Buttery Gluten-Free Corn Cookies Recipe

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Photograph: Elizabeth Barbone

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)

Recipe Facts

Active: About 30 mins
Total: 3 hrs 30 mins
Serves: 24 cookies

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Ingredients

  • 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)

  • 1/2 cup (2 ounces) corn flour (see note)

  • 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)

  • 1 1/2 cups (10 1/2 ouncesgranulated sugar

  • 1 large egg

Directions

  1. Whisk together white rice flour, corn powder, corn flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Special Equipment

Rimmed baking sheet, cookie scoop

This Recipe Appears In

Nutrition Facts (per serving)
155 Calories
8g Fat
20g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 155
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 28mg 9%
Sodium 111mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 23mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)