If you love cornbread or corn muffins, then you’ll love these buttery cookies, which are essentially a sugar cookie with a double dose of corn flavor. With a perfect sweet and salty flavor combo, and an unreal chewy yet crisp texture, these cookies have it all.
Originally published 12/9/2017; Updated 8/27/2021
Makes about 2 dozen cookies
1 cup butter, room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
½ cup finely ground freeze dried sweet corn
½ cup corn meal
1 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined.
In a separate, bowl, whisk together the ground corn, corn meal, flour, baking powder, baking soda, and salt until combined.
Gradually add the flour mixture into the wet ingredients and beat on low speed until just incorporated, being sure to scrape down the sides of the bowl as needed.
Drop the cookie dough by 2 tablespoonfuls onto onto baking sheets lined with parchment paper or silicone baking mats, ensuring the cookies are at least 4-inches apart (the cookies will spread a lot during baking). Use your palm to flatten the tops of the cookies slightly. Refrigerate the cookies for at least one hour.
Preheat oven to 350°F.
Bake the cookies for about 15-20 minutes, or until lightly golden on the edges and just set in the center. Let the cookies cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely.