Fifteen Spatulas

Corn Cookies

My husband and I have an obsession with corn.

You’re thinking, well…I like corn too ya know.

But we don’t just like corn. We think it’s just about the greatest thing in the universe.


And this just might be the greatest use of corn we’ve ever experienced.

If you’ve ever been to Momofuku Milk Bar in New York City, this corn cookie might look a little familiar to you. My husband and I originally made our pilgrimage to Momofuku MB to try the famous Crack Pie, but when we got there, we ended up getting the crack pie + 10 other things, one of them being this irresistibly intriguing corn cookie.

We stared through the glass display and wondered, will that cookie ACTUALLY taste like corn?!

YES, it did. I went home to google the corn cookies and discovered that the secret to all the intense corn flavor was this stuff:

These are freeze dried corn kernels, and they are the key to these super corn tasting cookies.

The first thing you have to do is get the corn ground up into a powder, and I think the easiest way to take care of that is put the freeze dried corn in a bag and let a toddler go wild with a rolling pin (and if you don’t have a toddler, just bash it up with a rolling pin yourself).

Then, you go about the usual method for making cookies. You know, creaming the butter and sugar, adding the egg, then adding the dry ingredients, which include this corn powder and corn flour as well. You mix it until it’s a bit crumbly looking like this:

You take a big cookie scoop and portion out little mounds of dough onto a baking sheet:
Then flatten with your fingers a little bit:

Refrigerate the cookies for an hour (otherwise they’ll spread too much), and bake until golden brown and crisp on the edges, but chewy in the middle:
LOOK at the bottom of that cookie. Perfectly golden brown crisp:
My husband and I ate two sheet pans of these between the two of us in less then 24 hours. I know…but they really are that good. You can find freeze dried corn at Whole Foods or at Amazon, and keep in mind, freeze dried corn is a little expensive, but it’s because it’s an expensive process. It’s worth the splurge! Corn flour can also be found at Whole Foods or Amazon, or if your local grocery sells Bob’s Red Mill items.

And one last note, I made several changes to the original Momofuku recipe, mine have the whole “crisp on the edges chewy in the middle” thing going on. But if you want the softer completely chewy ones identical to the ones sold at Momofuku Milk Bar, here’s the original recipe.

Corn Cookies

Yield: 12 big cookies (2 sheet pans worth)

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes


2 stick (16 tbsp) unsalted butter, at room temperature
1.5 cups sugar
1 extra large egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt


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!

Recipe adapted from Christina Tosi, recipe sourced from The Kitchn

23 comments on “Corn Cookies

  1. Now this is different, but I must say that I can invasion who good these could be Joanne. Thx for sharing and hope you had a great weekend!

  2. LOVE Momofuku and def want to try these cookies! Thanks for sharing!

    • Have you been to the Momofuku noodle bar? When I’m in the city this summer we should meet up there! I loved the Milk Bar but want to try the other Momofuku places.

  3. Hello:

    So freeze dried corn is different than frozen corn??

    Have a Joyful Day!


    • Hi Charlie, Yes it is different from frozen corn, it is a room temperature item. Many people eat it as a low calorie tasty snack, and to be honest, I couldn’t stop snacking on the freeze dried corn kernels…they are SO good!!! Expensive snack though LOL.

      • Thanks Joanne:

        What section would I find them in, at the grocery store?

        Have a joyful day!


        • Hi Charlie, I think freeze dried corn is definitely one you will have to ask about lol. It isn’t refrigerated or anything so it’s just a shelf item, but the store I got it from had a stand-alone display for them. Good luck!!! It’s worth finding!

          • Hi Joanne:


            I’ll keep my eyes open.

            It will probably be hard to find here. I’m in Canada.

            However we are supposed to get a Target store soon, so you never know.


  4. The cookies look amazing, look very crispy.
    You have to try one day Peruvian corn, the kernels are bigger and so juicy…!!!

  5. OMG. I am going to make these this weekend! Just another reason to look forward to Friday!!! Thanks!!!

  6. How ambitious to make your own corn powder! I can tell that it yielded delicious corn cookies! Now that’s a first! :) Great recipe!

  7. I’ve never heard of corn cookies, but I’m more than intrigued! Cornbread is one of my favorite things on Earth, and I could seriously eat corn muffins every day and not get sick of them. Adding this to my “to be baked” file!

  8. Wow – corn in a cookie? Never seen that before. Sounds wonderful though!

  9. Seriously?! Wow, these are fantastic…so original, and they look simply delicious!

  10. As soon as I saw the title I immediately said (out loud), “YUM”! Honey Bunny is of the firm belief that EVERYTHING tastes better with corn in it….including cookies! (me, too – but don’t tell him!)

  11. Interesting, I am obsessed with corn as well so this would be real treat for me.

  12. I love sweetcorn, must try these cookies… they look and sound fantastic!

  13. Momofuku Milk Bar is great! What great cookies. Never heard of freeze dried corn powder, but I like your tip a lot.

  14. I am crazy about corn also and never thought of cookies…Yeah!

  15. My Mom would laugh if she saw me reading this because growing up she said I practically inhaled corn.

    I still am CRAZY over it, too. ;-; This looks drool-worthy!

  16. So, I wanted to let you know that yesterday my boss bribed me to help him with a project with one of these cookies from the Milk Bar. It was AMAZING. I remembered seeing this post before so I wanted to let you know about my ongoing Momofuku adventures :) Are you coming back to NYC anytime soon? XO

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