Coricos (Sonoran Corn Cookies)
User Reviews
4.9
Coricos (Sonoran Corn Cookies)
Description
Sonoran Coricos start with a dough of masa harina combined with baking powder, baking soda, salt, brown sugar, butter or vegetable shortening, egg, vanilla, and milk to reach the right hydration. The dough is thoroughly kneaded until it holds together without cracking, then portioned into rounds and formed into ropes curved into rings about 5 to 7 inches long. These corn cookies bake at 375 degrees Fahrenheit on parchment-lined trays until lightly firm.
The unique use of masa harina imparts a slightly nutty, corny flavor and a distinctive chew compared to wheat-based cookies. Their shape and texture separate them from typical cookies, giving a regional traditional treat characteristic of Sonoran cuisine.
Coricos can be enjoyed as a snack or alongside beverages, offering a mild sweetness balanced by the masa flour's earthiness. They store well for several days or can be frozen to maintain freshness.
Store coricos in an airtight container at room temperature for up to 5 days or freeze for up to 2 months to preserve texture and flavor.
Ingredients
- 3 cups masa harina corn flour, 250g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup brown sugar 125g
- ½ teaspoon salt
- 125 grams butter or vegetable shortening, 125g
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- ½ cup milk or more if necessary
Instructions
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- In a medium bowl, mix flour, baking soda, baking powder, salt. Set aside.
- Using a standing or handheld mixer, cream together butter and sugars until combined. Add the egg and vanilla and beat until fluffy.
- Mix in the dry ingredients until combined.
- Transfer to a work surface to knead the dough. Knead the dough for about 6 to 7 minutes, add a little milk at the time to make sure the dough is properly hydrated. Around 1/2 cup.
- The dough is ready when it's not sticky and it doesn't crack when forming the corico.
- Shape the coricos: When the dough is ready, divide the dough into 16 equal pieces. (Just eyeball it or weigh them to 35g each. Shape each piece into a ball.
- Using your hands, shape the dough into a rope that is 5 to 7 inches long and gently press the ends together to make a ring or doughnut shape. Place the shaped cookies onto a baking sheet that has been prepared for baking.
- Bake the cookies for 20 to 30 minutes, until they feel set and the bottoms are golden brown.
- Remove the cookies from the oven and cool them right on the pan for 5 minutes. Then transfer to a cooling rack to cool completely.
Notes
- Keep cooked coricos stored in an airtight container at room temperature for up to five days to maintain freshness.
- For longer storage, freeze the cookies, which preserves them well for up to two months.
- Milk quantity may be adjusted slightly to achieve a dough that is not sticky and does not crack when shaped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 146kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 12mg | 4% |
| Sodium | 133mg | 6% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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