Corn Sugar Cookies

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These corn sugar cookies made with brown sugar are simple to make and full of flavor! They have a great cornmeal texture, strong flavor from the sweet corn powder, and a hint of nuttiness from the brown butter.

Prep Time10

Cook Time9

Chill time30

Total Time49

Course: Dessert

Cuisine: American

Servings: corn sugar cookies

Calories: 204kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
1 Small light-colored saucepan for browning butter
1 silicone spatula
1 large mixing bowl for mixing dough
Parchment Paper
2 Cookie sheets

Ingredients

Dry ingredients:

1 cup all-purpose flour
¼ cup cornmeal
¼ cup sweet corn powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt or table salt

Wet ingredients:

½ cup unsalted butter
⅓ cup granulated sugar
¼ cup brown sugar packed; light or dark
3 tablespoons malted milk powder
1 tablespoon vanilla extract or paste
1 egg room temperature

For rolling:

4 tablespoons granulated sugar

US Customary - Metric

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Instructions

Brown the butter:

(Feel free to check out my more in-depth post about brown butter)
In a light-colored pan over medium heat, add ½ cup unsalted butter. Continuously stir with a silicone spatula.
After the butter melts, it will begin to foam. Then, the foaming will subside and brown specks will start to form at the bottom of the pan. Keep stirring. The color change will be fairly quick, so keep an eye on the butter. Remove the pan from heat once you smell a nutty aroma and the butter becomes golden brown.
Transfer to a heat-safe bowl and let cool until room temperature, about 10-15 minutes.

Make the cookie dough:

In a large bowl, use silicone spatula to mix the cooled, melted brown butter with ⅓ cup granulated sugar and ¼ cup brown sugar until combined.
Stir in 3 tablespoons malted milk powder, 1 tablespoon vanilla, and 1 egg until smooth.
Add in all of the dry ingredients: 1 cup all-purpose flour, ¼ cup cornmeal, ¼ cup sweet corn powder, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain.
Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days. In the last 5-10 minutes of chilling, preheat oven to 350°F/177°C and line two baking trays with parchment paper.

Bake cookies:

In a small bowl or plate, add 4 tablespoons granulated sugar for rolling the dough.
Use cookie dough scoop to gather dough (2-3 tablespoons). Roll into granulated sugar and place on lined baking tray, spacing cookies about 3-4 inches apart.
Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set. Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely.
Tip: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
Enjoy!

Video

Notes

Baking tip:

Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

Storage instructions:

- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.

- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough for up to a year and bake as usual—just add a couple more minutes to the baking time.

- Reheating instructions (if you want warm cookies!): Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.

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