Elote-Spiced Brown-Butter Corn Cookies

Serves 6 · 20 min prep · 13 min cook

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup fine cornmeal
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 tsp chili powder
• 1 tsp lime zest
• 1/2 cup fresh or frozen sweet corn kernels
• 2 tbsp finely grated cotija or Parmesan
• for finishing flaky salt and extra chili powder

Instructions

1. 1Melt the butter in a light-colored skillet over medium heat, swirling often until it foams, turns golden brown, and smells nutty, 4 to 6 minutes; pour into a mixing bowl to cool 10 minutes.
2. 2Preheat oven to 350°F and line two baking sheets with parchment.
3. 3Whisk brown sugar and granulated sugar into the cooled brown butter until combined.
4. 4Beat in the egg and vanilla until the mixture looks glossy.
5. 5In another bowl stir together flour, cornmeal, baking soda, salt, chili powder, and lime zest.
6. 6Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
7. 7Fold in the corn kernels and grated cotija so they are evenly distributed.
8. 8Scoop dough into 12 equal portions (about 2 tablespoons each), roll lightly into balls, and space them on the sheets.
9. 9Flatten each ball slightly with your palm and sprinkle tops with flaky salt and a dusting of chili powder.
10. 10Bake one sheet at a time until edges are set and lightly golden but centers still look soft, 11 to 13 minutes.
11. 11Cool on the sheet 5 minutes so the cookies firm up, then transfer to a rack; the cornmeal keeps them tender-crisp with a gentle elote kick.