Raspberry Basil Corn Cookies
Raspberry, basil, and corn go together really well, but I bet you would never think to have them in cookies! Crispy sweet cookies made from corn might sound odd, but when I first tried one, I was obsessed! I had to make them myself, and I wanted to add some more flavors that pair well with corn. This cookie also lends itself well to christmas because the basil and raspberry make red and green flecks.
The inspiration for this recipe
I have a secret I am going to reveal to you guys today. I am obsessed with terrible Christmas movies. Phew! Feels good to get that off my chest. ABC Family, Lifetime, and Hallmark have basically been playing awful Christmas movies non-stop for the past month, and I can’t stop watching! I like to play this little game that helps amp up the Christmas cheer.
Take a sip of your drink every time:
- The sentimental music kicks in
- Magic, karma, or fate is brought up (explicit or implied)
- The main characters make awkward or extended eye contact
- The grinch of the movie hates on something christmasy
- Baking or cooking is happening
Take a shot if:
- One of the main characters is from a sitcom you used to watch in the 80’s or 90’s
- The movie ends with people kissing in the snow
- An alternate reality is shown
- Christmas ghosts or spirits appear
- The snow on the ground is clearly fake
These movies also really get you in the baking mood because there is ALWAYS a baking scene! Making these cookies to eat while you watch the movie will make the experience that much better. These raspberry basil corn cookies have an unassuming look, but they taste absolutely fantastic. They are different than any cookie I’ve ever had, and they are totally festive and delicious.
Make the crunchy corn powder
The Christina Tossi corn cookie recipe that I used as a baseline for these cookies requires “freeze dried corn powder”. I used these corn snacks from whole foods and turned them into a powder. They are basically corn nuts. They worked out great and added an amazing corn flavor and crunchy texture. Grind this up until it is completely powdered.
Raspberry drupelets?
To break the individual drupelets off the raspberry (yup, that is what they are called) get a bag of frozen raspberries and put a few at a time onto a cutting board. Smash them with a cooking mallet or spatula and they should break up nicely. You need to do this quick while they are very frozen. If you handle them too much with your fingers, or let them sit out too long, they won’t break cleanly. The corn cookies will look a lot better when the raspberry and basil are tiny flecks.
Make the raspberry basil corn cookie base
Whip up the butter and sugar, then add the egg.
Then add in the corn flour and corn “sand”, plus the regular flour.
Add raspberry and basil to the corn cookies
Finally it’s time to mix in the flavorings! Add the Raspberry and basil into the corn cookie base and mix it up well.
Chill then bake the raspberry basil corn cookies
Like most good cookies, you need to let these raspberry, basil, and corn cookies chill in the fridge for about an hour before baking. Then bake at 350 for about 18 minutes.
Like I said earlier, they look pretty unassuming, but totally delicious.ย The little flecks of green and red make these the perfect cookie to make with your future mother in law who hates Christmas in an alternate reality while the ghosts of your past lovers explain the true meaning of the season.
Twists on this recipe
Head here for the corn cookie base recipe. I left the salt out because my corn snacks were salty! If you have unsalted corn snacks you can add salt. Freeze dried strawberries might be good in corn cookies here instead of the raspberries. I would also blend them up so they are small flecks and add them last so they don’t melt into the dough.
If you love weird sweet and salty desserts, check out my upside-down peach cake with basil ice cream, chili basil ricotta brownies, or these jalapeno lime marshmallows!
Raspberry Basil Corn Cookies
Ingredients
- 2 cups crunchy corn snacks (like corn nuts)
- 2 sticks unsalted butter room temp
- 1 1/2 cups granulated sugar
- 1 egg
- 1/4 cup corn flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup raspberry drupelets
- 1 tablespoon minced basil (heaping tablespoon)
Instructions
- Add the crunchy corn snacks to a food processor and blend until they become a sandy texture. This should result in about 2/3 cup of corn sand but you might want to double check and adjust if needed!
- Beat the butter and sugar for 3-5 minutes with a hand or stand mixer until lightened in color. Add the eggs and beat for 7-8 more minutes.
- Stir in the flour, corn flour, corn sand, baking powder, baking soda, and salt. Mix until it all comes together.
- Scoop 1/3 cup portions of the dough onto a parchment lined baking sheet at least 4 inches apart. Cover with plastic and refrigerate for 1 hour.
- Preheat oven to 350
- Bake the cookies about 18 minutes until they flatten out and get a very slight brown edge. Allow to cool before serving!
hahah I love the drinking game. How drunk did you get? All that stuff happens the entire movie.