Learn how to make perfect Cornmeal Cookies, with crispy edges, soft centres and the taste of buttery corn in every bite. Made with polenta, these are my fave Corn Cookies!
Perfect Cornmeal Cookies 💙
And I’m talking p-e-r-f-e-c-t. With crispy golden edges, a soft centre and the taste of buttery corn in everrry single bite. Made with polenta or cornmeal, these Corn Cookies are hands down, one of my favourite cookies ever.
Flavour, texture and a little crunch – this cookie has it all.
I have to credit my husband for the inspiration for this recipe. He asked me to make him a Corn Cookie. I first thought, what in the world is a Corn Cookie? But I went to work with a fresh bag of polenta in one hand and my kitchen mixer in the other.
My first batch went in the oven as 6 individual cookies and emerged as one giant one. Not exactly what I was intending. But the flavour was there.
So over the coming days I tried again. And again. And again. I was up to my ears in Corn Cookies. I had ones that were so thin they were see-through, then ones that were so fat, they were like whoopie pies. And then there was the flavour. I made them too sweet, too salty, not corn-y enough.
Then, I struck gold – in the form of the perfect Cornmeal Cookie. One with crisp golden edges boasting the perfect amount of chew, a light and fluffy centre and a sweet corn flavour that’s reminiscent of a good piece of cornbread.
FYI I am now completely hooked on cornmeal cookies.
So I dedicate these to my husband, who randomly sent me on a wild ride, but helped me discover my new favourite cookie. If you have a bag of polenta in your cupboard, you need to try these cookies!
HOW TO MAKE PERFECT CORNMEAL COOKIES
- These Corn Cookies are so easy to make. You will need an electric mixer or beater.
- Start with room temperature butter – it needs to be softened so not fridge cold, but not melty by any means.
- We use a combination of brown sugar for extra flavour and caster sugar for crispness. You can swap caster sugar with granulated sugar if you like. Read more about caster sugar here.
- We add a little bit of honey to the cookie batter which means these cookies reminiscent of honey cornbread – amazing!
- The cookies call for part plain or all purpose flour and part polenta or cornmeal. It means the cookies have a lovely soft texture but also a little crunch and flavour from the polenta.
- Bake for approximately 12 minutes, or until the cookies have spread out in the oven and gone slightly golden on the edges. They will be very soft when they first come out of the oven but will firm up as they cool.
MORE COOKIE RECIPES TO TRY
- Honey Cookies
- Lemon Cookies
- Chocolate Chip Cookies
- Chocolate Chocolate Cookies
- Snickerdoodle Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Perfect Cornmeal Cookies
Easy Corn Cookies made with polenta or cornmeal and honey.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar
- 45 grams (1/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 teaspoons honey
- 175 grams (1 and 1/4 cup) plain flour
- 1/2 teaspoon baking soda
- 120 grams (3/4 cup) cornmeal or polenta
- 1/2 teaspoon salt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, beat the butter and sugars until pale and creamy. Add the vanilla, egg and honey and mix again until combined.
- Sift in the plain flour and baking soda. Add the polenta and salt and stir until combined. Roll balls of cookie dough using your hands, approximately 1.5 tablespoons each, and place on prepared trays.
- Bake for approximately 12 minutes or until golden brown on the edges. Transfer to a wire rack to cool completely.
Nutrition Information
This recipe was first published on Sweetest Menu in May 2017.
Tom says
Awesome cookie recipe. Making them for the third time. For me the recipe yeilds 18 cookies that I can fit on one 12″x18″ cookie sheet. I tried to cheat this time and just scooped the balls rather than rolling them by hand. They did spread out conciderately more but tasted great all the same. Has anyone tried to chill the dough to aid in forming?
★★★★★
Jessica Holmes says
So glad you love them Tom! You could chill the dough if you like. Cookie spreading depends on so many things (I wrote a blog post about it) so if you prefer a thicker cookie, you could definitely do that.
Susan says
What can i use to make these GF?
Jessica Holmes says
Hi Susan, I’m sorry I haven’t tested these with a gluten free flour so I can’t say. But if you do try it, let me know how it goes!
Scott says
Can I add chocolate chips? 🙂
Scott says
I went ahead and added 3/4 cup semi-sweet chocolate chips and and extra 1/4 cup ap flour (5’000 ft elevation) – our new favorite CC cookie!!!
Jessica Holmes says
Yes to the chocolate chips! So pleased you enjoyed them Scott!
Lorinner says
Hi…how long can I keep these cookies at room temperature? I am staying in a humid country. Please advise. Thank you.
Jessica Holmes says
Hi, these cookies keep well in an airtight container for 3 days or you can store them in the fridge.
Kristen says
I truly never comment on anything because I’m just too lazy, but my goodness these cookies are so SO good I just had to make the effort. 😂 I used your recipe, but instead of honey I used maple syrup because that’s what I had. I also added dried cranberries to my second batch just because I was feeling crazy and I am forever changed. Thanks for all your experimentation to find the perfect balance! You’re fantastic!
★★★★★
Jessica Holmes says
Aww I love love love hearing that Kristen! Thank you for your lovely feedback!