Name: Sourdough Cornflake Raisin Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Ingredients: 140 g Butter ((salted or unsalted, softened at room temp)); 100 g Sugar ((white granulated sugar)); 1 Egg; 100 g Sourdough Starter ((or sourdough starter discard)); 3 g Salt; 100 g All Purpose Flour; 5 g Baking Powder; 80 g Raisins; 80 g Cornflakes ((slightly crushed))

Crunchy in all the right places, with a buttery, chewy centre, you're going to want to eat the whole batch of these sourdough cornflake raisin cookies yourself!

You'll need 100g of active sourdough starter or sourdough discard to make these cookies and you will need to chill the dough in the fridge for at least 2 hours, so make sure you have the time to do this before you start.

If you love baking and eating sourdough cookies, then make sure you check out these sourdough chocolate chip cookies, sourdough oatmeal raisin cookies and spiced pumpkin sourdough cookies.

Sourdough cornflake raisin cookies displayed on a metal baking tray.

Why You'll Love This Recipe!

Large Bakery Style - These sourdough cornflake raisin cookies are huge - and just like the cookies you'd buy at your favorite bakery! The best part is, you'll likely be able to make 8 large cookies for the price you'd pay for one at the bakery!

Use 100g Sourdough Starter - Use 100g of sourdough starter or sourdough discard to make these delicious sourdough cookies.

Lots of Different Flavors - While the classic cornflake raisin flavor is my fave, you can also add lots of different inclusions with the cornflakes to change things up! I've added some ideas below.

Stack of 4 sourdough cornflake raisin cookies taken in front of a white tiled wall.

How To Make Sourdough Cornflake Raisin Cookies

These cookies remind me of the cookies I used to take for morning tea at school. They are so easy to make and so delicious! They never last long around here! Lucky they're so easy to make!

So let's gather your ingredients:

Flat lay of ingredients necessary to make sourdough cornflake raisin cookies.

In a medium sized mixing bowl, add the butter, sugar and egg and whisk until light and creamy.

Add the sourdough starter (or discard) to the butter mixture and continue to whisk until fluffy.

On top of this, add the all purpose flour, baking powder and raisins. Gently mix with a spatula until the mixture is well combined.

Cover the bowl and place into the fridge for around 2 hours (the mixture can remain in the fridge for up to 48 hours).

When You're Ready to Bake

Preheat the oven to 180C (350F) and line a large baking tray with parchment paper.

Remove the cookie dough from the fridge and allow to stand at room temp for around 10 minutes.

Use a cookie scoop to make 8 equal balls of cookie dough. Roll each ball into the cornflakes and then place onto the pre prepared baking tray.

I've made 8 large cookies but you can make smaller ones if you prefer (you'll get approx. 14 to 16 smaller cookies from a single batch of this cookie dough).

Bake the sourdough cookies for around 15 minutes at 180C (350F). Cookies are done when they are golden brown but still fairly soft in the middle.

Remove the tray from the oven and allow the cookies to cool on the tray for around 10 minutes. Once they've firmed up, transfer to a wire rack to cool completely.

A stack of 4 sourdough cornflake raisin cookies.

Tips for Baking The Best Sourdough Cookies

These sourdough cornflake raisin cookies are super easy to make (and a great sourdough baking project to take on with kids in the kitchen) but here are a few tips and tricks to ensure you have success first time and every time:

Wet cookie dough - this cookie dough is quite soft, but firms up nicely in the fridge. Don't be tempted to add more flour to the dough or else you'll get very cakey cookies.
Sourdough Discard - if using your discard, you don't want it to be too runny as this will make your dough wetter than it needs to be (and you don't want to add more flour for the reasons above). I recommend using fresher discard, so not more than about 24 hours old, for this recipe.
Don't over bake the cookies - While you want crunchy, golden exteriors, you want the middle to be buttery and soft. Allow the cookies to bake until the edges are golden but the middles are still soft. The cookies will firm up once cooled.

Different Flavor Ideas

I love making these sourdough cornflake raisin cookies with juicy raisins, but sometimes it's nice to change things up! Here are some ideas to create something a little different:

Chocolate Chips - replace the raisins with your choice of chocolate chips - whether you choose semi sweet, white, dark or something in between, you can be sure they will pair perfectly with the crunchy cornflakes.
Peanut Butter - replace the raisins with some peanut butter chips. You could even do half peanut butter, half chocolate chips for a really indulgent treat!
Cherries - why not try adding chopped glace cherries instead of raisins for some color and extra sweetness.

Sourdough cornflake raisin cookies wrapped in baking paper and tied with some string and a little stem of white flowers.

How To Store + Freeze

These crunchy, butter sourdough cornflake raisin cookies are best stored in a glass jar or metal cookie tin and will stay fresh for up to 5 days.

Baked cookies do freeze and thaw quite well, although there can be some loss of crunch on the cornflake exterior.

The cookie dough does freeze well. After experimenting, the best way to freeze these cookies when unbaked is to coat the dough balls in cornflakes and lay them on a tray. Freeze the dough balls on a tray and once frozen, transfer to a ziploc baggie. Then when you want to bake, just place frozen dough balls onto a parchment paper lined tray and bake from frozen (add a few minutes of bake time to account for frozen dough).