Brown Butter Corn Cookies (Edit recipe)

glassofweinstein

80 recipes
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17 followers

It may seem unconventional, but a corn cookie is the perfect balance between sweet and savory!

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PREP TIME

40 minutes

COOK TIME

13 minutes to 16 minutes

INGREDIENTS

9

Serves: 9 - 18

Ingredients

.5 cup Unsalted Butter
.75 cup Granulated White Sugar
.25 cup Light Brown Sugar, lightly packed
2 Eggs, large
1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Corn Flour
2 tsp Baking Powder
1 tsp Kosher Salt
1 cup Corn, Kernals fresh off the cob

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F.
In a skillet, melt down one stick of unsalted butter over medium heat. Using a whisk or wooden spoon, stir the butter and allow it to brown (5-7 minutes). When the butter is a beautiful amber color and gives off a nutty aroma, turn the heat off.
In a large bowl, combine the two types of sugar. Carefully pour the warm brown butter and whisk together. Crack two large eggs into a separate bowl. Add a scoop of the warm sugar mixture and thoroughly whisk into the eggs. This will temper them to prevent scrambling. Whisk the tempered eggs into the sugar mixture and reserve.
In another bowl, thoroughly combine the Bob’s Red Mill flours together. The 1-to-1 will offer good baking structure for the cookies while the corn flour will give us some foundational corn flavor and aromatics. Add in the baking powder and kosher salt and whisk together.
Gradually start to add the dry ingredients into the wet. The dough will become quite thick. Lastly, add the cup of fresh corn into the dough and fold together. Place the bowl of dough into the freezer for 25 minutes to firm up before baking. Using a cookie scoop, evenly space out the cookies on parchment paper lined baking sheets. Depending on the size of your cookies, they will bake for 13-16 minutes at 350F. Allow to rest before serving to allow some final carryover cooking. Cool completely and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	298
Fat:	12 g
Carbohydrates:	44 g
Protein:	7 g
Cholesterol:	27 g
Sodium:	348 mg
Fiber:	3 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.