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.
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!
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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.
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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!
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
Put two egg whites in the mixer.
Beat egg whites until foamy and soft 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.
Gently fold in the Corn Flakes.
Scoop cookie batter onto greased cookie sheet. Bake in a 325-degree oven 20 minutes.
Recipe
Corn Flakes Cookies
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.
Nutrition
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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.
Jo
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.
Cook This Again Mom
I use regular cornflakes. I think reducing the sugar with sweetened flakes is probably a good idea. Let us know how they turn out.
Kathy Dugger
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.
Ellen
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?
Cook This Again Mom
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.
shuhada
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?
Cook This Again, Mom!
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!
Charlotte
I believe adding cream of tartar would make them crisp.
Matt
So crunchy and delicious! Loved making these!
mary-lou Gleeson
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
Narda J Young
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.
cookthisagainmom
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. 🙂
Stephanie Argent
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
cookthisagainmom
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.
Jac
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 🙂
cookthisagainmom
I don't remember my mom ever adding butter, but I will give it a try. Thanks! 🙂
Cook This Again
Thank you for hosting a great link-up! 🙂
Cathy McInnes
Wow, how cool are these cookies and that Alton Brown shared them on Instagram! All month long I am featuring different holiday cookie creations for my cookie countdown to Christmas! I would love it if you stopped by to check it out! 🙂
Cathy @ threekidsandafish.com
Cook This Again
Thank you! I will stop by and check out your cookie countdown. 🙂