Corn Sugar Cookies

After the butter melts, it will begin to foam. Then, the foaming will subside and brown specks will start to form at the bottom of the pan. Keep stirring. The color change will be fairly quick, so keep an eye on the butter. Remove the pan from heat once you smell a nutty aroma and the butter becomes golden brown.

Transfer to a heat-safe bowl and let cool until room temperature, about 10-15 minutes.

In a large bowl, use silicone spatula to mix the cooled, melted brown butter with granulated sugar (⅓ cup) and brown sugar (¼ packed cup) until combined.

Stir in malted milk powder (3 Tbsp), vanilla (1 Tbsp), and egg (1) until smooth.

Add in all of the dry ingredients—flour (1 cup), cornmeal (¼ cup), sweet corn powder (¼ cup), baking powder (½ tsp), baking soda (½ tsp), and salt (½ tsp). Mix until no dry spots remain.

Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days. In the last 5-10 minutes of chilling, preheat oven to 350°F and line two baking trays with parchment paper.

In a small bowl or plate, add granulated sugar (4 Tbsp) for rolling the dough.

Roll 2-3 tablespoon dough balls into granulated sugar. Place on lined baking tray, spacing cookies about 3-4 inches apart.

Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set.

Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely.

Enjoy!