How to Make Deliciously Addictive Cornstarch Cookies

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Surinamese Cornstarch Cookies are one of my favorite cookies. I have Surinamese roots and ever since I was a kid, that’s the one cookie I just can’t stay away from. Every birthday or party we had, the cookie was always there. When I started thinking about what to bake for Suriname for my “Baking Around the World” challenge there were many things that crossed my mind, but I decided to pick the simple, yet deliciously addictive cornstarch cookie. I’ll share other delicious Surinamese baking recipes another time πŸ˜‰

Cornstarch/Cornflour

I initially talked about cornflour as well as cornstarch in this recipe. This has however confused some people. I will stick with the U.S. naming convention for this recipe from now on and only talk of cornstarch. I have updated the recipe accordingly. What makes it confusing is that the product is called different in different countries. In this case, what you’re looking for is the white starch or maize which is derived from the corn (maize) grain.

Cornstarch according to Wikipedia:

Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.

Called cornstarch in the United States and Canada.
Although not a flour as such, called cornflour in the United Kingdom, Ireland, Israel and some Commonwealth countries. Distinct in these countries from cornmeal.
(Source: Wikipedia)

Make Your Own Surinamese Cornstarch Cookies

Making your own cornstarch cookies really isn’t that hard and it’s a fun as well. This is an ideal recipe to make with kids as well.

Surinamese Cornflour Cookies Recipe - Step 1

You start off by getting your ingredients together. Cornstarch, sugar, butter, egg, vanilla extract and hundreds and thousands sprinkles.  (a full list of ingredients including measurements can be found in the recipe card below). The little colorful thing in the back is just a little pouch with the Surinamese flag on it. Represent!

 

Surinamese Cornflour Cookies Recipe - Step 2

Start by putting butter in a bowl.

 

Surinamese Cornflour Cookies Recipe - Step 3

Add the sugar.

 

Surinamese Cornflour Cookies Recipe - Step 4

Add the vanilla extract.

 

Surinamese Cornflour Cookies Recipe - Step 5

And mix until creamy.

 

Surinamese Cornflour Cookies Recipe - Step 6

Add in the egg and a pinch of salt. And mix until well combined and creamy. Make sure the egg has incorporated into the butter thoroughly.

 

Surinamese Cornflour Cookies Recipe - Step 7

Add the cornstarch and mix until combined until it starts to clump together.

 

Surinamese Cornflour Cookies Recipe - Step 8

You should end up with a nice soft dough that doesn’t stick to your fingers and you can easily shape into a ball. If the dough does stick don’t panic. A little bit of stickiness isn’t a problem, as long as you can shape the dough into a ball. If it is too sticky just add a little bit more cornstarch till the dough stops sticking.

 

Surinamese Cornflour Cookies Recipe - Step 9

If you’re going to make them I recommend you do it the traditional way and grab a fork and a little bowl of cornstarch and dip the fork in the cornstarch. Next, take the cookie dough and shape them into little balls.

 

Surinamese Cornflour Cookies Recipe - Step 10

Put our ball onto a lined baking sheet and using the fork, flatten the ball.

 

Surinamese Cornflour Cookies Recipe - Step 11

Dip the fork into the cornstarch again and press into the cookie again at another angle. This will form little pockets your sprinkles can fall into later.

 

Surinamese Cornflour Cookies Recipe - Step 12

You can also use a cookie press. Just fill the cookie press with the dough.

 

Surinamese Cornflour Cookies Recipe - Step 13

Put on your desired shape, any shape will do, be creative and see which shape works best for you.

 

Surinamese Cornflour Cookies Recipe - Step 14

And add press them on your lined bakingsheet.

 

Surinamese Cornflour Cookies Recipe - Step 15

Sprinkle all the cookies with hundreds and thousands. Make sure you’re using gluten free sprinkles if you’re making a gluten free cookie.

 

Surinamese Cornflour Cookies Recipe - Step 16

And they’re ready to go into the oven.

 

Surinamese Cornflour Cookies Recipe - Step 17 - End Result

This is what they look like when they’re out of the oven. Nice light golden colour. Let them cool off on the baking sheet, they’re still fragile when they just come out of the oven so be patient and wait till they’ve cooled down before you take them off the sheet,

 

Surinamese Cornflour Cookies Recipe

Don’t they look gorgeous?

 

Surinamese Cornflour Cookies Recipe

On the left you can see the traditional round cookies and on the right on from the cookie press. The traditional one is slightly thicker than the other one but both are equally delicious. You’ll notice that the cookies are a little dry and can stick to the roof of your mouth a bit, that’s due to the cornstarch. It could feel a little strange to eat them, but I love them πŸ™‚

These cookies always bring back good memories for me. One of my aunts is known for her cornstarch cookies, she makes the best ones. Whenever there’s a party she’ll bring the cookies and we eat them πŸ˜€

Try the cookies out, take a photo and tag me on Facebook, Instagram or Twitter so I can see how they turned out for you.

PLEAS NOTE: If you want to make a fully gluten free cookie, make sure to use gluten free hundreds and thousands. If you can’t find gluten free sprinkles you can make the cookies without the sprinkles as decoration.

 

Surinames Cornflour Cookies Recipe

 

Surinamese Cornflour/Cornstarch Cookies Recipe
Print
How to make deliciously addictive Cornstarch Cookies
Making your own Surinamese Cornstarch Cookies really isn't that hard and it's a fun as well. This is an ideal recipe to make with kids as well.
Surinamese Cornstarch Cookies Recipe
Votes: 110
Rating: 4.15
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Surinamese Cornstarch Cookies Recipe
Votes: 110
Rating: 4.15
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 175 ΒΊC / 350 ΒΊF.
  2. Line a baking sheet with parchment paper and set aside.
  3. Add butter, sugar and vanilla into a bowl and mix until creamy.
  4. Add the egg and a pinch of salt and mix until well combined. The egg has to be fully incorporated into the butter.
  5. Add the cornstarch and mix until combined. You should be able to shape the dough into a ball and it should be soft and flexible enough to be able to be used in a cookie press. The dough shouldn't stick to your hands. If the dough does stick don't panic. A little bit of stickiness isn't a problem, as long as you can shape the dough into a ball. If it is too sticky just add a little bit more cornstarch till the dough stops sticking.
  6. The traditional way to make these cookie is by shaping the dough into little balls which you put on your baking sheet and flatten with a fork dipped in cornstarch. Keep dipping the fork into the cornstarch as needed.
  7. Sprinkle all cookies with hundreds and thousands.
  8. Put the cookies into the oven and bake for approximately 12 minutes. Be careful not to brown them too much, the cookies need to have a light, white/golden colour.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • An easy way to transfer the hundreds and thousands to the cookies is to make the tip of your fingers slightly wet by dipping them into water. Dip your fingers into the hundreds and thousands and lightly press them onto the cookies.
  • Cornstarch is the white starch
  • If you want to make a fully gluten free cookie, make sure to use gluten free hundreds and thousands. If you can't find gluten free sprinkles you can make the cookies without the sprinkles as decoration.

37 comments

  1. Proma
    11 July 2018

    Hi Rachel,

    I was specifically looking for gluten free cookie options using cornflour when I found your recipe. I tried them out and they turned out fine. The taste is somewhat different than most cookies and I baked it for around 23 mins at 180Β°C to make it a bit crispier and well-baked. Made a batch of 12 and saved some dough for later.

    Thank you,
    Proma

    1. 15 July 2018

      Hi Proma,
      I’m happy to hear you enjoyed the cookies! πŸ˜€

  2. 25 June 2018

    Can I use oil instead of butter?

    1. Rachel (Cakies)
      28 June 2018

      Hi Hashia,
      I personally haven’t tried making these with oil yet. So I can’t say that it’ll work but you can try and see how the dough holds up.

  3. Linda
    20 May 2018

    Can you replace the cornstarch with flour

    1. 24 May 2018

      Hi Linda,

      I have never replaced the corsnstarch with flour, but you can give it a try. However, it’s the cornstarch that makes this cookie unique. If you rather use regular flour I suggest making a sugar cookie:
      https://www.cakieshq.com/recipe/sugar-cookies/

  4. Savannah
    20 February 2018

    Dear Racheal, It was kinda dry and tasted to much like the cornstarch

    1. 11 March 2018

      Hi Savannah,
      I’m sorry to hear you didn’t like the cookie. Cornstarch cookies are indeed a bit dry, that’s due to the cornstarch, and they have their own unique taste. Hopefully some of my other cookie recipes (without cornstarch) are more to your liking πŸ™‚

  5. Carole
    30 December 2017

    Is this cornstarch the same as the brand
    Argo?

    1. 18 January 2018

      Hi Carole,
      I’m not familiar with the brand Argo so I did a search on the web. From what I can tell this is the cornstarch you need. Just make sure it’s the white cornstarch you also use as a thickener.

  6. Laura
    26 December 2017

    We made them following the recipe carefully and they turned out to be very dense and on the dry side. We topped them with a lemon butter icing and they are now delicious.
    Have you any suggestions other than the icing? Next time we would cut the vanilla just a bit. We used a stand mixer. Is that too rigorous? Thanks and Merry Christmas!
    Any

    1. 18 January 2018

      Hi Laura,
      First apologies for the late reply. I had a few technical issue with my comments section. The cookie can indeed feel a little dry, that’s due to the cornstarch. I think the addition of lemon butter icing is a really nice one if you prefer that. Using the stand mixer shouldn’t be an issue with this recipe. If the cookie is extremely dry and brittle you can use a little less cornstarch next time, if the dough is slightly sticky, that’s still okay.

  7. Elizabeth Caudill
    12 December 2017

    Hello Rachel,
    I think some of your readers are having trouble with US term cornstarch. In the US we have cornstarch which is used as a thickener in gravy / sauces. It is white and has been ground to a fine powder much like confectioner’s sugar (icing sugar). The other product you can find at the store is cornmeal. This comes in white or yellow, sometimes says stone-ground on the label. It is a grittier product much like table sugar (Castor sugar). It is used in corn muffins, corn bread, tortillas, fish or chicken coatings, etc. I hope this helps with some of the confusion.

    1. 14 December 2017

      Hi Elizabeth, thanks for the additional information πŸ™‚

  8. Karolina
    30 November 2017

    What if the cookie bakes around the edges but not the middle?
    Is my dough consistency right?
    BTW The cookies look really good on the recipe

    1. Rachel (Cakies)
      7 December 2017

      Hi Karolina, I haven’t had an issue with the cookies only baking around the edges so I’m not sure. It could be that your dough might be too warm. You could try chilling the cookies before putting them into the oven. It could also be an issue with your oven.

  9. Ivy Rahim
    27 October 2017

    In Malaysia these are called Biskut Semperit or Biskut Dahlia and are usually baked for the Muslim festival of Eid. We usually shape the dough in the shape of a flower (hence the name Dahlia) and place a 1cm square maraschino cherry on top for effect.

    1. 27 October 2017

      Nice, I didn’t know that. Thanks for sharing πŸ™‚

  10. Mg
    30 September 2017

    Hi Rachel,

    do you have a vegan recipe for this one? something to replace the egg without changing the taste ?

    1. 30 September 2017

      Hi Mg, I currently don’t have a vegan option for this recipe yet. I would need to experiment a bit to see what works best to replace the animal products in this recipe.

    2. Jati
      9 August 2018

      yes lecithin

  11. Michele
    27 September 2017

    You actually mean cornstarch like you thicken gravies and Asian food with correct?

    1. 28 September 2017

      Hi Michele, you’ll need the white starch (maize) which is derived from the corn (maize) grain. You can indeed use this starch to thicken gravies.

  12. Leah
    26 August 2017

    What is corn flour I only know about corn starch?

    1. 28 August 2017

      Hi Leah, cornstarch and cornflour are the same thing in this case. Cornflour is called cornstarch in the U.S.

      1. Edna
        19 September 2017

        No, cornstarch is not cornflour in the US. Two different products.

        1. Rachel (Cakies)
          19 September 2017

          Hi Edna,

          Thanks for your reply. I think my last comment wasn’t clear enough, my apologies, what I meant is that what is sometimes called cornflour in other countries is called cornstarch in the U.S. In this case, the recipe calls for cornstarch, I’ve edited the text to incorporate that. In Dutch cornstarch is called Maizena. If you’re having trouble finding the right product, what you’re looking for, for this recipe, is the starch derived from the corn (maize) grain. The starch should be white, not yellow or off white like in cornmeal.

  13. Lois Blackerby
    18 August 2017

    I have made these but since I am allergic to eggs, I do not use them. They always turn out beautifully…and I use gluten free flour, too.

    1. 28 August 2017

      Hi Lois, I’m glad to hear the cookies turned out beautifully!

    2. Chelsi De Clerck
      18 December 2017

      But there is no flour in this recipe…

      1. 19 December 2017

        Hi Chelsi,
        That’s correct, this recipe uses cornstarch, not flour for the cookies.

  14. Samantha
    17 May 2017

    Are they suppose to be gooey when they melt in your mouth and stick to the roof of your mouth?

    1. 17 May 2017

      Yes, if they melt in your mouth they’ll start sticking to the roof of your mouth a bit. That’s due to the cornstarch. πŸ™‚

  15. Dianne
    13 May 2017

    I make some but it is sticky

    1. Rachel (Cakies)
      13 May 2017

      If it’s a little sticky that’s usually not a big problem. However, you can just add a little extra cornstarch to the dough as well till it becomes the right consistency.

  16. Felicia
    26 February 2017

    Does it matter if the cornflour is yellow or not?

    1. 28 February 2017

      Hi Felicia,
      I personally have never seen cornflour/cornstarch in yellow so I don’t know if that will make a difference. I always use white cornflour/cornstarch.

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