Home » cookies » Cornmeal Cookies
December 4, 2012 (updated Jan 7, 2023) by Jennifer McHenry //
29 Comments
Cornmeal Cookies are subtly sweet and really just delightful. Try them for something a little different!
Cornmeal Cookies
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 Cornmeal Cookies come into play.
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 delightful cookies, too.
Get the Recipe:
Cornmeal Cookies
Yieldabout 30 cookies
Prep Time16 minutes
Cook Time16 minutes
Total Time32 minutes
Subtly sweet Cornmeal Cookies are a bit like sugar cookies. They only need 7 ingredients and take just a little over 30 minutes to make - give them a try!
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 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 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* 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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Katrina @ Warm Vanilla Sugar December 4, 2012 @ 4:12 pm Reply
I love cornmeal cookies! These sound so tasty 🙂
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Im At Home Baking December 4, 2012 @ 4:25 pm Reply
I’ve never had these cookies before. So I will have to make them and try them all at once 🙂
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Caley December 4, 2012 @ 5:16 pm Reply
These sound great…I love anything with cornmeal. Thanks!
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Angie December 4, 2012 @ 7:26 pm Reply
Have you ever tried these with honey in the batter? I’ll try it and report back 🙂
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Yosef - This American Bite December 4, 2012 @ 11:59 pm Reply
So are these essentially polenta cookies?
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Tahnycooks December 5, 2012 @ 2:23 pm Reply
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/
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Jess @ OnSugarMountain December 5, 2012 @ 9:33 pm Reply
See AlsoKeto Protein Shake RecipeOh 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. 🙂
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Sherrie May 14, 2013 @ 9:51 pm Reply
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.
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jennifer May 15, 2013 @ 10:29 am Reply
Hi, Sherrie! I’m so glad you liked these cookies. I love their simplicity, both in preparation and in flavor.
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Lori December 12, 2013 @ 11:43 am Reply
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.
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diana January 3, 2014 @ 4:40 pm Reply
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!
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Theresa January 18, 2014 @ 3:54 pm Reply
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.
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Jennifer McHenry January 18, 2014 @ 11:45 pm Reply
Hi, Theresa. Your variations sound wonderful! Thanks for sharing.
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Sharon T March 7, 2014 @ 3:23 pm Reply
Over the holidays my friend & I made Cornmeal Cookies with orange zest and juice in them and them. I loved them………most unusual
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AnnieKamp December 15, 2016 @ 12:19 pm Reply
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.
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Jennifer McHenry December 16, 2016 @ 11:37 am Reply
I’m glad you liked them! I’m sure your food processor idea would do the trick!
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June March 12, 2017 @ 4:39 pm Reply
These are spectacular! Thank you for the recipe.
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Jennifer McHenry March 13, 2017 @ 9:57 am Reply
I’m glad you like them, June! Thanks for letting me know.
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Kate May 29, 2017 @ 6:26 pm Reply
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!
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Jennifer McHenry June 3, 2017 @ 11:46 am Reply
I hope you enjoy them and they remind you of your grandmother’s cookies, Kate!
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Barry August 23, 2017 @ 10:12 am Reply
Absolutely fabulous! I made them with chocolate chips and they are amazing. Can’t wait to try them with rosemary and/or ginger
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Linda Pleasanton November 20, 2017 @ 10:54 am Reply
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.
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Jennifer McHenry November 21, 2017 @ 11:46 am Reply
Sometimes simple is best! 🙂 I’m glad you enjoyed them.
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stella January 15, 2018 @ 11:17 pm Reply
Can you sub in fine cornmeal (cornmeal flour)? I just have a ton of it that i’m trying to use up.
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Jennifer McHenry January 19, 2018 @ 1:26 pm Reply
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.
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Di October 12, 2019 @ 9:57 pm Reply
There is no baking powder in these cookies?
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Jennifer McHenry October 16, 2019 @ 10:03 am Reply
No, the recipe is correct as it is written here.
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Ophelia October 22, 2021 @ 3:11 pm Reply
Was intrigued with the recipe so I tried it…omg, these cookies are amazing! Definitely my new favorite cookie.
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Jennifer McHenry October 22, 2021 @ 4:08 pm Reply
They’re sneaky good, aren’t they? So glad you liked them!
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