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Brown Butter Corn Cookies

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Chewy and crisp cookies with a rich nutty flavor from browned butter and a delightful crunch from cornmeal, making them a unique and satisfying sweet treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (70g) yellow cornmeal (medium grind)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. In a saucepan over medium heat, melt butter and cook until golden brown and nutty, about 5 minutes. Let cool slightly.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. In a bowl, whisk browned butter, granulated sugar, and brown sugar until well combined.
  4. Add egg and vanilla, mix until smooth.
  5. In another bowl, whisk flour, cornmeal, baking soda, baking powder, and salt.
  6. Stir dry ingredients into the wet mixture until just combined.
  7. Drop heaping tablespoons of dough onto the baking sheet, spacing 2 inches apart.
  8. Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Let the butter cool slightly before mixing to prevent scrambling the egg.
  • Add-ins like corn kernels or chopped nuts can enhance texture.
  • Store in an airtight container for up to 3 days.
  • Freeze unbaked dough balls for future quick treats.

Nutrition

Find it online: https://ukfinda.com/brown-butter-corn-cookies/