These Cornmeal Sugar Cookies are such a great twist on a traditional sugar cookie. They’re soft and chewy with a little extra crunch from the cornmeal!
Hi Yellow Bliss Roaders! I’m Dorothy from Crazy for Crust, where I blog all about desserts that are sometimes crazy, often with a crust, and always served with a slice of my life.
I know it’s January, but we aren’t all cookie-d out, right? Because, in my world, healthy eating or not, there is ALWAYS room for lots and lots of COOKIES!
I first had these cookies last spring, when I was visiting Santa Barbara. We stopped at an ice cream shop downtown and they also sold two kinds of cookies: a salted caramel chocolate chip (OMG) and Cornmeal Sugar Cookies. I got one of each and, shockingly, I liked the cornmeal ones best!
This recipe starts from a basic sugar cookie recipe that I edited to add some cornmeal. The result? A crunchy, chewy sugar cookie with a little bit of extra flavor. It’s one of those cookies that, if you didn’t know there was cornmeal in it, you’d be all, “Hmmmm…what IS that flavor?”
These cookies are easy to make and easy to eat. They’re great alone, dunked in milk, or sandwiched with your favorite ice cream!
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar plus more for rolling
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 3/4 cup yellow cornmeal
- 1 3/4 cups all purpose flour
- Note: this dough requires chilling!
- Cream butter and sugar in a large bowl using a hand or a stand mixer. Add egg, baking soda, cream of tartar, and vanilla and mix well. Mix in the cornmeal and all purpose flour until smooth.
- Line a cookie sheet with parchment paper or a silpat baking mat. Scoop 2-3 tablespoon cookie balls onto the cookie sheet. There is no need to space them out, this is just for chilling. Chill dough at least 30 minutes!
- Preheat oven to 350°F. Place some granulated sugar in a bowl and roll each ball to coat. Spread out your cookies onto 2-3 cookie sheets (depending on size). Bake for 9-13 minutes, until just browned around the edges. Don't over bake - they'll finish baking as they cool. Actual baking time depends on the size of the cookies. Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to 1 month.
For more delicious cookie recipes, try these: