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Cornmeal Cookies

  • Yield: Makes 26
Cornmeal Cookies

Source: Everyday Food, November 2008


  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.

  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.

  3. Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Reviews (14)

  • sarahberger11 28 Nov, 2013

    These have become my favorite cookies. I've been making all sorts of variations - I've added blueberries, cranberries, and today I used caramelized apples. The dough is a perfect base for any combination you can imagine!

  • msommerbklyn 14 Nov, 2010

    The cookies are very easy to make and were a hit with family and friends. They are now one of my new favorite cookies to make.

  • Guanina 7 Oct, 2010

    These cookies are certainly delicious and so easy to make. I did not use heaping tablespoons, I used a 1" ice cream scoop so I got more than 26 cookies, about 10 more or so.

  • bajeme 11 Jun, 2010

    These were delicious! I substituted high-pulp orange juice for vanilla, and added some orange zest and craisins. I love their texture- definitely unique!

  • cocoisa 5 Feb, 2010

    Hola: Me gustan por lo facil,economicas y rapidas ademas de deliciosas.
    muchas gracias

  • RondaKisner 4 Feb, 2010

    I got exactly 26 cookies when I used a one tablespoon scoop. I did not make it heaping.

  • susansweeny 4 Feb, 2010

    Is it me? I cannot seem to make 26 cookies with this recipe using heaped tablespoons - should I be usiing teaspoons?

  • Redbud 9 Jan, 2009

    I use finely chopped Lemon Grass. This recipe has been handed down through my Na grandmother

  • JulesUK 3 Dec, 2008

    These are absolutely delicious! I often buy a pack of Polenta which I only cook once so this is a fantastic and yummy way of using the rest up!

  • majoan 30 Nov, 2008

    My family loves when I add oranges zest and dried cherries or cranberrie.. Pecans chopped are my favorite. They are a great cookie to use your imagination with. I keep trying different things in them and they all seem to work.
    Have fun with them. Enjoy

  • drausue 29 Nov, 2008

    I also added the lemon zest and chopped pistachio nuts. These cookies are great and something different to take to the office. Everyone brings chocolate chip. Also try the rosemary butter cookies, they are sooo good. Thank you Martha for something's a good thing.

  • Sandibri 27 Nov, 2008

    Simple recipe..added lemon zest and chopped pecans. Would suggest using finely ground corn meal rather than medium grind..a little too crunchy sometimes.

  • prpleconverse17 26 Nov, 2008

    really delicious, the vanilla is great and for so simple a recipe i was amazed at how much i luved them. I might add pecans or craisens next time for fun!

  • cookiebabe 26 Nov, 2008

    this is a delicious cookie. try lemon extract instead of vanillla. in convection oven it took 14 minutes w/ parchment paper. i rolled dough in a small ball

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