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Umbrian Snowflake Cookies are tender and crunchy chocolate chip cookies with cornflakes. A sprinkle of confectioners’ sugar looks like fresh snow on top!
Chocolate Chip Cornflake Cookies
Umbrian Snowflake cookies are a unique and delicious cookie that is a wonderful addition to any wintertime dessert tray.
These are simple chocolate chip cookies – but with crushed cornflakes added into the dough. They have a uniquely chewy texture among the mini chocolate chips.
Before baking, the balls of cookie dough are also rolled in more cornflakes – giving that spikey appearance. And finally, a sprinkle of powdered sugar after the cookies cool adds a “snowy” appearance to the cookies as well as an extra touch of sweetness.
These cookies are delicious with a cup of espresso or hot cocoa.
Recipe Credits
Today’s recipe is adapted from an Umbrian Snowflake Cookie recipe originally published by Saveur magazine. According to their writeup, these unique and delicious cookies are a favorite of the residents of Montefalco, a hillside town in the Umbria region of Italy, and you might find variations of these cookies served at festivals, wineries, and charity bake sales throughout the region.
Saveur also refers to these cookies as Biscotti ai Cereali – however, most other recipes with that name are made with a rustic grain such as farro or farina, not cornflakes.
Why you’ll love Umbrian Snowflake Cookies
- They are sweet (but not overly sweet) and delicious with a uniquely chewy texture.
- These are very pretty cookies and will stand out as a star on your holiday dessert tray.
Key Ingredients & Substitutions
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Cornflakes – These are added to the cookie dough and the balls of dough are rolled in cornflakes before baking.
- All-Purpose Flour
- Almond Flour
- Table Salt
- Baking Powder
- Eggs and Egg Yolks
- Mini Chocolate Chips
- Confectioners’ Sugar – For sprinkling on after baking.
Special Tools Needed
- Stand Mixer or Hand Mixer and Mixing Bowl
- Large Bowl – To mix the dry ingredients together
- Small Whisk
- Various Measuring Cups and Spoons
- Rimmed Baking Sheets
- Parchment Paper
- 1½ Ounce (#50) Scoop
- Tray or Shallow Dish – To roll dough balls in cornflakes.
- Dusting Wand or Small Mesh Strainer – To dust the cookies with the powdered sugar.
How do I make Umbrian Snowflake Cookies?
- Cream butter, both sugars, eggs, and vanilla extract in mixing bowl.
- Whisk all-purpose flour, almond flour, baking powder, and salt in a separate bowl.
- Add dry ingredient to mixing bowl with butter and sugar mixture. Mix to combine.
- Stir in crushed corn flakes, and mini chocolate chips.
- Divide into 36 cookies and roll in more cornflakes.
- Bake 12 cookies on a tray.
- Cool then sprinkle with confectioners’ sugar and serve.
Tips & Tricks
Bake on parchment-lined baking sheets, but be cautious when sliding the tray into and out of the oven. Since the cookies have cornflakes on the top as well as the bottom, they slide around easily. Go slow and keep the baking sheet level.
Frequently Asked Questions
- Can I make Umbrian Snowflake Cookies ahead of time? Yes, within reason. As is the case with most baked goods, these cookies are best freshly baked but you can certainly bake them a day ahead of time.
- How do I store leftovers? Store cookies in a covered container at room temperature for up to two days for freshest results.
- Can I freeze? Yes, these freeze well in a zipper seal freezer bag with the air squeezed out.
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Umbrian Snowflake Cookies
Umbrian Snowflake Cookies are tender and crunchy chocolate chip cookies with cornflakes. A sprinkle of confectioners’ sugar looks like fresh snow on top!
Ingredients
2 cups all-purpose flour
1 1/3 cups almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup brown sugar
14 tablespoons softened butter (1 stick plus 6 tablespoons)
1 teaspoon vanilla extract
3 whole eggs
2 egg yolks
8 cups cornflakes, divided (buy the 12-ounce box)
1 cup mini chocolate chips
Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F.
- Line three rimmed sheet trays with parchment and set the oven rack in the top third of the oven.
- Measure out all-purpose flour, almond flour, baking powder and salt in a bowl and whisk to combine.
- In the bowl of a stand mixer with the paddle attachment, cream granulated sugar, brown sugar, softened butter, and extract for five minutes until pale. Scrape and mix again to combine.
- With mixer running on low, add in one egg at a time plus the egg yolks, mixing fully before adding the next. Scrape and mix again.
- With mixer running on low, slowly add the dry ingredients until combined. Scrape and mix again. Do not overmix.
- Crush 2 ¾ cups of cornflakes. Lay out the remaining cornflakes, (not crushed), onto a sheet tray for later.
- Add crushed cornflakes, and mini chocolate chips to the mixing bowl and mix with a firm rubber spatula. Mix in by hand until combined.
- Use a 1 ½ ounce scoop and scoop out 36 balls and place into the tray with the cornflakes then press into the cornflakes on all sides. Dip the scoop in water between scoops. (Each cookie should be about 1.4 ounces each to yield 3 dozen. I weighed each cookie before rolling in the corn flakes. If you don’t have a kitchen scale, scoop out 36 cookies onto a sheet of parchment paper and move some of the dough between them to equal 36 pieces).
- Line up 12 cookies per sheet pan and bake for 18 to 20 minutes*, one pan at a time. Ours took exactly 20 minutes per pan.
- Cool on a rack and once cool, dust with powdered sugar and serve.
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Notes
*Every oven is different. Check your cookies at the 18-minute mark and adjust timing from there.
can I substitute sugar frosted flakes for regular corn flakes?
Sure – it will make the cookies sweeter and you might want to skip the powdered sugar on top as well.