Mexican Sweet-Corn Mazapán Cookie Sandwiches

Inspired by Mexico’s beloved mazapán candy, these cookie sandwiches fold fresh sweet corn and masa harina into buttery rounds. A simple powdered-sugar filling turns them into a soft, corn-kissed dessert.

Serves 4 · 25 min prep · 14 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 58g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup fine cornmeal
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup powdered sugar
• 2 tbsp masa harina
• 2 tbsp whole milk
• 1/2 tsp ground cinnamon

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment. Pulse the fresh corn kernels in a food processor until finely chopped but not pureed; you want tiny juicy bits that still hold shape.
2. 2In a stand mixer or large bowl cream the butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in the egg yolk and vanilla until fully incorporated.
3. 3Whisk together the flour, cornmeal, baking powder, and salt. Add the dry mix to the butter mixture in two additions, mixing on low just until a soft dough forms. Fold in the chopped corn until evenly distributed.
4. 4Scoop tablespoon-size portions, roll into smooth balls, and place 2 inches apart on the sheets. Flatten each ball gently with the bottom of a glass to 1/3-inch thick discs.
5. 5Bake one sheet at a time for 12 to 14 minutes until the edges are lightly golden and the centers look set but still pale. Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
6. 6While cookies cool, make the mazapán-style filling: stir powdered sugar, masa harina, milk, and cinnamon into a thick, moldable paste that holds together when pinched.
7. 7Once cookies are fully cool, spread or pipe a generous teaspoon of filling onto the flat side of half the cookies. Top with remaining cookies and press gently so the filling reaches the edges.
8. 8Let the sandwiches rest 10 minutes so the filling firms slightly. Serve at room temperature; leftover sandwiches keep in an airtight container up to 2 days.