Cornmeal Cookies

Cornmeal Cookies are soft and chewy, with just the right amount of crunch around the edges! You’ll love making this easy cookie recipe when you want something different than the usual cookie. It’s not overly sweet, either, which makes these cookies perfect for an afternoon snack!

I love a timeless cookie recipe, and this recipe for Cornmeal Cookies is just that! It reminds me of something my grandma would have made, with no fancy ingredients or complicated steps. The flavor reminds me of cornbread, but better!

And seriously, if there’s ONE cookie recipe you make of mine this year…(or at least before our 12 Days of Cookies begins on Black Friday 😂), PLEASE let it be this one! I’ve had SOOOO many compliments when I was testing it, and it is pretty unique. The cornmeal gives them a great flavor and texture, and the salt on top, just WOW! I really think you’ll love them as much as I do!

Also, I’m not ashamed to ask. Haha
I’m a small business and rely on your comments and reviews to increase my visibility on Google and elsewhere, so when you make these cookies with cornmeal or if you’ve made any of recipes, please go below the post to leave me a rating!
Thank you so much! ❤️

Why You’ll Love Cookies with Cornmeal

• They’re soft and chewy: Adding cornstarch helps retain the softness while an extra egg yolk brings that chewy texture I love in a cookie!
• They have just a touch of crunch: Cornmeal is an unexpected ingredient that adds just a bit of crunchiness to the texture of the cookie and gives it a unique flavor as well.
• Cornmeal Cookies are easy to make: The ingredients are simple, the steps are easy, and no chilling is required!
• They’re sprinkled with just a little bit of Maldon salt to give each cookie a savory touch. Please don’t skip this step or use a different salt because it really does make these cookies next level.

Ingredients for Cornmeal Cookies

I usually have all these ingredients on hand, but if not, they are easy to find at the grocery store. Here’s what you need:

• All-purpose flour
• Golden yellow cornmeal
• Cornstarch
• Baking powder
• Baking soda
• Kosher salt
• Butter, softened
• Cream cheese, room temperature
• Light brown sugar
• Granulated sugar
• Large eggs (divided)
• Milk
• Pure vanilla extract
• Maldon salt

I added a detailed list of ingredients to the printable recipe card at the end of the post, so make sure to give it a good review!

How to Make Easy Cornmeal Cookies

1. Prepare: I preheat my oven to 350 degrees F and line a baking sheet or sheets with parchment paper.
2. Dry Ingredients: Next, in a medium bowl, I whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt.
3. Wet ingredients: In a large mixing bowl (I like to use the bowl of my stand mixer fitted with the paddle attachment), I cream together the butter, cream cheese, brown sugar, and granulated white sugar on medium speed until it’s smooth and well combined, about 3 minutes. Then I add the egg, one egg yolk, milk, and vanilla, and mix until it’s creamy and smooth.
4. Combine: I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Bake: I use a #40 cookie scoop (or 2 tablespoons of dough) to place cookie dough balls onto the prepared baking sheets. These cookies will spread a bit when baked, so I place the balls of dough about 2 inches apart.
6. I mix 1 tablespoon of the yellow cornmeal and 1 tablespoon of granulated sugar in a small bowl. I do like to gently press the dough down to flatten the cookies slightly, so I’ll use the bottom of a drinking glass. I butter the bottom of it with the wrapper from the stick of butter, and then dip it into the cornmeal mixture before I flatten each cookie. The bottom of the glass may not evenly distribute the mixture, so after they’ve all been flattened, I sprinkle the remainder over all the cookies.
7. Lastly, I bake them for 13-15 minutes until slightly golden brown. After I remove them from the oven, I immediately sprinkle each cookie with a little bit of Maldon salt (please don’t omit this or use a different salt, trust me!), and then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What is Maldon Salt?

Maldon Salt is a hand-harvested sea salt from Maldon, England. Known as a finishing salt, it is characterized by its’ distinctly shaped flakes, crunch and fresh, light taste. You can use it before serving a lot of different dishes like steak, salads, roasted vegetables, and can make your baked goods really spectacular.

How do I store Cornmeal Cookies?

Once completely cool, I store these cookies in an airtight container for 4-5 days.

Can I freeze Cookies with Cornmeal?

Yes, these cookies freeze well! Place them in a freezer bag or other airtight container and freeze for up to 3 months. Let them thaw on the counter for a few hours before serving.

Can I freeze the dough?

Yes you can. Once it’s prepared, I form the dough into a ball and wrap dough with plastic wrap, then place it in a freezer bag. Freeze for up to 1 month, thawing overnight in the fridge before baking. I also like to let the dough sit out for 15-20 minutes at room temperature to soften up.

How else can I use cornmeal for baking?

Try my Blueberry Cornmeal Muffins. They combine the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries!

Another option is a savory snack! Make these Cornmeal Breaded Zucchini Chips to eat! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

More Easy Cookie Recipes

Looking for a quick and delicious cookie recipe to bake? Try one of these next time:

• Peanut Butter M&M Cookies
• Red Velvet Crinkle Cookies
• Brown Butter Shortbread
• Cookies and Cream Cookies
• Haystacks

If you enjoyed these delightful Cornmeal Cookies, let me know in the comments or by leaving a recipe review below!

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