Corn cookies

In my kitchen, the only cornbread allowed is the kind with a pudding-like center and corn kernels studded throughout. Dry, gritty cornbread is shown the door. So trust me when I say that our corn cookies—a cross between moist cornbread and thick, chewy cookies—are welcome any time.

Each substantial cookie is crispy on the outside and soft in the center. They’re loaded with yellow cornmeal and sweet creamed corn for that unmistakably corny flavor. Finally, the cookies are finished with homemade whipped honey-cinnamon butter and an extra drizzle of honey.

What is a corn cookie?

A corn cookie is a cornbread-like cookie made with yellow ground cornmeal and corn kernels. Christina Tosi was one of the first pastry chefs to bring this concept to life using cornmeal and freeze-dried corn powder. Now, all sorts of iterations live on the internet, playing with the thickness of the cookie, calling for different toppings, and incorporating the corn elements in unique ways.

Ingredients for Corn Cookies

• Yellow cornmeal: Yellow cornmeal adds the slightly gritty texture and corny flavor you’d expect from cornbread. Use either fine- or medium-ground cornmeal here. Corn flour and cornstarch are not suitable swaps.
• All-purpose flour: Measure the flour accurately so you don’t accidentally add too much to the cookie dough. Too much flour will make the corn cookies dry—like overbaked cornbread.
• Sugar: Granulated sugar sweetens the cookies. Stick with white sugar, as brown sugar’s flavor may overpower the subtle corn flavor and slightly discolor the cookies.
• Nonfat dry milk powder: Milk powder is a secret weapon when it comes to cookies. It makes them chewier and denser, which is exactly what you’re looking for when you’re trying to make a soft-on-the-inside, crispy-on-the-outside cookie.
• Butter: Corn, honey and butter are delicious but subtle flavors, so it’s worth splurging on good ingredients to let the quality shine through. When it comes to baking, I reach for European-style butters for their higher fat percentage. Brands like Kerrygold and Plugra make some of my favorite types of butters.
• Cream cheese: Cream cheese adds moisture to the cookie, giving them silkiness, density and a distinct melt-in-your-mouth flavor.
• Cream-style corn: A can of creamed sweet corn kernels adds moisture and texture to the cookies. I love the real pieces of corn you get in every bite.
• Honey butter: Finish the cookies with homemade honey-cinnamon butter. While the cookies bake and cool, soften the butter to room temperature so it whips up seamlessly.

Directions

Step 1: Make the cookie dough

Preheat your oven to 375°F. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, nonfat dry milk powder, baking powder and salt. Cut in the cold butter and cream cheese until the mixture is crumbly. Stir in the creamed corn and 2% milk until everything is blended.

Step 2: Bake the cookies

Scoop the cookie dough by the quarter-cupfuls onto parchment-lined baking sheets. Bake the cookies for 13 to 15 minutes or until the edges are light brown. Transfer them to wire racks to cool completely to room temperature.

Step 3: Finish them with honey-cinnamon butter

Meanwhile, in a medium bowl, whisk the softened butter, honey and cinnamon until they’re fully blended and fluffy. Pipe or spread the honey-cinnamon butter over the completely cooled cookies. Drizzle the cookies with additional honey, if desired.

Editor’s Tip: If the cookies aren’t completely cooled to room temperature, the honey-cinnamon butter will melt into the cookies, creating a sticky mess.

Recipe Variations

• Brown the butter: I love to deepen the flavor of cookies with browned butter, especially here, where the flavor of buttery cornbread is the goal. Brown the butter beforehand, then refrigerate it to firm it back up so you can crumble it into the cookie dough.
• Use hot honey instead: Take a little inspo from our favorite Trader Joe’s hot honey popcorn. Swapping hot honey for regular honey would really take these cookies in a “swicy” (sweet and spicy) direction, if that’s your thing.
• Fold in white chocolate: For a sweeter cookie, fold white chocolate chips into the cookie dough. This addition will make the cookies even sweeter, so you may not need to add the honey cinnamon butter. Run a taste test before adding making a decision.

How to Store Corn Cookies

Store leftover corn cookies in an airtight container in the fridge for up to four days. Make sure they’re well covered so the cookies don’t dry out and the honey butter doesn’t absorb lingering fridge smells.

Can you freeze corn cookies?

Yes, you can freeze corn cookies—baked or unbaked! To freeze baked cookies, allow them to cool completely to room temperature and skip the honey butter topping. Place the cookies in an airtight container with pieces of parchment separating the cookies, and freeze them for up to two months. Thaw the cookies overnight in the fridge, then frost them with the honey butter.

To freeze cookie dough, scoop the dough by the quarter-cupfuls onto a parchment-lined baking sheet. You can place them right next to each other since they won’t spread. Place the baking sheet, uncovered, in the freezer until the cookie dough balls are frozen through, about 60 minutes. Transfer the cookie dough balls into a zip-top bag and freeze them for up to two months. Bake the cookies from frozen, adding extra bake time as needed.

Corn Cookies Tips

Can you make corn cookies gluten free?

Yes, you can make corn cookies gluten free. Substitute one of the best gluten-free flour blends for the all-purpose flour. Also, pay close attention to the other packaged ingredients (especially the canned cream corn, nonfat dry milk powder and yellow corn meal). While these items are naturally gluten free, some brands will sneak in gluten-containing ingredients, or they process these items in facilities that also handle wheat—all no-nos for those with celiac disease.

How else can you decorate corn cookies?

Other creative ways to decorate corn cookies include replacing the honey-cinnamon butter with a scoop of whipped butter or butter formed in a very tiny silicone mold. Something like a star, a cherub or even a corn-on-the-cob shape would be so cute here. Drizzle on honey if desired.

Another cute decoration is a white chocolate drizzle. Gently melt white chocolate, then drizzle it over the cookies with a spoon. You could also press on popcorn or charred corn ribs.