Best Cornmeal Cookie Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
18 cookies
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Calories
107 kcal
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Course
Baked Goods
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Cuisine
American
Best Cornmeal Cookie Recipe
Description
This cookie recipe starts by creaming butter and sugar until fluffy, then adding baking powder, salt, lime zest, egg, and vanilla extract. Flour and yellow cornmeal are blended in last, creating a dough that balances sweetness and a subtle gritty texture from the cornmeal.
The dough is shaped into a log, wrapped, and frozen briefly to firm it up, allowing for clean slices. Rolling the log in cornmeal before slicing adds a light crust to the cookies. Baking until just barely golden on the edges ensures a soft interior. The lime zest provides a bright citrus accent that complements the cornmeal's earthiness.
These cookies can be enjoyed as a snack or with tea. Cooling on the baking sheet preserves their shape and texture. Using yellow cornmeal (not cornmeal mix) is important for the proper texture and flavor.
Ingredients
- 1/2 cup butter softened, unsalted
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- lime zest
- 1 egg large
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 cup yellow cornmeal + extra for rolling (not cornmeal mix, 100%
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 107kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 37mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 170IU | 3% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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