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Biscoitos De Maizena – These delicious cornstarch cookies are a favorite in Brazil. They are named “Maizena” because that is the brand name of the favorite cornstarch used in Brazil. Because of this, the cornstarch company was probably the creator of the cookies. As you can see, Biscoitos De Maizena are made with cornstarch and no flour. Delicious anytime of the year, but also great for a Gluten-Free Diet. They are very light and they just melt in your mouth.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Pleasecheck out my Afternoon Tea Menu (with recipes) which includes these delicious cookies.
Biscoitos De Maizena - Cornstarch Cookie Recipe:
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course:Dessert
Cuisine:Brazilian
Keyword:Biscoitos De Maizena Recipe, Cornstarch Cookie Recipe
Servings: 3 dozen
Author: What's Cooking America
Ingredients
- 2cupscornstarch
- 1cup granulatedsugar
- 1egg
- 1/2teaspoonpure vanilla extract
- 3/4cupsalted butter,room temperature
Instructions
Preheat oven to 375 degrees F. Either line a large baking sheet with parchment paper, silpad, or lightly butter.
Using your mixer on low speed, combine cornstarch, sugar, egg, vanilla extract, and butter until well combined. Let the dough sit approximately 10 to 15 minutes before rolling into balls.
Roll the dough into 1-inch balls in the palm of your hand and place onto the prepared cookie sheet. Use the tines of a fork to make grooves on top of the cookies and to flatten them slightly.
You can also place the dough in a cookie press. Pack the dough into a cookie press fitted with desired template (disks can include wreath shapes, stars, crescents, etc). Begin cranking and twisting (if you use an automatic cookie press follow manufacturer's instructions) the cookie dough through cookie press, forming desired shapes, onto chilled ungreased cookie sheets about 1-inch apart.
Bake the cookies on the center rack of the oven for approximately 7 to 10 minutes depending on the size of your cookies. Remove from oven.
The cookies are very fragile when hot. Let them cool slightly before removing form the cookie sheet.
Yields 3 dozen cookies.
More Delicious Cornstarch Cookies:
Baby Button Cookies
Because of the relatively low sugar content, people who do not normally love sweets are delighted with these.
High Tea Lemon Cookies
This is an old-fashion recipe that is very rich and delicious. If you love lemon, you’ll absolutely love these cookies.
Lemon Melt Away Cookies
As the title says, “These cookies literally melt in your mouth!” These cookies have a shortbread-like texture and taste wonderful!
Peppermint Melt Away Cookies
These cookies literally melt in your mouth!” This version makes a beautiful Christmas cookie and will definitely make your cookie platter look very festive!
Related Recipes
Categories:
Christmas Cookies Gluten free Molded Cookies South America Tea Cookies
Comments and Reviews
8 Responses to “Biscoitos De Maizena Recipe”
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Janet Russell Geisler
Good recipe- I made one that called for 1 1/2 sticks of butter to 2 cups of corn starch – they melted all over the cookie sheet! You recipe made more sense and I was able to save my dough already started. They don’t brown up in a convection oven FYI
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Chels
I filled mine with raisins, almonds, ginger powder, chia seeds, flax seeds and they’re beautiful!
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Leanne
I followed the recipe to the T and mine turned out flatter than pancakes. What did I do wrong? They taste really good but they basically turned into a pile of crumbs.
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Nova
So I followed the recipe exactly and mine just melted together into a giant pancake. I have no idea what I did wrong.
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Tina
I’ve had different results with these cookies too, my main one is they were very dry but there was no egg in the recipe I had, hopefully this recipe will work out differently.
I’ve also had them spread out, again quantities seem to be the problem, so I used a little less butter.
The dough isn’t supposed to stick to your hands, mine did so I kept adding more cornflour but then they were very dry!
Mainly though, they are too warm at room temperature, chill your cookies for 30 mins before baking and they will keep their shape better.
Will try this recipe next time and maybe they’ll be perfect 3rd time!
It’s trial and error with cookies it seems.Reply
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Chelly
I followed the recipe as is . After I waited for 15 minutes the mixture was thick but liquidy . Should I wait some more or can I add something else to the mixture ?
Reply
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