Corn Sugar Cookies
By Bianca Fernandez
This recipe brings together two of my all-time favorite things: corn and dessert! The dough is infused with toasty brown butter, sweet corn powder, and malted milk powder, which all beautifully compliment one another. The result is a soft, chewy cookie with a delightful cornmeal texture that adds a satisfying grit in every bite!
Ingredients (13)
Ingredients (13)
Dry ingredients
Wet ingredients
Instructions
Brown the butter
In a light-colored pan over medium heat, add unsalted butter (½ cup). Continuously stir with a silicone spatula.
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.
Make the cookie dough
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.
Bake cookies
In a small bowl or plate, add granulated sugar (4 Tbsp) for rolling the dough.
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