Corn Cookies

🥘 Ingredients

• 1/3-cup measure
• all-purpose flour
  1.333 c
• baking powder
  3/4 tsp
• baking soda
  1/4 tsp
• bread flour
  1.333 c
• corn flour
  4 tbsp
• egg
  1 large
• freeze-dried corn powder
  2/3 c
• granulated sugar
  1.5 c
• kosher salt
  1/2 tbsp
• plastic wrap
• sheet pan
• stand mixer
• unsalted butter
  2 sticks

1. 1

   In a stand mixer fitted with the paddle attachment, cream the unsalted butter (225g) and granulated sugar (300g) together on medium-high for 2 to ⏱️ 3 minutes until pale and fluffy.

   stand mixer, unsalted butter: 2 sticks, granulated sugar: 1.5 c
2. 2

   Scrape down the sides of the bowl. Add the egg and beat on medium-high for 7 to ⏱️ 8 minutes .

   egg: 1 large
3. 3

   Reduce the mixer speed to low. Add the all-purpose flour (225g) (or bread flour for a taller cookie), corn flour (45g), freeze-dried corn powder (65g), baking powder (3g), baking soda (1.5g), and kosher salt (6g). Mix just until the dough comes together for no longer than ⏱️ 1 minute . Do not overmix.

   all-purpose flour: 1.333 c, bread flour: 1.333 c, corn flour: 4 tbsp, freeze-dried corn powder: 2/3 c, baking powder: 3/4 tsp, baking soda: 1/4 tsp, kosher salt: 1/2 tbsp
4. 4

   Use a 1/3-cup measure to portion the dough onto a parchment-lined sheet pan . Pat the tops of the dough domes flat with your palm.

   1/3-cup measure, sheet pan
5. 5

   Wrap the sheet pan tightly in plastic wrap and refrigerate for at least ⏱️ 1 hour (up to 1 week). Do not bake from room temperature.

   plastic wrap
6. 6

   Preheat your oven to 175°C (350°F).
7. 7

   Arrange the chilled dough at least 4 inches apart on parchment-lined pans. Bake for ⏱️ 18 minutes .
8. 8

   The cookies are done when they have puffed, crackled, and are faintly browned on the edges but still bright yellow in the center. Let them cool completely on the sheet pans before moving them.