Sweet Corn Cookies

Name: Sweet Corn Cookies
Total time: 90
Yield: 12
Ingredients: 2 sticks unsalted butter, room temperature; 1 ½ cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 ½ cups all purpose flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; 1 ½ teaspoons kosher salt; ¾ cup freeze dried corn

Recipe by Mimo Ahmed from tasty.co

Snacks 2 Hr. 30 Mins.

Ingredients

12 servings

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2 sticks unsalted butter, room temperature
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1 ½ cups granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 ½ cups all purpose flour

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¾ teaspoon baking powder
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¼ teaspoon baking soda
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1 ½ teaspoons kosher salt
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¾ cup freeze dried corn

Instructions

Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3–5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5–7 minutes more, until light and fluffy.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
Use a rubber spatula fold in the freeze-dried corn.
Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30–60 minutes.
Preheat the oven to 350°F (180°C).
Bake the chilled cookies until golden around the edges, but still soft in the centers, 18–20 minutes.
Enjoy!