Copycat Trader Joes Corn Cookies Recipe (2024)

FAQs

What is the secret ingredient to keep cookies soft? ›

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.

As Levy Beranbaum writes in The Baking Bible, replacing a little bit of the flour in the dough with cornstarch results in “a more delicate cookie that is also easier to pipe or push through a cookie press.” Adding cornstarch helps tenderize tough gluten, contributing to a softer cookie dough with a finer crumb after ...

Corn flour and cornmeal can be used interchangeably in recipes, but know that using one for the other will yield a slightly different result. For example, if you're making pancakes or muffins, using cornmeal in place of corn flour will give them a grittier texture.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

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.

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.

Pap, /ˈpʌp/, also known as mieliepap (Afrikaans for maize porridge) in South Africa, is a traditional porridge/polenta and a staple food of the African peoples of Southern Africa (the Afrikaans word pap is taken from Dutch and means merely "porridge") made from maize-meal (coarsely ground maize).

On the other hand, cornmeal is significantly more nutritious. These days corn grinding happens with steel rollers, which remove most of the husks and germ. Cornmeal can be yellow or white, depending on the variety of maise. Oil, vitamins, fibrous hulls, and starchy endosperm are all in whole-grain cornmeal.

What's the difference between masa and corn flour? ›

Unlike corn flour and cornmeal, masa is made from corn that has been treated with slaked lime. The process is called nixtamalization and that is what contributes to the distinctive flavour. Maseca is a popular brand of masa harina although some recipes simply call for maseca.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Cookies With Just Egg Yolks

I'd had such high hopes, too, as the lecithin-rich yolks worked as an emulsifier, helping the butter and sugar whip up especially light and fluffy, without any hint of curdling.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?