Golden Cornbread Cookies Recipe
Introduction
Cornbread cookies offer a delightful twist on traditional cookies with a subtle cornmeal flavor and a tender crumb. They are perfect for anyone looking to enjoy a slightly sweet, unique treat that combines the best of cornbread and cookie textures.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 3: Gradually mix in the cornmeal and flour until a dough forms.
- Step 4: Shape the dough into small cookie-sized rounds and place them on an ungreased baking sheet.
- Step 5: Bake for 12-15 minutes or until the edges are lightly golden.
- Step 6: Remove from oven and let the cookies cool on a wire rack.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- Try folding in chopped nuts or dried fruit for added texture.
- Use a mix of cornmeal textures (fine and coarse) for a more interesting crumb.
Storage
Store cornbread cookies in an airtight container at room temperature for up to one week. To refresh crispness, warm them gently in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it will give the cookies a denser texture and a nuttier flavor.
Can I freeze these cookies?
Absolutely. Freeze the baked and cooled cookies in an airtight container for up to three months. Thaw at room temperature before enjoying.
PrintGolden Cornbread Cookies Recipe
Cornbread Cookies combine the sweet, slightly grainy texture of traditional cornbread with the delightful crispiness of a cookie. These cookies are a unique treat perfect for those who enjoy classic cornbread flavors in a portable, snackable form. Made with simple ingredients like cornmeal, flour, butter, and sugar, they bake to a light golden perfection that is crisp on the edges and tender inside.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 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 unsalted butter, softened
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix dry ingredients: In a mixing bowl, combine the cornmeal, flour, and sugar thoroughly ensuring they are evenly distributed.
- Cream butter and incorporate dry ingredients: In a separate bowl, cream the softened butter until smooth and creamy. Gradually add the dry mixture to the butter, mixing until a dough forms.
- Shape the dough: Form the dough into small cookie-sized portions and place them on a baking sheet lined with parchment paper, spacing them evenly apart.
- Bake the cookies: Place the baking sheet in the oven and bake the cookies for about 12-15 minutes or until the edges are lightly golden and the centers are set.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer a sweeter cookie, increase the sugar to 3/4 cup.
- Be careful not to overbake to maintain a tender inside texture.
Keywords: cornbread cookies, baked cookies, cornmeal dessert, easy cookie recipe
