Sweet Corn Cookies

Barely adapted from Christina Tosi’s original Corn Cookie recipe, these Sweet Corn Cookies are a surprisingly delicious take on a sugar cookie. Made with a actual freeze dried corn pulverized into a powder, the flavor and sweetness of sweet corn comes through and compliments the buttery richness inherent in any good sugar cookie.

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I first ate a corn cookie at the original location of Momofuku Milk Bar in New York City just as the bakery was beginning to gain fame. It completely blew me away because the corn flavor was so clear. A marriage between a fresh, buttery ear of summer sweet corn and a sweet, tender sugar cookie. What a union! A Corn Cookie and a slice of Milk Bar Pie (formerly known as crack pie) became my treat of choice every time I found myself near the East Village. Now I love making them just as summer begins to transition into fall, signaling the harvest season ahead and celebrating the end of summer behind us.

INGREDIENTS OF NOTE IN SWEET CORN COOKIES

• – Salted butter at room temperature. The original recipe calls for unsalted butter. I prefer salted butter and always have it in my refrigerator, so I reduced the amount of salt called for in the original recipe. If using unsalted butter, Tosi calls for 1 1/2 tsp of kosher salt. If using fine sea salt, reduce the amount to 1 tsp.
• – Corn flour. Corn flour is easily found in most grocery stores now. If you have cornmeal in your pantry, feel free to grind that up in a blender to a fine powder and make your own corn flour. You can also substitute the corn flour for all purpose flour in a pinch.
• – Freeze dried corn powder. This item is tricker to find and will probably have to be purchased online. I buy freeze dried corn online and then grind it up to a powder in my blender at home.

HOW THIS RECIPE COMES TOGETHER

• 1. Cream the butter and sugar. Just as with any classic sugar cookie recipe, room temperature butter and granulated sugar are beaten for 2-3 minutes on medium speed until combined.
• 2. Add the egg. A room temperature egg is briefly beaten into the butter and sugar mixture.
• 3. Add the dry ingredients. All purpose flour, corn flour, freeze dried corn powder, baking powder, baking soda and salt are mixed in until just combined.
• 4. Scoop and chill. The cookies are portioned onto a tray, covered and chilled in the refrigerator or freezer for at least 1 hour before baking.
• 5. Bake. After properly chilling, bake the cookies on parchment lined trays for 18-20 minutes, depending on how cold they are.

ADDITIONAL COOKIE RECIPES

• Roll Our Sugar Cookies: If you are looking for a more traditional sugar cookie recipe, this is it!
• Giant Ginger Molasses Cookies: These are very large cookies as well – thick and soft with lots of gingery flavor!
• Flourless Fudge Cookies: These are a real hit. They taste like a brownie in cookie form.
• Pecan Chocolate Chip Cookies: A simple cookie recipe that creams butter and sugar, but without the chilling time! Perfect for those moment when you don’t want to wait to enjoy a cookie.