You know what happens when you are too confident in Hebrew, but you shouldn’t? That you buy corn starch instead of icing sugar and you don’t even realize it! This Cornstarch cookies were the result of a mistake, but they turned out so deliciously crispy and soft, with that melt-in-your-mouth buttery texture that I couldn’t just ignore them. So I’ve decided to add them to the blog, hoping you will like them as well.
The story went like this: I made chocolate cupcakes and I decided to go all in and to make the frosting as well. So, I took the butter (a lot of butter), the icing sugar and I started whisking it. At that point my husband arrived and quickly pushed his finger inside the frost and licked it. Well….The face he made! LOL I didn’t expect that. He turned and told me “this is not good”. I was confused. Butter whipped with icing sugar not good? He must be confused, I thought. So I did the same. I pushed my finger into the frosting and licked it. You guys, the taste was horrible! At that point I was confused. How could that be, it wasn’t sweet at all. And then it struck me. Corn starch. Not Icing Sugar! Yes, I though, I did it again!
At that point my frosting was gone. No chance I could improve it and make it into a topping anymore. So I had to come up with an alternative, because no way I was going to throw that away. I though that at that stage my only option war cornstarch cookies and I started mixing random ingredients, hoping for the best. And the best happened, this is how this good mistake cookies came to life. Hope you will enjoy them as well 🙂
Butter Cornstarch Cookies Ingredients
- Cornstarch & Butter: due to the fact that it was born as a frosting the quantity of butter is exaggerated. I don’t mind, but you can reduce it.
- Flour: I used all purpose flour
- Milk: to give it the right texture
- Vanilla & Sugar: for the flavor
- Dark Chocolate: just for the topping, because at the first bite I felt something was missing, while my husband and my kid liked them without chocolate.
Good Mistake Butter Cornstarch Cookies
Cuisine: ItalianDifficulty: Easy10
minutes25
minutes25-30
As I said this was a mistake, but a good one! I loved these butter cornstarch cookies, they came out super crumbly and buttery. I recommend you top them with melted chocolate as I did for an extra kick 🙂
Ingredients
150g Cornstarch
180g Butter at room temperature
125g Flour
50ml Milk
2 tsp Vanilla extract
95g Caster Sugar
100g Dark Chocolate, melted
Directions
- In a large bowl whisk the sugar with the butter until fluffy and creamy. Add milk and keep whisking for a few seconds. Then add the vanilla extract.
- Add flour and corn starch and keep mixing it until the dough gets smooth.
- Shape the cookies with your hands and place them on a baking dish covered with parchment paper. If you’d like you can press them with the prongs of a fork on top. This is just poorly aesthetic, you can totally skip it.
- Cook them at 180° for 25min
- Break the chocolate in to small pieces and warm it for 30 seconds in the microwave. I recommend to not warm the chocolate all the way until it melts, but to stop a bit before. Then you will mix it with a spoon, quite fast, and this will melt the chocolate completely. Now you can spread your cookies with the chocolate topping or you can deep them straight inside it. This step is not necessary, but it’s for sure good for your soul 😉
What does cornstarch do in cookies?
Like in this case, when the amount of cornstarch is higher than the flour, the texture of the cookies will get more crumbly, favoring that melt-in-the-mouth texture that we all love.
