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.
Yield: about 30 cookies

Cornmeal 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


  • 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


  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.


*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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