Corn cookies
  • 225 g salted butter, at room temperature
  • 300 g granulated sugar
  • 1 egg
  • 225 g all-purpose flour
  • 45 g corn flour*
  • 65 g freeze-dried corn powder**
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 1½ tsp salt
  1. In a large bowl, beat the butter and sugar on medium-high for 2–3 minutes.
  2. Scrape down the sides of the bowl, add the egg, and continue beating for 7–8 minutes longer.
  3. Meanwhile, in a small bowl, whisk together the flour, corn flour, corn powder, baking powder, baking soda.
  4. Add these dry ingredients to the wet ingredients and mix just until the dough comes together (about 1 minute).
  5. Divvy the dough into ⅓-cup portions on a parchment-lined baking sheet. Flatten the domes. Wrap the pan tightly in plastic wrap and refrigerate for at least 1 hour and up to 1 week.
  6. When you're ready to go, preheat your oven to 180 °C (350 °F) and line another baking sheet with parchment paper.
  7. Arrange the chilled dough on the baking sheet, leaving 10 cm (4") between balls.
  8. Bake for 15–18 minutes, or until the cookies puff, crackle and spread. You want them to be bright yellow in the centre and golden brown around the edge.
  9. Cool the cookies completely on the pans before moving them.
  10. Store the cooled cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.
* Beware: Corn flour is not the same thing as cornstarch! I used Bob's Red Mill Corn Flour, which is pretty easy to find in most urban grocery stores these days.

** My friend P. discovered little 85-gram packets of freeze-dried corn at a local Asian grocer. I ground it up good in my food processor and used the resulting powder in place of the freeze-dried corn powder mentioned above.
Recipe by The Casual Baker at