Ingredients
Equipment
Method
- How to Make Cornmeal Cookies
Step 1: Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar until light and fluffy. Making tender cookies is aided by this step.
Step 2: Add Wet Ingredients
- Mix in the egg and vanilla extract until fully combined and smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornmeal, baking powder, and salt.
Step 4: Make the Dough
- Add the dry ingredients to the wet mixture gradually. Don’t overmix; just stir until a soft dough forms.
Step 5: Shape the Cookies
- Divide the dough into tablespoon-sized pieces, roll them into balls, and arrange them on a baking sheet that has been lined. Use a fork or your fingers to gently flatten.
Step 6: Bake
- Bake at 180°C (350°F) for 12–15 minutes, or until the edges turn lightly golden.
Step 7: Cool
- After five minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.
Notes
- Use fine cornmeal for a smooth texture; coarse cornmeal may make cookies gritty.
- Do not overmix the dough to keep the cookies soft and tender.
- Cookies will continue to firm up as they cool—avoid overbaking.
- For extra crunch, sprinkle coarse sugar on top before baking.
- Dough can be chilled for 15 minutes if the cookies spread too much.
- Store baked cookies in an airtight container at room temperature for up to 5 days.