Ingredients

Cookie Dough

• ¾ cup unsalted butter, softened (180 g)
• ¾ cup granulated sugar (150 g)
• 2 large eggs, room temperature
• 1 cup all-purpose flour (125 g)
• 1 ⅛ cups almond flour (125 g)
• 1 cup crushed cornflakes (100 g)
• 2 tsp baking powder (8 g)
• Vanilla bean seeds or 1 tsp vanilla extract
• Pinch of salt

Coating

• 2 ½ cups cornflakes (250 g)

To Finish

• Powdered sugar, for dusting

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Instructions

Step 1 – Cream the Butter

In a bowl, beat together the softened butter, granulated sugar, vanilla, and a pinch of salt until creamy and fluffy.

Step 2 – Add the Eggs

Add the eggs one at a time, beating well before adding the next to ensure the mixture stays smooth.

Step 3 – Add Dry Ingredients

Stir in the baking powder, all-purpose flour, and almond flour. Mix with a spatula until fully combined.

Step 4 – Crush the Cornflakes

Place the cornflakes in a zip-top bag and crush them with a rolling pin until coarse but not powdered.

Step 5 – Add Cornflakes to Dough

Add the crushed cornflakes to the dough. If the dough is too soft, refrigerate for 30 minutes before shaping.

Step 6 – Form the Cookies

Scoop small portions of dough and roll into balls.

Step 7 – Coat in Cornflakes

Roll each ball in whole cornflakes, pressing lightly so they stick well.

Step 8 – Chill and Bake

Place the cookies on a baking sheet lined with parchment paper. Chill for 30 minutes to help them hold their shape.
Bake at 350°F (180°C) for 15 minutes, until lightly golden.

Step 9 – Dust and Serve

Let cool, then dust with powdered sugar. Store in a tin or airtight container for 3–4 days.