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Corn Cookies

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Corn Cookies are buttery, golden cookies with crisp edges, soft chewy centers, and a distinctive toasted corn flavor. Corn flour and ground freeze-dried corn make these sweet cookies an unexpected alternative to classic sugar cookies.

Ingredients

  • Unsalted butter, softened
  • Granulated sugar
  • Light brown sugar
  • Large egg
  • Vanilla extract
  • All-purpose flour
  • Corn flour
  • Freeze-dried corn, finely ground
  • Baking powder
  • Baking soda
  • Fine salt
  • Cornmeal, optional for extra texture

Instructions

  1. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Place the freeze-dried corn in a food processor or blender and grind it into a fine powder.
  3. In a medium bowl, whisk together the all-purpose flour, corn flour, ground freeze-dried corn, baking powder, baking soda, and salt.
  4. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until pale, creamy, and slightly fluffy.
  5. Add the egg and vanilla extract and mix until thoroughly combined.
  6. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms with no large streaks of flour remaining.
  7. If desired, fold a small amount of fine cornmeal into the dough for additional texture.
  8. Portion the dough into balls and arrange them on the prepared baking sheets, leaving enough space between the cookies for spreading.
  9. For thicker cookies, chill the portioned dough for 20–30 minutes before baking.
  10. Bake for 10–13 minutes, until the edges are set and lightly golden while the centers remain slightly soft.
  11. Let the cookies rest on the baking sheets for about 5 minutes so the centers can finish setting.
  12. Transfer the cookies to a wire rack and cool completely.

Notes

  • Sprinkle freshly baked cookies with flaky sea salt for a sweet-and-salty variation.
  • A small amount of fine cornmeal can add texture, but too much may make the cookies gritty.
  • White chocolate chips or chopped white chocolate pair well with the toasted corn flavor.
  • Add lime or lemon zest for a bright citrus variation, or a pinch of cinnamon for a warmer flavor.
  • For thicker cookies with less spreading, chill the portioned dough for 20–30 minutes before baking.
  • Store cooled cookies in an airtight container at room temperature for 3–5 days.
  • Baked cookies can be frozen for 2–3 months, and portioned unbaked dough can also be frozen for later baking.
  • Refresh baked cookies in a 300°F (150°C) oven for 3–5 minutes or microwave briefly for a softer center.

Nutrition

Find it online: https://thefamilycooking.com/corn-cookies/