Maple Popcorn Topped Sweet Corn Cookie w/ Raspberry Buttercream Recipe
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Jumping on the big cookie craze with sweet sugary toppings, this combination of flavors and textures was a hit! To create a cookie that brought out the unique complex flavor of pure maple syrup I chose cornmeal and masa harina. Think about sweet sugary breakfast cereals such as frosted flakes and corn pops, this flavor is what i was aiming for.
Rather than a maple or vanilla buttercream I made a raspberry buttercream. This tempers the sweetness just a bit while bringing up memories of a stack of buttermilk pancakes topped with summer berries, drowned in maple syrup.
Definitely try these corn cookies, they may become your new favorite. Make this cookie project into a party and let your guests' creativity go wild. Have a few different cookie flavors and buttercreams prepped and make a topping bar with plenty of maple popcorn, syrup, maple sugar and cream to celebrate maple season.
Maple Popcorn Topped Sweet Corn Cookie w/ Raspberry Buttercream Recipe
Jumping on the big cookie craze with sweet sugary toppings, this combination of flavors and textures was a hit! To create a cookie that brought out the unique complex flavor of pure maple syrup I chose cornmeal and masa harina. Think about sweet sugary breakfast cereals such as frosted flakes and corn pops, this flavor is what i was aiming for.
Rather than a maple or vanilla buttercream I made a raspberry buttercream. This tempers the sweetness just a bit while bringing up memories of a stack of buttermilk pancakes topped with summer berries, drowned in maple syrup.
Definitely try these corn cookies, they may become your new favorite. Make this cookie project into a party and let your guests' creativity go wild. Have a few different cookie flavors and buttercreams prepped and make a topping bar with plenty of maple popcorn, syrup, maple sugar and cream to celebrate maple season.
Ingredients
Cookies:
1 cup (2 sticks) room temperature butter
1 cup sugar
¼ cup Pure Granulated Maple Sugar
1 egg
1 â…“ cup all purpose flour *
½ cup Masa Harina (corn flour)
â…“ cup cornmeal *
½ tsp baking powder
½ tsp baking soda
1 tsp salt
*if you don’t have cornmeal increase flour to a total of 1 ½ cups
Raspberry American Buttercream (makes 2 cups)
8 oz room temperature unsalted butter (2 sticks)
1 pound confectioners sugar (4 cups)
Pinch of salt
12 oz bag of frozen raspberries or 1 cup fresh
Directions
Cookies:
Combine butter (room temperature) and all sugars and cream together for 2-3 minutes.
Scrape down the sides of the bowl, add the egg and beat on medium to high for 5 minutes. Stop and scrape down sides once to be sure all are combined.
Add baking soda, baking powder and salt and beat for 2 more minutes.
Scrape down the sides of bowl and add the remaining ingredients (flour, corn meal, masa). With mixer speed on low mix for about one minute to combine all ingredients. Do not over mix.
Scrape down the sides of bowl and scoop â…“ cup rounds of cookie dough (an ice cream scoop works well).
Place the rounds of dough on a parchment lined baking sheet and press down to flatten the top.
Cover with plastic wrap and refrigerate to chill for 1 hour. You can also refrigerate cookie dough in round shapes and place on a sheet tray and flatten slightly just before baking.
Heat oven to 350°F.
Bake for 15-20 minutes. The cookies should spread and slightly brown on the edges. The center should remain a bright yellow.
Let cool before transferring off of baking sheet.
Raspberry American Buttercream
Thaw the frozen raspberries in a strainer over a bowl to catch the juice. If using fresh, there is no need for this step.
