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

Emily Gussin
Food producer and sustainability lead, delicious.

Published: 24 Apr 25
Updated: 26 May 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.

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

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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

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.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

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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