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    Home » Desserts

    Corn Flakes Cookies

    Published: Mar 2, 2020 · Modified: Oct 14, 2022 by Keri Hix

    965 shares
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    Corn Flakes Cookies are probably the first cookie my mom ever taught my brother and me how to make. This is a simple, old-fashioned meringue cookie recipe using Corn Flakes Cereal and a few basic ingredients.

    corn flakes cookies on a plate

    These meringue cookies are slightly crisp on the outside and chewy on the inside. Since these cookies are so light and easy to make, they are perfect for young bakers and for a Christmas cookie that is a little bit different.

    Other recipes that are good for holiday cookies are Kiss Crinkle Cookies (chocolate crinkle cookies with a Hershey Kiss on top) and Squiggles (my grandmother's version of Haystack cookies).

    Another great recipe using Corn Flakes Cereal is Corn Flakes Apple Crunch. This heavenly apple crisp is delicious and served warm with a scoop of vanilla ice cream.

    Recipe Ingredients

    Ingredients for corn flake meringue cookies.
    • Egg Whites
    • Sugar
    • Cream of Tartar
    • Vanilla
    • Corn Flakes

    Step-by-step directions

    Egg whites being poured into a mixing bowl.

    Step 1. Add egg whites to a glass or metal mixing bowl.

    Egg whites do not whip up well when plastic bowls or utensils are used.

    Sugar being added to egg whites while the mixer is going.

    Step 2. Using a hand or stand mixer, beat the egg whites until foamy.

    While still beating, gradually add the cream of tartar, sugar, and vanilla.

    Beating egg whites.

    Step 3. Continue to mix for 3 to 4 minutes. I was using high-speed with my hand mixer.

    Egg whites with stiff peaks being shown on mixer beaters.

    Step 4. When stiff peaks form, the egg whites are ready. They will hold their shape and stand up on the beaters, as shown in the photo.

    Meringue cookies batter with corn flakes in a bowl.

    Step 5. Add the Corn Flakes and stir gently using a metal or wooden spoon.

    Corn flake meringue cookies on a baking sheet ready for the oven.

    Step 6. Drop the Corn Flake meringue by spoonfuls onto a baking sheet. I have the best luck with an AirBake cookie sheet. However, you can use a regular baking sheet covered with parchment paper.

    The Corn Flakes Cookies are ready to bake.

    corn flakes cookies on a plate

    Cool the Corn Flakes Cookies on the cookie sheet for a minute or two, then move the cookies to a cooling rack.

    Thank you, Alton Brown, for sharing the picture of my Corn Flakes Cookies on Instagram for your holiday cookie swap a few years ago. I can't tell you what a thrill that was!

    Other recipes you might like

    • Oatmeal Chocolate Chip Cookies
    • Mom's Uncooked Cookies
    • Blueberry Chocolate Chip Cookies
    • Grandma's Lemon Meringue Pie

    Recipe Faq's

    How long does it take to whip meringue for Corn Flakes Cookies?

    Be patient. It does take several minutes. You want stiff peaks to form.

    What temperature should I bake meringue cookies?

    I cook these Corn Flake Meringue Cookies at 300 to 325 degrees F. We like them slightly brown, crisp on the outside, and chewy on the inside. You can easily reduce the oven temperature to 250 degrees F, but cook 5 to 10 minutes longer.

    What is the best way to store meringue cookies?

    We just leave the Corn Flakes Cookies on the cooling rack in the open air. This recipe makes a small batch of cookies, and they are usually eaten quickly. You can keep them in a lightly covered container if you prefer.

    Mom tip

    Add a few mini chocolate chips to the cookie batter for an extra treat!

    Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again. 

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    corn flakes cookies on a plate

    Corn Flakes Cookies

    This recipe for Corn Flakes Cookies is a super easy, light and crisp, meringue cookie made with corn flakes and a hint of vanilla.
    4.43 from 14 votes
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 18 Cookies
    Calories: 47kcal
    Author: Keri Hix

    Ingredients

    • 3 Large Egg Whites
    • ½ cup Granulated Sugar
    • ½ teaspoon Cream of Tartar
    • 1 teaspoon Vanilla
    • 4 cups Corn Flakes Cereal

    Instructions

    • Preheat oven to 300 degrees F.
    • Add the egg whites to a metal or glass mixing bowl. Beat the egg whites until they are foamy.
    • Gradually add the sugar, cream of tartar and then the vanilla. Continue to beat until stiff peaks form.
    • Gently fold in the Corn Flakes cereal using a metal or wooden spoon.
    • Drop by spoonfuls onto the baking sheet.
    • Bake for 20 minutes. You do not want them to brown too much, but you want to bake them until they are no longer sticky.
    • Cool cookies for about 1 minute before removing from pan.
    • This recipe makes 18 - 24 cookies, depending on size.

    Notes

     
    For an added treat, add some chocolate chips to the cookie batter. 
    I tend to make these cookies large. You can adjust the size and watch them in the oven to ensure they do not overcook. 
    You can easily reduce the oven temperature and cook for a longer time if desired. 
    Click here to add your own private notes.

    Nutrition

    Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 55mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    Comments

    1. Mary Kester

      December 04, 2021 at 9:09 am

      Have been looking for this recipe for years. One of my childhood favorites. My. Mother made them every year. She has been gone for almost 30 years. Thank you for posting this recipe. All the other call for pb or flour and I knew these were not the one. Thanks again.

      Reply
      • Cook This Again Mom

        December 04, 2021 at 3:44 pm

        Thank you so much for your comment. This is a very special recipe for us too.

        Reply
    2. Jo

      July 26, 2021 at 2:20 am

      Do you use cornflakes that are sweetened or unsweetened? I'd like to try using bran flakes but mine are sweetened. I'm thinking I might reduce the 1/2 cup of sugar slightly to compensate if your recipe uses unsweetened cereal, I'd prefer just a moderately sweet cookie.

      Reply
      • Cook This Again Mom

        July 26, 2021 at 5:59 pm

        I use regular cornflakes. I think reducing the sugar with sweetened flakes is probably a good idea. Let us know how they turn out.

        Reply
    3. Kathy Dugger

      April 22, 2021 at 6:24 pm

      Oh, thank you for sharing this!! I used to make these with my Mom every Christmas. She added chopped walnuts to her. She also baked them on cookie sheets lined with paper grocery bags.

      Reply
    4. Ellen

      December 02, 2020 at 9:20 am

      My husband's family made these so it is now my turn. Their recipe does not use cream of tartar. My question is how long can these be stored? Is it too early to bake them for Christmas?

      Reply
      • Cook This Again Mom

        December 09, 2020 at 11:45 am

        Hi,
        I wouldn't store them for more than a couple of days. The texture will change. I have made them both with, and without cream of tartar. Both ways are good, again, just a different texture.

        Reply
    5. shuhada

      May 10, 2020 at 2:11 pm

      Hi, do u mean adding cream of tartar makes it chewy? i always had it chewy but i want crisp! and yes. i added cream tartar to it. shall i not add?

      Reply
      • Cook This Again, Mom!

        May 11, 2020 at 6:48 pm

        Hi,
        The Cream of Tartar seems to add a little bit of crispness. Without it, I find the cookies really chewy, which I still love by the way. This latest batch that I talk about above I added 1/2 teaspoon of Cream of Tartar and they had a slight crispness to them on the outside. One of the other people that commented on this recipe said they use as much as 1 teaspoon. It seems that this recipe has many variations. How much of the Cream of Tartar did you add? Maybe that needs to be adjusted? Or try, as suggested in the comments, lower oven temperature and bake for a longer period of time. I bet that makes them even crispier. Let me know how it works out!

        Reply
      • Charlotte

        April 25, 2021 at 10:42 am

        I believe adding cream of tartar would make them crisp.

        Reply
    6. Matt

      March 02, 2020 at 8:27 am

      5 stars
      So crunchy and delicious! Loved making these!

      Reply
    7. mary-lou Gleeson

      June 02, 2019 at 11:30 pm

      My mum also used to make these, this is her recipe, she said she would add a pinch of cream of tartar ......... Yes darling they are cornflake meringues..Beat 4 egg whites until very stiff, gradually add 1 cup caster sugar while beating. Then add 3 cups cornflakes, stir with a metal spoon until all white. Spoon onto baking paper or greased tray in teaspoons. Bake 180 for 10 mins, then turn to very low & bake for 1 hour. They must cook slowly. When cold keep in air tight tin, can eat on their own or join together with whipped cream. Enjoy ❤️❤️ to hold them together

      Reply
    8. Narda J Young

      December 11, 2018 at 6:27 pm

      My made made these cookies and I have been serching for the recipe for years. All i'd find have coconut in them. My mom's did not and I don't like coconut. The only thing I can think about yours being a bit chewy right from the oven is I'm pretty positive my mom put a tsp of cream of tarter in hers.
      Thanks for the recipe, I intend to try it.(have to get some cornflakes first.

      Reply
      • cookthisagainmom

        December 12, 2018 at 9:34 am

        Hi,
        I have heard the comment about cream of tarter before. My mom may have used it occasionally too, but I know we didn't always have it on hand. I remember hers being chewy sometimes, and sometimes a little lighter and crisper. The cream of tarter is probably the difference. My brother and I loved these cookies when we were kids and they bring back great memories. 🙂

        Reply
      • Stephanie Argent

        February 27, 2020 at 4:59 pm

        To Narda Young. My mum also made these with creme of tartar but left out the coconut. Tasted great and doesn't affect the recipe.
        Thanks for sharing the recipe @cookthisagainmom

        Reply
        • cookthisagainmom

          March 02, 2020 at 5:31 pm

          Hi!
          I was in the process of updating this post when your message came in. I did as suggested and added some cream of tartar, now I know why they were not always the same! The latest recipe shows the addition and my family told me to leave the recipe as it is now. Thank you for the input.

    9. Jac

      December 26, 2017 at 10:13 pm

      I have a similar recipe from my great aunt, almost the same but in her version there is 1 cup of sugar (not half) and 1/2 a tsp of salt, also she adds 2 tablespoons of melted butter to the egg mixture (no vanilla though), as well as 3/4 of chopped peanuts and 3/4 desiccated coconut..the butter might be the missing element, it makes a big difference 🙂

      Reply
      • cookthisagainmom

        January 12, 2018 at 12:07 pm

        I don't remember my mom ever adding butter, but I will give it a try. Thanks! 🙂

        Reply

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