Brown Butter Corn Cookies

Brown Butter Corn Cookies are a unique and decadent treat combining the rich, nutty flavor of browned butter with the subtle sweetness of cornmeal or fresh corn. With crispy edges and soft, chewy centers, these cookies offer a delightful twist on the classic cookie experience.

Why You’ll Love This Recipe

• Deeply flavorful thanks to browned butter
• Unique texture from cornmeal or corn kernels
• Easy to make with pantry staples
• Perfect balance of sweet, salty, and savory

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, browned and slightly cooled
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• ⅓ cup yellow cornmeal (or fresh corn kernels)
• ½ teaspoon baking soda
• ½ teaspoon salt

Directions

1. Brown the butter in a saucepan over medium heat until golden and nutty, about 5–7 minutes. Let cool slightly.
2. In a large bowl, whisk the browned butter with granulated and brown sugars. Add the egg and vanilla extract, and whisk until smooth.
3. In a separate bowl, combine flour, cornmeal, baking soda, and salt.
4. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
5. Chill the dough for at least 30 minutes to firm up.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop dough into balls (about 2 tablespoons each) and place on the baking sheet.
8. Bake for 10–12 minutes, until the edges are golden and the centers are set. Cool on the pan for 10 minutes before transferring to a wire rack.

Servings and timing

• Servings: 8–12 cookies
• Prep time: 20 minutes
• Chill time: 30 minutes
• Bake time: 10–12 minutes
• Total time: 1 hour

Variations

• Lime sugar topping: Roll dough balls in lime zest sugar before baking for a citrusy finish
• Add-ins: Mix in chopped nuts or white chocolate chips for extra texture
• Gluten-free: Use a gluten-free all-purpose flour blend
• Savory version: Reduce sugar and add shredded cheddar for a savory-sweet snack

storage/reheating

• Store in an airtight container at room temperature for up to 3 days
• Reheat in a 325°F oven for a few minutes to refresh texture
• Freeze baked cookies or unbaked dough balls for up to 2 months

FAQs

Why brown the butter?

Browning the butter adds a rich, nutty flavor that enhances the overall depth of the cookies.

Can I use fresh corn instead of cornmeal?

Yes, well-drained fresh or canned corn can be added for extra texture and sweetness.

What kind of cornmeal is best?

Use fine or medium yellow cornmeal for a tender, lightly gritty texture.

Can I skip chilling the dough?

Chilling helps control spread and enhances flavor. Skipping it may result in flatter cookies.

Are these cookies overly sweet?

No, they’re balanced with a hint of salt and the savory depth of corn and browned butter.

Can I make smaller cookies?

Yes, use a smaller scoop and reduce bake time to 8–10 minutes.

Do they taste like cornbread?

They have a subtle cornbread-like texture but are sweeter and chewier like traditional cookies.

Can I make them dairy-free?

Use a plant-based butter alternative that can brown properly.

How do I know when they’re done?

Edges should be golden while centers look slightly soft—they’ll firm as they cool.

Are they freezer-friendly?

Yes, both baked cookies and dough freeze well for future baking or snacking.

Conclusion

Brown Butter Corn Cookies are an unexpected but irresistible combination of rich brown butter and corn’s natural sweetness. With their chewy center, crisp edge, and nutty undertone, these cookies offer a standout twist perfect for cookie lovers looking to try something new and delicious.

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