I truly love anything corn. Fresh corn, frozen corn. On the cob, off the cob. Grilled corn, steamed corn. Corn bread, corn cakes. And now, corn cookies!
I received a MOMOFUKU cookbook for Christmas from my youngest daughter. Momofuku is a Milk Bar Bakery in NYC and is known for it’s unique approach to baking and desserts. We’ll be visiting NYC in March and I’m so excited to go to this bakery with my daughter.
I rarely follow recipes (but I love cookbooks) and honestly I rarely bake. I certainly do not need to eat baked goods and even when our girls were young, they weren’t huge sweet eaters and dessert was not a daily indulgence. I’d say that given the choice, ice cream or baked item, my family would have chosen ice cream. Don’t get me wrong, I love sweets and bakery items, I just know that making them at home and having them around is not good for the waistline (or hips or butt).
However, once in a while, I’m in the mood to bake, and that day was yesterday………
Knowing my love of corn, I went straight for the CORN COOKIES!
YUMMY! Buttery with a slight corn flavor! I know it sounds weird, but it works, trust me! The look and texture of them reminded me slightly of a Snickerdoodle, without the cinnamon sugar of course.
The recipe called to use a large cookie scoop, but since mine was smaller I knew it would mean adjusting the baking time. I wish I had reduced the time by another minute for a softer chewier cookie. Oh well, next time.
- 2 sticks softened butter
- 1 1/2 cups sugar
- 1 egg
- 1 1/3 cup flour
- 1/4 cup corn flour
- 2/3 cup freeze dried corn powder
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. kosher salt
- Cream together butter and sugar for 2-3 minutes. Add egg and beat for 7-8 minutes.
- Reduce 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 one minute.
- Use cookie scoop and portion our the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap in plastic wrap and refrigerate for one hour.
- Preheat oven to 350•
- Cookies should puff, crackle and spread during baking. Bake until faintly brown on the edges yet still bright yellow in the centers. Approx 12 minutes depending on size.
The nutritional values are not listed in the cookbook, so I found a website (www.sparkrecipes.com) and it will calculate the nutritional value for you. I don’t know if this is completely accurate, but I’m sure it’s close. Sadly, I won’t be eating many of these cookies
I’ve linked up over at Faith, Trust and Pixie Dust. Make sure and check out Michelle’s blog, I guarantee you’ll love it!