Italian crunchy cornflake cookies (Rose del deserto)

Rose del deserto are Italian crunchy cornflake cookies. With this easy-to-follow recipe, you’ll have a batch of goodies ready in no time

Rose del deserto are traditional Italian crunchy cornflake cookies. This delicious and easy-to-make orange-scented treat is so flavorful and has a delightful crunch from the cornflakes.

In Italy, they are called “Rose del deserto”, which means desert roses. Actually, these weird-looking cornflake cookies get their name from the rosette-shaped gypsum crystals with a sandy hue found in desert areas.

While American cornflake cookies are soft and chewy on the inside, the Italian version is half cake and half cookie that has a firm bite and an additional crunch from the cornflakes. 

If you are looking for a sweet snack to enjoy with your afternoon tea or a gorgeous dessert to serve at your next party, give this Italian cornflake cookie recipe a try. They are sure to be a crowd-pleaser!

Useful tips for perfect crunchy cornflake cookies

While the recipe is pretty straightforward, there are a few tips that you can follow to ensure that your cookies turn out perfect every time:

• Measure the ingredient properly. I recommend using a kitchen scale, as weighing your ingredients is a lot more accurate. Baking requires precision: too much flour or too little sugar can dramatically throw off the texture of the dough.
• Chill the dough in the fridge before baking to help the cornflake cookies retain their shape and prevent them from spreading too much in the oven.
• Use parchment paper to line your baking sheet. This will prevent the cookies from sticking.
• Use a cookie scoop (or an ice cream scoop): this will help you to get evenly sized dough balls, which will bake evenly.
• Don’t overbake. Take them out of the oven as soon as the edges start turning slightly golden. Overbaked cornflake cookies will be too dry and hard.
• Let the cookies cool on the baking sheet: letting them cool on the baking sheet for a few minutes before transferring them to a wire rack will help them to set up and hold their shape.
• Store them properly. Once baked, make sure you keep them in an airtight container. Otherwise, Rose del deserto will lose their crunchiness.

Recipe variations

While this basic cornflake cookie recipe is delicious on its own, you can also add some extra flavor and texture to the dough. The recipe is very versatile and can be easily customized to add your personal twist.

Try adding:

• ½ cup of chocolate chip cookies to the dough after folding in the cornflakes. Mix until the chocolate chips are evenly distributed throughout the dough, and then bake as usual. If you don’t like chocolate, add raisins or cranberries instead.
• ½ cup of your favorite chopped nuts for a crunchy and nutty flavor.
• Peanut butter: replace half the butter with peanut butter for an original nutty twist.
• ½ cup of shredded coconut for a tropical flavor.
• Cinnamon sugar: combine 1 tsp of ground cinnamon and ¼ cup granulated sugar, then roll the dough balls in this mixture before baking.

These are just a few ideas but feel free to experiment with different flavors and add-ins to create your own variations of this Italian treat.

Ingredients

Before we get started with the recipe, let’s take a quick look at the ingredients that you will need:

• 150g (1+1/8  cup) flour
• 150g (¾ cup) sugar
• 2 eggs
• 120g (½ cup + 1Tbsp) butter (cold from the fridge)
• 15g (3 tsp) baking powder
• 150g (5 oz) cornflakes for the dough + 300g (10 oz) for decoration
• zest of 1 orange or lemon
• vanilla

Easy Italian cornflake cookie recipe

Now that we have all the ingredients ready let’s dive into the recipe. Follow these easy steps to make crunchy cornflake cookies: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl whisk together the flour, baking powder, and sugar. Add the butter (cut it into 1 tablespoon-sized cubes).

Work the ingredients into each other with your hands (you can also use a food processor) until you have a crumb-like mixture.

Add the eggs, zest, and vanilla extract.

Add 150g (5oz) cornflakes

Gently fold in the cornflakes until evenly distributed throughout the dough. The mixture will be quite sticky

Chill it in the fridge for at least 20 minutes. Then divide it into many little walnut-sized balls. You can also use a cookie scoop – it will ensure that all the cookies are the same size, so they will bake evenly.

Roll each dough ball in whole cornflakes, pressing slightly so that the cereal get well stuck in your cookie. Transfer them to a baking sheet lined with parchment paper, leaving about 3cm (1 inch) between each cookie.

Bake for 12 – 15 minutes. They should start to turn slightly golden on the edges and look almost soft on the inside.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Serving suggestions for crunchy cornflake cookies

Italian crunchy cornflake cookies are perfect on their own, but you can also pair them with a glass of milk, a cup of coffee, or a cappuccino for a delicious snack. They are also great for holiday cookie exchanges.

Garnish them with some icing sugar and enjoy.

FAQ

Do you like Italian sweets? Here are some more traditional recipes for you to try:

• Italian chocolate salami
• Strawberry crumble cake
• Chocolate almond biscotti

Whether you stick with the traditional Italian recipe or add in some extra flavor and texture, these crunchy cornflake cookies are sure to be a hit with your family and friends. So give this recipe a try and, please, let me know what you think in the comments below. Happy baking!

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