Corn Cookies

Gabriele Stabile


  • 16 Tablespoons  butter, at room temperature
  • 1 1/2 Cup  sugar
  • egg
  • 1 1/3 Cup  flour
  • 1/4 Cup  corn flour
  • 2/3 Cups  freeze-dried corn powder*
  • 3/4 Teaspoons  baking powder
  • 1/4 Teaspoon  baking soda
  • 1 1/2 Teaspoon  Kosher salt

For years, this was a recipe I didn't let out of my kitchen — I don't know why, but everybody has one or two recipes like that. I finally relented and gave a copy to Rick Bishop, Milk Bar's favorite strawberry farmer, and he told me he hid it under his kitchen sink, where he knew it would be safe.

Read the secret to Momofuku Milk Bar's Cookies


Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7-8 minutes.

Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature because they will not bake properly.

Heat the oven to 350 degrees.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.


Reprinted with permission from Momofuku Milk Bar by Christina Tosi, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Read the secret to Momofuku Milk Bar's Cookie


Calories per serving:

663 calories

Dietary restrictions:

Low Potassium, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 197g 303%
  • Carbs 532g 177%
  • Saturated 119g 597%
  • Fiber 14g 58%
  • Trans 7g
  • Sugars 301g
  • Monounsaturated 51g
  • Polyunsaturated 11g
  • Protein 38g 77%
  • Cholesterol 674mg 225%
  • Sodium 4,218mg 176%
  • Calcium 414mg 41%
  • Magnesium 216mg 54%
  • Potassium 701mg 20%
  • Iron 9mg 49%
  • Zinc 5mg 33%
  • Phosphorus 974mg 139%
  • Vitamin A 1,649µg 183%
  • Thiamin (B1) 1mg 72%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 154µg 39%
  • Vitamin B12 1µg 14%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 32%
  • Vitamin K 17µg 21%
Have a question about nutritional data? Let us know.
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