Brown Butter Corn Cookies

These Brown Butter Corn Cookies are everything you love about a classic cookie… but with a twist. Nutty, rich brown butter meets sweet corn flour, a touch of cornmeal for texture, and a sprinkle of lime zest + flaky salt to finish.

They’re crispy at the edges, soft in the middle, and packed with flavor that’s both nostalgic and totally new. Perfect with coffee, an afternoon snack, or straight off the cooling rack.

📖 Here’s how to make them:

Ingredients

• 10 tbsp salted butter

• ⅓ cup sugar

• ½ cup light brown sugar

• ½ cup flour

• ½ cup corn flour

• ¼ cup yellow cornmeal

• 1 egg (room temp)

• 1 tsp vanilla extract

• ½ tsp baking soda

• ½ tsp kosher salt

Brown the Butter

1. Melt butter in a small saucepan over low heat, stirring often, until it turns golden brown (about 5–7 min).

2. Pour into a heatproof bowl and chill in the freezer for ~15 min, stirring occasionally, until softened.

Make the Dough

1. In a small bowl, whisk flour, corn flour, cornmeal, baking soda, and salt.

2. In another bowl, whisk both sugars with the browned butter until well combined.

3. Add egg and vanilla; mix until incorporated.

4. Add dry ingredients to wet; stir until combined.

5. Chill dough for at least 30 min. Preheat oven to 350°F.

Bake

1. Scoop dough with a ¼ cup measuring cup or cookie scoop onto a parchment-lined baking sheet.

2. Bake 10–12 min. Let cookies finish baking on the tray for 10 min.

3. Top with lime zest + flaky salt.

✨ Fair warning: they disappear fast.