Ingredients for Cornflake Cookies
- Shortening
- ½ teaspoon salt
- Sugar
- 2 large eggs
- Orange Juice
- Vanilla
- Baking Powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- Corn Flake Crumbs
- Maraschino cherries, halved (as needed)
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How to Make Cornflake Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup crushed cornflakes.
- Roll the dough into 1-inch balls.
- Roll each ball in ½ cup crushed cornflakes.
- Place the cookies onto ungreased baking sheets.
- Top each cookie with a halved maraschino cherry.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
10g
Carbs
8g