Popcorn cookies
- Portion size: Makes 18-20
- Prep time 20 min, plus chilling. Cook time 14 min
- Difficulty: easy
These fun popcorn cookies combine two classic snacks in one delicious treat. Here’s why you should bake a batch for your next movie night…
- The texture: Crisp and light, these easy cornmeal cookies dotted with popcorn are a flavoursome twist on the classic American bake.
- Party vibes: Scatter sprinkles over the cookie dough with the popcorn for a splash of colour, perfect for celebrations.
- Make ahead: These cookies are ideal for making in a batch, then freezing, ready to cook a few at a time whenever you fancy a treat. Open-freeze the cookie dough in balls on a tray, then transfer to a bag or container once frozen. Cook from frozen, adding 1-2 minutes to the cooking time.
Browse more cookie recipes, including classic choc chip and giant sharing cookies.
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Ingredients
- 220g unsalted butter, at room temperature
- 220g golden caster sugar
- 1 medium egg
- 1 tbsp honey
- 220g plain flour
- 40g cornflour
- 60g polenta
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 40g sweet and salty popcorn, pieces halved if large
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Method
- Beat the butter and sugar in a mixing bowl with an electric mixer for about 3 minutes until pale and fluffy. Add the egg and honey, then mix for a few minutes more until very light.
- Add the plain flour, cornflour, polenta, baking powder, bicarbonate of soda and salt, then mix until just combined.
- Use an ice cream scoop or 2 spoons to portion the dough into 40g balls, then put on a lined baking tray(s). Chill for at least 1 hour or up to 24 (you could also freeze them at this point – see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Space out a few cookie dough balls on another lined baking tray, leaving at least 5cm between them to allow for spreading. Lightly press 5-8 popcorn pieces into the top of each ball. Bake for 12-14 minutes until golden at the edges. Leave to cool on the tray. Repeat with the rest of the dough, cooking them in batches, as required.
Nutrition
- 198kcals Calories
- 9.8g (5.9g saturated) Fat
- 1.8g Protein
- 25g (13g sugars) Carbs
- 0.8g Fibre
- 0.2g Salt
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