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.
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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
- Egg Whites
- Sugar
- Cream of Tartar
- Vanilla
- Corn Flakes
Step-by-step directions
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.
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.
Step 3. Continue to mix for 3 to 4 minutes. I was using high-speed with my hand mixer.
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.
Step 5. Add the Corn Flakes and stir gently using a metal or wooden spoon.
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.
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!
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Recipe Faq's
Be patient. It does take several minutes. You want stiff peaks to form.
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.
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!
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Recipe
Corn Flakes Cookies
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.
Melissa Gregos
Best cookies ever. Must try!
Mary Kester
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.
Cook This Again Mom
Thank you so much for your comment. This is a very special recipe for us too.
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! 🙂