Serves 1
Directions
- 1Brown the butter. You're cooking off all the water from the butter until the milk solids cook. The dark specs indicate it's done.
- 2Pour the browned butter into a bowl.
- 3Cool the butter in the freezer for about 5 minutes to prevent it from being too hot when mixed with other ingredients.
- 4Add brown sugar, granulated sugar, baking soda, and baking powder to a bowl.
- 5Whisk the dry ingredients together.
- 6Pour the cooled browned butter into the sugar mixture.
- 7Mix the butter and sugar mixture using a spatula.
- 8Crack an egg and add it to the mixture.
- 9Add vanilla extract to the mixture.
- 10Add salt to the mixture.
- 11Add fine cornmeal to the mixture.
- 12Add flour to the mixture.
- 13Fold all the ingredients together until well combined.
- 14Cover the dough with plastic wrap and chill it in the freezer.
- 15Zest a lime into a bowl.
- 16Add sugar to the lime zest to make lime sugar.
- 17Rub the lime zest and sugar together with your fingers.
- 18Scoop the chilled cookie dough onto a baking sheet lined with parchment paper.
- 19Cover the scooped cookie dough with plastic wrap and place it in the freezer or fridge.
- 20Roll some of the cookie dough balls in the zesty sugar.
- 21Bake the cookies until golden brown.
- 22Gently tap the baking sheet to help the cookies flatten slightly after baking.
- 23Slice a lime in half.
- 24Squeeze lime juice into a bowl.
- 25Add powdered sugar to the lime juice.
- 26Whisk the powdered sugar and lime juice to create a thick glaze.
- 27Zest another lime into the glaze for added flavor.
- 28Mix the lime zest into the glaze.
- 29Fold parchment paper into a cone shape to create a piping bag.
- 30Drizzle the lime glaze over the baked cookies.
- 31Optionally, roll the baked cookies in the lime sugar for extra flavor and texture.
- 32Enjoy the brown butter corn cookies.
Ingredients
- 1 stick butter
- a handful brown sugar
- a handful granulated sugar
- a pinch baking soda
- a pinch baking powder
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon salt
- a cup fine cornmeal
- a cup flour
- 1 lime lime zest
- a cup powdered sugar
- 1 lime lime juice
Equipment
baking sheetparchment papersaucepanscalebowlwhiskplastic wrapcookie scoopoven mittgraterspatulaknife
Tips
- When browning butter, you're cooking off all the water from the butter until the milk solids cook.
- For a thick glaze that holds its shape, you don't need a lot of liquid.
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