I originally tried this recipe about a year ago. Overall the results were good, but I found the cookies to be a little too sweet and salty for me, so I decided to try it again. I loved them. I don’t usually devour everything I make because after a few months it would be hard for me to walk through the front door, so I eat in moderation and share, share, share with friends and coworkers, keeping a little stash in the house for my son and I. He was a little frustrated with me when a couple of days after baking them, he asked where they were and I had to tell him that I ate them all!
If you’re looking for a sugar cookie that’s crunchy on the outside, a little chewy on the inside with a hint of sweet corn, make this recipe! You won’t be disappointed. The addition of the corn flour only enhances the sweet freeze-dried corn.
One note about the recipe: it calls for ¼ cup of freeze-dried corn powder. I didn’t have any on hand, but I did have a bag of dehydrated sweet corn that I order from the spice house (my fav spice store ever), and made flour using my coffee grinder. It worked out perfectly.
Cornmeal Sugar Cookies
- 14 tablespoons unsalted butter at room temperature (1 ¾ sticks)
- 1 cup sugar
- ½ cup light brown sugar
- 1 egg
- 1 1/3 cup flour
- ¼ cup corn flour
- 2/3 cup freeze-dried corn powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Heat the oven to 350°F. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Scrape down the sides of the bowl, add the egg, and beat until thoroughly combined.
Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
Using a medium ice cream scoop (or a 1/4-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat.
Bake for approximately 16-18 minutes, or until the edges are a very light brown.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Adapted from Christina Tosi "Momofuku Milk Bar Cookbook"