There’s something truly comforting about the humble cookie, especially when it brings a unique twist to the table. Cornmeal cookies are a delightful treat that combine the rustic texture of cornmeal with the sweet, buttery goodness of traditional cookies.
These cookies offer a slightly grainy, crumbly bite that’s both nostalgic and refreshing, perfect for those who love to experiment beyond classic cookie recipes. Whether you’re baking for a cozy afternoon tea or a casual snack, cornmeal cookies bring warmth and charm to your kitchen with every batch.
Not only are they easy to make, but the ingredients are simple and often staples in most pantries. The subtle corn flavor pairs beautifully with vanilla and a hint of citrus zest, creating a cookie that is both unique and crowd-pleasing.
If you love baking and want to try something new, this cornmeal cookie recipe will quickly become a favorite. Plus, they’re perfect for sharing with family and friends or enjoying alongside a cup of coffee or tea.
Why You’ll Love This Recipe
This recipe for cornmeal cookies is a wonderful fusion of texture and flavor. The use of cornmeal gives each cookie a delicate crunch that contrasts perfectly with the soft, buttery crumb.
Unlike typical cookies, these have a subtle nutty sweetness that makes them stand out.
They’re also incredibly versatile — you can keep them simple or add in extras like lemon zest, nuts, or dried fruit to customize your batch. The recipe is straightforward and perfect for bakers of all levels, requiring no special techniques or equipment.
Whether you’re a beginner or a seasoned pro, you’ll appreciate how quickly these come together and how wonderfully they taste.
Finally, these cookies store well and stay fresh for days, making them ideal for meal prep or gifting. If you enjoy recipes like this, don’t miss our Chocolate Chip Cookie Dough Vegan Ice Cream Recipes To Try or our Coffee Cookies Recipe Vegan: Easy, Delicious, and Healthy for more cookie inspiration!
Ingredients
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional but recommended)
- 2 tablespoons milk (or almond milk for dairy-free)
Equipment
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Grater or zester (for lemon zest)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer or hand whisk to cream the softened butter and sugar together until light and fluffy. This usually takes about 3-4 minutes.
- Add the egg, vanilla extract, and lemon zest to the butter mixture, beating until everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently with a spatula. Mix just until incorporated.
- If the dough feels too dry, add the milk one tablespoon at a time until the dough comes together but is not sticky.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden and the tops appear set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Enjoy your delicious cornmeal cookies with a glass of milk or a hot cup of tea!
Tips & Variations
For a nutty twist, try adding 1/2 cup chopped toasted pecans or walnuts to the dough before baking.
If you prefer a sweeter cookie, sprinkle a little raw sugar on top before baking for a crunchy topping.
To make these cookies dairy-free, substitute the butter with coconut oil or vegan margarine, and use almond or oat milk instead of regular milk.
Experiment with flavors by swapping lemon zest for orange zest or adding 1/2 teaspoon of ground cinnamon for a warm spice note.
Nutrition Facts
| Nutrient | Amount per Cookie (approx.) |
|---|---|
| Calories | 110 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 90 mg |
| Total Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugars | 6 g |
| Protein | 1.5 g |
Serving Suggestions
Cornmeal cookies are fantastic served warm or at room temperature. They pair wonderfully with a cup of coffee or tea, making them an excellent choice for breakfast or an afternoon snack.
For a special occasion, serve these cookies with a dollop of whipped cream and fresh berries for a simple dessert. They also work well crumbled over vanilla ice cream or alongside a bowl of cozy soup like our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
Looking for more vegan and vegetarian treats? Check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a refreshing side or Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a hearty meal to complement your cookies.
Conclusion
These cornmeal cookies are a perfect example of how simple ingredients can come together to create something extraordinary. Their unique texture and subtle sweetness make them a delightful addition to any baker’s repertoire.
Whether you’re baking for family, friends, or just yourself, they’re sure to bring smiles and satisfy cravings.
With easy-to-follow steps and versatile flavor options, this recipe is approachable for bakers at any skill level. Plus, the cornmeal adds a wholesome touch that sets these cookies apart from your everyday sweet treats.
Give this recipe a try and enjoy the cozy comfort of homemade cornmeal cookies. Happy baking!
📖 Recipe Card: Cornmeal Cookies
Description: These cornmeal cookies are crisp on the edges and tender inside, with a subtle corn flavor. Perfect for a unique twist on classic cookies.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, cornmeal, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in egg, vanilla, and honey until combined.
- Alternately add dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden.
- Cool on wire racks before serving.
Nutrition: Calories: 120 kcal | Protein: 2 g | Fat: 5 g | Carbs: 18 g
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