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
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Yum :)! I had one of these when I went to the Momofuku Milk Bar. It was delicious!
li proverò , grazie per la ricetta :)
Rosy
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 :)
awesome cookies!! i wish i had a big pile of these and a big ol glass of milk to go with them!
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!
Ah gorgeous! I’ve never had this cookie – I just stuck to the compost variety :)
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.
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.
These look so good. Very different and interesting. Anything momofuku is great!
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.
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!
That’s such a great tip!!! Thanks for sharing! :)
Nobody in Iowa has heard of these cookies,
Just curious. My son is deployed and it takes about 5 days to reach him. If I vacuum pack the cookies will they last more than 5 days.
Hi Donna! Absolutely. I can’t guarantee they’ll be quite the same texture since I haven’t tested this method, but I’d image the vacuum seal would definitely help keep them from drying out. Definitely let them cool completely before sealing them, though, to make sure there isn’t any steam, which could have the opposite effect of making them too soft. That crisp exterior and soft interior is so great.
Thank you for your quick response.
Thank you for this wonderful recipe. On my second batch, I did a sugar-paprika sprinkle on top. I will be using it as a topping for a baked corn cobbler with just a tweek or two. Again, you’re a blessing.
My cookie doesn’t spread but holds its shape. It’s not fudgy instead became light and crispy like a regular sugar cookie. How can I get that fudgy consistency?
Hey there! Sorry you ran into some issues. Let’s see if we can figure out what happened. Did you weigh the ingredients on a scale or use measuring cups? I always use her gram measurements, and this is one of those instances where not weighing the ingredients might impact the texture, especially if the flour is off. I recently wrote an article about why weighing flour makes such a difference in baked goods. Aside from that, did you make any changes to the recipe? Ingredients, equipment and direction adjustments can all play a role. That might help me narrow it down.