Today I want to treat you with some delicious corn and cinnamon cookies. A simple recipe, with a rustic and bold taste.
The corn flour cookies are very tasty and light. I made them without butter or milk. Perfect for a healthy breakfast or a sweet break!
Thanks to the fioretto corn flour you get cookies with a sandy texture and a beautiful golden color, ideal for a genuine breakfast.
Once baked, they disappeared quickly in my house, so I recommend making a double batch to have enough for the whole week!
If you, like me, love homemade cookies, then also try the grandma’s cookies for a dive into traditional flavors, or this yogurt version without butter, for a delicious awakening!
The apple and cinnamon half moons are perfect to vary your breakfast in a genuine and tasty way. And if you are looking for a gluten-free option, try the gluten-free lemon cookies, free from allergens but full of flavor.
Let’s now see together the easy and quick method for these corn cookies! Once the dough is ready, you can shape your cookies right away without resting in the fridge!
Other recipes you might be interested in:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10-20 cookies
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup g fioretto corn flour (corn flour)
- 3/4 cup g all-purpose flour (read at the end for a gluten-free version)
- 2.5 tbsp g corn oil
- 2/5 cup g sugar (+ as needed for decoration)
- 1 egg (medium whole)
- as needed ground cinnamon (if you don't like it, use the zest of 1 lemon)
- 1 tsp baking powder for desserts
Tools
- Non-stick baking tray
- Bowl
- Rolling board
- Parchment paper
- Ladle
⚠️ Discover how to customize these cookies with the gluten-free variant, you can find it at the end 🌾🥣
Preparation
In a bowl, put fioretto corn flour and all-purpose flour, sugar (brown sugar can also be used), ground cinnamon, baking powder and mix with a spoon.
Of course, if you don’t like cinnamon, you can flavor these cookies with the zest of an organic lemon or other aromas (vanilla, orange, almond, etc.).
Now make a well in the center of the bowl, break a medium whole egg and pour in the corn oil. Mix the ingredients with a fork until the flour has absorbed them.
Turn the dough onto a rolling board and knead with your hands until you get a smooth and well-combined mixture.
Divide the dough into several pieces and make lots of tapered cylinders. Cut each cylinder diagonally to form the cookies.
Choose the size and thickness of each individual cookie and don’t worry too much about the shape because they are rustic cookies.
Once the dough is done, roll the corn cookies in white sugar on one side only, and then place them on a baking tray lined with parchment paper.
Bake in a preheated static oven for about 15-20 minutes at 338°F. Remove from the oven, let cool, and then enjoy these delicious corn and cinnamon cookies without butter or milk.
With these quantities, you will get about 20 cookies (10 if you make them as big as mine!). Since they are so delicious and keep well, I recommend doubling all the quantities to have more!
Start your day with these lactose-free corn flour cookies, rich in flavor and simplicity!
I’m sure these treats will win you over! For anything, feel free to ask me below in the comments, I will be happy to answer you 🩷
Copyrighted article © – Gabriella Geroni © All Rights Reserved
If you want a gluten-free version, follow these tips:
replace 100 g of all-purpose flour with a gluten-free cake mix (e.g., rice flour and cornstarch, or a ready-made mix).Make sure the baking powder and cinnamon are certified gluten-free.
The dough may be crumblier, add 1–2 tablespoons of liquid (plant-based milk or water) if it seems too dry.
This variant allows celiacs to enjoy crispy cookies suitable for breakfast, while maintaining the original rustic texture.
🍪✨ Do you feel like trying these corn and cinnamon cookies?
👩🍳 Prepare the recipe now and tell me in the comments how they turned out!
📸 If you remake them, take a photo and share it on social media tagging my blog, it will be a pleasure to reshare your creations! 💛
WHO IS THIS TYPE OF COOKIE SUITABLE FOR?
The lactose-free corn cookies are ideal for dunking! Crispy on the surface thanks to the sugar coating and soft inside, perfect with milk, tea, or coffee.
They are suitable for:
Those who love simple and genuine desserts: the recipe doesn’t include butter or milk, so they are lighter than classic cookies.
Breakfast enthusiasts: they are perfect for dunking in tea, coffee, or milk, and children also love them.
Those who want to vary from the classic butter cookie: corn flour gives a rustic texture that is different from the usual.
Lactose intolerant individuals: without milk or butter, they are naturally suitable for those needing to limit dairy.
Those following a gluten-free diet (with the variant): just replace all-purpose flour with a gluten-free mix as indicated above.
Those looking for quick and simple recipes: they are made in no time, without complicated steps and without resting in the fridge like classic shortcrust pastry.
Which corn flour to use for the cookies?
To achieve rustic cookies, I used fioretto corn flour, which is a medium grind, finer than bramata (used for traditional polenta) but less fine than cornmeal.
👉 With fioretto, the cookies turn out:
golden and crumbly, with a rustic and sandy taste but not too grainy, perfect for breakfast.
In the supermarket, look for the label that says “Fioretto corn flour”.
I personally also used bramata corn flour, which has a larger grain than fioretto.
In this case, I achieved crispier cookies with a darker color, with an even more rustic but equally delicious taste.
The difference is also in the preparation because this flour absorbs more liquids and the dough becomes slightly drier.
Therefore, I make a recommendation if you use bramata corn flour!
Do not add liquids or flour or even eggs, thinking the recipe is wrong!
You need to respect the quantities indicated and just have a little patience!
To work the dough more easily, you can take small portions and shape them with your fingers until each cookie has the shape you want.
This way, it will be much simpler and faster to do!
Always check that it is a certified gluten-free flour if the cookies are for someone with celiac disease.How to store these cookies?
At room temperature: let them cool completely, then store them in an airtight box or jar; they last up to a week.
In the freezer: once cool, you can freeze them in resealable bags. They keep for about 2–3 months.
To consume them, just leave them at room temperature for a few hours, and they will seem freshly baked!Can I bake these cookies in an air fryer?
Absolutely yes! If you don’t want to use the oven, you can use an air fryer!
Preheat to 320°F for 3 minutes. Place the cookies, without overlapping, on perforated parchment paper, suitable for hot air.
Bake for 8–10 minutes, checking halfway through and turning them if necessary.
The result will be similar to the oven, golden on top, soft inside, and with a slightly crumbly edge.
If the air fryer is small, do more batches without overloading to maintain crispness.I don’t like cinnamon, can I skip it?
Of course, the cinnamon is used to perfume and give a particular aroma to these cookies, but it can be easily omitted or replaced with lemon or orange zest, vanillin, almond flavor, or vanilla, etc.
A note on using cinnamon: it tends to give the cookies an amber color, so if you want to maintain the golden color typical of corn flour, use just a pinch!Can I use brown sugar?
Certainly! Brown sugar can replace white sugar both in the dough and for decoration, adding a more intense flavor.
Can I make these cookies using stevia instead of sugar?
Yes, you can try replacing sugar with stevia, but there are some important aspects to consider.
The result might change significantly compared to the original recipe for the following reasons:
– stevia is extremely concentrated, it can be from 50 up to 300 times sweeter than sugar;
– sugar contributes to the structure, caramelization, and moisture in cookies. Replacing it completely with stevia can result in a drier and denser product;
– possible bitter aftertaste from stevia.
Try with about 25 g of stevia but it’s crucial to test and taste the dough before baking.
To compensate for the loss of softness and moisture, you might add a moist ingredient like applesauce, yogurt, or a little honey or maple syrup.
I haven’t personally tested this version, so I can’t guarantee the final result.Can I skip the sugar on the surface of the cookies?
Yes, of course! The sugar on the surface makes the cookies delicious and crisp, but it is not essential! If you prefer, you can decorate them with chopped nuts or leave them plain.
