Cornmeal Cookies
Find out how to make perfect cornmeal cookies - a delicious corn flavor in a pillowy cookie with a soft middle!
Servings 16 cookies
Ingredients
- 1/2 C butter room temperature*
- 1/4 C brown sugar
- 1/2 C granulated sugar
- 2 tsp vanilla extract
- 2 tsp honey
- 1 egg room temperature
- 1/2 tsp baking soda
- 3/4 C cornmeal
- 1 tsp salt
- 1.25 C all purpose flour
Instructions
- In the bowl of your stand mixer, combine butter, sugar, vanilla, egg and honey and whip at high speed until all of the ingredients come together.
- Gently add the dry ingredients. With the mixer on low/medium, mix just until the dry ingredients are absorbed. Avoid over-mixing.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper or a baking mat.
- Roll the cookie dough into balls 2 Tbsp each, between your palms. Place on prepared baking sheet.
- Bake for 12 minutes, just until the edges start to brown. Allow to cool for 5 minutes. Then transfer to a baking rack.
Notes
Substitutions:
- Feel free to substitute lard for the butter, in equal amounts. Use lard at room temperature.
- Almond extract can be used in place of vanilla extract.