Sweet Corn Cookies

Sweet Corn Cookies

2.0(10)

These sugar cookies are so good you’ll want to eat them all right out of the oven! The perfectly soft center paired with a delicate, sweet corn flavor creates a melt-in-your-mouth experience you didn’t know you needed. Make this easy recipe for your next cookie exchange or for some much-needed “me time.”

Cook Time
40 minutes
Total Time
1 hr 30 min
Yield
12 cookies

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 1 ½ cups granulated sugar (300 g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour (280 g)
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • ¾ cup freeze dried corn (110 g)

Nutrition Info

  • Calories 147
  • Fat 0g
  • Carbs 31g
  • Fiber 0g
  • Sugar 12g
  • Protein 3g

How to Make It

1. Step
Line 2 baking sheets with parchment paper.
2. Step
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3–5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5–7 minutes more, until light and fluffy.
3. Step
In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
4. Step
Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
5. Step
Use a rubber spatula fold in the freeze-dried corn.
6. Step
Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30–60 minutes.
7. Step
Preheat the oven to 350°F (180°C).
8. Step
Bake the chilled cookies until golden around the edges, but still soft in the centers, 18–20 minutes.
9. Step
Enjoy!

Tags

Low-CalorieSpecial OccasionParchment PaperWeeknightBakery GoodsDessertsSpatulaBakeMixing BowlBaking PanMeasuring SpoonsIndulgent SweetsDry Measuring CupsHand MixerComfort FoodOven

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