Chewy Brown-Butter Sweet Corn Cookies with Hot Honey Glaze

Late-summer sweet corn finds a bakery home in these chewy American cookies. Brown butter deepens the batter with nutty richness, while a hot honey glaze and flaky salt finish each bite with gentle sweet heat.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 48g carbs
• 13g fat

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Ingredients

• 3/4 cup unsalted butter
• 1 cup fresh sweet corn kernels
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 2 Tbsp cornstarch
• 1 tsp baking powder
• 3/4 tsp fine sea salt
• 1/3 cup hot honey
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the butter in a light-colored skillet over medium heat and cook, swirling often, until the milk solids turn deep golden and the butter smells nutty, about 5 to 7 minutes.
2. 2Immediately pour the brown butter into a large mixing bowl, scraping in all the browned bits. Stir in the fresh corn kernels while the butter is still hot so they soften slightly, then let the mixture cool 8 minutes until just warm.
3. 3Add both sugars to the cooled brown-butter corn mixture and whisk vigorously until the mixture looks glossy and slightly thickened. Crack in the egg and add the vanilla, whisking until fully smooth and emulsified.
4. 4In a separate bowl whisk together the flour, cornstarch, baking powder, and fine sea salt. Fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain; the dough will be soft and studded with corn.
5. 5Scoop heaping tablespoon-size mounds onto the prepared sheets, spacing them 2 inches apart. Gently flatten each mound slightly with damp fingers so they bake into thick, chewy rounds.
6. 6Bake one sheet at a time on the center rack for 11 to 13 minutes, rotating halfway, until the edges are set and lightly golden while the centers still look soft and puffy.
7. 7Cool the cookies on the sheet for 5 minutes so they firm up, then transfer to a wire rack. While still slightly warm, drizzle each cookie generously with hot honey so it soaks into the cracks.
8. 8Finish with flaky sea salt on every cookie. Let the glaze set 10 minutes before serving warm or at room temperature. Store leftovers in an airtight container up to 3 days.