We wanted to share a cookie recipe that has captivated us at OurLocaltopia this season, and it is SO special because it uses a somewhat new twist on a very old ingredient. And it tastes, well, amazing! Freeze-dried corn, available online and at an increasing number of retailers, is packed with that hearty corn flavor that has been a quintessential part of eating in the Americas since well before the first Thanksgiving! The recipe is adapted from Christina Tossi, Chef and owner of Momofuku Milk Bar in New York, and has been a standard in our kitchens for months. Some love to serve this cookie warm from the oven, when its aroma is at its strongest, when the crumb is the most tender, and when the butter inside almost oozes out, coating your fingers in salty, sweet goodness. Others prefer Thanksgiving Corn Cookies cooled, when they are perfectly crunchy and savory – dare we say, like a North American Shortbread! Here’s the recipe, enjoy!
Thanksgiving Corn Cookies (Momofuku Milk Bar)
Makes 18 cookies.
2 sticks room-temperature butter
1 ½ cup sugar
1 1/3 cup all-purpose flour
2/3 cup freeze-dried corn powder
¼ cup corn flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon kosher salt
Combine the butter and sugar in a mixer fitted with the paddle attachment and cram them on medium-high speed for 2 to 3 minutes. They should now be fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
With the mixer running at a lower speed, add the egg. Increase the mixer speed to medium-high and start a timer for 8 minutes. We’re forcing a whole bunch of sugar and fat together. During this time the sugar granules will fully dissolve, the mixture will become a pale white color, and the creamed mixture will nearly double in volume. This and the step above are what we call the 10 minute creaming process – the secret to a great Milk Bar cookie.
After 10 minutes, take the speed down to low and add the dry ingredients. Mix just until the dough comes together, and for no longer than 60 seconds. (Don’t overmix. We’re making a cookie, not a lump of coal). Give it a burst of speed if you think the ingredients need a little help coming together. Scrape down the sides of the bowl with a spatula.
Using a 2 ¾ ounce ice cream scoop, portion out cookie dough into a parchment or Silpat lined sheet pan, about 3 inches apart. Wrap the sheet pan tightly with plastic wrap and refrigerate for a minimum of 1 hour, and for no more than 1 week. DO NOT BAKE your cookies from room temperature. When you make a cookie with this much butter in it, you want it to be super-cold before you put it in the oven, or the butter will melt out too quickly.
Heat your oven to 350 degrees. Bake each batch for 18 minutes. The cookies will spread, puff up, and crackle while in the oven. After 18 minutes, the cookies should be very faintly browned on the edges, but still bright yellow in the center. Give them an extra minute if that’s not the case.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage. At room temperature, corn cookies will keep fresh for 5 days. In the freezer, they’ll stay fresh for a month.