• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

  • Search
  • Українська
  • English
  • Русский
  • Italiano
  • Home
  • Recipe index
  • SAVORY RECIPES
  • SWEET RECIPES
  • About me
  • Site Guide
  • Subscribe
You are here: Home / Sweets / Italian crunchy cornflake cookies (Rose del deserto)

Italian crunchy cornflake cookies (Rose del deserto)

Created : May 2, 2021 - Modified : September 28, 2023

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

Jump to recipe

crunchy cornflake cookies

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.

crunchy cornflake cookies

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

How to store them?

If you have any leftover cookies, you can store them in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months: place them in a single layer in a freezer-safe container, and then separate the layers with parchment paper. Then let them thaw at room temperature before serving.

Can I use margarine instead of butter for the cookie dough?

I don’t recommend using margarine for this recipe. It may change the taste and texture of the dough.

Can I make the dough ahead of time?

Yes, you can make it ahead of time and store it in the fridge for up to 24 hours before baking.

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!

Tried this recipe? Please leave a comment with Star Ratings ⭐️⭐️⭐️⭐️⭐️ below. I will really appreciate it.
Also, please Subscribe to my newsletter and follow me on INSTAGRAM, FACEBOOK and PINTEREST.

crunchy cornflake cookies

Italian crunchy cornflake cookies (Rose del deserto)

The Saporito
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
5 from 1 vote
Print Recipe Pinterest
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Resting time 20 minutes mins
Total Time 50 minutes mins
Course Cookies, Dessert
Cuisine Italian
Servings 30 cookies
Calories 128 kcal

Ingredients
  

  • 150 g (1⅛ cup) all-purpose flour
  • 150 g (¾ cup) sugar
  • 2 eggs
  • 120 g (½ cup + 1Tbsp) butter (cold from the fridge)
  • 15 g (3 tsp) baking powder
  • 150 g (5 oz) cornflakes for dough + 300g (10 oz) for decoration
  • zest of 1 orange or lemon
  • vanilla extract

Instructions
 

  • 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.

Notes

If you are a happy digital kitchen scale owner, I highly recommend using it instead of cups and spoons. Especially when it comes to baking recipes. A scale gives you far more accurate results than volume measurements (everyone scoops ingredients differently). Trust me, using a kitchen scale to measure ingredients will take your baking to a new level.

in Baking, Cookies, sweet, Sweet recipes, Sweets # biscuits, cookies, cornflakes, lemons, oranges

Reader Interactions

you may also like
Rogaliki (Ukrainian scuffles) – crescent-shaped kefir cookies
Italian red wine cookies with honey
Sweetened condensed milk chocolate fudge with nuts

Comments

  1. Louise O. says

    June 2, 2023 at 5:00 pm

    5 stars
    Thanks so much for sharing the recipe! I tried these cookies, and they’re truly amazing!

    Reply
    • The Saporito says

      June 13, 2023 at 12:50 pm

      Dear Louise, you’re welcome! I’m glad you enjoyed the cookies!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Good morning, afternoon, evening, or maybe night (the culinary muse is a very unpredictable creature, she may be hiding somewhere ...
Read more

Follow us…

Savory recipes

pampushky Pampushky (Ukrainian garlic bread rolls) recipe
Italian Lemon Pasta with Olives and Capers – ready in 15 minutes!
spicy ranch Homemade spicy ranch dressing recipe (without buttermilk)
Homemade garlic butter Homemade garlic butter recipe
frozen cod fillets Frozen cod fillets in tomato sauce (with canned borlotti beans)
pasta bake Italian pasta bake recipe (pasta al forno)

From Grandma’s Cookbook

Sweet recipes

chocolate balls Easy no bake chocolate balls recipe
Christmas spiced cookies
chocolate ricotta cheesecake Baked chocolate ricotta cheesecake
summer fruit salad Italian fresh summer fruit salad
honey cake Medivnyk (Ukrainian honey cake)
Sweetened condensed milk chocolate fudge with nuts

Categories

  • Appetizers (9)
  • Baking (32)
    • savory (7)
    • sweet (24)
  • Bread and Pizza (9)
  • Breakfast (8)
  • Cakes (3)
  • Canning (3)
  • Christmas (14)
  • Desserts (11)
  • Drinks (3)
  • Easter (4)
  • From Grandama's Cookbook (22)
  • Main Course (15)
  • Pasta recipes (4)
  • Rice (4)
  • Salads (6)
  • Soup (3)

Archive

Footer

  • Copyright © 2021-2025 The Saporito
  • Privacy Policy

  • All information on www.thesaporito.com is protected by copyright law. It is forbidden to copy any material from the site without the written consent of the author.

made by soulmuse
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
SAVE & ACCEPT