SWEET CORN COOKIES RECIPES

Steps:

• Over a medium bowl, drain and press creamed corn through a mesh strainer. In a small pot over medium-low heat, combine 1/4 cup corn liquid, cream, and granulated sugar and cook until thickened and caramel-like, about 8 to 10 minutes. Transfer to heat-proof bowl, then chill in fridge to let cool completely, about 30 minutes. In a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter, brown sugar, and salt until smooth. Add in cooled corn caramel and continue to beat until mixture is lightened and resembles frosting, 2 to 3 minutes. Add in egg yolk and beat to combine fully, scraping down sides of bowl as needed. Fold in flour, cornmeal, baking soda, and baking powder until fully combined. Cover and transfer to the refrigerator and chill for at least 2 hours, preferably overnight. Scoop and roll chilled dough into 1 1/2" balls, about 2 tablespoons each. Place in a single layer on a parchment-lined plate or baking sheet and freeze for at least 30 minutes. When ready to bake, preheat oven to 350°. Line two baking sheets with parchment. Transfer frozen dough balls to prepared sheets, spaced 4" apart. Bake until edges are deeply golden and center is puffy, about 12 minutes.  Let cool on baking sheets for 5 minutes, then use a fish-spatula to transfer to a cooling rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir muffin mix, milk, and egg together in a large bowl until well combined. Add butter, jalapenos, flour, honey, and onion powder; mix until batter is uniform.
• Portion batter onto the prepared baking sheet using a medium cookie scoop, 1 1/2 inches apart. Sprinkle chile powder over cookies.
• Bake in the preheated oven until puffed, light golden on top, and golden brown underneath, 10 to 12 minutes.