Copycat Trader Joes Corn Cookies Recipe (2024)

FAQs

What does cornstarch do in cookies? ›

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Corn flour is made from the entire corn kernel, whereas cornstarch is made just from the kernel's starchy center, known as the endosperm. The endosperm is processed into a fine white powder that is so smooth it will squeak when rubbed between your fingers.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

You'll find cornstarch in a variety of recipes. I often use it with flour to create tender cakes and delicate cookies. This little trick has been a lifesaver for me so many times. Meanwhile, baking powder is king when you need to give a lift to your baked goods.

Nutritionally, corn flour surpasses corn starch due to its whole-grain composition. It provides fiber, vitamins, and minerals, contributing to digestive health and overall well-being.

Corn flour can be used to make breads, pancakes, biscuits, waffles, and pastries, in addition to or as a substitute for wheat flour. It adds a distinct corn taste and yellow color.

Have you ever read some of the ingredient labels for your favorite store-bought cookies? They can have a lot of additives, preservatives, and hydrogenated fats. When you make homemade cookies the ingredient list is pretty straight forward - butter, eggs, flour, and sugar, which results in higher quality cookies.

Should you refrigerate sugar cookies before baking? ›

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

You may not have used enough water, margarine or egg. Be sure to measure ingredients carefully. To measure water, place a liquid measuring cup on your counter, pour in the water, bend down and check the amount at eye level.

Working the dough too much.

bad habit of mixing in the dry ingredients until they were completely incorporated. And then mixing the dough even more, for no good reason. Thankfully I was eventually steered in the right direction. Over-working the dough yields a tough cookie, which is not at all what you want.

On the other hand, if your cookie recipe calls for melted butter, vegetable oil can be subbed, because it has a similar consistency.

Cornstarch Substitute for Baked Goods

You can use all-purpose flour in place of cornstarch in a baking recipe, but be warned: The texture won't be as soft and tender. Rice flour works especially well as a sub for cornstarch in cookie recipes and potato starch is a good replacement in cake recipes.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Use as a Thickening Agent

Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.

a lot of people asked why i dust my cookies with cornstarch. and this is just to help prevent the icing from sticking to the inside of cellophane bags. you can use any kind of cornstarch. mine is just a store brand.