Picnic Anyone?

Cornflake Cranberry Cookies

image :  Cornflake Cranberry Cookies


  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup dried cranberries (or craisins)
  • 2 1/2 cups cornflakes


These cookies are a favourite of my niece, Emily. They were a favourite of mine growing up too, and today they still are. My mum always uses sultanas when she makes them, but I use dried cranberries because I like the combination of their chewy texture with the crunch of the cornflakes.

Line 2 baking sheets with parchment paper. Preheat the oven to 350°F (180°C).

Using an electric mixer, beat the butter and sugar in a small, deep bowl until light and fluffy. Add the egg and vanilla and beat until well combined. Add the flour, baking powder and cranberries and stir until combined.

Place the cornflakes in a medium, shallow dish. Drop tablespoons of the mixture into the cornflakes. Roll the mixture in the cornflakes until well coated. Place on the prepared baking sheets about 2 inches (5cm) apart. Bake on the centre and top racks in the preheated oven for about 15 minutes or until the bottom of the cookies are golden (swap baking sheets around halfway through cooking). Repeat with the remaining mixture and cornflakes. Place the cookies on a wire rack to cool. Cool completely before storing.

Makes about 28.