Sweet Corn Cookies
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.”
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 12 cookies
- 2 sticks unsalted butter, room temperature
- 1 ½ cups granulated sugar (300 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour (280 g)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- ¾ cup freeze dried corn (110 g)
Nutrition Info
- Calories 147
- Fat 0g
- Carbs 31g
- Fiber 0g
- Sugar 12g
- Protein 3g
Estimated values based on one serving size.
Preparation
- 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!
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