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Since I am always looking for new cookie ideas I was fascinated when I stumbled upon a Corn Cookie that is sold at Momofuku Milk Bar in New York City.  Christina Tosi developed the recipe for this very popular cookie.  I loved it the first time I tried it.  However, I wanted a bit more depth to the flavor instead of just corn & sweetness.  So I experimented with several herbs and spices that go good with corn.  The consensus of the tasters was to add smoked paprika to the batch to provide a more intriguing taste.

Note:  Freeze-dried corn powder can be purchased from or by grinding freeze-dried purchased from Whole Foods or Amazon.

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 2 Hours
Servings: approximately 26 cookies


  • 16 tablespoons unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 1/3 cup all-purpose flour
  • 2/3 cup freeze-dried corn powder
  • 1/4 cup corn meal, fine not coarse
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon smoked paprika


  1. Cream the butter and sugar in a large bowl for 2-3 minutes (or use a stand mixer on medium high). Scrape the sides and bottom of the bowl. Add the egg and beat for 7-8 minutes until light and airy - scraping the bowl every few minutes.

    While the mixture is beating combine flour, corn meal, corn powder, baking powder, baking soda, salt and smoked paprika in a medium size bowl.. Set aside.

  2. Reduce mixer speed to low. Add dry ingredients and mix until just incorporated. Scrape sides and bottom bowl and mix.

  3. Portion dough into balls the size of a walnut (approximately 2 tablespoons of dough) onto a parchment lined baking sheet. Lightly flatten the balls into a 2 inch round. Wrap the sheet with plastic wrap and refrigerate or freeze for 1 hour or overnight.

  4. Preheat oven to 350F (325F if using a convection oven).

    Take cold raw cookies from refrigerator or freezer. Place three inches apart on another parchment lined baking sheet (they expand quite a bit). Cookies must be cold and not at room temperature when put in the oven (I keep mine in the freezer until oven is almost ready to go).

    Bake for 11-12 minutes, turning sheets halfway through baking time. The cookies will be done when edges are a light tan and the center still yellow.

    Cool on completely on baking sheets. Store at room temperature for 5 days or in the freezer for one month.

  5. Enjoy with a glass of milk!

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