Instructions

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• In a large bowl, cream ¾ cup (170 g) softened unsalted butter with ½ cup (100 g) granulated sugar and ¼ cup (50 g) packed brown sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
• Add 1 large egg, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon vanilla extract to the butter-sugar mixture and beat until combined.
• Add ¾ cup yellow cornmeal and 1 ½ cups (186 g) all-purpose flour to the wet ingredients. Mix on low speed (or fold with a spatula) until the dough is uniform and no streaks of flour remain. Do not overmix.
• Pour a few tablespoons of granulated sugar into a small bowl for rolling.
• Use a 2-tablespoon scoop or two tablespoons measured with a spoon to portion dough. Roll each portion between your palms into a smooth ball.
• Roll each dough ball in the granulated sugar, then place the balls on the prepared cookie sheets about 2 inches apart.
• Flatten each sugared dough ball gently with the back of a measuring cup or a drinking glass to about ¼–½ inch thick. If the dough sticks to the cup or glass, lightly spray the surface with nonstick cooking spray before pressing.
• Bake one sheet at a time (or both if they fit) for 10–14 minutes, or until the edges are lightly golden. Rotate the pan halfway through baking if your oven bakes unevenly.
• Remove the cookies from the oven and let them cool on the cookie sheet for about 5 minutes, then transfer to a wire rack or plate to cool completely.
• Store cooled cookies in an airtight container for up to 3 days or freeze for up to 1 month.