Description
These Cornmeal Cookies are a delicious twist on traditional cookies, offering a crisp, slightly crumbly texture with a subtle corn flavor. Perfectly balanced with a hint of sweetness and a touch of citrus zest, these cookies are ideal for tea time or as a unique dessert. Simple to make and utterly irresistible, they’re sure to become a new favorite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for added flavor)
- 2 tablespoons milk or cream
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and lemon zest (if using), and mix until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until combined.
- Add milk or cream, a little at a time, until the dough comes together and is slightly soft but not sticky.
- Shape the Cookies:
- Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each dough ball with the back of a spoon or your fingers.
- Bake the Cookies:
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Add-Ins: For extra texture and flavor, consider adding raisins, chopped nuts, or even a sprinkle of cinnamon.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Vegan Option: Substitute the egg with a flax egg and use plant-based butter to make these cookies vegan.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American