Cornmeal Cookies. My very best sugar cookie recipe kissed with cornmeal and lime. So simple, yet so unique! You’ve got to try these…

Cornmeal Cookies (Best Sugar Cookie Recipe Variation!) #cookies #corn #recipe

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.

Soft Cornmeal Cookies (Best Sugar Cookie Recipe Variation!) #cookies #corn #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*

Making Cornmeal Cookies (Best Sugar Cookie Recipe Variation!) #cookies #corn #recipe

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.

Simple Cornmeal Cookies (Best Sugar Cookie Recipe Variation!) #cookies #corn #recipe

Plus the texture… swoon!

The cornmeal adds a hearty grain texture that blends perfectly into the soft pillowy dough.

Tender Cornmeal Cookies (Best Sugar Cookie Recipe Variation!) #cookies #corn #recipe

I could eat these cookies all day long.

Wait… I DID eat these all day long. And each one was better than the last!

Cornmeal Cookies
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Best Sugar Cookie Recipe with Cornmeal

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cornmeal Cookies. My very best sugar cookie recipe kissed with cornmeal and lime.
Servings: 18 cookies

Ingredients

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.

Nutrition

Serving: 1cookie, Calories: 107kcal, Carbohydrates: 13g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 37mg, Potassium: 23mg, Fiber: 1g, Sugar: 6g, Vitamin A: 170IU, Calcium: 4mg, Iron: 0.4mg
Course: Cookies
Cuisine: American
Author: Sommer Collier
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