corn cookies

Easy Corn Cookies made with polenta or cornmeal and honey.

Perfect Cornmeal Cookies

(1/2 cup or 1 stick) unsalted butter, room temperature

(1/2 cup) caster sugar or granulated sugar

(1/4 cup) brown sugar

vanilla extract

egg, room temperature

honey

(1 and 1/4 cup) plain flour or all purpose flour

baking soda

(3/4 cup) cornmeal

salt

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, beat the butter and sugars until pale and creamy. Add the vanilla, egg and honey and mix again until combined.

Sift in the plain flour and baking soda. Add the polenta and salt and stir until combined. Roll balls of cookie dough using your hands, approximately 1.5 tablespoons each, and place on prepared trays.

Bake for approximately 12 minutes or until golden brown on the edges. Transfer to a wire rack to cool completely.

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Coricos have a crumbly texture and a lightly sweet and earthy taste. They&#039;re made with corn flour, butter, and piloncillo. Serve with milk or coffee for a fantastic Mexican treat!

Coricos (Mexican Corn Cookies)

Masa harina

butter (read note 1)

eggs

½ tsp baking powder

oz piloncillo

water

cinnamon

anise star

cloves

Pour water into a medium saucepan and add piloncillo, cinnamon stick, anise star, and whole cloves.

Bring to a boil, set the heat to low, and simmer while stirring from time to time until piloncillo is dissolved and a light syrup has formed (about 10 minutes).

Allow to cool down completely.

Make the piloncillo syrup

Place butter in the bowl of a stand mixer. Add salt and, using the wire whip, mix at high speed until light and fluffy (about 7 minutes).

Add the eggs and mix at high until fully incorporated.

Add masa harina, and baking powder. Use the paddles and knead the dough at low speed while pouring the piloncillo syrup until everything is fully incorporated.

Make the dough

Pinch a little bit of the dough and roll it into a ball with your hands.

Roll the ball into a rope about 5-6 inches (13 cm) long.

Take both ends of a rope and overlap them, pressing a little bit to make a ring shape. Repeat with all ropes until all are shaped

Transfer shaped cookies to a baking sheet lightly floured with masa harina.

Shape the cookies

Preheat oven to 360°F/180°C

Bake for 15 to 18 minutes or until the cookies are lightly brown.

Remove the sheet from the oven and leave it to rest for 5 minutes.

Carefully, using a spatula, remove the cookies and place them on a cooling rack.

Enjoy the corn cookies right away or store them in an airtight container.

Bake

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Perfect Cornmeal Cookies

Coricos (Mexican Corn Cookies)

Top 2 corn cookies recipes from across the web

The most viewed corn cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Cornmeal Cookies

Coricos (Mexican Corn Cookies)

The most viewed corn cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine