Cornmeal Cookies
Cornmeal Cookies. My very best sugar cookie recipe kissed with cornmeal and lime. So simple, yet so unique! You’ve got to try these…
We Love Cornmeal Cookies
A cookie is like an edible smile.
Tuck one in a lunch box (or your pocket) and it’s guaranteed to make your heart jump with joy later in the day.
Sometimes I want a rich decadent chocolatey cookie. Yet most of the time I crave simple cookies, like shortbread, or my very best sugar cookie recipe.
We make numerous variations of sugar cookies. In fact, I’d be embarrassed to start counting.
My latest sugar cookie variation is soft and tender Cornmeal Cookies.
Made from the dough of my best sugar cookie recipe, I simply subbed some of the flour for yellow cornmeal and added fresh lime zest.
Corn Meal Cookies
The earthy quality of the cornmeal mixed with the bright limey essence is a match made in heaven. Plus the texture… swoon!
The cornmeal adds a hearty grain texture that blends perfectly into the soft pillowy dough.
I could eat these cookies all day long. Wait… I DID eat these all day long. And each one was better than the last!
Ingredient You Need
- Unsalted butter, softened
- Sugar
- Baking powder
- Salt
- Zest of one lime
- Large egg
- Vanilla extract
- All-purpose flour
- Yellow cornmeal
How to Make Cornmeal Cookies
- Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the baking powder, salt, lime zest, egg, and vanilla. Once blended, slowly add the flour, followed by the cornmeal. Scrape the bowl and beat again for just a few seconds to combine.
- Preheat the oven to 375 degrees F (or 350 convection) and line a cookie sheet with parchment paper. Dump the dough out onto large piece of foil and use the foil to shape the dough into a 9 1/2-inch log, about 2 inches thick. Wrap well and freeze for at least 30 minutes to firm up the dough.
- When ready to bake, open the foil and sprinkle cornmeal over and around the dough log. Roll it back-and-forth to coat the log on all sides. Then cut the log into 16-18 equal slices. Lay the cookies on the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until just barley golden on the edges, but soft in the middle. (7-8 minutes convection.) Allow the cookies to cool on the cookie sheet completely before moving.
Get the Full (Printable) Cornmeal Cookie Recipe Below with Measurements and Tips!
More Irresistible Cookie Recipes
- Italian Wedding Cookies
- White Chocolate Macadamia Nut Cookies
- Lemon Crinkle Cookies
- Orange Cookies (Sugar Cookies with Orange)
- Cream Cheese Cookies
- Chocolate Chip Walnut Cookies
- Soft Key Lime Cookies with Glaze
Best Cornmeal Cookie Recipe
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of one lime
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 cup 100% yellow cornmeal + extra for rolling (not cornmeal mix)
Instructions
- Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the baking powder, salt, lime zest, egg, and vanilla. Once blended, slowly add the flour, followed by the cornmeal. Scrape the bowl and beat again for just a few seconds to combine.
- Preheat the oven to 375 degrees F (or 350 convection) and line a cookie sheet with parchment paper. Dump the dough out onto large piece of foil and use the foil to shape the dough into a 9 1/2-inch log, about 2 inches thick. Wrap well and freeze for at least 30 minutes to firm up the dough.
- When ready to bake, open the foil and sprinkle cornmeal over and around the dough log. Roll it back-and-forth to coat the log on all sides. Then cut the log into 16-18 equal slices. Lay the cookies on the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until just barley golden on the edges, but soft in the middle. (7-8 minutes convection.) Allow the cookies to cool on the cookie sheet completely before moving.
have you tried rolling this dough out & using cutters or doing balls & flattening them? or is slice & bake the only way the dough works out?
Hi Missy,
You can use this as a cut-out cookie recipe. I would chill the dough before and/or after rolling and cutting the cookies, so they hold their shape. :)