Sweet corn cookies

Step 1

Line 2 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3–5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5–7 minutes more, until light and fluffy.

Step 3

In a medium bowl, mix together the flour, baking powder, baking soda, and salt.

Step 4

Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.

Step 5

Use a rubber spatula fold in the freeze-dried corn.

Step 6

Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30–60 minutes.

Step 7

Preheat the oven to 350°F (180°C).

Step 8

Bake the chilled cookies until golden around the edges, but still soft in the centers, 18–20 minutes.

Step 9

Enjoy!