Cornbread Cookies Recipe
Introduction
Cornbread cookies offer a delightful twist by combining the rustic flavor of cornbread with the sweet, satisfying texture of a cookie. These treats are simple to make and perfect for those who enjoy a subtle cornmeal crunch in their baked goods.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a bowl, cream the softened butter and sugar together until light and fluffy.
- Step 2: Gradually mix in the cornmeal and flour until a soft dough forms. If the dough feels too dry, add a tablespoon of milk.
- Step 3: Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 4: Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- Substitute half the sugar with brown sugar for a richer taste.
- Try mixing in small chocolate chips or chopped nuts for added texture.
Storage
Store the cornbread cookies in an airtight container at room temperature for up to 5 days. To reheat, warm gently in a low-temperature oven for a few minutes to regain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute a gluten-free flour blend to make these cookies gluten-free, but the texture might be slightly different due to the absence of gluten.
Do I need to chill the dough before baking?
Chilling is not necessary for this recipe; baking the dough immediately after mixing works well and saves time.
PrintCornbread Cookies Recipe
These Cornbread Cookies offer a delightful twist on traditional cornbread by transforming its classic flavors into a sweet, buttery cookie. Combining cornmeal and flour with rich butter and sugar, these cookies bake to a lightly golden perfection, delivering a tender crumb with a subtle crunch and a hint of sweetness. Ideal as a unique treat for snack time or dessert, they bring a charming blend of cornbread comfort and cookie indulgence.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: 18–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Prepare Dough: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the cornmeal and flour, mixing until a cohesive dough forms.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them gently into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes until the cookies are lightly golden around the edges.
- Cool: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, substitute some of the butter with browned butter.
- Adding a teaspoon of vanilla extract can enhance the sweetness and aroma.
- These cookies can be stored in an airtight container for up to 5 days.
- Optionally, sprinkle a little coarse sugar on top before baking for added texture.
Keywords: cornbread cookies, cornmeal cookies, sweet cornbread, baked cookies, cornbread dessert
