Momofuku Milk Bar Corn Cookies are simply amazing. Think sweet corn muffin cookies.
It’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’s Corn Cookies
- 225 grams unsalted butter, at room temperature (16 tablespoons/2 sticks)
- 300 grams granulated sugar (1 1/2 cups)
- 1 large egg
- 225 grams all-purpose flour (1 1/3 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 (1 1/2 teaspoons)
- 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.
- 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 3/4-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-- they will not bake properly.
- Heat the oven to 350 degrees F.
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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I make these dairy and gluten free and I love them. I sub in earth balance margarine for the butter, Bob’s red mill for the flour. Cream the butter, mix the sugar in with the rest of the dry ingredients. Add about a cup of dry to butter, then add egg. Add the rest of dry slowly. Beat until well mixed, then stop. I do freeze them and bake as I want so I make a double batch every time. If I add the sugar to the butter, the cookie is too dry and won’t hold together.