Cornflake butter crunch cookies recipe how to#

Bake for 10 to 12 minutes, or until just done (golden around the edges, and still soft in the centers.Place them on the baking sheet, spacing them about 2 inches apart. Roll into evenly sized balls, allotting about 1/4 cup of dough for each. Fold in the white chocolate chips and about half of the corn flake crunch (below use as much as you like, honestly). Sift over the cornmeal, flour, baking soda, and salt.Add the egg, vanilla, and molasses and cream for another minute or so. In a large mixing bowl or in the bowl of a stand mixer (paddle attachment), cream the butter with the sugars for at least 8 minutes (this makes a difference!).Line two baking sheets with parchment paper. They’ll stay together better for you this way. Reason being? It prevents the cookies from spreading and thinning out too much during baking. This is something you also do in my favorite chocolate chunk cookies. You might notice that I’m asking you to freeze the dough for 15 minutes prior to baking. Next, we’ll fold in the white chocolate and cornflake crunch and that’s it. Making cookies with cornmeal is SUCH the move, guys. Then, we’ll just sift the dry ingredients right over top (we’re talking about the flour, cornmeal, baking soda, and salt). We’ll cream together the butter with the sugars for a good long while and the go about adding the egg, vanilla (lots of it), and molasses. This recipe is very standard-op, so far as cookies go.

Cornflake butter crunch cookies recipe how to#

This gives the cookies a gorgeous texture and an undeniably “cornbread” vibe.ġ stick unsalted butter, at room temperatureġ teaspoon salt How to make these Cornbread Cookies The rest of the dough recipe reads much like a standard sugar cookie, save for the very conspicuous addition of cornmeal. This gives them wonderful flavor – a deeper, more caramel-ish note. What you’ll needĪs with most of my cookie doughs, I sneak a little bit of molasses into these cornbread cookies. Eggs and flour can be easily over-mixed, so taking the time to cream butter and sugar before adding other ingredients ensures that your batter or dough won’t split or lose its structure. In a hot oven, those air bubbles will expand, giving your baked goods the proper height and rise. This process also beats air pockets into the butter, lightening the structure of the mixture. What is “Creaming” and why do we do it?Ĭreaming butter and sugar before adding other ingredients like flour and eggs dissolves the sugar using the water contained within the butter, removing grittiness and ensuring that whatever you’re baking will have the right texture. But for this, the basic yellow stuff is golden.

White cornmeal is also available and so is cornmeal in plenty of other sizes/textures. This will lend a very “cornbread” like hue to the cookies, which we really want here. What type of corn meal should you use? For these cookies, look for basic, fine yellow cornmeal.

Here, we’ll add it to the skillet of melty butter, cornflakes, salt, and sugar to create what I think is the best thing since slice-n-bake cookies. Why milk powder? Milk powder is a great ingredient to keep around in your baking pantry, as it adds a lovely toasty note to the cornflakes that would be missing otherwise. Apparently “one mistake most home bakers make is that they never cream together their butter and sugars for long enough…” So let’s just go ahead and do that here, yes? Just seeing if anyone is actually reading this. I learned from watching a baking show, that it’s important to do that because it affects the final texture of the cookies, and contributes heavily to world peace. Why do I call them “whipped” cookies? So, in this recipe, I’m asking you to cream/whip the butter and sugars together for a good little while (at least 8 minutes).

Whipped Cornbread Cookies with Salty Cornflake Crunch.

If you like the looks of these Cornbread Cookies, you might also enjoy:.

What is “Creaming” and why do we do it?.