When I first heard that this was a thing I thought it was so bizarre. I saw corn cookies on Trader Joe’s Instagram and thought it was such a strange combination that I didn’t have much interest in trying. But then I heard Justin Long talk about it on his podcast, Life is Short with Justin Long. He said the TJ’s mix was super buttery and delicious, and as strange as it sounded, he was hooked.
I still haven’t tried the TJ’s mix, but I decided to try my hand at making my own recipe, and it turned out so good!
So what exactly does a Corn Cookie taste like? Imagine a sugar cookie and a cornbread square had a baby. It’s magical.
These cookies have the sweet vanilla taste of sugar cookies and the hint of honey you’d hope to find in a fluffy, golden cornbread. The texture is as unique as the flavor, too… chewy like a sugar cookie, but a bit gritty like cornbread. It’s definitely a flavor and texture combo I’ve never had in a cookie before… then again, I’ve never put cornmeal in a cookie until recently.
Before I give you the recipe, you should know that these cookies are highly addicting. They’re sweet and buttery and chewy and is what Chris and I have come to refer to as “a cookie of substance,” which is a cookie that isn’t overly sugary and has some density to it. It’s the term we’ve coined for Chris’ two favorite cookies: my Corn Cookies and my Brown Butter Toffee Oat Cookies (I’ll get that one up for you eventually too 😉 ). He’s not super into sweets (shocking, I know), but every once in a while I make a dessert that strikes just the right balance between sweet and savory, doesn’t feel like empty calories, and that seem to suspiciously disappear on the nights I go to bed and he stays up playing video games.
In other words, this recipe is an absolute winner.
Corn Cookies Ingredients
- 1/2 Cup Unsalted Butter, room temperature
- 1/4 Cup Brown Sugar
- 2/3 Cup White Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Cornmeal
- 1 1/4 Cup Flour
- 1/4 Teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
Corn Cookies Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Using a hand mixer, cream together the sugars and butter until smooth.
- Scrape down the sides and add the egg and vanilla. Mix again until fully incorporated.
- Add the remaining ingredients and use a spin to mix everything in until all dry ingredients are incorporated and a stiff dough forms.
- Using either a spoon or cookie scoop, drop heaps of approximately 1 1/2 Tablespoons of dough onto the cookie sheet. Leave about 2 inches between cookies. You should be able to put 12 cookies on a sheet.
- Bake for 8-9 minutes or until the edges of the cookies become golden brown and the cookies puff up. Remove from the oven and allow to cook on the pan for about 2-3 minutes. The cookies will deflate and will hold their shape better on the cooling rack if you allow them to cool.
- Remove cookies and place them on on a rack to finish cooling… or pop them directly in your mouth 😉
Depending on how big you make these, the amount of cookies you get and the baking time may vary. For big-as-you-face cookies, you can drop dough balls of about 3 tablespoons on the cookie sheet. You can probably get 5-6 on a pan, leaving plenty of space for spreading, and bake 9-10 minutes. For regular-sized cookies, follow the above instructions. The recipe makes roughly 36 cookies.
Pour some milk, snuggle up, and enjoy! Make sure you leave a comment or tag me on Instagram letting me know how your turned out!