SWEET CORN COOKIES RECIPE BY TASTY
These sugar cookies are so good you'll want to eat them all right out of the oven! The perfectly soft center paired with a delicate, sweet corn flavor creates a melt-in-your-mouth experience you didn't know you needed. Make this easy recipe for your next cookie exchange or for some much-needed "me time."
Provided by Mimo Ahmed
Categories Bakery Goods
Time 1h30m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3-5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5-7 minutes more, until light and fluffy.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
- Use a rubber spatula fold in the freeze-dried corn.
- Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30-60 minutes.
- Preheat the oven to 350°F (180°C).
- Bake the chilled cookies until golden around the edges, but still soft in the centers, 18-20 minutes.
- Enjoy!
SWEET CORN COOKIES RECIPE - (3.9/5)
Provided by Heather_D
Number Of Ingredients 6
Steps:
- Combine corn and eggs in a medium sized bowl; Add the sugar and mix thoroughly. In a separate bowl, combine the flour and bread crumbs and mix together thoroughly. Add the dry mixture to the corn mixture and combine until the flour has been incorporated into a dough. Coat a baking sheet with non-stick cooking spray and add the dough onto the sheet in 1/4 cup servings. Bake the cookies at 375 degrees Fahrenheit for 45 minutes. Allow the cookies to set on the baking sheet for 8 minutes after baking before removing to a wire rack to cool completely. Refrigerate any leftover cookies.
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