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 favourite Corn Cookies!
Perfect Cornmeal Cookies 💙 And I’m talking p-e-r-f-e-c-t. With crispy edges, a soft centre and the taste of buttery cornbread in everrry single bite.
Made with polenta or cornmeal, these Corn Cookies are hands down, one of my favourite cookies ever. They’re so quick and easy to make too – with no chilling the dough!
Flavour, texture and a little crunch – this cookie has it all.
Why you will love this recipe
- Soft and chewy: These lovely Cornmeal Cookies have a beautiful soft and chewy texture.
- Quick and easy: With no chilling the dough, these cookies come together in less than 40 minutes.
- Unique flavour: With polenta and a dash of honey, these sweet cookies taste like cornbread in cookie form.
- Freezer-friendly: You can freeze the cookie dough and make these cookies anytime you need a Corn Cookie fix.
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!
– Heather
Recipe testing
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!
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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, YouTube, Facebook, Pinterest and TikTok 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 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
Serving Size: 1 cookie Calories: 215 Sugar: 13.1 g Sodium: 161.3 mg Fat: 8.7 g Carbohydrates: 31.9 g Protein: 2.9 g Cholesterol: 36.1 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Miss ML says
Just made these and they taste delicious. I couldn’t wait for them to cool down before my first bite. Thank you so much.
Jessica Holmes says
Yay! Love hearing that!
amy says
can I use Maseca (corn masa glour) instead of polenta?
Jessica Holmes says
Hi Amy, I haven’t tried so I’m not sure. From my understanding maseca is much finer than polenta, so the texture might be a bit different, but it could be worth trying.
Joan says
hi Jessica. I love the recipe and enjoyed reading all of the comments. I’m so going to make this recipe. Question: In my cabinet, I have “bolted white enriched cornmeal.” I am wondering if I can use it for this recipe. The word “bolted” has thrown me off. I googled it but that confused me more!!! Thank you for your help. Joan
Jessica Holmes says
Hi Joan, gosh I’m sorry but I’ve never heard or seen bolted cornmeal before? You could email (jessica@sweetestmenu.com) me a photo if you like. I can see if it looks the same as the polenta I usually use.
WILLIAM says
These truly were perfect. Mine were bronze on the bottom for a crisp snap and pillowy soft on top. I had five varieties of corn meal to try. I used the medium grind: it proved the right choice. Really good cookie
Jessica Holmes says
So glad to hear that William! Thanks for your feedback!
Kathy hogan says
How can there possibly be. 215 calories in one cookie?
Jessica Holmes says
Hi Kathy, yes that’s right – pretty standard for a cookie.
Pam Oladko says
Never heard of this cookies and boy am I glad to have found this recipe. Something totally different. Not too sweet and love the texture from the cornmeal. Going to be a hit everywhere I take them. Thanks for the recipe.
Jessica Holmes says
Love hearing that Pam! So glad you love them as much as I do!
Alison says
INCREDIBLE! I did put the cornmeal in the food processor for a minute and made them a bit smaller than a tablespoon–got 30 cookies from one batch. Sooo happy I found this recipe.
Jessica Holmes says
Yay! So glad you loved them Alison!
Laurie says
OMG! Thank you for sharing your triumph of this recipe. I just finished my first batch and they are absolutely amazing.
I experimented with the size and made teaspoon size ones (one bite) baked for 10mins and I absolutely love them.
Jessica Holmes says
I’m so happy to hear that Laurie! Thank you so much for the lovely feedback.
Vi says
OH. MY. GOD. It is the most delicious cookies which I’ve ever cooked. Thank you very much!
Jessica Holmes says
Yaaaay! So glad you love them Vi!
Codie says
I made These cookies and they are amazing. Made them exactly as given.
It’s a keeper. Great milk cookie.
Jessica Holmes says
Hooray! So happy to hear that Codie!
Ruthie says
Any advice to make these roll out cookies?
Jessica Holmes says
Hi Ruthie, that’s a bit tricky as roll out cookies typically have a different texture so I’m not sure. If you do try it, let me know how it goes. I do have a fabulous cut-out Honey Cookie recipe though!
Ruthie Sellers says
It worked! But not in the traditional way.
I spread the dough out on a cookie sheet like one giant cookie. It didn’t fill a whole Pan.
Then I baked it about 2 minutes longer than normal. Cooled 10 minutes. Then used a cookie cutter while they were still on the warm cookie sheets and transferred them while still in the cookie cutter and gently pushed them out. I hope that makes sense.
Worked out great!
The only drawback was the already baked “in between” pieces. But that’s what my family ate and the cut out cookies were shared.
Happy Haunnakah!!
I have a picture, but can’t figure out how to upload it for you to see
Email me direct, please, so can share it with you. 🙂
Jessica Holmes says
I love hearing that Ruthie! Great idea! Thank you for sharing that with us. You can’t upload images here unfortunately, but you can share them on Instagram or Pinterest. But I’ll send you an email because I’d love to see them!
Caitlin says
Did these for about 12 minutes and they came out nice and chewy. Also added cinnamon and nutmeg. Next time I’ll try with a maple extract and add some walnuts. So tasty!
Jessica Holmes says
Ooh love that! Sounds delicious Caitlin.
Sel says
Hey , is cornmeal and cornstarch the same?
Jessica Holmes says
No it’s not. Cornmeal is the same as polenta, cornstarch is the same as corn flour.
Barb says
I made these cookies to use up cornmeal in the pantry and they were so dang good I had to go buy more cornmeal!
Jessica Holmes says
Hahaha love that Barb!
Cee says
Stellar cookie! I did add a teaspoon of quality lemon extract which really made the honey/polenta sing.I loved the soft yet crunchy texture.
Jessica Holmes says
That sounds amazing Cee!
Amber says
You’re right, girl… These ARE perfect!
Everybody loved them. Our new favorite.
Thanks for the recipe.
Jessica Holmes says
Yes Amber yes!