Sweet Corn Kernel Cookies
Moist and Delightful Corn Kernel Cookies: A Homemade Recipe
During the rainy season, I decided to make these cookies using canned corn. They turned out to be more moist than crispy, with a pleasant, popping texture from the corn kernels. Let’s bake some delicious corn cookies!
Ingredients
- Makes about 12 cookies (using a 5cm scoop)
- 72g unsalted butter, softened
- 72g cream cheese, softened
- 50g granulated sugar
- 60g unrefined sugar
- 3g salt
- 68g egg (about 1.5 large eggs)
- 83g cake flour, sifted
- 73g corn flour (cornmeal)
- 4g baking powder
- 150g canned corn kernels
Cooking Instructions
Step 1
First, drain the canned corn kernels thoroughly using a sieve. Pat them dry with paper towels to remove as much moisture as possible; this prevents the cookie dough from becoming too wet. Lightly toss the drained corn kernels with a bit of extra flour (cake flour or corn flour) to coat them. This helps them distribute evenly within the dough without clumping.
Step 2
In a mixing bowl, cream together the softened butter and softened cream cheese until smooth. Add the granulated sugar, unrefined sugar, and salt, and beat until well combined and slightly fluffy.
Step 3
Gradually add the egg in two to three additions, beating well after each addition until fully incorporated and the mixture is emulsified. Don’t worry about dissolving all the sugar; a slightly grainy texture is fine. Avoid overmixing once the egg is added.
Step 4
Add the sifted cake flour, corn flour, and baking powder to the wet ingredients. Gently fold with a spatula until just combined and no dry streaks remain. Be careful not to overmix.
Step 5
Gently fold in the prepared corn kernels into the dough. Mix carefully to ensure the corn kernels are evenly distributed throughout the batter without breaking them.
Step 6
Once the dough comes together as a cohesive mass, it’s time to shape the cookies.
Step 7
Using a 5cm scoop, portion the dough into 12 equal servings and place them onto a baking sheet lined with parchment paper, leaving some space between each cookie. Gently flatten the top of each cookie with your palm or a spatula. This helps them bake more evenly and achieve a nice shape.
Step 8
Sift a little extra corn flour over the tops of the cookies. This adds a subtle corn flavor and contributes to a lovely golden-brown finish after baking.
Step 9
Bake in a preheated oven at 170°C (340°F) for 15-19 minutes, or until the edges are lightly golden brown. Once baked, remove the cookies from the baking sheet immediately and let them cool on a wire rack for a few minutes. Enjoy these delightfully moist cookies with a satisfying corn kernel crunch!
