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?!)
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 butter 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.
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.
For more amazing cookie recipes, just head over to my recipe index.
Now, let’s make some cornmeal butter cookies!
Cornmeal butter cookies
- 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!
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