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Cornmeal Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
These homemade cornmeal cookies produce a delightful crisp cookie on the outside with a softer, yet slightly crunchy inside. They are fantastic eaten plain, but I am particularly fond of them with a cinnamon-sugar topping.
Course: Dessert, Snack
Cuisine: American
Keyword: baked goods, cornmeal cookies, crispy cookie recipe
Author: Mary Balandiat
Ingredients
  • 3/4 cup of butter softened
  • 3/4 cup of sugar
  • 1 large egg
  • 1 teaspoon of baking powder leveled
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla
  • ½ cups of yellow cornmeal
  • 1-3/4 cup of sifted flour
  • Cinnamon Sugar Topping:
  • 1/8 cup of sugar
  • ½ teaspoons of ground cinnamon
Instructions
  1. Preheat your oven to 350-degrees.
  2. Cream the butter and sugar in a large mixing bowl until well combined.
  3. Add the egg and vanilla next to incorporate.
  4. Combine the sifted flour, cornmeal, baking power, and salt next and beat in until well mixed.
  5. Use a heaping teaspoon to form small balls to deposit on greased cookie sheets.
  6. Next, roll the shaped cookie balls into the cinnamon-sugar mixture and then place on your cookie sheets. Give them some space to grow.
  7. Using a fork, gently press down on each cookie to slightly flatten them. To prevent the dough from sticking to the fork, have a small bowl or glass of water nearby and dip the fork in the water after each cookie.
  8. Bake at 350-degrees for about 12-15 minutes, depending on how your oven is regulated or the size of the cookies you form.
  9. After you take them out of the oven, let them remain in the pans for about two minutes before removing to a cooling wrack.
  10. ENJOY!