Delight your taste buds with the perfect blend of textures and flavors with these scrumptious Cornmeal Cookies. A symphony of buttery richness and the gentle crunch of cornmeal, these cookies are an exquisite treat for any occasion. This recipe seamlessly combines the rustic charm of cornmeal with the versatility of all-purpose flour, resulting in a cookie that's both tender and satisfyingly crumbly.
I love baking cookies, especially cookies that are easy to make. That’s why I’ve rounded up this easy recipe for you - you can prepare the dough for these cornmeal butter cookies in advance. And you know what that means?! Whenever you’re craving a cookie, simply roll the dough and bake yourself a delicious treat.
These cookies have an extra special crunch thanks to the cornmeal ingredient! The cornmeal also adds a light-yellow color and they really do look as delicious as they taste. (I mean, why would I share a cookie recipe that doesn’t taste good?!)
What to make with cornmeal
It took me some time to write down this recipe, I first started baking these cookies during Thanksgiving when I had extra cornmeal from the corn bread I made for the holiday. I wanted to make something sweet and not savory with cornmeal and that is how these yummy cookies came to be. Now I buy cornmeal for these cookies since the leftovers are gone! People at work really liked these cookies so now I'm sharing the recipe with you.
These cornmeal cookies are perfect if you want to bake with kids, they’ll be happy to help and will feel so grown up as they create their own cookies in different shapes and sizes.
Cookies for Purim
Purim is fast approaching and you can make these cookies as part of your Mishloh Manot (in Hebrew - sending of portions). If you haven’t heard of this, in short, it's a basket of goods you give over the Purim holiday to your friends and family and kids exchange the baskets with their friends at school.
Tips to ensure your Cornmeal Cookies turn out perfect
As with any recipe, the quality of your ingredients matters. Use fresh butter, high-quality vanilla extract, and fresh eggs for the best results.
When measuring flour, spoon it into your measuring cup and level it off with a flat edge. Avoid scooping directly from the bag, as it can lead to excess flour and dense cookies.
Make sure your butter is properly softened before using. It should be pliable and easily creamed with the sugar. But be cautious not to melt it, as melted butter can affect the texture of the cookies.
Follow the mixing order in the recipe for optimal results. Cream the sugar, butter, and vanilla first before adding the egg. This ensures even incorporation and a smooth batter.
Gradual Flour Addition
Adding the flour gradually helps prevent overmixing and ensures the dough comes together evenly. The goal is to mix until just combined to avoid tough cookies.
Letting the dough rest in the fridge for an hour allows the flavors to meld and the dough to firm up. This makes it easier to handle and roll out.
When rolling out the dough, work on a floured surface to prevent sticking. Roll the dough to a consistent thickness for even baking.
Baking Time and Temperature
Keep an eye on your cookies while baking. They can go from lightly golden to overbaked quickly. Follow the recommended baking time and temperature, but adjust as needed based on your oven's behavior.
Allow the cookies to cool on the baking pan for a few minutes after removing them from the oven. This helps them set before transferring them to a wire rack to cool completely.
While cornmeal is a unique ingredient in this recipe, you can experiment with using a similar textured ingredient like polenta or even fine-ground corn flour. Keep in mind that the flavor and texture may vary.
Yes, you can prepare the cookie dough up to three days ahead of time and keep it in the refrigerator. This allows the flavors to develop and the dough to firm up. Just make sure to wrap the dough tightly in plastic wrap to prevent it from drying out or absorbing other odors in the fridge.
Yes, you can freeze the cookie dough for longer storage. Wrap it well in plastic wrap and place it in an airtight freezer-safe bag or container. When you're ready to bake, thaw the dough in the refrigerator before rolling and cutting the cookies.
If your cookies are spreading too much, it could be due to various factors, such as using overly softened butter, too much sugar, or the dough not being chilled adequately before baking. Ensuring your butter is properly softened and chilling the dough can help prevent excessive spreading.
Dry cookies can result from overmixing the dough, overbaking, or using too much flour. To prevent this, mix the dough just until combined, keep a close eye on the baking time, and measure your flour accurately.
Absolutely! Adding mix-ins like chocolate chips, nuts, dried fruit, or even citrus zest can add extra flavor and texture to your cookies. Fold them into the dough after the flour is incorporated.
Yes, you can use any cookie cutter shape you prefer. Just keep in mind that larger or intricate shapes might require slightly adjusted baking times.
Yes, you can use a hand mixer to mix the dough if you don't have a stand mixer. Make sure to use the appropriate attachments (paddle beaters) and mix the ingredients as instructed in the recipe.
The cookies are done when they're lightly golden around the edges. Keep an eye on them, as baking times can vary based on your oven. They might still look slightly soft in the center when you remove them from the oven, but they will continue to set as they cool.
Baked cookies can be stored in an airtight container for about a week. If you want to store them for a longer time, consider freezing them. Place parchment paper between the layers to prevent sticking.
Other cookie recipes to try:
For more amazing cookie recipes, just head over to my cookie recipe index.
Bake these cornmeal cookies today!
Whether you're planning a cozy afternoon indulgence or a delightful gathering, these cookies are sure to bring smiles to faces. So, roll up your sleeves and let's embark on a journey to create these delectable Cornmeal Cookies that are bound to be your new favorites.
- ¾ cup (110 grams) cornmeal
- 1¾ cups (240 grams) all-purpose flour
- ½ cup (100 grams) sugar
- 2 sticks (200 grams) softened butter
- 1 egg
- 1 teaspoon vanilla extract
- In a stand mixer bowl with the paddle attachment, mix the sugar, butter and vanilla.
- Add the egg and continue mixing until the egg is completely incorporated into the batter.
- Mix the 2 flours together in a bowl.
- Add the flour gradually to the mixer bowl while continuing to mix.
- Keep mixing until you get a crumbly dough.
- Transfer the dough to a work surface and shape it like a disc.
- Wrap the dough with nylon and let it rest in the fridge for an hour.
- Set the oven to 180°C / 350°F with the fan.
- On a floured surface, roll the dough.
- Cut out cookies with cookie cutters.
- Place the cookies on a baking pan.
- Bake for 10-15 minutes or until the cookies are lightly golden.
- Have a cookie and enjoy!