Cornmeal Cookies
Delightful Southern cornmeal cookies with a unique texture, crisp edges, and tender centers that evoke nostalgia and comfort.
Ingredients
Dry Ingredients
- 1 cup Cornmeal Provides texture and flavor
- 1 cup All-purpose flour Complements the cornmeal
- 1 teaspoon Baking powder Leavening agent
- 1 teaspoon Baking soda Leavening agent
- 1/2 teaspoon Salt Enhances flavor
Wet Ingredients
- 1/2 cup Unsalted butter (browned) Adds richness and nutty flavor
- 1/2 cup Granulated sugar Provides sweetness and crispness
- 1/2 cup Brown sugar Adds moisture and caramel notes
- 1 large Egg Adds moisture and richness
- 1 teaspoon Vanilla extract Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well blended.
- In another bowl, brown the unsalted butter over medium heat until golden and nutty. Allow it to cool slightly.
- Cream the browned butter with granulated sugar and brown sugar until light and fluffy (about 3-5 minutes).
- Beat in the egg and vanilla extract until fully incorporated.
Mixing
- Gradually mix the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
Baking
- Scoop out tablespoon-sized portions of dough onto a lined baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, brown the butter and measure ingredients accurately. You can chill leftover dough for up to 24 hours before baking.