Cornmeal Cookies
These Cornmeal Cookies are deliciously crunchy with a unique texture and buttery sweetness, perfect for any occasion or a cozy treat!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and develop that perfect golden hue.
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Crack the large egg into the bowl and add the vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the baking soda, salt, yellow cornmeal, and all-purpose flour to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in granulated sugar to coat lightly.
- Place the coated dough balls on a baking sheet lined with parchment paper, leaving enough space between each cookie. Bake for about 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Baking Sheet
- Parchment Paper
- Cookie scoop or tablespoon
- Cooling Rack
Notes
- For a refreshing twist, add lemon zest in spring.
- Mix in chopped berries or chocolate chips during summer for extra flavor.
- In fall, incorporate warm spices like cinnamon or nutmeg to the dough.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies by placing them in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.