Cherry Swirled Corn Cookies
Can I tell you how frustrated I get when I see such beautiful baked goods on blogs and instagram during the week knowing that I can't bake till the weekend!? It truly kills me. It's like an itchy trigger finger, just dying to get my hands into some dough, butter or lard. That's not weird right? I just don't think anything is as satisfying as a good bake. I think it's become an addiction. I don't just want to bake... I need to. Actually maybe it's not an addiction, maybe it's stress relief. It's something I can control in this life that I can't control! So this week, in my quest for control, I made Cherry Swirled Corn Cookies!
Corn cookies? Yep. Not only does this have cornmeal, but also dehydrated ground corn to really give it that fresh corn pop. And what pairs really well with corn? Fruit, yep. Cherry jam to be exact. It's basically a cherry cobbler in cookie form. Soooo good! I adapted this recipe from Sugar Bear bakes. She makes the cutest bakes. And who doesn't know her from the Great American baking show!? The corn filled cookie dough is swirled with cherry jam and chilled before baking. The cherry makes them super pretty and the tang of the cherry helps to cut the buttery goodness.
These cookies are so buttery, so flavorful with a sweet pop of cherry. It's like the best cornbread and jam in cookie form! I took these on our road trip down to Baltimore. It's a great pick me up after hours of driving. But honestly, I love love love these cookies straight out of the fridge! Cold and chewy, It's the best!
Cherry Swirled Corn Cookies
*Adapted from Sugar Bear Bakes
Yields 22 cookies
For the Cherry Compote
- 1/2 cup frozen dark rainer cherries
- 1/8 cup granulated sugar
- 1 teaspoon corn starch
- 2 teaspoons fresh lemon juice
For the Cookie
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter (1 stick, room temp)
- 1/2 cup of salted butter (1 stick, room temp)
- 1 large egg, room temp
- 1/2 cup oat flour
- 1 1/2 cup all purpose flour
- 1/4 cup corn flour
- 2/3 cup freeze-dried corn ground into a powder with the food processor
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- In a small saucepan, Add frozen cherries, lemon juice and sugar and place over a medium heat. Cook for about 5 minutes until cherries have broken down.
- Whisk in corn starch and continue to cook until mixture has thickened. Set aside or chill in the refrigerator.
- For the Cookie dough: Cream butter and sugar together in an electric mixer on medium high for 2 minutes until mixture is light and fluffy. Scrape down the sides of the bowl with a spatula then add the egg and beat again for another 5 minutes.
- In a separate bowl, combine the flour, corn flour, freeze dried corn powder, baking powder and baking soda and whisk.
- Add in the dry ingredients to the creamed butter mixture 1/2 cup at a time. Mix until everything comes together.
- Remove bowl from the mixer and gently fold in half of the cherry compote to the dough. Once combined, fold in the rest of the compote careful not to fully incorporate the compote. You want it to have swirls of cherry!
- Spoon out the dough using a cookie or ice cream scooper onto a parchment lined baking sheet. Chill in the fridge for a minimum of 1 hour. You can also freeze these and bake them off later.
- Preheat oven to 350°F.
- Arrange 6 cookies on each baking sheet and bake two sheets at a time. Bake for 14-17 minutes, They are done when the edges are browned and middle is still light colored.
- Remove from oven and allow to cool on the baking sheet. Do not move them early since they need time to harden as they come to room temp. After 8 minutes, move cookies to a cooling rack and allow to come completely to room temp. Store cookies in an airtight container for about a week. Though I love eating them chilled!