These buttery cookies, with the warm, sweet fragrance and flavor of cinnamon and the subtly nutty notes of ground corn, are food writer and recipe developer Paola Briseño-González’ re-creation of the galletas de maíz (corn cookies) from a home bakery in the town of Tuito, in the Mexican state of Jalisco. Made without wheat flour and therefore lacking gluten, the cookies’ texture is quite “short,” similar to shortbread, but more delicate.
It’s important to use masa harina here, the type of ground-corn product used to make corn tortillas. Masa harina is processed differently from cornmeal or corn flour, and even from masarepa, which is used to make empanadas and arepas; these different meals and flours are not interchangeable. If masa harina is not sold near the all-purpose flour and cornmeal, check the international aisle.
Maseca is a widely available brand. In an airtight container, the cookies will keep for up to four days.
Don’t worry if the dough feels softer than standard cookie dough, but it should notbe wet and sticky. If it is, knead in a little more masa harina, adding only enough so the dough is workable during shaping.
These cookies are wheat-free, so there’s no risk of overmixing and making the cookies tough.
Makes 3 dozen
INGREDIENTS
- 270 grams (2 1⁄4 cups) masa harina (see headnote)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon table salt
- 170 grams (12 tablespoons) salted butter, room temperature
- 107 grams (1⁄2 cup) white sugar, plus more for sprinkling
- 1 large egg, room temperature
- 1 1⁄2 teaspoons vanilla extract
TO PREPARE
STEP ONE. Heat the oven to 375°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment.
STEP TWO. In a medium bowl, whisk together the masa harina, baking powder, cinnamon and salt.
STEP THREE. In a stand mixer with the paddle attachment, beat the butter, sugar, egg and vanilla on medium, scraping the bowl once or twice, until the mixture is light and creamy, 1 to 2 minutes. With the mixer running on low, gradually add the dry ingredients, then mix until they are evenly moistened, about 1 minute.
STEP FOUR. With the mixer still running on low, stream in 1⁄4 cup water and mix until the dough is soft and pliable but not sticky, about 30 seconds.
STEP FIVE. Scoop up 1 tablespoon of the dough and roll it into a 3-inch log, then bring the ends together to form a ring. If the dough cracks, it is too dry and needs more water. Return the shaped portion to the mixer bowl and knead in 1 to 2 teaspoons additional water (there is no gluten in the dough and therefore no risk of overworking it). Test the dough by shaping another portion; knead in more water, if needed. When the dough is properly hydrated, form it into rings as you did the first portion; place the rings on the prepared baking sheet, spacing them evenly apart.
STEP SIX. Bake until the edges of the cookies are golden brown, 13 to 15 minutes. Remove from the oven and immediately sprinkle with about 2 tablespoons additional sugar. Cool on the baking sheet for about 10 minutes. Using a wide metal spatula, transfer the cookies to a rack; cool completely before serving.
