Here’s a simple recipe for Cornmeal Cookies that are crisp on the edges and tender inside:
🌽 Cornmeal Cookies
📝 Ingredients (Makes about 24 cookies)
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1 cup all-purpose flour
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1 cup fine yellow cornmeal (not coarse)
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1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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Optional: zest of 1 lemon or orange, 1/2 cup chopped nuts (pecans or walnuts), or 1/3 cup raisins/dried cranberries
👩🍳 Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Mix dry ingredients:
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In a bowl, whisk together flour, cornmeal, baking powder, and salt.
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Cream butter and sugar:
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In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
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Add the egg and vanilla extract, mixing well.
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Combine:
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Gradually add the dry ingredients to the wet, mixing just until combined.
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If using zest, nuts, or dried fruit, fold them in now.
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Form cookies:
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Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
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Flatten slightly with your palm or the bottom of a glass.
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Bake:
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Bake for 12-15 minutes, until edges are golden and cookies are set.
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Cool:
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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🍪 Tips
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Use fine cornmeal for a smoother texture; medium or coarse will be grittier.
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For a more pronounced corn flavor, try adding a tablespoon of honey or maple syrup.
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These cookies keep well in an airtight container for up to 5 days.
Would you like a gluten-free version or a version with spices like cinnamon or nutmeg?
