Sourdough Cornflake Raisin Cookies Recipe for Crispy Chewy Cookies

Crunchy in all the right places with a buttery, chewy center, these sourdough cornflake raisin cookies are irresistible. Make a batch and you’ll likely want to eat them all yourself.

This recipe uses 100 g of active sourdough starter or discard and requires chilling the dough in the refrigerator for at least 2 hours, so plan ahead before you begin.

Why You’ll Love This Recipe!

Large bakery-style cookies – These are big, bakery-style cookies with a satisfying crunch. One batch makes about eight large cookies, so you get bakery-sized treats for a fraction of the cost.

Uses sourdough starter or discard – The recipe calls for 100 g of active sourdough starter or discard, which adds a subtle tang and great texture.

Flexible flavors – While classic cornflake and raisin is the favorite here, you can easily swap in other mix-ins like chocolate chips, peanut butter chips, or chopped cherries for variety.

How To Make Sourdough Cornflake Raisin Cookies

These cookies are simple to make and bring back nostalgic flavors from school morning tea. They come together quickly and are always a hit.

Gather your ingredients and follow the steps below.

In a medium mixing bowl, beat the softened butter, sugar and egg until light and creamy.

Add the 100 g sourdough starter (or discard) and whisk until the mixture becomes fluffy.

Fold in the all-purpose flour, baking powder and raisins with a spatula until just combined.

Cover the bowl and refrigerate for about 2 hours. The dough can be chilled up to 48 hours if needed.

When You’re Ready to Bake

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

Remove the dough from the fridge and let it sit at room temperature for about 10 minutes to soften slightly.

Portion the dough into eight equal balls using a cookie scoop. Roll each ball in slightly crushed cornflakes to coat, then place them on the prepared tray.

This recipe makes eight large cookies. If you prefer smaller cookies, you can make about 14–16 instead.

Bake for approximately 15 minutes at 180°C (350°F). The cookies are ready when the edges are golden but the centers still feel soft. They will firm up as they cool.

Take the tray from the oven and let the cookies cool on the tray for about 10 minutes. Transfer to a wire rack to cool completely.

Tips for Baking The Best Sourdough Cookies

These cookies are straightforward, but these tips will help ensure consistently great results:

• Wet dough is normal – The cookie dough will be soft. It firms up in the fridge, so avoid adding extra flour or the cookies will become cakey.
• Use fresher discard – If using discard, try to use one that’s not overly runny. Discard that’s less than 24 hours old works best to avoid excess moisture.
• Don’t overbake – Aim for golden edges and soft centers. The cookies continue to set after they come out of the oven.

Different Flavor Ideas

Swap the raisins or mix them up for other flavor combinations:

• Chocolate chips – Use semi-sweet, dark, milk or white chocolate chips in place of raisins for a classic twist.
• Peanut butter chips – Replace the raisins with peanut butter chips, or try a half-and-half mix of peanut butter and chocolate chips.
• Chopped cherries – Add chopped glace or dried cherries for extra color and sweetness.

How To Store + Freeze

Store baked cookies in a glass jar or metal tin; they stay fresh for up to five days. Freezing baked cookies is possible but the cornflake crunch may soften.

To freeze unbaked dough, shape the dough balls, roll them in cornflakes, and place them on a tray. Freeze until solid, then transfer to a zip-top bag. Bake the cookies directly from frozen, adding a few extra minutes to the baking time.