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Maple Corn Cookies

These cookies combine salty and sweet in such a unique way. When one of our chefs proposed the idea, I was a skeptic. After tasting them though I am a believer! The texture is perfection and the corn flavor is complimented by both the maple and the butter that comes through in this recipe. I encourage you to try these wonderful cookies, and then I encourage you to get some salted caramel ice cream and put it between two of these cookies, if you want to go way over the top with them.


Preheat your oven to 350 F. Cream together the butter and
Polly’s Granulated Maple Sugar for 2 minutes. Scrape down the sides of the bowl and add the egg. Cream together for 5 minutes. Then slowly add your
Polly’s Cornmeal Pancake Mix, until just combined.

Using a cookie scoop or a spoon portion our your cookies onto a parchment lined baking sheet. You should wind up with about 2 dozen cookies.

Bake at 350 F for 15-18 minutes, or until spread and lightly golden at edges. Once out of the oven, carefully place cookies on a cooling rack. Wait until cool and enjoy!