Poppy Corn Cookies
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Test Kitchen Approved Recipe

With corn for sweetness and poppy seeds for texture, these chewy cookies are sure to surprise and delight.

2 dozen

Active Prep: 1 hour 15 min
Cook: 15 min


  • 1/2 cup cornmeal
  • 1/2 cup fresh or frozen corn, thawed
  • 1/4 cup nonfat dry milk powder
  • 1 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 cups bread flour
  • 1 tsp. salt
  • 3/4 tsp. baking powder
  • 1/4 cup baking soda
  • 1 Tbsp. Dutch Blue Poppy Seed, divided

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Vegan: substitute vegan butter (such as Miyoko's) for butter, a chia egg for the egg (1 Tbsp. chia seeds + 2.5 Tbsp. water), and Coconut Milk Powder for nonfat dry milk powder.


Line a large baking sheet with parchment paper. In a food processor or blender, blend cornmeal for 1 min. Add corn and dry milk powder and blend until smooth, up to 1 min. In a stand mixer fitted with a paddle attachment (or in a medium bowl using a hand mixer), mix butter with dark brown sugar and granulated sugar until smooth and fluffy, about 2 min. Add egg and corn mixture and continue mixing for another 7 to 8 min. In a medium bowl, whisk together bread flour, salt, baking powder, baking soda, and 1 tsp. Dutch Blue Poppy Seeds. With the mixer on low, add dry ingredients and mix until just combined, about 20 seconds. Scoop about 30, 1-inch dough balls onto lined baking sheet. Flatten balls slightly with hands and generously sprinkle each cookie with remaining Dutch Blue Poppy Seeds. Wrap and chill in refrigerator for 1 hour, or up to overnight. Preheat oven to 350 degrees. Transfer all but 12 to 15 chilled dough balls to a zip-top bag. Space dough balls 2-inches apart on baking sheet and bake 14 to 15 min., or until very lightly browned around the bottom edges and centers look set. Repeat with remaining dough or freeze for later.

Adapted from Milk Bar by Michael Kimball



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