Paula Deen Cornflake Cookies

Paula Deen cornflake cookies are a crisp, buttery drop cookie with cornflake cereal, chopped pecans and vanilla that comes together in 30 minutes and makes 3 dozen. Save this easy Southern cookie recipe for potluck tables, church suppers or holiday cookie trays, because it's a simple one-bowl dough.

Fold the cornflakes and pecans in by hand and stop as soon as they are mixed, because overmixing crushes the cereal into crumbs. Once that happens you lose the crunchy flakes on top and end up with a plain, flat cookie.

Paula uses half butter and half shortening, so the cookies get buttery flavor but still bake up tall and tender instead of spreading thin. Sifting the cream of tartar and baking soda in with the flour also gives a light, slightly tangy crumb.

Paula Deen Cornflake Cookies

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

36

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

170

kcal

Crushed cornflakes and pecans add crunch to a soft, buttery dough that bakes up golden on the bottom. Each spoonful holds its shape, so the cereal stays crisp on top.

Ingredients

• 2 cups sugar
  

• 1 cup Butter
  

• 1 cup shortening
  

• 3 cups All-purpose flour
  

• 2 teaspoons baking soda
  

• 2 teaspoons cream of tartar
  

• ½ teaspoon salt
  

• 4 cups cornflake cereal
  

• 1 cup pecans, chopped
  

• 2 teaspoons vanilla
  

Directions

• Preheat the oven: Preheat your oven to 350°F and line a baking sheet with parchment paper. That way the cookies release easily once they come out.
• Cream the fats: Beat 1 cup butter, 1 cup shortening and 2 cups sugar together until well combined. Stop as soon as it looks smooth, since you don't want to whip too much air into the dough.
• Add the vanilla: Mix in 2 teaspoons vanilla while the butter mixture is still in the bowl. Then scrape down the sides so everything is evenly blended.
• Sift the dry ingredients: Sift 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cream of tartar and 1/2 teaspoon salt together. Add this to the butter mixture and combine just until no dry streaks remain.
• Fold in cornflakes and pecans: Add 4 cups cornflake cereal and 1 cup chopped pecans, then mix by hand very carefully. Keep your touch light, because overmixing breaks the flakes into crumbs.
• Scoop the cookies: Drop the dough by spoonfuls onto the lined baking sheet, leaving a little space between each one. The dough is crumbly, so press each mound gently together as you go.
• Bake the cookies: Bake for about 12 minutes, until the bottoms are just barely golden around the edges. Then let them cool on the pan for a few minutes so they firm up before you move them.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all butter instead of butter and shortening?

You can, but the cookies will spread more and turn out flatter and crisper. The shortening is what keeps them tall and tender, so I'd stick with the mix if you want the classic texture.

How do I keep the cornflakes from getting crushed?

Fold them in by hand with a spatula and stop the second they are coated. A mixer will pulverize them, and you'll lose the crunchy flakes you see on top of each cookie.

How long do cornflake cookies stay fresh?

Store them in an airtight container at room temperature for up to 4 days. Keep the lid on tight, because the cereal goes soft quickly if the cookies sit out in humid air.

Can I leave out the pecans?

Yes, just skip them or swap in walnuts if you like. The cookies still get plenty of crunch from the cornflakes, so nothing else in the recipe needs to change.

Why did my cookies spread too thin?

Warm, overly soft butter and shortening are the usual cause, along with overmixing the dough. If your kitchen is hot, chill the dough for 20 minutes before scooping so the cookies hold their shape.