They’re heeeerreeee 🍪 🍪 🍪
Perfect cornmeal cookies. And I’m talking p-e-r-f-e-c-t. With crispy golden edges, a soft fluffy centre and the taste of buttery corn in everrry single bite.
Flavour, texture and crunch – this cookie has it all.
A few weeks ago, I had the urge to bake. Not recipe test for my blog. Not bake for work. But just bake for enjoyment. So I came home from a day at work and messaged my husband, asking the question – what can I bake for you?
I had thoughts of savoury baking, perhaps a freshly baked focaccia or maybe a cheddar biscuit. He replied instantly.
Corn cookies.
Corn cookies? CORN COOKIES? What in the world are corn cookies? I mean I knew Momofuku Milk Bar makes a mean corn cookie (haven’t tried it, on the bucket list) but I had never made or even eaten one.
Where did this idea come from?
Puzzled but happy to try something new, I set about the kitchen, polenta in hand, and attempted to make a cornmeal cookie. 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 a whoopie pie. 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 corn 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.
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PinDescription
Learn how to make perfect Cornmeal Cookies, with crispy golden edges, a soft fluffy centre and the taste of buttery corn in everrry single bite.
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 the oven to 160 C (320 F). 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 teaspoons of the cookie dough 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
- Serving Size: 1 cookie
- Calories: 237
Keywords: Dessert, Cookies, Cornmeal, Polenta, Dessert
I made these cookies an hour ago, and my son and I have already eaten a third of them… we cannot get enough! I’ll have to double my morning jog tomorrow but it is SO worth it! They are absolutely fabulous, the texture is divine, the chewy-crunchy combination makes for hands down the best cookies I personally have ever made, or tasted for that matter. We are hooked!
★★★★★
What lovely feedback! I’m so pleased you loved them – they’re one of my favourites too! ☺️
Subbed a combo of maple sugar/natural crystals for the caster sugar…no probs. I used fine cornmeal instead of the medium-grind I more often use. Also good. Recently got some super-non-stick pans, so didn’t bother with the parchment paper. Couple of other minor differences how I did it. Anyway, great results and easy to make.. The cookies are on the sweetish side but not overly so. And way tasty! I like their texture much more than the “other” cornmeal cookie recipe I have used. Winner.
★★★★
Thanks for the feedback Bruce! So glad you enjoyed them ☺️
I plan to make these, since I adore cornbread and am getting more into making all kinds of cookies lately. But if each cookie is a heaping teaspoon, is the calorie count REALLY that high for a single cookie? (Say it ain’t so! I never eat just one!)
Hi Terry! Thanks for your comment. To be fair, a heaped teaspoon is probably on the conservative side. This batch makes 12 decent sized cookies (the calorie count is right) but you can make them as big or small as you wish!! Enjoy! ☺️
These are my favourite cookies!
★★★★★
So glad to hear that Josh! They’re one of my favourites too.
Wanting to make these cookies today but I have a few questions! How big do these come out? It says to roll into teaspoons before baking but that seems very small. Also, do you use dark brown or light brown sugar? Thanks, I’m excited to try these! I want to make icecream sandwiches with them.
Hi Monica, thanks for getting in touch! Excited you are going to try these – especially to make ice cream sandwiches! Yum! I rolled these using a heaped teaspoon of dough, around a size 40 cookie scoop, but its really up to you how big or small you want them. You could even try cooking one or two and see how big they are. I would recommend light brown sugar. We only have one type of brown sugar in Australia but I believe it is most similar to light brown sugar. Hope that helps, would love to see a photo of your creation! x
OMG, I saw cornmeal cookies and couldn’t get to the recipe fast enough. YUM! I love cornmeal pancakes and cornbread, so what a great idea. Can’t wait to give these a shot!
I’m so intrigued!! These sound amazing. I love me a good cornbread, so I bet these would be just like that, but even better, because: COOKIE!
Oh if you love cornbread, you would love these Lynn!!