Corn Cookies

We love these Momofuko Milk Bar corn cookies.  They’re like a salty, buttery, corn flavored snickerdoodle…minus the cinnamon.  I bought Christina Tosi’s Momofuko Milk Bar cookbook , but didn’t really use it until my dear friend Jennifer made the cornflake-chocolate chip-marshmallow cookies.  After that it became my favorite dessert cookbook.

The delicious corn flavor comes from a powder made from freeze-dried corn.  I like to use Melissa’s dry roasted sweet corn for this recipe.

Melissa's Dry Roasted Corn

This recipe calls for a lot of butter, so be sure to refrigerate the dough for at least an hour before baking the cookies, otherwise you will end up with a puddle of butter.  I also recommend using a stand mixer as this recipe calls for a long mixing time which is key to the texture of your cookie.

Momofuko Milk Bar Corn Cookies

  • 1 cup freeze dried corn
  • 2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 1/2 cups bread flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt

Ground Corn

Grind the freeze-dried corn to a powder in a blender.  You will need 1/3 cup of the corn powder for this recipe.

Cream the sugar and butter

Combine butter and sugar in a stand mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes.  Add egg and beat for 7-8 minutes on medium-high speed until light and fluffy.

Combine flour, corn powder, baking powder, baking soda and salt.  I dump it all on a piece of parchment and then toss it around to combine.  Add dry ingredients to the mixer and mix on low speed until just combined.  Scrape down sides of the bowl.

Cookies, ready to chill

Using a small ice cream scoop with a heavy duty spring action that releases food with a sliding band, portion out the dough onto a parchment lined sheet pan.  Chill for a least an hour.  The dough can be frozen at this point for future cookie cravings.

Preheat oven to 350º F.  Arrange chilled dough 4″ apart on a parchment lined sheet pan.  Bake for 15-18 minutes, or until lightly browned around the edges and still bright yellow in the center.

Baked Corn Cookies

Cool cookies completely.  You can store them in an airtight container at room temperature for up to 5 days, but I don’t think it’s possible to keep them around for that long.  If I’m being perfectly honest, we don’t even wait until they’ve cooled before eating them.  Buttery cookie love.