Corn Flour Cookies


These cookies are originally from Sinaloa, Mexico and traditionally made in Sonora and Chihuahua. They are called “Coricos” or “Pinturitas” and they are made with corn flour ( a.k.a. MASECA), dry corn flour, lard or vegetable shortening, sugar or turbinado sugar, cinnamon, and vanilla. They are traditionally baked in brick-wood ovens that is the traditional recipe.

I got inspired and changed the recipe a bit. I used butter or coconut oil, a conventional oven and some aromatics and citrus to enhance the flavor of the cookie.

I suspect that by now you will be asking yourself what is MASECA? And why MASECA?
Maseca is a brand that uses a play of words: Masa(dough) and Seca (dry) .After all it is a dry corn flour commonly used to make corn tortillas. Now, before I answer the why,
I do have a request from you: please, do not judge these cookies by the fact they are made with the same flour you make corn tortillas. I know it sounds a bit odd but believe me you have to try this recipe. They are the most simple and utterly delicious cookies. In fact, I could say Coricos are one of my favorites cookies.
They are crumbly with a nutty flavor from the toasted dry corn flour and not overly sweet. It’s this simplicity of flavor that allows you to add any aromatic spice like cinnamon, vanilla, orange blossom water, orange zest, lemon, zest, or cardamom.

The dough is so simple and playable, it is great to make with kids, plus you do not have to wait for a resting time or chilling the dough. You can have these delicious gluten-free cookies in less than 30 minutes!!!.
This dough also works well if you roll it out it and make cut outs for decorated cookies. Although their more traditional shape looks like a ring you can make them any size and shape you like. These Corico cookies are usually eaten plain, but I like to dust them with a little powdered sugar and cinnamon for a simple tea or coffee treat, although recently I experimented with some glazes and I have to say I’m in trouble now. The glaze makes them ridiculously good and you’ll see what I mean…

Making cookies makes me happy. So many recipes…so little time! I’m especially fond to this recipe because it’s simplicity and with glaze or no glaze they taste so good to me either way…

I hope you like them and I would love to hear your feed back, and new discoveries. Enjoy!


Corn Flour Cookies

Makes 2 dozen – 2.5” rings cookies

2 cups masa harina MASECA
½ cup butter (1 stick, 4oz, 125 gr) softened-room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon orange blossom water (optional, but highly recommended)
¼ cup up to ½ cup of water, milk or orange juice.


1. In a bowl, cream the butter with a wooden spoon or using a hand mixer at low speed.
2. Add sugar and mix until a bit fluffy. Add egg, vanilla, cinnamon and orange blossom water. Mix until a bit fluffy and well combined.
3. Add ½ of the corn flour, mix until combined, add the water little at the time and the rest of the corn flour until a soft dough, that resembles like play-dough.
4. Form a small ball If it does not holds together or cracks on the edges when press, add a teaspoon of water a the time until the dough holds together, is not sticky and do not crack on the edges.
5. Now the fun begins! Take a little round ball and roll it into a cylinder then shape into a ring. Press the two ends slightly to close the circle. (no need egg wash or water to seal)
6. You can make any shape or size, coins, balls, thumbprints, or roll the dough and make cookie cut outs. You name it. Have fun!
7. As you go, place the rings on a cookie sheet lined with parchment paper.
8. Preheat the oven at 350 bake for 18-20 minutes until slightly brown. Remove from oven wait for 3 minutes and then transfer them to cool on a rack.
9. Glaze or sprinke with powdered sugar when they are cool.




½ cup powder sugar
1-1/2 teaspoons lemon juice or orange juice or milk.
The zest 1 lime, orange or lemon. Or 1 teaspoon of cinnamon.

Whisk all this ingredients until glossy with no lumps. Proceed to glaze. Dry them on a rack.




~Powdered sugar ~


G o t    m i l k ?


15 Responses to Corn Flour Cookies

  1. Angela June 18, 2017 at 1:43 pm #


    I was wondering if you could make a “loaf” with the dough, bake it as you would for biscotti, then slice and toast the “biscotti” in the oven. Also, can I use orange extract for the orange blossom water and if so, how much?

    • Mariana McEnroe October 18, 2017 at 2:23 pm #

      Hello Angela!, I have not attempted to make biscotti out of this recipe, I think it will be too crumbly to slice. Also, I think it will not hold the dunking test. But you can only try! maybe prepare 1/2 batch? and shape the dough into a log, slice the dough and bake twice for fewer minutes. Start with 1 teaspoon of orange extract and move from there upon your taste. Happy baking! 🙂

  2. Bonnie December 23, 2016 at 8:38 am #

    mmmm good.. these were coming out of the oven when a friend was visiting… we both enjoyed them and of course, I had to share the recipe!! I used wild orange ess. oil drops for the orange blossom water… thank you very much for a great and easy gluten free cookie recipe for me!!

    • Mariana McEnroe January 2, 2017 at 11:50 am #

      Hi Bonnie, happy to read you enjoyed them! 🙂

    • Mariana McEnroe January 19, 2017 at 1:37 pm #

      Bonnie, that is the ultimate combination, cookies and friends, enjoy!!!

  3. Ruth May December 10, 2016 at 3:06 pm #

    I made this recipe using Splenda instead of sugar . . . They came out great! Had to use a little powdered sougar to make the glaze, but stil a good low-sugar cookie!

  4. vernita September 27, 2016 at 8:14 pm #

    Thank you for sharing this recipe! I bought a big bag of masa for tortillas; but was sitting here wondering what else it could be used for & found your site 😀 my friend enjoyed them along with some pumpkin spice tea, thanks again for sharing this yummy recipe 🙂

  5. Winnie December 8, 2015 at 3:40 am #

    Can you use “regular” corn flour or does it need to be Maseca corn flour? Is the corn flour treated with lime?

  6. Angie November 28, 2014 at 11:33 am #

    OMG these are amazing! I have every food allergy except corn it seems and haven’t had a good dessert in so long. These hit the spot!!

  7. Anna September 11, 2014 at 7:57 pm #

    These look awesome! My son is allergic to many things but corn is ok so I stumbled on your recipe (and gorgeous pics). I would like to attempt these without the egg … any advice?
    Thank you!

    • Mariana McEnroe September 17, 2014 at 1:18 pm #

      Hi Anna! I’ve never tried to replace the egg in this particular recipe. what I would do is to replace it with 1 Tablespoon of ground flax seeds and 3 tablespoons of water. I do this with a lot of other recipes and it works like a charm! let me know if it works for you!

  8. Mira April 6, 2014 at 3:31 pm #

    Hi, thanks soooooo much for this recipe, the cookies turned out great! My dad has celiac and these are the first gluten free homemade cookies he eats 😀 I couldn’t find orange blossom water in walmart or kroger but I will keep looking for it. I can’t believe how delicious these cookies are since they use very simple ingredients and are really easy to make! I used the orange and lemon glazes. Thanks again 😀

    • mariana_mcenroe April 7, 2014 at 9:13 pm #

      Hello Mira!, Im so happy you and your dad enjoyed them, it is one of my favorite recipes too! do not worry about the orange blossom water, you can substitute with orange extract or almond extract wil work too!

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