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Native American Corn Cookies

 

April 27, 2017

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Corn Cookies are a type of sugar cookie that when baked in the springtime, celebrate nature and the sun's energy. Maize represents vitality according to? the native corn clans of the high Sonoran Desert in Arizona (Navaho, Hopi and Yaqui tribes, et al.). Traditionally, you'll find these cookies at Fiesta del Sol events in February and March. Bake yourself a batch and lounge in the shade with a handful of zesty lemon, spiced cinnamon and toasted corn cookies. Enjoy them for their crispy, satisfying nature. Native American Corn Cookies make special treats for the season. Your family will clamour for a second batch. Leave me your comments below.

Thanks to The Splendid Table and E. Barrie Kavasch for this recipe. You'll enjoy her book Enduring Harvests: Native American Foods and Festivals for Every Season.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 45 cookies

Print Recipe

Grams

Ounces

Volume

  • 198 grams granulated white sugar
  • 113.5 grams butter (room temperature)
  • 1 egg
  • 1 teaspoon vanilla
  • 125 grams white flour
  • 61 grams cornmeal
  • 1 teaspoon cinnamon ground
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest (zest of one lemon)
  • 1/4 teaspoon salt
  • 7 ounces granulated white sugar
  • 4 ounces butter (room temperature)
  • 1 egg
  • 1 teaspoon vanilla
  • 4.4 ounces white flour
  • 2 ounces cornmeal
  • 1 teaspoon cinnamon ground
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest (zest of one lemon)
  • 1/4 teaspoon salt
  • 1 cup granulated white sugar
  • 1/2 cup butter (room temperature)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup white flour
  • 1/2 cup cornmeal
  • 1 teaspoon cinnamon ground
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest (zest of one lemon)
  • 1/4 teaspoon salt

Instructions

 

Mise en Place Corn Cookie Dough

So helpful to mise en place the cookie dough.
So helpful to mise en place the cookie dough.

  • Measure sugar in the bowl of a stand mixer or a hand mixer.
  • Crack the egg into a small bowl and add the vanilla.
  • In a separate bowl, combine the white flour, cornmeal, cinnamon, baking powder and salt.

Dry ingredients include corn meal and cinnamon.
Dry ingredients include corn meal and cinnamon.

  • Zest two lemons. Add the zest of one of the lemons to the dry ingredients. Distribute the zest evenly with your fingertips. Set aside the zest of the second lemon. Read here for more information about zesting lemons.
  • Line two baking trays with parchment or a baking liner.

Mix the Corn Cookie Dough

  • Add the butter to the sugar and cream together until the mixture is light in color and fluffy looking.

Cream butter and sugar for proper texture.
Cream butter and sugar for proper texture.

  • Add the egg and vanilla to the creamed mixture. Beat until fully incorporated and well aerated.
  • Add the dry ingredients and mix just until combined.
  • Refrigerate for 2-3 hours until firm.

Bake the Corn Cookies at 350F for 10-13 minutes

  • Preheat the oven to 350F.
  • Combine the zest from the second lemon with the cinnamon and sugar. Pour the topping onto a small tray or plate and set aside.

Add zested lemon to the cinnamon sugar mixture. You’ll roll the cookie dough in thsi mixture before baking.
Add zested lemon to the cinnamon sugar mixture. You’ll roll the cookie dough in thsi mixture before baking.

  • Remove the cookie dough from the fridge and form 1/2 inch round balls. OR weigh the dough into about 13 gram portions and roll each out into an even ball.
  • Roll each ball into the cinnamon and sugar coating and place about 15 on each tray.

Roll the cookie dough in cinnamon, sugar, and lemon zest.
Roll the cookie dough in cinnamon, sugar, and lemon zest.

The cookies ready for the oven.
The cookies ready for the oven.

  • Bake at 350F for 10-13 minutes, until golden brown. They're finished when firm to the touch.

Cookies are baked and still warm.
Cookies are baked and still warm.

  • Cool completely on a rack and store in a dry place. They should last about 1 month in an air tight container (if they last that long).
TAGS:  corn   cinnamon   lemon          LABELS: Quick and Easy 

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Comments

8 Comments

Jeoanna Wong   2018-01-17

I made this for my sons class....he had a native American Indian project about their food and diet and I came across this recipe and thought this would be interesting.....and it was a hit ?...they were really tasty and my picky son even liked them?!!

Kimberlie 2018-01-18

That's good news. Everyone who tried this cookie really liked the texture. I'm especially fond of the lemon and cinnamon topping. Keeps me coming back for more. Thanks for being in touch! Hope you try other recipes. Best, Kim

Hadi from Niche Beasts   2017-08-11

This looks amazing. Definitely a very unique recipe. Thanks for sharing :)

Kimberlie 2017-08-13

Thanks Hadi. Appreciate your thumbs up!

Laura   2017-06-18

Excellent the cookie looks awesome. The above process for making this type of cookie looks very easy. I love it! Thanks Kimberlie!

Kimberlie 2017-06-20

Hi Laura, Thanks for your comment. Yes, this cookie is super easy to mix and bake. I hope you try them. If you do, let me know what your thought. Best, Kim

Diane   2017-04-30

Oh Kim, Kim... how can I lose weight with your recipes? Just tried those. The lemon zest combined with cinnamon is delicious. The crunchie side of the cornmeal makes those cookies a must and not only in spring.

Kimberlie 2017-05-01

Thanks Diane. I feel the same about these cookies. Happy you like them.

Judy   2017-04-29

You say to add an egg, but the ingredient list does not show an egg????

Kimberlie 2017-04-29

Hi Julie, thanks for letting me know. The error has been corrected. Really appreciate you saying.

Terri   2017-04-28

Very interesting - I have never heard of corn cookies! I imagine they would taste similar to cornbread, which I love, but in cookie form. Yum - will be trying these!

Kimberlie 2017-04-29

Cornbread is more of a cake, whereas these cookies are crunchy. All about the texture.

Marisa   2017-04-28

These native American corn cookies are completely new to me but they look incredibly delicious. Kim, your photography is always so gorgeous!!! :)

Kimberlie 2017-04-29

Thanks Marisa.

Sean   2017-04-28

What a lovely and unique looking recipe. I've never made cookies with cornmeal before but I'm pretty interested now. The zest added to the dough is exactly my kind of thing too (plus I bet it balances the flavours out nicely).

Kimberlie 2017-04-29

Thanks Sean. Cornmeal makes cookies crunchier. I hope you try them out.

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Native American Corn Cookies

Makes 45 cookies

Ingredients
  • 198 grams granulated white sugar
  • 113.5 grams butter (room temperature)
  • 1 egg
  • 1 teaspoon vanilla
  • 125 grams white flour
  • 61 grams cornmeal
  • 1 teaspoon cinnamon ground
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest (zest of one lemon)
  • 1/4 teaspoon salt
Instructions

 

Mise en Place Corn Cookie Dough

So helpful to mise en place the cookie dough.
So helpful to mise en place the cookie dough.

  • Measure sugar in the bowl of a stand mixer or a hand mixer.
  • Crack the egg into a small bowl and add the vanilla.
  • In a separate bowl, combine the white flour, cornmeal, cinnamon, baking powder and salt.

Dry ingredients include corn meal and cinnamon.
Dry ingredients include corn meal and cinnamon.

  • Zest two lemons. Add the zest of one of the lemons to the dry ingredients. Distribute the zest evenly with your fingertips. Set aside the zest of the second lemon. Read here for more information about zesting lemons.
  • Line two baking trays with parchment or a baking liner.

Mix the Corn Cookie Dough

  • Add the butter to the sugar and cream together until the mixture is light in color and fluffy looking.

Cream butter and sugar for proper texture.
Cream butter and sugar for proper texture.

  • Add the egg and vanilla to the creamed mixture. Beat until fully incorporated and well aerated.
  • Add the dry ingredients and mix just until combined.
  • Refrigerate for 2-3 hours until firm.

Bake the Corn Cookies at 350F for 10-13 minutes

  • Preheat the oven to 350F.
  • Combine the zest from the second lemon with the cinnamon and sugar. Pour the topping onto a small tray or plate and set aside.

Add zested lemon to the cinnamon sugar mixture. You’ll roll the cookie dough in thsi mixture before baking.
Add zested lemon to the cinnamon sugar mixture. You’ll roll the cookie dough in thsi mixture before baking.

  • Remove the cookie dough from the fridge and form 1/2 inch round balls. OR weigh the dough into about 13 gram portions and roll each out into an even ball.
  • Roll each ball into the cinnamon and sugar coating and place about 15 on each tray.

Roll the cookie dough in cinnamon, sugar, and lemon zest.
Roll the cookie dough in cinnamon, sugar, and lemon zest.

The cookies ready for the oven.
The cookies ready for the oven.

  • Bake at 350F for 10-13 minutes, until golden brown. They're finished when firm to the touch.

Cookies are baked and still warm.
Cookies are baked and still warm.

  • Cool completely on a rack and store in a dry place. They should last about 1 month in an air tight container (if they last that long).

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