Mexican · Dessert
Corn Flour Sugar Cookies
A Mexican-style sugar cookie built on masa harina, giving it a faintly sweet, toasty corn flavour and a tender, slightly sandy crumb beneath a cinnamon-sugar crust. Simple pantry ingredients and a quick bake make this a close cousin of the classic polvorón family.
$0
12 minsPrep
14 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
226Calories
3.1gProtein
10.7gFat
30.3gCarbs
12.3gSugar
1.3gFiber
250mgSodium
72mgChol
6.1gSat Fat
48mgPotassium
32mgCalcium
0.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Mexican Lager Beer
local
Atole de Leche
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and 18g sugar together until pale and light, about 2 minutes by hand.
2
Beat in the egg yolk and vanilla extract until fully incorporated.
3
In a separate bowl, whisk the masa harina, all-purpose flour, baking powder, cinnamon and salt together.
4
Fold the dry mixture into the creamed butter until a soft, slightly grainy dough forms; do not overmix.
5
Rest the dough in the fridge for 20 minutes so the corn flour hydrates and the dough firms up for shaping.
6
Divide the dough into 2 equal pieces and roll each into a ball, then roll each ball through the 6g reserved sugar to coat.
7
Place the balls on a baking sheet, flattening each slightly with your palm, spaced well apart.
8
Bake at 170°C (340°F) for 13-15 minutes until the edges are just set and the bottoms are lightly golden.
9
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Masa Harina, fine corn flour
- 24g24g All Purpose Flour, sifted
- 22g22g Butter, softened
- 18g18g Sugar White, creamed with butter
- 9g9g Egg Yolk, lightly beaten
- 1.5g1.5g Baking Powder
- 0.8g0.8g Cinnamon Ground
- 0.5g0.5g Salt
- 1g1g Vanilla Extract
- 6g6g Sugar White, for rolling cookies before baking
