Momofuku Milk Bar Corn Cookies - @SavorySimpleIt’s no secret that I love Momofuku Milk Bar. It’s one of my favorite bakeries and cookbooks. When I made the crack pie no one could not stop eating it (total crack). I don’t have much to tell you about these corn cookies except that they are my absolute favorite cookie in the entire universe. And that’s saying a lot because I love cookies. I gave an interview to a local DC website a few months ago and they asked me to rate my order of preference for cake, pie and cookies. Without hesitation I said “cookies” first (the other two are interchangeable for me). It’s partially because I’m addicted to cookie dough. Also, I love nothing more than a hot cookie fresh out of the oven. It’s portion control (even though I never eat just one). These are beyond incredible. They appeal to my love of weird food. They’re like a sugar cookie but with a strong corn flavor.  Almost a sweet corn muffin cookie. Pure bliss.

There are a few unusual ingredients that you’ll have to track down. Bob’s Red Mill makes corn flour and you should be able to find it at higher end grocery stores like Whole Foods. As for the corn powder, I recommend buying it directly from Momofuku’s website. The price is very reasonable and contains enough to make several batches of these cookies. And trust me, you’ll want to make them again and again.

Just make these. You won’t be disappointed.

Momofuku Milk Bar Corn Cookies - @SavorySimple


Momofuku Milk Bar’s Corn Cookies
Prep time
Cook time
Total time
Serves: Makes 13 to 15 cookies
  • 225 grams butter, at room temperature (16 tablespoons/2 sticks)
  • 300 grams sugar (1½ cups)
  • 1 egg
  • 225 grams flour (1⅓ cups)
  • 45 grams corn flour (1/4 cup)
  • 65 grams freeze-dried corn powder (2/3 cup)
  • 3 grams baking powder (3/4 teaspoon)
  • 1.5 grams baking soda (1/4 teaspoon)
  • 6 grams kosher salt (1½ teaspoons)
  1. 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 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
  2. 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.
  3. Using a 2¾-ounce ice cream scoop (or a ⅓-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-- they will not bake properly.
  4. Heat the oven to 350 degrees F.
  5. 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 temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Text copyright © 2011 MomoMilk, LLC.


More cookie recipes from Savory Simple:

Blueberry Buttermilk Cookies
Cardamom Snowdrop Cookies
Lavender Shortbread Cookies
Pistachio Cardamom Cookies

More cookie recipes from other bloggers:

Averie Cooks – Thick and Chewy Oatmeal Cookies
Sally’s Baking Addiction – Strawberry Chocolate Chip Cookies
Peanut Butter and Peppers – Red Velvet Cookies
Cookin Canuck – Chocolate & Dried Cherry Oatmeal Cookies
A Kitchen Addiction – Salted Dark Chocolate Peanut Butter Chip Cookies

  • Joanne @ Fifteen Spatulas

    I love these! I grind the freeze dried corn myself (put it in a bag and smash with a rolling pin lol). Corn is so awesome =)

    • Jennifer Farley

      The first time I made these I ordered freeze-dried corn online because I couldn’t find it anywhere local. I paid like $11 when shipping was added and didn’t even have enough for one batch! When I was in NYC I stocked up on 4 containers so I’ll have corn cookies for a loooong time.

  • Carol | a cup of mascarpone

    Oh Jen, I’ve been wanting to try these! Now I know they are as incredible as I knew they would be! Thanks for sharing!

    • Jennifer Farley

      You will love them!

  • Averie @ Averie Cooks

    Thanks for linking up my cookies, Jen! And the corn cookies..I have tried a few of her cookie recipes because I have the cookbook but never the corn cookies. Between the corn powder and flour, I just took a pass but I keep seeing them on blogs and they always look so good. And yours are stunning! So thick, chewy, perfectly shaped. They make me want to make them now!

  • Anna @ Crunchy Creamy Sweet

    That’s a perfect stack, if you ask me :) Need to get that freeze-dried corn and make these!

  • natalie @ wee eats

    These look SO GOOD. Perfectly baked and perfectly stacked.

  • Kayle (The Cooking Actress)

    Yayyy Momofuku!!! These cookies look delicious!

  • Chung-Ah | Damn Delicious

    So when you come to LA for camp blogaway, can you bring this with you? :)

  • Heather of Kitchen Concoctions

    I’ve heard of cookies like this but haven’t tried them yet. With being marked as one of your favorite cookies I think I should try them soon!

  • Stephanie @ Girl Versus Dough

    Oh, these cookies… come to mamaaaaa.

  • Erin | The Law Student’s Wife

    I’ve never needed corn powder so urgently! I’m a momofuku junkie (went 3x when last was in NYC. Pathetic? Maybe. Do I care? Nope!) These look amazing!

    • Jennifer Farley

      I went 3x in 3 days when I was in NYC :}

  • Kajo

    About how many cookies does one batch make? I’m thinking of trying these as a Valentine treat for my co-workers and need to know how many batches to make and how much butter, etc. to buy.

    • Jennifer Farley

      Whoops, I didn’t mean to leave that info out! Sorry, I’ve just added the info. One batch makes 13 to 15 cookies. However, they’re fairly large. You could easily get 20+ cookies from one batch with a smaller scoop.

      • Kajo

        Thanks, Jen

  • Cassie | Bake Your Day

    I love these cookies too! I ordered freeze-dried corn from and then ground it up in the blender. Works perfectly!

    • Jennifer Farley

      I remember when you posted them! They are just to die for. I’ve been thinking of using some of the leftover powder to make corn ice cream. I also bought the cereal milk powder when I was in NYC so that’s happening soon. Best sweets ever.

  • Emily

    I would love to try these. Where can I find freeze dried corn? and is corn flour the same thing as corn meal?

    • Jennifer Farley

      I’ve shared links in the paragraph above the recipe with information about where to get the corn powder and corn flour. Corn flour is not the same as corn meal :)

  • Kathy – Panini Happy

    I so want these…and that cookbook! I think they were out of the corn cookies when I went to Momofuku Milk Bar last April like half an hour before closing. Because I know I would definitely have bought one! The blueberries and cream cookie was out of this world. Definitely worth it to procure the special ingredients!

    • Jennifer Farley

      You will love the cookbook! I bought cereal mix fixings to make the ice cream next :D

  • Mackenzie {SusieFreakingHomemaker}

    I absolutely MUST try these! I can’t get enough of your pictures lately my dear! :)

    • Jennifer Farley

      You are so sweet! And yes, these are a must.

  • Rachel @ Bakerita

    I want these…I need to get my hands on those ingredients ASAP. I’ve been wanting to get the Milk Bar cookbook…but I’m terrified of the weight I’ll inevitably gain from nomming on all these incredible sounding recipes.

    • Jennifer Farley

      The key is to make the desserts and then give 90% away :)

  • Valerie

    Oh, Jen, please send some over…Love, love, love weird flavour combos too! I’ve never had had one, but I can *almost* imagine how spectacular these cookies must be!

    • Jennifer Farley

      I wish we were neighbors! I’d totally bring you some.

  • Laura (Tutti Dolci)

    These look so chewy and delicious! I’m intrigued by the corn flavor – think it would work to add blueberries?

    • Jennifer Farley

      Well, I don’t think it would hurt them but I think they’re perfect just the way they are.

  • Katie @ Blonde Ambition

    How interesting! They look like such a perfect texture. I love the crinkles!

  • Laura Dembowski

    These are my favorite cookies too! I haven’t made my own yet but have ordered them from Momofuku twice with hopefully a third time coming soon. After the first bite I wasn’t sure about them as they are definitely unique but by the end of the first cookie I wanted to eat the whole tin! Momofuku Corn Powder is the best. I have used it like corn meal and love it. Huge Bob’s Red Mill fan too.

  • Liz

    Read that the chefs at Momofuku make the corn powder by grinding freeze dried corn. Apparently you should be able the find freeze dried corn at Whole Foods – although I have to admit I’ve never looked for it! Can’t wait to try these out!

    • Jennifer Farley

      I heard Whole Foods carried it as well but was never able to find it there.

      • daisy

        I do get my freeze dried corn for these cookies at Whole Foods. It’s about $4 for a 3-ounce bag. The brand name is, oddly enough, “Just Tomatoes.”


        • Jennifer Farley

          That was the brand people told me to look for. I asked at WF and they told me they no longer carry it. Maybe it’s just my store.

  • Laura

    I love corn, and I too love cookies best of all. So clearly I need to make these. Does anyone else make the corn powder do you think or only Momofuku?

  • Kathryn

    I’m still kicking myself that I didn’t try a corn cookie when we were in NYC – I’ll just have to go back!

  • Roger Stowell

    Love the first shot and would love to make the biscuits. I should mention, Jen, that I now only receive your comments and not your blog. God knows how it’s happened, but I now link to your blog via any one of your comments:)

    • Jennifer Farley

      Have you looked at the bottom of the email to see if there’s an option to unsubscribe? I’ve accidentally subscribed to comments before but wordpress usually makes it pretty easy to unsubscribe. Then you can try re-signing up for the regular emails.

  • Lan | angry asian

    i’m wondering if masa harina or cornmeal would work? i only just made the crack pie/tart… i gotta give myself (and my hips) time before i attempt another momofuku thing!

    • Jennifer Farley

      Instead of the corn flour or powder? The powder has a very strong corn flavor and is essential or else they just taste like sugar cookies. The corn flour is much finer than cornmeal so I think the final cookie consistency would be different.

      • Lan | angry asian

        yes, i meant instead of the corn flour…
        i’m sitting here in my office trying to figure out how i could possibly make this without having to purchase corn powder…

  • Jenny @ BAKE

    These look absolutely perfect! I’m going to have to buy that book!

  • Jackie @ Domestic Fits

    Christina Tosi Is so brilliant. Seriously, an inspiring baker. I haven’t ever made these, but your look so fantastic.

    • Jennifer Farley

      She amazes me. I got to hang out with her for a bit at a DC event and I was trying not to gush over her the entire time.

  • Sommer@ASpicyPerspective

    They Look SOOOOOOO good! Simple and irresistible!

  • shuhan

    was googling for momofuku milk bar’s recipes and came across yours. lovely lovely blog :) I’m not based in new york so have not had the chance to visit but guess I can have a go at his recipes anyway now! haha. cookies look fab x

    • Jennifer Farley

      Thank you so much! The recipes in the cookbook as as good as the bakery so you can bring NYC to your kitchen.

  • Kate@Diethood

    Perfect little cookie!! Anything that comes from Momofuku is freakin’ amazing!

  • Brandon @ Kitchen Konfidence

    Yum :)! I had one of these when I went to the Momofuku Milk Bar. It was delicious!

  • wings of sugar

    li proverò , grazie per la ricetta :)

  • Amy @ Elephant Eats

    Momofuku’s corn cookies are my favorite cookie of ALL time!!! I’ve tried to figure out the recipe but haven’t been completely successful so I’m so so so excited for this! Can’t wait to try :)

  • Jenn and Seth

    awesome cookies!! i wish i had a big pile of these and a big ol glass of milk to go with them!

  • Monet

    I have tried these cookies before…and I couldn’t agree with you more. Everyone needs to make these! I love everything (almost) that Momofuku does, and this is certainly one of my favorites. Thank you for sharing. What a sweet way to end my weekend. I hope you have a great start to your week!

  • Sasha

    Ah gorgeous! I’ve never had this cookie – I just stuck to the compost variety :)

  • Nami | Just One Cookbook

    Corn flour! I’ve never used corn flour and this sounds interesting. Anything “momofuku” sounds delicious so I can imagine these cookies are extraordinary! Must save this recipe and give it a try.

  • Rosie

    I made these cookies a while back, and they were SO good. They remind me of corn bread, and I don’t even LIKE corn bread.

    I got around the corn flour thing by buying freeze dried corn from Whole Foods and whizzing it to a powder using my Bamix.

  • Gina Guthrie

    These look so good. Very different and interesting. Anything momofuku is great!

  • beecherm

    I found the freeze-dried corn at Target. Whole Foods never had it in stock.
    I make these with a small scoop, shape them and freeze them on the tray. Once frozen, I put them in a ziplock freezer bag and keep them frozen until ready to bake. When I want some, I just take out how many I want, pop them on a cookie sheet and bake in the preheated oven. It’s important not to overbake. When done, (11 minutes for about 1 1/2 T) they sit on the sheet for a minute, then I put a few drops of raspberry honey on top and enjoy! They are really, really good! They must be eaten warm, though. They are okay when completely cool, but amazing when warm.
    Thanks for the post.

  • Sky Kadet

    I made these today. My local Natural food store was out of masa harina (Corn Flour) so I substituted it with equal parts Semolina flour. It worked beautifully. Cheers!

    • Savory Simple

      That’s such a great tip!!! Thanks for sharing! :)