It’s here! The 5th (!!) annual cookie swap put on by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. I am so delighted that I’ve been able to participate every single year since the beginning.
And allow me to just say, the sponsors have really upped their freebies game. Hello silpats from Dixie Crystals!
But really I do this because: free homemade cookies in the mail. And also, it gives me an excuse to make those “extravagant” cookie recipes I always say I’ll get to but never actually do.
I mean, I’m a go getter and all that. But unless I think I need to really impress someone I’m not really going to push too hard. Letsbehonest though, aren’t we all like that? (Please say yes).
So the corn cookies at Milk Bark are hands down my all time favorite cookie there, more so even than the confetti cookie (and that ish has maaad sprankles). I don’t know what it is but the chewy, almost earthy flavor of the corn cookie just really gets me. It’s a real visceral feeling for me. Can’t explain it.
So obviously when I bought the Milk Bar cookbook that was the first recipe I flipped to. And of course it had some wacky ingredient in it that you couldn’t make the cookie without and I was all, welp. ¯\_(ツ)_/¯ And I figured that was the end of it.
But you guys, I’m not joking when I say this recipe gnawed at me for years. Legit. I bought the book the second it was available in 2011 and I only just made those corn cookies in 2015. I don’t let things go easily. Right now let’s just say that’s a good quality.
So I made the harrowing trek to the new mid-town location of Milk Bar off of 5th Ave (during the holiday season, ugh) and bought myself a $6 bottle of freeze dried corn powder. And now that I can have these in my belly in under 2 hours, let’s just say my wedding diet may have gone off the rails.
Now, not being able to just leave things be, I tweaked the recipe a hair. Mostly smaller cookies, which makes them pleasantly crisper, and added rosemary, because rosemary and corn are a match made in heaven. Sadly, it’s true that you can’t make this recipe without the corn powder, but the good news is you can buy it on the Milk Bar site. So all hope is not lost!
Let’s get cookin’!
- 1 cup (2 sticks) butter, softened
- 1½ cups sugar
- 3 large sprigs of fresh rosemary, leaves removed from stems
- 1 large egg
- 1⅓ cups flour
- ¼ cup corn flour (not cornmeal)
- ⅔ cup freeze dried corn powder
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 12 tsp kosher salt
- In a food processor whiz together the rosemary and sugar to incorporate, about 1 minutes. There will still be a few large-ish pieces of rosemary.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and rosemary sugar until light and fluffy, about two minutes.
- Scrape down the sides of the bowl and add the egg. Beat for 7 to 8 minutes until the mixture is fully aerated and fluffy.
- Meanwhile in a separate bowl whisk together the remaining dry ingredients.
- Once the butter mixture is fluffy, turn the mixer to low and gradually add the dry ingredients. Mix just until a dough forms, about a minute.
- Using a small cookie scoop or a spoon form heaping tablespoon sized balls of dough on a parchment lined cookie sheet.
- Using a spoon or your fingers slightly flatten the tops of the dough balls. Tightly wrap with plastic wrap and place in fridge for an hour, or up to a week.
- Once dough has chilled, pre-heat oven to 350F. Line a baking sheet with parchment and place dough balls 1 - 2 inches apart. Bake for 12-15 minutes, or just until the edges are golden brown.
- Let cool slightly on the baking sheet before removing to a wire rack to cool completely.