Momofuku Corn Cookies
Prep time
Cook time
Total time
Serves: 15-25 cookies
  • 1 cup (2 sticks) unsalted butter, room temperature and cubed
  • 1½ cups granulated sugar
  • 1 egg, room temperature
  • 1⅓ cup all-purpose flour
  • ⅔ cup freeze-dried corn powder (available from Momofuku's online store, Amazon, or a variety of other places)
  • ¼ cup corn flour (NOT corn meal - there is difference so check the label!)
  • 1½ teaspoons kosher salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  1. Cream together the butter and the sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add in the egg. This is important, now: beat in the egg and keep beating on medium for at least 7 solid minutes. The mixture will becoming very airy and whipped looking - this is good.
  2. Combine the all-purpose flour, corn powder, corn flour, salt, baking powder, and baking soda in a medium sized bowl, then gradually add it to the butter mixture, until well incorporated, being careful not to overmix the dough.
  3. Line a cookie sheet with parchment or wax paper, and using a cookie scoop (mine is about the size of 3 tablespoons, but the recipe recommends using one that is about ⅓-cup in size), scoop out the dough and place the balls on the sheet. You won't be baking them quite yet, so go ahead and place them close together so that they will fit. Flatten the tops of the cookies slightly with the palm of your hand. Wrap the tray tightly with plastic wrap, and chill for at least 1 hour in the fridge, or as long as overnight. This is essential - the cookies will spread out way too much if you don't chill them.
  4. Once chilled, preheat your oven to 350 degrees F. Arrange the dough on a new parchment-lined cookie sheet so that the balls are at least 2-4 inches apart on the pan (again, this depends on the size of your cookies). Bake for 13-18 minutes, depending on the size of your cookies. Mine were 3 tablespoons each, so I baked mine for 11-12 minutes, until just barely browned on the edges but still bright yellow in the middle.
  5. Allow the cookies to cool completely, then move them to an airtight container or serving tray. They will keep well in an airtight container at room temperature for up to 5 days (or you can freeze them for up to 1 month).
Recipe by The Crepes of Wrath at