Get the Recipe:
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 ½ cups (180 g) all-purpose flour
- ½ cup (69 g) yellow cornmeal*
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 350°F (175°C). 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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