Katy Cobb

Katy’s LUSH journey began in 2009 at the Robson Street store. Here, she abandoned her ego, donned a Sex Bomb costume and spread LUSH love through the streets of Vancouver during the 2010 Winter Olympics. Since then, Katy’s worked in LUSH manufacturing as a manager-in-training in the Gifts department and has most recently joined the Copy team where she’s excited to share her LUSH passion through the written word (though she’ll miss the Sex Bomb costume). Katy’s a self-proclaimed cheesecake connoisseur and crazy cat lady. When she’s not LUSHin’ it up, you’ll find her hiking the north shore trails or perfecting her sangria recipe.

Sep 09.20

LUSH Inspired Edibles: Cinnamon Corn Cookies

DIY

The secret’s out: Let the Good Times Roll is back for good, and we can’t wait to get our hands on it!

 

While we absolutely adore the way Let the Good Times Roll makes our skin feel (smooth, velvety and perfectly moisturized), we have a confession to make…we’re just as enamored with its delicious fragrance! When washing up with it, we can’t help but daydream of sweet, delicious cookies fresh from the oven.

Although its lovely ingredients like maize flour, corn meal and cinnamon powder make this cleanser sound like an edible treat, we promise it doesn’t taste as good as it smells. Fight the urge to take a nibble of your cleanser roll and try out this fantastic recipe for sweet-and-salty corn cookies instead. 

We’ve adapted Christina Tosi’s Corn Cookie recipe from her cookbook, Momofuku Milk Bar. Our LUSHified version shares some key ingredients like corn flour and cinnamon powder with Let the Good Times Roll, so should curb your cravings perfectly!

Makes 13 to 15 cookies

(vegan substitutions follow)

1 cup room-temperature butter

1 1/2 cups sugar

1 egg

1 1/3 cups flour

1/4 cup corn flour

2/3 cup freeze-dried corn powder

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 teaspoon cinnamon powder 

Step 1. Cream together butter and sugar on medium-high speed for 2 to 3 minutes, then add the egg and beat for another 7 to 8 minutes. (This works best with a stand mixer, but can be done with a hand mixer if you’re patient!)

Step 2. Add the flour, corn flour, corn powder, baking powder, baking soda, cinnamon and salt. Mix on low speed for about a minute—just until the dough comes together.

Step 3. Use a 1/3 cup measure to portion out dough onto a pan. Pat the tops of the domes flat, then wrap tightly with plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake the cookies from room temperature—they won’t turn out!)

Step 4. After the dough has thoroughly chilled, form heaping tablespoon-sized cookies and place them a minimum of 4 inches apart on a parchment-lined pan (they will spread as they bake) and bake for 15-18 minutes at 350°F. The cookies should be slightly browned at the edges.

Step 5. Cool the cookies completely on their pans before transferring to an airtight container for storage.

*Vegan substitutions: use vegan margarine in place of butter and 1 medium banana instead of the egg.

Keep your eyes on the Blog for more LUSH-inspired edibles coming soon! Did you try out this recipe? Let us know how it turned out in the comments below!

Katy Cobb

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