Looking for a cookie with a little something extra? These cornmeal cookies are delightfully crisp around the edges, tender in the center, and have just a hint of that unmistakable cornmeal flavor. Perfect for a snack or alongside your favorite cup of coffee or tea!
Cornmeal might not be the first thing you think of when baking cookies, but these cornmeal cookies will quickly make you a believer! The subtle cornmeal flavor and texture add a unique twist to a simple buttery cookie, making these treats feel both rustic and sophisticated. Whether you’re craving something different or baking for someone special, these cookies are sure to impress.
Why You’ll Love This Cornmeal Cookie Recipe
- Unique flavor and texture. The combination of buttery richness and the slight grit of cornmeal (It’s not just for corn bread!) is absolutely irresistible.
- Simple ingredients. You likely already have everything you need in your kitchen!
- Old-fashioned charm. Like my long-time favorite tea cakes, these cookies have a cozy, nostalgic feel to them that’s impossible to resist.
- Quick and easy. With no chill time and minimal prep, these cookies are ready to bake in minutes.
What You’ll Need
See the recipe card below for the full recipe, including ingredient quantities and complete instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Yellow cornmeal – This adds that signature flavor and a bit of texture. For a finer texture, use finely ground cornmeal.
- Salt
- Unsalted butter – Let this soften at room temperature before mixing. It should still be cool but hold a thumbprint when pressed. Learn more: How to Soften Butter
- Granulated sugar
- Egg – Set this out with the butter to let it come to room temperature.
- Vanilla extract – Use a good quality store-bought or homemade vanilla extract for the best flavor.
How to Make Cornmeal Cookies
- Mix the dry ingredients. Combine flour, cornmeal, and salt.
- Mix the wet ingredients. Beat the butter and sugar, then add the egg and vanilla.
- Finish mixing. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined.
- Portion and bake. Place 2-tablespoon portions of cookie dough onto lined baking sheets, and flatten the tops slightly. Bake 14-16 minutes at 350°F.
- Cool. Let the cookies cool for a few minutes on a wire rack before transferring them to a wire rack to cool completely.
Tips for Success
- Temperature matters. Softened butter and room-temperature eggs mix more easily, leading to a smoother dough. To quickly soften butter, cut it into small pieces and let it sit at room temperature for about 15 minutes. For eggs, place them in a bowl of warm water for 5-10 minutes.
- Don’t over-mix. Overworking the dough can make the cookies tough.
- Use a cookie scoop. You’ll get uniform cookies that bake consistently. For these cookies, I recommend a 1-tablespoon (#60) scoop.
- Keep an eye on the edges. These cookies are done when the edges are golden. They’ll continue to firm up as they cool.
Variations
- Add citrus. Mix in the zest of a lemon (about 1 tablespoon) or orange (about 1–1.5 tablespoons) for a bright, zippy twist.
- Glazed. Drizzle the cooled cookies with a simple glaze made from powdered sugar, milk, and vanilla.
- Spiced up. Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.
How to Store
- Room temperature: Store the cookies in an airtight container for up to 5 days.
- Freezer: Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving. Alternatively, freeze the dough portions and bake as needed—just add an extra minute or two to the baking time.
More Old-Fashioned Cookie Recipes
Cornmeal Cookies
These buttery cornmeal cookies are crisp at the edges, tender in the center, and have a delightful hint of cornmeal flavor. They’re easy to make and perfect for any occasion!
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
- Preheat the oven to 350°F. Line baking pans with parchment paper or silicone liners.
- Whisk together the flour, cornmeal, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined.
- Drop the dough by tablespoonfuls onto the prepared pans, placing cookies about 2 inches apart. Flatten each cookie slightly.
- Bake one pan at a time** for 14-16 minutes, or until the edges are golden.
- Cool the cookies on the pans on a wire rack for 5-10 minutes. Then transfer the cookies directly onto a wire rack to cool completely.
Notes
*For a finer texture, use finely ground cornmeal.
**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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31 Comments on “Cornmeal Cookies”
I love cornmeal cookies! These sound so tasty 🙂
I’ve never had these cookies before. So I will have to make them and try them all at once 🙂
These sound great…I love anything with cornmeal. Thanks!
Have you ever tried these with honey in the batter? I’ll try it and report back 🙂
So are these essentially polenta cookies?
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/
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. 🙂
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.
Hi, Sherrie! I’m so glad you liked these cookies. I love their simplicity, both in preparation and in flavor.
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.
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!
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.
Hi, Theresa. Your variations sound wonderful! Thanks for sharing.
Over the holidays my friend & I made Cornmeal Cookies with orange zest and juice in them and them. I loved them………most unusual
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.
I’m glad you liked them! I’m sure your food processor idea would do the trick!
These are spectacular! Â Thank you for the recipe.
I’m glad you like them, June! Thanks for letting me know.
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!
I hope you enjoy them and they remind you of your grandmother’s cookies, Kate!
Absolutely fabulous! I made them with chocolate chips and they are amazing. Can’t wait to try them with rosemary and/or ginger
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.
Sometimes simple is best! 🙂 I’m glad you enjoyed them.
Can you sub in fine cornmeal (cornmeal flour)? I just have a ton of it that i’m trying to use up.
Hi, Stella. I’ve not tried that, so I can’t say for sure. I think it might work flavor-wise, but it will affect the texture.
There is no baking powder in these cookies?
No, the recipe is correct as it is written here.
Was intrigued with the recipe so I tried it…omg, these cookies are amazing! Definitely my new favorite cookie.
They’re sneaky good, aren’t they? So glad you liked them!
So good! Simple and delightful. Thanks for sharing!
These are a long-time favorite of mine, and I’m so glad you enjoyed them, too!