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
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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 or granulated 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 or all purpose 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.
jj says
they really are a perfect, non-fussy cookie. good work! can’t wait to try some variations that others have suggested
Jessica Holmes says
Thank you! So glad you enjoyed them!
Andrew says
Excellent
Luisa says
These are fantastic. I’ve made them a bunch of times (each time my neighbor reminds me she hasn’t gotten them from me in awhile-hint, hint). I like things less sweet and oily than most recipes so I cut the sugar and oil by 25% and do 50/50 butter/sunflower oil and 50/50 cane sugar/dark muscovado sugar.
Jessica Holmes says
Oh that’s wonderful to hear Luisa! Thank you for your feedback!
Jane says
I am hooked on these cookies. They go with anything. Snack, coffee, even ice cream. A great way to use the cornmeal I purchased to make Johnny Cake.
Jessica Holmes says
Yes! Love hearing that Jane!
Paige F. says
Yummy! Really enjoyed these. Admit I did a bit of tweaking to it, as I was trying to make it a bit healthier (subbed in some whole wheat pastry flour, used a bit less sugar and only coconut and turbinado— not sure how much healthier those are, fully acknowledge!), and they still were delish! I prefer them flattened a bit as I like the texture better that way.
Jessica Holmes says
How wonderful! So glad they worked well for you Paige!
Heather says
Absolutely amazing. Came out exactly like the picture and was soft even days later. Tastes like a sugar cookie with a hint of corn bread. We were beyond impressed with this recipe!
Jessica Holmes says
Yes! That’s the perfect description. So glad you loved them Heather!
Kathy says
Can you use oat flour instead of all purpose?
Jessica Holmes says
Hi Kathy, I haven’t tried but I suspect it’ll change the texture a bit. If you do try it, let us know how you go.
Kathy says
Oat flour and vegan butter were a disaster, it turned into a sheet cookie. Tasted ok but definitely nothing like your picture😉
Jessica Holmes says
Oh no! Sorry to hear that Kathy but thanks for letting us know!
Adriana says
Just made these and they turned out AMAZING!!! If there were more stars, I would give this recipe 10 of 10. I did cut down on the sugar. I used 1/4 cup of each.
Jessica Holmes says
Love that Adriana!
Emily says
I’ve made this recipe exactly as written at least 50 times since I first came across it. These are our favorite cookies and the most requested item for me to bring to events by friends and family. They aren’t overly sweet, have a wonderful texture, and aren’t awful for you either! Plus, super simple to make. Thank you for sharing this wonderful recipe!
Jessica Holmes says
Yay! I’m so happy to hear that Emily!
Mona says
Way too sweet but good cornmeal taste.
I used 1/4 cup of granulated sugar instead of 1/2 cup and these cookies still turned out sweet.
Next time I’ll try out 1/3 cup of sugar total and see how they come out. Will definitely be giving this a second chance—with my modifications though!
Thanks
Jessica Holmes says
Thanks for your feedback Mona.
Danielle says
Hi! I have just come across this recipe, and it looks fantastic! I was wondering, is it possible for me to double the recipe? The amounts of each ingredient make it look easy to do so! Thank you☺️
Jessica Holmes says
Yes! I hope you enjoy them!
c.beeaux says
These turned out great! I substituted blue masa corn which added a fun color. Scheming some sort of spicy ganache to dip and coat them in.
Jessica Holmes says
Oh wow! That sounds amazing!
Emily says
Delicious, and so easy to make!
Jessica Holmes says
So glad you enjoyed them Emily!
Kent Namikas says
I modified the recipe by using acorn flour instead of corn meal. I also used 1 Tbs molasses instead of honey. Turns out excellent. Everyone at work agrees.
Jessica Holmes says
Awesome! Love that!
Teresa says
I was given a bag of fresh ground cornmeal. So glad I found your recipe. Love the flavor and unique texture of these cookies!
Jessica Holmes says
Oh love that Teresa!