cream for a textured dessert.
- Drizzle lightly with melted white chocolate for a more indulgent version.
The subtle milky flavor pairs beautifully with both warm beverages and chilled desserts.
Storage Instructions
- Room Temperature: Store in an airtight jar for up to 1 week.
- Freezer (Baked): Freeze in sealed containers for up to 2 months.
- Freezer (Dough): Shape into balls and freeze raw. Bake directly from frozen, adding 1–2 extra minutes.
Ensure cookies are fully cooled before storage to prevent condensation.
Helpful Notes
- Do not overbake. Slight underbaking preserves softness.
- If your kitchen is warm, chill the dough for 15–20 minutes before shaping.
- For a richer flavor, replace 50 g of butter with ghee.
- Add white chocolate chips for added sweetness.
- Sprinkle flaky sea salt on top before baking for a gourmet touch.
- Always measure flour using the spoon-and-level method to avoid dense cookies.
Small adjustments can elevate these cookies from simple to spectacular.
Conclusion
Cornflakes Milk Cookies are a delightful blend of creamy richness and irresistible crunch. Thanks to the milk powder and potato flour, they deliver a uniquely soft texture that sets them apart from ordinary butter cookies. The addition of crushed cornflakes adds a satisfying crisp bite, making every mouthful layered and memorable.
These cookies are easy enough for beginner bakers yet impressive enough for festive occasions and gifting. Their balance of sweetness and texture makes them universally loved.
If you try this recipe, please leave a comment below and share your experience. Don’t forget to give it a star rating!
Share your creations on Pinterest or Facebook and tag your variation. Did you roll them in extra cornflakes or add chocolate chips? Let us know how you made them your own!
Frequently Asked Questions (FAQ)
Can I substitute potato flour with cornstarch?
Yes, cornstarch can be used as a substitute. It provides similar tenderness, though the texture may be slightly less delicate.
Why is my cookie dough so soft?
This recipe is designed to have a very soft dough. The softness ensures a tender final texture. Avoid adding extra flour unless absolutely necessary.
Can I make these cookies gluten-free?
You can experiment with a 1:1 gluten-free flour blend in place of plain flour. Ensure your cornflakes are also gluten-free.
Can I reduce the sugar?
Yes, but reducing icing sugar may slightly alter texture. Start by reducing 2–3 tablespoons and test.
How do I know when they are done?
The bottom should be lightly golden while the top remains pale. They firm up after cooling.
Are these cookies freezer-friendly?
Absolutely. Both baked cookies and raw dough freeze well for future baking.
Can I add chocolate or nuts?
Yes! White chocolate chips or finely chopped nuts pair wonderfully with the milky base.
Cornflakes Milk Cookies
Ingredients
Method
- Preheat oven to 160°C (320°F). Line baking trays with parchment paper.
- In a large bowl, combine softened butter and icing sugar. Mix gently until smooth and creamy without overbeating. Stir in vanilla extract if using.
- Sift together potato flour, milk powder, plain flour, and salt. Gradually fold the dry ingredients into the butter mixture until fully incorporated. The dough will be very soft.
- Coarsely crush the cornflakes in a separate bowl, ensuring they remain in small flakes rather than powder.
- Gently fold the crushed cornflakes into the dough until evenly distributed.
- Shape the dough into tablespoon-sized balls and place on prepared trays, spacing slightly apart. Optionally roll in extra crushed cornflakes for added crunch.
- Bake for 11–13 minutes, until the bottoms are lightly golden while the tops remain pale.
- Allow cookies to cool completely on the tray before transferring to a wire rack. They will firm up as they cool.