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Popcorn cookies

Name: Popcorn cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: Makes 18-20
Cuisine: American recipes
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 24 Apr 25
Updated: 25 Apr 25

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.

Easy
April 2025

Test kitchen approved

Makes 18-20
Prep time 20 min, plus chilling. Cook time 14 min

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.

Nutrition: Per cookie (for 20)

Calories: 198kcals
Fat: 9.8g (5.9g saturated)
Protein: 1.8g
Carbohydrates: 25g (13g sugars)
Fibre: 0.8g
Salt: 0.2g

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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.