• 175 grams (6.15 ounces) corn flour
  • 65 grams (2.30 ounces) butter
  • 100 grams (3.55 ounces) condensed milk
  • 1 tablespoon (12 grams) sugar
  • 1 egg yolk
  • 30 grams (1.05 ounces) black sesame seeds and dried cranberries


  • Mixing Bowl

    Use a large mixing bowl to combine your ingredients easily and avoid any spills.

  • Whisk

    A good whisk will help you blend the butter, egg yolk, and sugar smoothly.

  • Sifter

    Sifting the corn flour will make your cookies light and airy.

  • Baking Sheet

    Cover it with parchment paper to prevent sticking and make cleanup a breeze.

  • Fork

    Pressing the dough balls with a fork adds a charming texture to your cookies.

  • Oven

    Preheat your oven to 180°C (356°F) for perfect baking results.

  • Cooling Rack

    Allows the cookies to cool evenly and maintain their shape.


Step 1

1. Preheat your oven to 180°C (356°F). Ensure your oven is fully preheated for even baking.

Step 2

2. In a mixing bowl, cream the room-temperature butter with the egg yolk and sugar until smooth. Using room-temperature butter ensures it blends well with other ingredients.

Step 3

3. Add condensed milk to the mixture and mix until fully incorporated.

Step 4

4. Sift the corn flour into the mixture and knead into a soft dough. Sifting helps avoid lumps and ensures a smooth dough.

Step 5

5. Line a baking sheet with parchment paper. Roll the dough into small balls and place them on the sheet. Press each ball gently with a fork to flatten it slightly. Dipping the fork in flour can prevent it from sticking to the dough.

Step 6

6. Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are lightly golden. Keep an eye on the cookies during the last few minutes to prevent over-baking.

Step 7

7. Optionally, you can add black sesame seeds and dried cranberries to some of the cookies before baking for extra flavor and texture. Mix these in just before shaping the dough into balls.

Step 8

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Bon Appetit!


Imagine the perfect moment to indulge in these corn flour cookies: fresh out of the oven, still warm, with a slightly crisp edge and a tender chewy center. Adding a sprinkle of black sesame seeds and dried cranberries not only brings a burst of flavor but also adds a delightful crunch and tartness—it’s a texture lover’s dream come true! Pair these cookies with a steaming cup of your favorite tea for a classic, comforting experience. They also make an excellent companion to a tall glass of cold milk, bringing nostalgic vibes of childhood snacks. If you’re feeling adventurous, try crumbling them over a bowl of vanilla ice cream for a quick and easy dessert that’s sure to impress. Planning a brunch or a cozy afternoon with friends? Arrange these cookies on a tiered serving stand for an elegant touch. Their golden hue and enticing aroma will be irresistible to your guests. You might even find yourself making a second batch before the day is over!


For those seeking gluten-free options, you’re already in luck with our corn flour base. To make these cookies vegan, swap out the butter with a plant-based alternative or margarine, and use a flaxseed egg (1 tablespoon of flaxseed meal + 3 tablespoons of water) instead of the egg yolk. Additionally, ensure your condensed milk is of a dairy-free variety, usually available in most grocery stores. Happy baking, and enjoy your bespoke vegan and gluten-free corn flour cookies that cater to anyone, especially those with dietary restrictions!


  • Can I use regular flour instead of corn flour?

    Regular flour can be used, but it will no longer be gluten-free, and the texture will differ slightly.

  • How do I know when the cookies are done?

    The cookies should be lightly golden on the edges and still somewhat soft in the center when you take them out of the oven.

  • Can I add different mix-ins?

    Absolutely! Feel free to experiment with nuts, chocolate chips, or even citrus zest for a unique twist.

  • How should I store these cookies?

    Store them in an airtight container at room temperature for up to a week, or freeze for longer shelf life.

  • Why did my cookies spread too much?

    Make sure your butter isn't too warm, and consider chilling the dough slightly before baking to help maintain their shape.

  • Can I double the recipe?

    Yes, you can double (or even triple) the recipe, just make sure to mix thoroughly and adjust your baking sheet space as needed.

Nutrition facts

Recipe Yield:24 cookies
Calories:per cookie
Calories (Min - Max):125 - 150
Total Fat:6g
Saturated Fat:3.5g
Total Carbohydrate:16g
Total Sugars:8g