These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Crunch.
Why this recipe works:
- Finely ground cornmeal and corn "powder", made from freeze-dried corn, combine to make a strongly, but not overwhelming, flavored corn cookie.
- Creaming the butter, sugar, and egg together for 7 minutes helps the cookies to spread into thin, crispy cookies.
Notes: These buttery corn cookies require "freeze dried corn powder." To make it, processes freeze dried corn kernels in a food processor until fine. Corn powder can also be purchased online from Milk Bar. As for the corn flour, it's a very finely ground cornmeal, and gluten-free versions are sold by companies like Bob's Red Mill. These cookies bake up very buttery. If you want a slightly less buttery cookie, reduce the butter from 2 sticks to 1 3/4 sticks.
Recipe adapted from Momofuku Milk Bar by Christina Tosi (Clarkson Potter, 2011)
Buttery Gluten-Free Corn Cookies
About This Recipe
|Active time:||About 30 minutes|
|Total time:||3 hour 30 minutes|
|Special equipment:||Rimmed baking sheet, cookie scoop|
|This recipe appears in:||How to Make Buttery-Sweet Gluten-Free Corn Cookies|
- 1 1/4 cups (5 ounces) white rice flour, plus more for dusting
- 2/3 cup (2.2 ounces) freeze-dried corn powder (see note above)
- 1/2 cup (2 ounces) corn flour (see note above)
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks (8 ounces) unsalted butter at room temperature (see note above)
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1 large egg
Whisk together white rice flour, corn powder, corn flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle. Beat at medium-high speed for 2 minutes. Turn off mixer and scrape down the bottom and side of the bowl and the paddle with a rubber spatula. Add egg mix at medium-high speed until very light and airy, about 7 minutes. Scrape down the bottom and side of the bowl and the paddle attachment once more.
Add the dry ingredients and turn mixer to medium-low speed. Mix until dough comes together, about 1 minute. Scoop the dough using a #40 cookie scoop (about 1 1/2 tablespoons each) onto a parchment-lined rimmed baking sheet. Using the bottom of a drinking glass dusted with white rice flour, press down lightly on each cookie to flatten. Wrap the baking sheet tightly in plastic and refrigerate for at least 2 hours and up to 3 days.
Center oven rack in middle position and preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. Place 6 dough balls about 4 inches apart on one of the parchment-lined baking pans.
Bake until cookies are golden brown, about 15 minutes. Allow cookies to cool on for 5 minutes. Using a metal spatula, transfer cookies to wire rack to cool completely. Store cookies in an airtight container for up to 4 days. Repeat with remaining batter, alternating baking sheets between each batch so that you are always baking on a cool sheet. Store cookies in airtight container on the counter for up to four days.