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    Home » Desserts

    Corn Flakes Cookies

    Published: Mar 2, 2020 · Modified: Apr 14, 2022 by Cook This Again

    806 shares
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    Corn Flakes Cookies pinterest graphic
    Corn Flakes Cookies pinterest graphic
    Corn Flakes Cookies pinterest graphic

    Corn Flakes Cookies are probably the first cookie that my mom ever taught my brother and me how to make. This is a really simple meringue cookie recipe, and you need just a few basic ingredients.

    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.

    corn flakes cookies on a plate

    This post was updated in February 2020. I have added new photos of these cookies and made a slight adjustment to the recipe. I remember these cookies two ways, sometimes light and crisp and sometimes they were sticky and chewy.

    Cream of Tartar, as suggested in the comments, seems to be the reason. As I stated in the comments, my mom probably didn't use it every time. Personally, I like them both ways (probably because of the childhood memories) but my family preferred them when I added the Cream of Tartar. I have updated my recipe and Thank You to everyone for your input!


    Jump to:
    • Ingredients needed
    • How to make these cookies
    • Recipes you might also like...
    • About these cookies
    • Recipe

    Ingredients needed

    What you will need to make these Corn Flakes Cookies.

    • Egg Whites
    • Sugar
    • Cream of Tartar
    • Vanilla
    • Corn Flakes

    How to make these cookies

    egg whites in mixing bowl

    Put two egg whites in the mixer.

    egg whites in mixer beaten until soft peaks form

    Beat egg whites until foamy and soft peaks form.

    egg whites beaten until stiff peaks form

    Gradually add sugar, Cream of Tartar, and vanilla, and continue to beat until stiff peaks form. When you are able to hold the bowl upside down and nothing moves you know it is ready.

    corn flakes added to egg white mixture

    Gently fold in the Corn Flakes.

    corn flake cookies being put on cookie sheet

    Scoop cookie batter onto greased cookie sheet. Bake in a 325-degree oven for 20 minutes.

    corn flakes cookies on a plate

    Recipes you might also like...

    • Possibly the Best Chocolate Chip Cookies
    • Oatmeal Chocolate Chip Cookies
    • Mom's Applesauce Cake
    • Kiss Crinkle Cookies

    From my original post...
    Thank you, Alton Brown, for sharing the picture of my cookies on Instagram for your holiday cookie swap. I can't tell you what a thrill that was! 


    About these cookies

    Every once in a while my brother and I start talking about these cookies and how we used to make them. Was it two eggs or three? How much sugar? What temperature did mom set the oven at?

    I tried a few batches and as much as I try, mine are never as good as moms were, but this is pretty darn close. But, in my mind, nothing I cook or bake will ever be as good as what mom did. I sure do miss her! My husband says my updated recipe as I posted below is perfect, so I will keep it as is.

    I have seen many meringue cookie recipes similar to this, where you bake the cookie in a very low oven temperature for a couple of hours, or turn the oven off and leave them in overnight. My mom would make them in less than 30 minutes. If one of us was in the mood for these cookies, we didn't have a long wait. We loved these cookies when we were kids, and now I am sharing them with my kids.


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

    Thank you for stopping by and checking out my family's favorite recipes.

    If you tried this recipe and liked it, please use the stars on the above recipe card, or next to the comments below to rate the recipe. If you have a question or suggestion about this or any other recipe, please leave a comment and I will respond as soon as possible.


    Recipe

    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.
    4.28 from 11 votes
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 18 Cookies
    Calories: 45kcal
    Author: Cook This Again, Mom!

    Ingredients

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

    Instructions

    • Beat the egg whites until they start to turn 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.
    • Using 2 tablespoons, or a cookie scoop, place the cookie batter onto greased cookie sheet.
    • Bake in a 325 degree oven 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.
    Click here to add your own private notes.

    Nutrition

    Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 28mg | Fiber: 1g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 1mg | Iron: 1mg
    « Grandma's Easy Jam Squares
    Citrus Marinated Chicken Fajitas »
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    Reader Interactions

    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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