When you think of cornmeal recipes, you might conjure up thoughts of delicious cornbread, muffins or scones more often than cornmeal cookies. However, if you’ve never tried baking cookies with cornmeal, then you are in for a treat with this easy cookie recipe. These homemade cookies produce a delightful crisp cookie on the outside with a softer, yet slightly crunchy inside. The cornmeal adds a unique texture and subtle sweetness to these buttery-rich cookies. They are fantastic eaten plain, but I am particularly fond of them with a cinnamon-sugar topping. These delightful cookies are perfect for an afternoon treat, bake sale, holiday cookie baking, or any time you crave a unique and satisfying cookie.
What Makes These Cornmeal Cookies Special?
Cornmeal isn’t just for savory dishes! It adds a wonderful texture and subtle nutty flavor to baked goods. In these cookies, it creates a wonderful contrast between the firmer edges and the soft, slightly chewy interior. The cinnamon sugar topping adds a touch of warm spice that compliments the cornmeal perfectly and enhances that buttery goodness.
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon baking powder, leveled
1/4 teaspoon salt
1 teaspoon pure vanilla extract
½ cups yellow cornmeal (medium or fine grind)
1- 3/4 cups all-purpose flour, sifted (Sift flour before measuring)
Cinnamon Sugar Topping Ingredients:
1/8 cup granulated sugar
½ teaspoons ground cinnamon
Equipment:
Large mixing bowls
Electric mixer
Measuring cups and spoons
Cookie sheets/baking trays
Parchment paper (optional, for easier cleanup)
Wire cooling rack
Teaspoon, tablespoon or small cookie scoop
Fork
Instructions:
- Preheat your oven to 350-degrees.
- Cream the butter and sugar in a large mixing bowl until well combined.
- Add the egg and vanilla next to incorporate.
- Combine the sifted flour, cornmeal, baking power, and salt next and beat in until well mixed.
- Use a heaping teaspoon to form small balls to deposit on greased cookie sheets.
- Next, roll the shaped cookie balls into the cinnamon sugar mixture and then place on your cookie sheets. Give them some space to grow.
- Using a fork, gently press down on each cookie to slightly flatten them. To prevent the dough from sticking to the fork, have a small bowl, glass of water or measuring cup nearby and dip the fork in the water after each cookie.
- Bake at 350-degrees for about 12-15 minutes, depending on how your oven is regulated or the size of the cookies you form.
- After you take them out of the oven, let them remain in the pans for about two minutes before removing to a cooling wrack.
- ENJOY!
Tips for the Best Cornmeal Cookies:
Use softened butter: This makes it easier to cream with the sugar and ensures a smooth batter.
Don’t overmix the dough: Overmixing develops gluten, which can make the cookies tough.
Adjust baking time: Oven temperatures can vary, so keep an eye on your cookies and adjust the baking time as needed.
Storage: Store cooled cookies in an airtight container at room temperature for up to five days. These buttery cookies also freeze well.
Variation:
Chocolate Chip Cornmeal Cookies: Add ½ cups of semi-sweet chocolate chips to the dough.
Spiced Cornmeal Cookies: Add ½ teaspoons of ground nutmeg or allspice to the dry ingredients.
Lemon Cornmeal Cookies: Add the zest of one lemon to the dough.
Raisin Cornmeal Cookies: Add ½ cups of raisins to the dough. For a plumper raisin, you can soak them in warm water for 15-20 minutes and drain them well before adding them to the dough.
Walnut Cornmeal Cookies: Add ½ cups of chopped walnuts to the dough. You can lightly toast the walnuts in a dry skillet over medium heat for a few minutes to intensify their flavor before adding them.
Raisin Walnut Cornmeal Cookies: Add 1/4 cup of raisins and 1/4 cup of chopped walnuts to the dough.
These homemade chewy cookies are a delightful twist on their classic cookie counterparts. The unique texture and subtle sweetness of the cornmeal, combined with the delectable cinnamon sugar topping, make them an irresistible treat. Whether you’re a seasoned baker or just starting out, this simple cookie recipe is sure to become a new favorite. Give them a try and let me know what you think in the comments below!
These homemade cornmeal cookies produce a delightful crisp cookie on the outside with a softer, yet slightly crunchy inside. They are fantastic eaten plain, but I am particularly fond of them with a cinnamon-sugar topping.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
baked goods, cornmeal cookies, crispy cookie recipe
:
-
3/4
cup
of butter
softened -
3/4
cup
of sugar -
1
large egg -
1
teaspoon
of baking powder
leveled -
1/4
teaspoon
of salt -
1
teaspoon
of vanilla -
½
cups
of yellow cornmeal -
1-3/4
cup
of sifted flour - Cinnamon Sugar Topping:
-
1/8
cup
of sugar -
½
teaspoons
of ground cinnamon
-
Preheat your oven to 350-degrees.
-
Cream the butter and sugar in a large mixing bowl until well combined.
-
Add the egg and vanilla next to incorporate.
-
Combine the sifted flour, cornmeal, baking power, and salt next and beat in until well mixed.
-
Use a heaping teaspoon to form small balls to deposit on greased cookie sheets.
-
Next, roll the shaped cookie balls into the cinnamon-sugar mixture and then place on your cookie sheets. Give them some space to grow.
-
Using a fork, gently press down on each cookie to slightly flatten them. To prevent the dough from sticking to the fork, have a small bowl or glass of water nearby and dip the fork in the water after each cookie.
-
Bake at 350-degrees for about 12-15 minutes, depending on how your oven is regulated or the size of the cookies you form.
-
After you take them out of the oven, let them remain in the pans for about two minutes before removing to a cooling wrack.
-
ENJOY!
