New This Month

Cornmeal Cookies


These simple shortbread-like treats use plenty of butter.

  • Yield: Makes 26

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 Add a comment

  • oiu354
    19 MAR, 2017
    Made these cookies because we had some cornmeal I wanted to use up. They're great tasting and so easy to make. The cornmeal gives it a nice crunch. I followed the instructions and dropped them by the tbsp, I might make them smaller and slightly flatter next time to get crunchier cookies
  • sarlou
    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.
  • bajemespuedu
    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 Besos
  • RondaKisner
    4 FEB, 2010
    I got exactly 26 cookies when I used a one tablespoon scoop. I did not make it heaping.
  • snowmoonelk
    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!