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, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 33g 51%
  • Carbs 89g 30%
  • Saturated 20g 100%
  • Fiber 2g 10%
  • Trans 1g
  • Sugars 50g
  • Monounsaturated 9g
  • Polyunsaturated 2g
  • Protein 6g 13%
  • Cholesterol 112mg 37%
  • Sodium 703mg 29%
  • Calcium 69mg 7%
  • Magnesium 36mg 9%
  • Potassium 117mg 3%
  • Iron 1mg 8%
  • Zinc 1mg 6%
  • Phosphorus 162mg 23%
  • Vitamin A 275µg 31%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 26µg 6%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 3µg 4%
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