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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!
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.
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!
What you will need to make these Corn Flakes Cookies.
- Egg Whites
- Cream of Tartar
- 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.
Corn Flakes Cookies
- 2 Large Egg Whites
- 1/2 cup Sugar
- 1/2 teaspoon Cream of Tartar
- 1 teaspoon Vanilla
- 3 cups Corn Flakes
- 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.
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