Freeze-Dried Sweet Corn Cookies Recipe
These cookies use freeze-dried sweet corn for a bold corn flavor that’s sweet, savory, and perfect for snack time or as a dessert.
Ingredients
- 1 cup 227 g unsalted butter, at room temperature
- 1 1/2 cups 300 g granulated sugar
- 1 1/3 cups 160 g all-purpose flour
- 1/2 cup 60 g ground Corn Pops cereal or cornmeal
- 2/3 cup 50 g freeze-dried corn powder (made from freeze-dried sweet corn, ground in a spice grinder)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- Optional: 2 tbsp granulated sugar for a crunchy caramelized top
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dough:
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- In a separate bowl, combine the flour, ground Corn Pops or cornmeal, freeze-dried corn powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape the Cookies:
- Roll about 2 tablespoons of dough into balls and place them on the prepared baking sheet, leaving space between each cookie.
- Flatten each ball slightly. If desired, sprinkle a little granulated sugar on top for added crunch.
- Bake:
- Bake for 15-17 minutes, until the edges are golden and the centers remain soft and slightly yellow.
- Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Freeze-Dried Corn Powder: Grind freeze-dried corn in a spice grinder or food processor until it’s a fine powder, which will give these cookies their unique corn flavor.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Serving Suggestion: Enjoy these cookies with a hot beverage or alongside other corn-inspired treats for a delightful experience!