Name: Corn Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 (8.25-oz.) can creamed corn -; 2 tbsp. heavy cream -; 1/2 c. granulated sugar -; 1/2 c. (1 stick ) butter, softened -; 3 tbsp. packed brown sugar -; 1/2 tsp. kosher salt -; 1 large egg yolk -; 3/4 c. all-purpose flour -; 2/3 c. fine cornmeal -; 1/4 tsp. baking soda -; 1/4 tsp. baking powder -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Corn Cookies

1. 1 (8.25-oz.) can creamed corn -

2. 2 tbsp. heavy cream -

3. 1/2 c. granulated sugar -

4. 1/2 c. (1 stick ) butter, softened -

5. 3 tbsp. packed brown sugar -

6. 1/2 tsp. kosher salt -

7. 1 large egg yolk -

8. 3/4 c. all-purpose flour -

9. 2/3 c. fine cornmeal -

10. 1/4 tsp. baking soda -

11. 1/4 tsp. baking powder -

How to cook deliciously - Corn Cookies

1. Stage

Over a medium bowl, drain and press creamed corn through a mesh strainer. In a small pot over medium-low heat, combine 1/4 cup corn liquid, cream, and granulated sugar and cook until thickened and caramel-like, about 8 to 10 minutes. Transfer to heat-proof bowl, then chill in fridge to let cool completely, about 30 minutes.

2. Stage

In a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter, brown sugar, and salt until smooth. Add in cooled corn caramel and continue to beat until mixture is lightened and resembles frosting, 2 to 3 minutes. Add in egg yolk and beat to combine fully, scraping down sides of bowl as needed.

3. Stage

Fold in flour, cornmeal, baking soda, and baking powder until fully combined. Cover and transfer to the refrigerator and chill for at least 2 hours, preferably overnight.

4. Stage

Scoop and roll chilled dough into 1 1/2" balls, about 2 tablespoons each. Place in a single layer on a parchment-lined plate or baking sheet and freeze for at least 30 minutes.

5. Stage

When ready to bake, preheat oven to 350°. Line two baking sheets with parchment. Transfer frozen dough balls to prepared sheets, spaced 4" apart.

6. Stage

Bake until edges are deeply golden and center is puffy, about 12 minutes.

7. Stage

Let cool on baking sheets for 5 minutes, then use a fish-spatula to transfer to a cooling rack.