Cornstarch Cookies
Cornstarch cookies, known as “Sequilhos,” are delicious, melt-in-your-mouth treats with four ingredients. These bite-sized cookies are a beloved staple in many Surinamese households, often featured at birthdays and parties. Their simple, yet addictive taste makes them a favorite for many, especially those with Suriname roots.
“They have a soft, crumbly texture like shortbread but without the wheat flour.”
These cookies are effortless to make, making them perfect for anyone looking to whip up a quick, delicious treat. Whether you’re taking on a baking challenge or just craving a sweet snack, cornstarch cookies are sure to please. More Suriname baking recipes will be shared in the future.
But my previous easy Ranger Cookie Recipewith a few ingredients is also very delicious.
What is Sequilhos?
Sequilhos, also known as cornstarch or “maizena” cookies, are a popular Brazilian treat. Made with cornstarch, butter, and sweetened condensed milk, these cookies are gluten-free and egg-free. They have a soft, crumbly texture like shortbread but without the wheat flour. Sekelos are known for their melt-in-your-mouth quality thanks to corn starch. These cookies are a favorite for their simple ingredients and delicious taste, making them a go-to recipe for many.
Ingredients Cornstarch Cookies
- ½ cup unsalted butter, room temperature
- ⅔ cup condensed milk
- ½ teaspoon vanilla extract
- 2 ½ cups cornstarch
Filling (optional)
- Chocolate
- With coconut sprinkles
Instructions Cornstarch Cookies
- Mix condensed milk, butter, and vanilla with a spatula until combined.
- Gradually add cornstarch, mixing until dough forms.
- Knead the dough until smooth and non-sticky.
- Divide the dough into two parts and roll each into logs.
- Slice the logs into ¼-inch thick pieces and roll them into balls.
- Place the balls on a parchment-lined baking sheet and flatten with a fork.
- Cover with plastic wrap or a towel and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Bake for 10-12 minutes until lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
Expert Tips Cornstarch Cookies
- Do not over-bake cornstarch cookies to avoid dryness.
- Set a timer for 9 minutes. Check if the bottoms are lightly colored. Remove if ready.
- Cornstarch cookies should remain pale on top.
- Do not skip refrigeration to prevent cookies from spreading.
- Adjust cornstarch when using vegan ingredients, as liquid content varies.
- Ensure dough is non-sticky and not crumbly. Adjust with cornstarch or butter as needed.
Flavor Variations
Explore different flavors with these easy adjustments:
Lime Sequilhos: Brighten up with 1 ½ tablespoons of lime zest.
Orange Sequilhos: Infuse with 2 tablespoons of orange zest.
Pumpkin Spice Sequilhos: Add warmth with 1 ½ teaspoons of pumpkin spice.
Chocolate Sequilhos: Indulge with 2 tablespoons of cocoa, and reduce cornstarch by 2 tablespoons.
Cinnamon Sequilhos: Spice up with 1 teaspoon of cinnamon.
Gingerbread Sequilhos: For festive treats, add 1 teaspoon of gingerbread spice mix, and substitute 2 tablespoons of condensed milk with molasses.
Lemon Sequilhos: Enhance with 1 ½ tablespoons of lemon zest.
STORING AND FREEZING
To store cornstarch cookies, let them cool completely, then store in an airtight container at room temperature for up to a week. Freezing before baking is an option: shape the cookies, freeze on a baking sheet for 30 minutes, then transfer to a freezer-safe bag for up to 3 months. Baking frozen dough may require an extra minute in the oven.
Avoid freezing baked cookies, as they may change texture when thawed.
Frequently Asked Questions
How long will sequilhos keep and how to store them?
Sequilhos can stay fresh for about a week when kept in an airtight container at room temperature. However, if left longer, they tend to become dry.
What does cornstarch do to cookies?
Cornstarch in cookies gives them a crumbly yet tender texture. It also acts as a binding agent, eliminating the need for eggs in the recipe.
If you’ve loved the Cornstarch cookie consider giving it a 5-star rating and sharing it with your friends and family.
I hope this recipe brings as much joy to your home as it does to mine.
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
Don’t forget to showcase your delicious creations on social media by tagging me on Instagram, Facebook, and Pinterest with the username “crispy cookies.” I can’t wait to see your wonderful baking photos and ideas.
Explore more exciting recipes and baking inspiration on our website to keep your kitchen filled with delightful treats and new ideas.
HAPPY BAKING
How to Make Deliciously Addictive Cornstarch Cookies Recipe
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup condensed milk
- ½ teaspoon vanilla extract
- 2 ½ cups cornstarch
Filling (optional)
- With coconut sprinkles
- Chocolate
Instructions
- Mix condensed milk, butter, and vanilla with a spatula until combined.
- Gradually add cornstarch, mixing until dough forms.
- Knead the dough until smooth and non-sticky.
- Divide the dough into two parts and roll each into logs.
- Slice the logs into ¼-inch thick pieces and roll them into balls.
- Place the balls on a parchment-lined baking sheet and flatten with a fork.
- Cover with plastic wrap or a towel and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Bake for 10-12 minutes until lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
Expert Tips
- Do not over-bake cornstarch cookies to avoid dryness.
- Set a timer for 9 minutes. Check if the bottoms are lightly colored. Remove if ready.
- Cornstarch cookies should remain pale on top.
- Do not skip refrigeration to prevent cookies from spreading.
- Adjust cornstarch when using vegan ingredients, as liquid content varies.
- Ensure dough is non-sticky and not crumbly. Adjust with cornstarch or butter as needed.
