Nutty Corn Cookies
Homemade Savory and Nutty Corn Cookie Recipe
These corn cookies are delightfully wholesome and nutty thanks to the addition of cornmeal. They boast a satisfyingly crisp exterior with a slightly moist interior, and the more you chew, the more the rich, savory flavor unfolds. Their addictive quality makes them a frequent bake in our kitchen!
Ingredients- 85g unsalted butter, softened to room temperature
- 70g granulated sugar
- 1/4 tsp salt
- 30g egg (room temperature)
- 90g cake flour
- 25g cornmeal
- 1/4 tsp baking powder
Cooking Instructions
Step 1
Begin by creaming the softened unsalted butter in a bowl using a whisk until smooth. Gradually add the sugar in two to three additions, whisking until the mixture turns a light, creamy color. Then, gradually incorporate the beaten egg in several stages, mixing until the batter becomes voluminous and well-combined.
Step 2
Sift the cake flour, cornmeal, and baking powder together into the butter mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients using a cutting motion until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 3
Once a cohesive dough has formed, it’s ready to be shaped. The dough should be soft enough to handle without sticking excessively to your hands.
Step 4
Portion the dough into pieces weighing approximately 25-30g each. Roll them into balls and flatten them slightly. Place the dough balls onto a baking sheet lined with parchment paper, ensuring there is ample space between each cookie as they will spread during baking.
Step 5
If desired, you can top the cookies with corn kernels (corn nuts) or other desired toppings. Gently press down on the toppings with your finger to help them adhere to the cookie dough.
Step 6
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the edges are golden brown and the cookies are set. Allow the cookies to cool completely on a wire rack before enjoying their delicious nutty flavor.
