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Cornmeal Cookies. My very best sugar cookie recipe kissed with cornmeal and lime. So simple, yet so unique! You’ve got to try these…
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.
Sometimes I want a rich decadent chocolatey cookie. Yet most of the time I crave simple cookies, like shortbread, or my very best sugar cookie recipe.
We make numerous variations of sugar cookies. In fact, I’d be embarrassed to start counting.
Just know, sugar cookies are my specialty, so I feel like I have the best sugar cookie recipe ever. And I’ll throw punches at anyone who says otherwise. *wink*
My latest sugar cookie variation is soft and tender Cornmeal Cookies.
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.
The earthy quality of the cornmeal mixed with the bright limey essence is a match made in heaven.
Plus the texture… swoon!
The cornmeal adds a hearty grain texture that blends perfectly into the soft pillowy dough.
I could eat these cookies all day long.
Wait… I DID eat these all day long. And each one was better than the last!
Best Sugar Cookie Recipe with Cornmeal
- 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)
- 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.
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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?
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. :)
This recipe was perfect. I was looking for something to bake for my mom, who is a teacher and allergic to gluten. I replaced the flour with my gluten free flour blend (I use Red Mill’s) and used what I had on hand, which was orange extract, to replace the zest (one teaspoon of that is enough, it’s powerful)
I got cookies with great flavor and texture, and the cornmeal completely covered the gluten free taste so that it just tasted like a normal cookie. This was absolutely perfect and I really appreciate you putting out the recipe!!!
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Delicious cookies. And so easy to make. Will make them again :)
Oh, these look awesome! Can’t wait to try!
I can’t wait to try these. The lime and cornmeal sound so good!
Thank you for this recipe! Just made them and they are delicious! I didn’t have a lime or lemon but added a splash of oj which worked out great! Definitely a keeper!
I am the Cookie Queen at work, because I bake cookies to bring every Sunday night. Nothing is better than a butter cookie in my book. Of course everyone touts chocolate chip, which I do too. However when butter type cookies are available on the plate, they go away pretty quickly. I think people forget about them, when they are thinking about their favorite cookie. The cornmeal offers
a unique twist. Fun!
Love the idea of cornmeal in these sugar cookies for texture.
This is a fabulous idea! I love adding cornmeal to anything for that wonderful crunch. I’m definitely going to try this.
Lovely looking cookies…..I have never had a cookie with cornmeal, but why not! And the lime sounds perfect.
I love the crunch of cornmeal in baked goods. These are amazing!
These remind me of the sugar cookies from middle school… and that’s a compliment. Those were the best sugar cookies I’ve ever had.
Beautiful cookies, love the lime touch!
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I love these unique cookies!
Whoa, what an awesome recipe :) I am so excited to try this out and give it a taste!
Ohhhh these look heavenly Sommer! You know I am a sucker for a buttery cookie!
I would never have thought of these! but they look so interesting and are probably delicious with that extra texture!
I’m going to need a batch of these soon!
I am always up for a cornmeal cookie!
I love cornmeal in a sweet cookie. Beautiful!!
Love this, Sommer! Sounds delish. Have never had cornmeal cookies!
These are such a great idea!! Perfect for a lighter spring cookie!
These look so soft! I love the cornmeal addition – kind of like a cornbread but in cookie form! The basket where you have the cookies laying in is so pretty!
What a great idea! Would never have thought to use cornmeal, they look delish!!