Ingredients
Scale
- 1 cup fresh corn kernels (or canned, drained)
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 cup sweetened shredded coconut or chopped nuts for added texture
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the creamed mixture and beat until well combined.
- Fold in the fresh corn kernels, then gradually add the dry ingredients, mixing until just combined.
- If desired, fold in shredded coconut or chopped nuts for extra flavor and crunch.
- Shape the dough into 1.5-inch balls using a cookie scoop or your hands and place them on the prepared baking sheet, spacing evenly.
- Gently flatten each cookie with the palm of your hand.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from oven and let cookies cool on a wire rack before serving.
Notes
- Use fresh corn for the best flavor; canned or frozen works in a pinch—just drain or thaw and pat dry.
- Chill the dough for 30 minutes if it feels too soft to handle easily.
- Add seasonal ingredients like chopped pecans or a caramel drizzle for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: ninety five Kcal
- Sugar: 8g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg