Sweet Corn Snickerdoodle Cookies

Serves 6 · 25 min prep · 12 min cook

Ingredients

• 1 cup fresh sweet corn kernels
• 3/4 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/4 cup cinnamon-sugar mix

Instructions

1. 1Preheat oven to 375°F and line two baking sheets with parchment. Pulse fresh corn kernels in a food processor until finely chopped but not pureed; set aside on a clean towel to blot excess moisture.
2. 2In a large bowl cream softened butter with both sugars until pale and fluffy, about 2 minutes with a hand mixer. Beat in the egg and vanilla until fully incorporated and glossy.
3. 3Whisk flour, cream of tartar, baking soda, salt, and cinnamon in a separate bowl. Add dry ingredients to the butter mixture in two additions, mixing just until no dry streaks remain.
4. 4Fold the blotted corn into the dough until evenly distributed; the dough will feel slightly sticky from the corn juices. Chill the bowl 15 minutes so scooping is easier.
5. 5Scoop dough into 2-tablespoon balls and roll each ball thoroughly in the cinnamon-sugar mix until coated. Arrange 3 inches apart on the prepared sheets.
6. 6Bake one sheet at a time for 10 to 12 minutes until edges are set and lightly golden while centers still look soft and puffy. Rotate the pan halfway for even browning.
7. 7Cool cookies on the sheet 5 minutes so they firm up, then transfer to a wire rack. The corn bits should peek through with a gentle chew.
8. 8Serve slightly warm or at room temperature; store leftovers in an airtight container up to 3 days for after-school snacks.