Cornmeal Sugar Cookies
by Sommer Collier — last updated on Sep 30, 2025 These Cornmeal Sugar Cookies are soft and tender with a delicate crunch and refreshing twist thanks to the fresh lime zest my recipe uses. You’ve got to try this simple and delicious recipe.
Sommer’s Recipe Notes
A cookie is like an edible smile.
Tuck one in a lunch box (or your pocket) and it’s guaranteed to make your heart jump with joy later in the day. And my latest sugar cookie variation for these Cornmeal Sugar Cookies is sure to put a smile on your face.
Made from the dough of my best sugar cookie recipe, I simply subbed some of the flour for yellow cornmeal and added fresh lime zest.
Why You’ll Love These Cornmeal Sugar Cookies
- Texture combo – These cornmeal cookies are the perfect medley of crisp and soft texture combos.
- Citrusy – With a hint of lemon, these sugar cookies are refreshing.
- Special – I love to gift these sugar cookies in pretty packages – they make the most special gift!
I could eat these cookies all day long. Wait… I DID eat these all day long. And each one was better than the last!
Ingredient and Tips
- Butter – Use unsalted, softened butter.
- Sugar – For this recipe, you’ll need good old granulated sugar.
- Dry ingredients – Use baking powder, salt and all-purpose flour.
- Yellow cornmeal – For that crumbly texture, you’ll need yellow cornmeal.
- Egg – I use a large egg at room temperature.
- Lime – Use a freshly zested lime.
- Vanilla extract – Use a good quality vanilla extract.
Recipe Variations and Dietary Swaps
- White chocolate chips – Stir some mini white chocolate chips into the cookie dough for a gooey chocolate finish.
- Glaze – Top off the baked cookies with a simple glaze and a sprinkle of fresh lemon zest.
- Spices – Mix in a dash of powdered cinnamon or cardamon into the batter.
- Gluten-free – Use a gluten-free flour for a GF version of these cookies.
How to Make Cornmeal Sugar Cookies
Find the full Cornmeal Sugar Cookies recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store cooked and cooled cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing Dough – Freeze the log of dough for up to 2 months in tightly wrapped saran wrap.
Serving Suggestions
Enjoy these delicious and refreshing cornmeal sugar cookies with a glass of milk, a hot cup of coffee or a nice cold glass of milk.
You can also serve them with a bowl of melted chocolate for some dunking action!
Best Cornmeal Sugar Cookie Recipe
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of one lime
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 cup 100% yellow cornmeal + extra for rolling (not cornmeal mix)
Instructions
- Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the baking powder, salt, lime zest, egg, and vanilla. Once blended, slowly add the flour, followed by the cornmeal. Scrape the bowl and beat again for just a few seconds to combine.
- Preheat the oven to 375 degrees F (or 350 convection) and line a cookie sheet with parchment paper. Dump the dough out onto large piece of foil and use the foil to shape the dough into a 9 1/2-inch log, about 2 inches thick. Wrap well and freeze for at least 30 minutes to firm up the dough.
- When ready to bake, open the foil and sprinkle cornmeal over and around the dough log. Roll it back-and-forth to coat the log on all sides. Then cut the log into 16-18 equal slices. Lay the cookies on the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until just barley golden on the edges, but soft in the middle. (7-8 minutes convection.) Allow the cookies to cool on the cookie sheet completely before moving.
Notes
Nutrition
Frequently Asked Questions
They’ll have golden edges and a soft center. You can also use a toothpick to check to see when they’re done.
Definitely. Chilling the dough helps the cookies keep their shape when baking.
have you tried rolling this dough out & using cutters or doing balls & flattening them? or is slice & bake the only way the dough works out?
Hi Missy,
You can use this as a cut-out cookie recipe. I would chill the dough before and/or after rolling and cutting the cookies, so they hold their shape. :)