FREEZE DRIED SWEET CORN COOKIE RECIPE
 
Prep time
Cook time
Total time
 
This recipe was adapted from Christina Tosi's recipe for Milk Bar's Corn Cookies. They are made with delicious freeze dried sweet corn and taste like yummy sweet corn muffins. Plan ahead when making these cookies as you will need some unique ingredients and some extra time.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 Cup "Unsalted" Good Quality Butter, Cut into Small Pieces
  • 1½ Cups Granulated Sugar
  • 1 Large Egg
  • 1⅓ Cups All-Purpose Flour
  • ¼ Cup Whole Grain Corn Flour
  • ⅔ Cup Freeze Dried Sweet Corn Powder (made from 1⅓ Cups Freeze Dried Sweet Corn)
  • ¾ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • 1 Teaspoon Salt
Instructions
  1. Into the bowl of your standing mixer fitted with the paddle attachment, add the butter and sugar. Cream on medium speed for 2 minutes.
  2. Using a rubber spatula scrape down the sides of the bowl, then add the egg.
  3. Continue beating for a full 8 minutes more until the batter is light in color and fluffy in texture.
  4. In a separate bowl whisk together the all purpose flour, corn flour, freeze dried corn powder, baking powder, baking soda and salt.
  5. With the standing mixer on low, add the the dry ingredients until just combined.
  6. Scrape down the sides of the bowl and finish with a final quick mix by hand.
  7. Using a 1.4 oz. scooper, portion out the cookie dough onto a cookie sheet lined with parchment or a Silpat.
  8. Place the dough balls about 2 inches apart.
  9. Place a small amount of granulated sugar in a flat bottomed bowl or plate.
  10. Using a drinking glass with a 2½" bottom, dip the glass into the sugar, then use it to flatten the cookies, dipping into the sugar with each press.
  11. The sugar will keep the glass from sticking to the cookie dough.
  12. Wrap the cookie sheets tightly in plastic wrap and refrigerate them for at least 1 hour.
  13. This is an important step, as these cookies cannot be baked at room temperature.
  14. Once the cookies are firm you can place them in freezer bags and keep them frozen for up to a month or until you wish to bake them.
  15. They will keep refrigerated for up to a week.
  16. Once ready to bake, preheat the oven to 350°F.
  17. Place the chilled cookies, arranged 2" apart on lined cookie sheets in the preheated oven and bake for about 8 minutes.
  18. When ready the cookies will appear soft and will have very faint brown edges.
  19. Remove the cookies from the oven, allow to cool completely on the baking sheet.
  20. The cookies will harden as they cool but will still remain soft and chewy.
  21. Store in an airtight container at room temperature for 5 days or in the freezer for up to a month.
  22. ENJOY
Notes
Don't skimp on the mixing time, it's important for the incorporation of the butter and to develop the proper texture. Also, because of the large butter content, these cookies must be placed in the oven directly from the fridge. DO NOT BAKE THEM FROM ROOM TEMPERATURE.
Recipe by After Orange County at http://afterorangecounty.com/2019/01/18/freeze-dried-sweet-corn-cookie-recipe/