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Corn Cookies Recipe

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★★★★★

4.5 from 377 reviews

Delightly sweet and subtly textured, these Corn Cookies combine the unique flavor of creamed corn with the sweet richness of caramelized corn liquid, butter, and sugars. With a perfect balance of crispy edges and soft centers, these cookies are a nostalgic treat that brings a twist to traditional baking by incorporating cornmeal and a hint of salt. Perfect as a snack or dessert, these cookies are baked to golden perfection for a comforting and flavorful experience.

Ingredients

Scale

Wet Ingredients

  • 1 (8.25-oz.) can creamed corn
  • 2 Tbsp. heavy cream
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg yolk

Dry Ingredients

  • 1/2 cup granulated sugar
  • 3 Tbsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 3/4 cup all-purpose flour
  • 2/3 cup fine cornmeal
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder

Instructions

  1. Prepare the Corn Caramel: Drain the creamed corn using a mesh strainer to separate the corn liquid. In a small pot over medium-low heat, combine 1/4 cup of the strained corn liquid, heavy cream, and granulated sugar. Cook the mixture for about 8 to 10 minutes until it thickens and turns caramel-like. Transfer this mixture to a heat-proof bowl and chill in the refrigerator for about 30 minutes until completely cooled.
  2. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and kosher salt until smooth. Add the chilled corn caramel mixture and beat for 2 to 3 minutes until the mixture lightens in color and texture, resembling frosting. Incorporate the egg yolk and mix thoroughly, scraping the bowl sides as needed to ensure even mixing.
  3. Combine Dry Ingredients and Chill Dough: Gently fold in the all-purpose flour, fine cornmeal, baking soda, and baking powder until the dough is fully combined. Cover the bowl and refrigerate the dough for at least 2 hours, preferably overnight, to develop flavors and firm up the dough for easier shaping.
  4. Shape and Freeze Dough Balls: Scoop the chilled dough into 1 1/2-inch balls—about 2 tablespoons each. Place the dough balls in a single layer on a parchment-lined plate or baking sheet. Freeze them for at least 30 minutes to help the cookies maintain shape during baking.
  5. Preheat and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  6. Bake the Cookies: Transfer the frozen dough balls onto the prepared baking sheets, spacing them about 4 inches apart to allow for spreading. Bake for approximately 12 minutes, or until the edges are deeply golden and the centers remain puffy.
  7. Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes after removing them from the oven. Then, gently transfer them to a wire cooling rack using a fish spatula or similar tool. Allow to cool completely before serving to enjoy the optimal texture and flavor.

Notes

  • Pressing the creamed corn through a mesh strainer is key to extracting the flavorful liquid for the caramel.
  • Chilling the dough overnight intensifies the corn flavor and improves cookie texture.
  • Freezing the shaped dough balls helps maintain the cookies’ shape during baking and ensures even cooking.
  • If you prefer a sweeter cookie, sprinkle a little extra granulated sugar on top before baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: corn cookies, creamed corn cookies, caramel corn cookies, cornmeal cookie recipe, sweet corn dessert

Find it online: https://flavorsbymaya.com/corn-cookies-recipe/