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
Ingredients
- 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)
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Joanne @ Fifteen Spatulas says
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 says
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 says
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 says
You will love them!
Averie @ Averie Cooks says
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 says
That’s a perfect stack, if you ask me :) Need to get that freeze-dried corn and make these!
natalie @ wee eats says
These look SO GOOD. Perfectly baked and perfectly stacked.
Kayle (The Cooking Actress) says
Yayyy Momofuku!!! These cookies look delicious!
Chung-Ah | Damn Delicious says
So when you come to LA for camp blogaway, can you bring this with you? :)
Heather of Kitchen Concoctions says
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 says
Oh, these cookies… come to mamaaaaa.
Erin | The Law Student's Wife says
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 says
I went 3x in 3 days when I was in NYC :}
Kajo says
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 says
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 says
Thanks, Jen
Cassie | Bake Your Day says
I love these cookies too! I ordered freeze-dried corn from amazon.com and then ground it up in the blender. Works perfectly!
Jennifer Farley says
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 says
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 says
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 says
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 says
You will love the cookbook! I bought cereal mix fixings to make the ice cream next :D
Mackenzie {SusieFreakingHomemaker} says
I absolutely MUST try these! I can’t get enough of your pictures lately my dear! :)
Jennifer Farley says
You are so sweet! And yes, these are a must.