Coricos (Sonoran Corn Cookies)

ByAna Frias Updated:
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4.91 from 20 votes

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Coricos are a type of cookie made with corn flour and are a popular treat in the northern states of Mexico, particularly Sonora.  These crispy treats are perfect for dipping into coffee or hot chocolate.

A blue pretty plate with corn cookies.

Mexican Corn Cookies

Portrait of Ana Frias

Are you in the mood for a crispy and delicious Mexican cookie? You’ll love coricos!

You’ll love coricos! They are great snack for any time of day, whether you’re looking for a quick breakfast bite or an afternoon treat.

Coricos are the cookies that represent the state of Sonora, Mexico. They’re also very popular in Sinaloa and go by different names like biscochuelos o tacuarines. Coricos are one of the first things I buy when visiting family in Mexico!

What do they taste like?

They have an earthy taste due to the corn flour and are not overly sweet. I would say they’re like a crispy and sweet like biscottis. They make a perfect companion for milk or something hot like coffee or chocolate.

They’re also incredibly easy to make, so why not try your hand at making them from scratch?

🩷 xoxo, Ana

Stacked Coricos on small dessert plates with a coffee on the background.
The ingredients for this recipe on top of a gray background.

Ingredients Notes:

  • 3 cups masa flour (Mexican corn flour). I used Maseca brand like the ones you make corn tortillas with. Do not use cornmeal as it will not render the original taste. You can easily find Maseca in all latin supermarkets.
  • Brown sugar. Usually is made with piloncillo syrup but most people have a hard time finding this ingredient and brown sugar is my preferred substitute.
  • Unsalted butter or vegetable shortening. Some people use lard but I find that butter renders a better taste.
  • 1 egg at room temperature & vanilla extract
  • Milk: make sure that is at room temperature. This helps achieve a nice, velvety batter.
  • Oh and you can also add cinnamon if you like!

**A full ingredient list with exact amounts can be found in the recipe card below.**

How to Make Coricos

  1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
  2. In a large bowl, add the flour, baking soda, baking powder, salt. Stir and set aside.
The bowl of a stand mixer with butter and sugar.

3. Using a standing or handheld mixer, cream together butter and sugar until combined.

    A stand mixer with creamed butter, egg and vanilla.

    4. Add the egg and vanilla and beat on medium to low speed until fluffy.

      A stand mixer with dough inside.

      5. Mix in the dry ingredients until combined.

        Prepared masa harina with a little milk in the middle.

        6. 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.

          Note: The dough is ready when it’s not sticky and it doesn’t crack when forming the corico. The consistency is like play dough.

          Masa dough balls on top of a work surface.

          7. 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.

            Masa harina prepared to make the round cookies.

            8. Using your hands, shape the dough into a rope that is 6.5 to 7 inches long and gently press the ends together to make a ring or ring shape shape. Place the shaped cookies onto a baking sheet that has been prepared for baking.

              A baking tray ready with corn cookies ready to be baked.

              9. Bake the cookies for 20 to 30 minutes, until they feel set and the bottoms are golden brown.

                A cooling tray with hot coricos from the oven.

                10. 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.

                  Stacked Coricos on small dessert plates with a coffee on the background.
                  Coricos are a popular cookie from the state of Sonora. They taste delicious almost like polvorones.

                  Tips and Notes

                  Milk and eggs should be at room temperature. Let the eggs sit on the counter for 30-60 minutes. In a hurry? place the eggs in a bowl of lukewarm (not hot) water for 5-10 minutes.

                  How to Store

                  Keep your cookies in an airtight container. This will prevent any moisture or air from getting in and making your cookies go stale or soft. You can also add a piece of bread to the container to help absorb any excess moisture.

                  Serving Suggestions

                  Since Coricos are like biscotti’s, I always make sure there’s a cold glass of milk nearby for dunking. They go great with warm drinks as well like:

                  Dipping a corico into a cup of coffee.
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                  Mexican Desserts

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                  A blue pretty plate with corn cookies.

                  Coricos (Sonoran Corn Cookies)

                  Coricos are a type of cookie made with corn flour and are a popular treat in the northern states of Mexico, particularly Sonora. 
                  4.91 from 20 votes
                  Print Pin Rate
                  Course: Dessert
                  Cuisine: Mexican
                  Prep Time: 15 minutes
                  Cook Time: 20 minutes
                  Total Time: 35 minutes
                  Servings: 16 cookies
                  Calories: 146kcal
                  Author: Ana Frias

                  Ingredients 

                  • 3 cups masa harina (corn flourP) (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 large egg - room temperature
                  • 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

                  Store these coricos in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

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                  Nutrition

                  Serving: 1cookie | Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 133mg | Potassium: 9mg | Fiber: 1g

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                  4.91 from 20 votes (7 ratings without comment)

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                  Recipe Rating




                  26 Comments

                  1. 5 stars
                    Thank you for sharing on how to store these!! I’ve literally have gone through dozens and dozens of recipes and NO ONE ever suggests how to store them !!

                    Reply

                  2. 5 stars
                    Delicious! I would prefer to use piloncillo. How much piloncillo would you suggest I use instead of the brown sugar?

                    Reply

                  3. 4 stars
                    These have a great flavor; however, my dough is so crumbly that I cannot shape them into the classic corico shape. I added almost double the amount of milk and the dough stayed crumbly. What do you suggest? Thanks!!

                    Reply

                    1. You need to knead for about 25 minutes. That’s how I got them not to crumble when I was shaping them. I tried everything else. They came out beautiful and delicious!

                      Reply

                  10. 5 stars
                    I was super-intrigued by this recipe, so I gave it a try last night. I have never had corn cookies before, but they’re my new favorite, now!

                    Reply

                  12. 5 stars
                    Delicious Coricos de sonora!! They remind me of growing up in Hermosillo. These are so good! Thank you.

                    Reply