Easy and simple pumpkin puree crinkle cookies that are chewy,...Read More
These cookies are packed with corn and ticks all the boxes of sweet, salty and savory. Fit for dessert or tea time but they store and travel well making for delicious snacks for anytime, anywhere.
You must know that I absolutely love corn. In every possible way. I have even been dabbling with a sweet corn ice cream after having it at a restaurant and I was blown away. If there is anything I must say before I go into the recipe is that, if you have any allergy towards corn or an intolerance it is advisable to stay away from this recipe.
I was inspired to make this thanks to the legendary Christina Tosi, Milk Bar lady. Her corn cookie looked like it was all the goodness of corn put into a cookie. And with my undying devotion to corn I had to try it out. I was in love. I ate them warm with butter. Scooped vanilla ice cream and made my own ice cream sandwich. I also served them toasted with smoked salmon and cream cheese. When I say these cookies are great sweet or savory, I meant it. My mother ate the cookie with chili corn carne and thoroughly relished it.
Since making her recipe, I have tweaked it further – even though hers was perfect. I wanted to make mine less sweet and literally keep the cookie on the fence of sweet or savory. I also like to sprinkle a sea salt flakes on top of the scooped cookie dough before it can get baked. You can add more once its out of the oven but I don’t think you need it. I have also baked this cookie with crushed black pepper and a touch of paprika, it was the bomb! But it didn’t go well with everyone who tried it.
You need a bowl and a wooden spoon/whisk to cream the fat and sugar at first. Switch to a spatula and bring all the ingredients together. You don’t need an ice cream scoop to measure out the dough, a tablespoon will do the trick as well. You do need an oven to bake these babies and they will take 10-12 mins to bake in a preheated oven. The dough doesn’t need to be rested before baking but if you do the flavor will be exceptional once baked.
Once they are baked, you can store them in an air tight container at room temperature for 4-5 days. Or you could store them in zip lock bags for up to a month in the freezer. Further more, you can freeze the cookie dough after they have been portioned (before baking) in zip lock bags for 2 weeks. When you are ready to bake, remove from the freezer, let them thaw and bake for a minute or 2 extra.
Well, lets get into the recipe and make these bad boys. Also, they are delicious with a little sprinkle of cinnamon powder on the top dunked in milk. Happy baking Ninjas!
- Large mixing bowl
- Whisk/wooden spoon
- Cookie scoop (optional)
- Baking tray
- Baking paper
- 90 gm Butter
- 20 gg Margarine shortening
- 100 gm Castor sugar
- 50 gm Light brown sugar
- 1 small Egg
- 160 gm Flour
- 15 gm Corn flour
- 40 gm Corn meal
- 15 gm Cornflakes (crushed)
- 30 gm Sweet corn fresh
- 5 gm Baking soda
- 8 gm Baking powder
- Cornflakes to roll the cookie dough before baking
- Preheat the oven to 180℃, line a cookie sheet/baking tray with baking paper.
- Cream the butter and margarine together until light a creamy. About 2 mins.
- Add the sugars are beat again until fluffy and pale. About 4 mins.
- Add the egg and beat until well combined.
- Add all the dry ingredients and stir together until you have a smooth dough.
- Using an ice cream scoop portion the dough onto the baking tray. At this stage you can roll he cookie dough in corn flakes before baking.
- Bake 6 at a time for 10-12 mins.
- Remove from the baking tray and leave to cool on a wire rack. Serve warm or cooled.
- You can use brown sugar all the way however they will look darker once baked.
- You don’t have to roll the cookies in cornflakes before baking but they add a delicious crunch with each bite.
- If you have an electric hand beater you can use it to cream the fat and sugar together.
- In stead of the corn meal you can use freeze dried corn (but you will have to make this) or you can blend up raw popcorn kernels until it is a fine powder.
- You will need a spice grinder or coffee grinder to make it. You can also blend cornflakes until it is coarse and use that instead.
- If you want to amp up the corn flavor you can toast the corn flakes.
- You can add half the salt into the dough and sprinkle the top with sea salt flakes.
- Recipe Inspiration: Christina Tosi (Milk Bar)