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Copycat Trader Joes Corn Cookies Recipe

February 17, 2021 by burntapple 10 Comments

Just like the grocery store favorite this copycat Trader Joes corn cookie tastes like a sugar cookie with a soft hint of corn in every bite. And the smell from your oven is absolutely amazing! It smells just like a fresh batch of sweet cornbread is baking!

I was reading the Trader Joes list of new summer products and these copycat Trader Joes Corn Cookie Mix looked so tempting!

The mix from the store has gluten and I am making sure that the copycat recipe has food allergy substitutions because everybody should enjoy cookies. Plural.

Image Courtesy Trader Joes

What Products Pair Well?

How about some Trader Joe's delicious Organic Jalapeno Limeade?

Image Courtesy Trader Joe's

Or a nice cold glass of Trader Joe's Watermelon Cucumber Cooler?

Image Courtesy Trader Joes

Let's Talk Cookies. What Taste Can I Expect?

Here's the verdict from our taste testers:

Child 1: Sugar cookie

Child 2: Snickerdoodle. ?????

Child 3: Sugar Cookie. Where's the frosting and sprinkles Mom?

Me: Sugar cookie with a nice hint of corn.

So pretty much a sugar cookie. But not a sugar cookie.

YOUR RECIPE CALLS FOR BOTH CORN FLOUR AND CORN MEAL. WHAT IS THE DIFFERENCE BETWEEN CORN FLOUR AND CORN MEAL?

Looking at the back of the Trader Joe's mix it calls for both corn flour and corn meal. When I opened the bag of both and looked inside I really had a hard time telling the difference. So I grabbed a scoop of each and put them on a plate.

It was interesting to see that even though they look very similar the corn meal spread and didn't retain it's shape as well as the corn flour. The corn flour also appeared to have a thicker consistency once out of the bag.

Corn Meal: Coarsely ground, has a more gritty texture

Corn Flour: Finely ground, has a more smooth texture

WHY DO YOU VARY IN THE AMOUNT OF CORN FLOUR THAT YOU USE IN THIS RECIPE?

Yes, if you look closely I did vary the amount of corn flour that I used in the recipe. This difference was really needed for me when I cooked with the gluten free flour. The recipe worked well with Gluten Free Cup4Cup with the less amount listed, but I used Bob's Red Mill 1:1 Gluten Free and needed the higher amount of corn flour in order to get the cookies to spread and crack the way I wanted.

If you are using regular all purpose flour you can also add the higher amount of corn flour to give your cookies a more puffy appearance instead of the cracked top look.

PS Look at that texture and corn in each cookie!

NOTES ABOUT SOFTENED BUTTER

This is super important but when it comes to the butter, you want the butter to be softened to room temperature. You do not want the butter to be runny at all or too soft. This picture from Mel's Kitchen Cafe illustrates perfectly on what you want your butter to look like when softened. (Hint, the cool room temp butter is the look you are going for! Hint 2: This is a GREAT illustration for showing your kids when they are learning to cook. I've had MANY cookies that look like the ones on the far right. Or worse).

Picture Courtesy Mel's Kitchen Cafe

I WOULD LOVE TO GIVE THIS AS A GIFT. CAN I GIVE JUST THE MIX TO SOMEONE WITH INSTRUCTIONS FOR BAKING THEM?

Yes! Just place the dry ingredients into a mason jar and print out the instructions below to include with your gift.

trader joes copycat

Copycat Trader Joes Corn Cookies

A delicious cookie that tastes like a sugar cookie with a hint of corn in every bite. Each cookie has a beautiful cracked top and will fill your home with the wonderful aroma of sweet cornbread!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 cup butter, softened (2 sticks) can substitute dairy free butter
  • 1 whole egg can substitute with egg replacer
  • 1 cup granulated sugar
  • 1 cup unbleached all purpose flour can substitute gluten free flour (add ½ tsp xantham gum if mix does not include it)
  • ½ cup corn meal
  • ¼-1/2 cup corn flour (use ¼ cup if using all purpose flour, use ½ cup if using gluten free flour blend)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Instructions
 

  • Preheat oven to 325 degrees. Lightly grease or line a cookie sheet with parchment paper and set aside.
  • In a mixing bowl, cream the butter and sugar for 2-3 minutes on medium speed until butter is light and fluffy. Turn off mixer, scrape bowl and put mixer on low speed. Add the egg and remaining ingredients, continuing to stir until well blended.
  • Drop the dough by tablespoons onto your cookie sheet, leaving several inches of space between cookies.
  • Bake at 325 degrees for 12-15 minutes until edges are lightly browned. Remove from oven and allow to cool for several minutes on the cookie sheet before moving cookies to a cooling rack to finish cooling completely.

Notes

YOUR RECIPE CALLS FOR CORN FLOUR AND CORN MEAL. WHAT IS THE DIFFERENCE BETWEEN CORN FLOUR AND CORN MEAL?

Looking at the back of the Trader Joe's mix it calls for both corn flour and corn meal. When I opened the bag of both and looked inside I really had a hard time telling the difference. So I grabbed a scoop of each and put them on a plate.
It was interesting to see that even though they look very similar the corn meal spread and didn't retain it's shape as well as the corn flour. The corn flour also appeared to have a thicker consistency once out of the bag.
Corn Meal: Coarsely ground, has a more gritty texture
Corn Flour: Finely ground, has a more smooth texture

WHY DO YOU VARY IN THE AMOUNT OF CORN FLOUR THAT YOU USE IN THIS RECIPE?

Yes, if you look closely I did vary the amount of corn flour that I used in the recipe. This difference was really needed for me when I cooked with the gluten free flour. The recipe worked well with Gluten Free Cup4Cup with the less amount listed, but I used Bob's Red Mill 1:1 Gluten Free and needed the higher amount of corn flour in order to get the cookies to spread and crack the way I wanted.
If you are using regular all purpose flour you can also add the higher amount of corn flour to give your cookies a more puffy appearance instead of the cracked top look.
PS Look at that texture and corn in each cookie

NOTES ABOUT SOFTENED BUTTER

This is super important but when it comes to the butter, you want the butter to be softened to room temperature. You do not want the butter to be runny at all or too soft. This picture from Mel's Kitchen Cafe illustrates perfectly on what you want your butter to look like when softened. (Hint, the cool room temp butter is the look you are going for! Hint 2: This is a GREAT illustration for showing your kids when they are learning to cook. I've had MANY cookies that look like the ones on the far right. Or worse).
STORAGE INSTRUCTIONS:
To store cookies, place in an airtight container for several days or you can freeze cookies in an airtight container and thaw when ready to eat. Cookies will stay fresh in freezer up to two months. 
Keyword cookie, copycat, dairy free, dessert, egg free, gluten free

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Reader Interactions

Comments

  1. Rachael

    July 20, 2020 at 1:49 pm

    Oh, my goodness! These look SO good! I recently tried making a corn cookie that went alright, but it was a little denser than expected. I also love your recipe card! So sweet. Thanks for sharing!

    Reply
  2. creativejewishmom/sara

    July 21, 2020 at 1:56 am

    Looks great and nice to "meet" you on craft schooling Sunday!

    Reply
  3. Shelley Whittaker

    July 21, 2020 at 5:08 am

    These sound yummy - thanks for sharing the recipe! #KCACOLS

    Reply
  4. Jade

    July 21, 2020 at 9:14 am

    These look so tasty, love the kids descriptions too. Thanks so much for linking up at #KCACOLS. Hope you come back again next time

    Reply
  5. Clare M

    July 23, 2020 at 12:46 pm

    These look tasty and I have a gluten free friend who would appreciate them. #KCACOLS

    Reply
  6. T.U

    July 25, 2020 at 7:11 am

    #KCACOLS oooh, i love Traders Joe and everything around it. These cookies are so amazing.

    Reply
  7. Helen Copson

    July 30, 2020 at 3:12 pm

    These look delicious. But now I need to know what a Snickerdoodle is?? Thanks so much for linking up at #KCACOLS. Hope you come back again next time"

    Reply
  8. Dana, A mamanista life

    July 31, 2020 at 10:02 am

    I always have corn flour and corn meal in the cupboard but i've never used them for baking cookies. These look delish x x

    Reply
    • burntapple

      August 03, 2020 at 10:29 am

      I know! Until I saw them at Trader Joes I would've never known corn cookies were a thing! Enjoy!!

      Reply

Trackbacks

  1. Inspire Me Monday – Week 445 | Create With Joy says:
    July 26, 2020 at 2:04 pm

    […] Burnt Apple – Copycat Trader Joes Corn Cookies Recipe […]

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