Bake or Break

Cornmeal Cookies

Cornmeal Cookies are subtly sweet and really just delightful. Try them for something a little different!

Cornmeal Cookies stacked on a white plate

I love chocolate and nuts and really just about anything in my cookies. During the holidays, our inner bakers tend to go into overdrive and set sights on the more decadent desserts. Sometimes it’s nice to have something a little more understated. That’s where these cookies come into play.

Cornmeal Cookies on a white plate

These cookies are a bit like sugar cookies but with just a little something extra. They’re delicate and subtly sweet and really just about perfect. Plus, they’re quick easy to make, too. Besides all that, I think they’re just lovely in all of their less-is-more glory.

If you still want to go the decadent cookie route, go right ahead. But, do yourself and your fellow holiday revelers a favor and make up a batch of these, too.

Find more cookie recipes in the Recipe Index.

Cornmeal Cookies

Yield about 30 cookies
Prep Time 16 minutes
Cook Time 16 minutes
Total Time 32 minutes

Cornmeal Cookies are subtly sweet and deliciously different!

Cornmeal Cookies stacked on a white plate

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1/2 cup (69g) yellow cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line baking pans with parchment paper or silicone liners.
  2. Whisk together the flour, cornmeal, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
  4. Reduce mixer speed to low and gradually add flour mixture. Mix just until combined.
  5. Drop the dough by tablespoonfuls onto the prepared pans, placing cookies about 2 inches apart. Flatten each cookie slightly. Bake* 14-16 minutes, or until the edges are golden. Transfer the cookies to a wire rack to cool completely.

Notes

*I prefer to bake cookies one pan at a time. If you're baking 2 pans at a time, be sure to rotate the pans halfway through baking. 

Recipe slightly adapted from Martha Stewart.

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    27 Comments on “Cornmeal Cookies”

  1. I love cornmeal cookies! These sound so tasty πŸ™‚

  2. I’ve never had these cookies before. So I will have to make them and try them all at once πŸ™‚

  3. These sound great…I love anything with cornmeal. Thanks!

  4. Have you ever tried these with honey in the batter? I’ll try it and report back πŸ™‚

  5. So are these essentially polenta cookies?

  6. I’m seriously in love with cornmeal! I will be making these for sure maybe even today if I can’t wait!

    You can check out another dessert recipe with the fantastic ingredient of cornmeal

    http://tahnycooks.wordpress.com/2012/10/16/lovin-me-some-sheetcake/

  7. Oh how neat ! I’ve never thought of using cornmeal in cookies before, and I bet it is a nice relaxing treat compared to all the UBER sugary treats circling the blogosphere right about now. πŸ™‚

  8. This is the first time i have commented on a recipe. I made these last week and i am still raving about it! Love, love, loved them. Especially when flattened. Absolutely the best cookie i have ever made. Fabulous, decadent and addictive. I hid them in a yogurt container and my son cannot find them. Lol, otherwise he would devour them. Thanks for sharing.

  9. Hi, Sherrie! I’m so glad you liked these cookies. I love their simplicity, both in preparation and in flavor.

  10. Mine didn’t turn out like yours, I don’t know what I did wrong? They weren’t light they were heavy, I liked the taste and mine looked like a blob not a circle, yours looked like a cookie, like to try it again.

  11. wow! i just made these cookies using homemade bourbon vanilla that my daughter gave me for Christmas and they are light and delicate and wonderful!

  12. These cookies are the absolute best! They’re my go-to cookie for holidays, parties, and when I want some homemade cookies. They’re really fast, easy and super delicious!

    I especially love adding 1 cup chopped-up uncrystallized or candied ginger (omitting a few Tbsp sugar so they’re retain not-too-sweet
    taste).

    I’ve also made a few batches adding about 1/3 c. fresh chopped rosemary instead of ginger, those are terrific too.

  13. Over the holidays my friend & I made Cornmeal Cookies with orange zest and juice in them and them. I loved them………most unusual

  14. Made these yesterday and they are really good. I used Bob’s Red Mill and it was almost too coarse of a cornmeal. I try not to buy big brands so next time I’ll pulse this in the processor to grind it up a bit. Taste is DELICIOUS.

  15. These are spectacular! Β Thank you for the recipe.

  16. I can not thank you enough for posting this recipe. My grandmother used to make these for me. They were my favorite. After she died, someone transcribed the recipe wrong and omitted some ingredients. I thought all hope was lost, but here it is!! So excited to make them. Thank you!

  17. Absolutely fabulous! I made them with chocolate chips and they are amazing. Can’t wait to try them with rosemary and/or ginger

  18. Just made these, my son is a cornbread fanatic . His birthday was coming up and I am an avid baker . He didnt want cake he wanted cornbread so I made a pan of cornbread and these cookies. I used cookie stamps on them and wow they look and taste fantastic .Ill be making these again and again ,simple homey cookies are the best.Thank you for this recipe.

  19. Can you sub in fine cornmeal (cornmeal flour)? I just have a ton of it that i’m trying to use up.

  20. There is no baking powder in these cookies?

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