Lightly crisp, cakey and golden, these cornflake cookies are delicious on their own and are perfect for making ice cream sandwiches as well.
- 1 cup (5 oz./155 g) all-purpose flour
- 1/2 cup (1 3/4 oz./50 g) almond flour or finely ground almonds
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup (4 oz./125 g) unsalted butter, at room temperature
- 1/3 cup (3 oz./90 g) granulated sugar
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 3/4 cups (2 3/4 oz./50 g) unsweetened cornflakes
1. Place racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. In a bowl, whisk together the flours, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and creamy. Add the egg and vanilla and beat until well combined. Use a rubber spatula to scrape down the sides of the bowl. Add the flour mixture and 3/4 cup (3/4 oz./20 g) of the cornflakes and beat just until combined.
3. Spread the remaining 2 cups (2 oz./60 g) cornflakes in a shallow bowl and crush them lightly. Roll heaping tablespoonfuls of the cookie dough in the cornflakes. Place the dough balls on the prepared baking sheets, spacing them evenly and pressing down on them to flatten slightly.
4. Bake the cookies until light golden brown, 12 to 15 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets on wire racks for 10 minutes, then transfer the cookies to wire racks and let cool completely. Store in an airtight container at room temperature for up to 1 week. Makes about 24 cookies.
For more than 60 recipes and ideas for scoops, shakes, slushes, sundaes and special-occasion treats, check out our cookbook Frozen Desserts.