SWEET CORN COOKIES RECIPE BY TASTY
These sugar cookies are so good you'll want to eat them all right out of the oven! The perfectly soft center paired with a delicate, sweet corn flavor creates a melt-in-your-mouth experience you didn't know you needed. Make this easy recipe for your next cookie exchange or for some much-needed "me time."
Provided by Mimo Ahmed
Categories Bakery Goods
Time 1h30m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3-5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5-7 minutes more, until light and fluffy.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
- Use a rubber spatula fold in the freeze-dried corn.
- Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30-60 minutes.
- Preheat the oven to 350°F (180°C).
- Bake the chilled cookies until golden around the edges, but still soft in the centers, 18-20 minutes.
- Enjoy!
SWEET AND SAVORY CORNBREAD COOKIES
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 8 to 9 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
- Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
CARAMEL CORN COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda and the remaining 2/3 cup caramel corn. Stir in the oats and coconut.
- Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CANDY CORN COOKIES
Nibble away on sweet cookies that make you think you're eating candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 114
Number Of Ingredients 5
Steps:
- Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g, TransFat 0 g
MARBLED CANDY CORN COOKIES
When bowls of candy corn start appearing on coffee tables, we know fall has arrived. So why not let this playful candy inspire a seasonal sugar cookie? Their yellow and orange color, along with their white frosting-dipped tips, are unmistakable nods to our inspiration, but the marbling effect is a fun twist dreamed up by the Betty Crocker™ Kitchens. And while the marbling is indeed impressive-making these perfect for fall parties-the technique is easy; just follow our step-by-step instructions below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.
- On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.
- Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See template below.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
CORN FLAKE COOKIES I
Yummy oatmeal cookies with a crunchy corn taste.
Provided by COOLBOY918
Categories Desserts Cookies Drop Cookie Recipes
Yield 96
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (175 degrees C). Grease baking sheets.
- Combine the sugars and eggs, beating well. Beat in the oil butter or margarine, flour, baking soda and baking powder. Stir in the vanilla, lemon extract and salt. Mix in the oats, nuts and coconuts. Last but not least stir in the corn flakes. Drop by teaspoons on greased cooking sheets.
- Bake at 400 degrees F (205 degrees C) for 10 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 8.5 g, Cholesterol 6.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 55.4 mg, Sugar 4.7 g
CORN COOKIES
This is a Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you. These are great to bring to a halloween party. I make them without the nuts when I bring them to gatherings in case anyone has a nut allergy.
Provided by Foxfire13
Categories Dessert
Time 28m
Yield 6-7 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F., rack in the middle position.
- Melt the butter. Add the sugar and mix. Let the mixture cool to room temperature and then stir in the egg. Add all of the rest of the ingredients except the flour, mixing after each addition. Add the flour, one cup at a time, and mix it throughly. Let the cookie dough sit for 5 minutes to "rest.".
- Drop by spoonful on a greased cookie sheet, 12 cookies per standard-size sheet. (If the dough is too sticky, refrigerate it for a few minutes to firm it up.) Flatten the cookies with a greased spatula. Bake at 375 degrees F. for 8-10 minutes.
- When the cookies come out of the oven, leave them on cookie sheets and immediately press pieces of candy corn on top as a design. Do this right away, so that the candy will stick after the cookies have cooled.
- Let the cookies cool on sheets for 2 minutes and then transfer them to a wire rack to cool completely.
Nutrition Facts : Calories 1070.3, Fat 45.2, SaturatedFat 21.1, Cholesterol 116.6, Sodium 1163.6, Carbohydrate 157.8, Fiber 5.1, Sugar 82.9, Protein 14.5
CORNMEAL COOKIES
These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER.
Provided by Diana A
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Mix softened BUTTER and sugar until creamy.
- Add the egg and vanilla and beat well.
- In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
- Add to the creamed mixture.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.
CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CORN FLAKE COOKIES II
My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes, chocolate chips and nuts...This recipe can be halved or doubled, depending on how many cookies you want! Enjoy!
Provided by BLEEDINGROSE
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 15.5 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 90.6 mg, Sugar 9.2 g
CORNMEAL COOKIES
These simple shortbread-like treats use plenty of butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
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5/5 (6)Total Time 28 minsCategory DessertCalories 326 per serving
- In the bowl of a stand mixer, use the paddle attachment to spread the butter around the bowl. With the mixer on low, stream in the sugar, and cream on medium high for 1 minute. Scrape down the sides of the bowl, then add the egg and beat for another minute on medium high speed, until incorporated.
- Whisk to combine the flour, corn flour, corn powder, baking powder, baking soda, and salt. Add it to the mixer and mix on low speed until just combined (it may look crumbly, but should hold together).
- Portion out big mounds onto two baking sheets using a medium cookie scoop. Press each dough mound with your fingers to flatten slightly. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F and bake the cookies for 18 minutes, until they are lightly browned on the outside. Let them cool on the pan until their shape has set enough that you can pick them up with a spatula. Enjoy!
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4.5/5 (12)Total Time 30 minsServings 10Calories 300 per serving
- Place one rack in the top third of your oven and one in the bottom third. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. (If you have only one baking sheet, see “tips,” below, for baking in batches).
- In a medium bowl, combine the flour, masa harina, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until thoroughly combined.
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