Description
These buttery cornmeal cookies offer a unique texture with a delightful crunch and subtle sweetness. The cornmeal adds a rustic, golden color and pleasant grittiness that sets them apart from traditional sugar cookies.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup fine yellow cornmeal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cornmeal, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla and lemon zest.
- Gradually mix in dry ingredients until just combined.
- Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden.
Notes
- Chill dough for 30 minutes if too soft to handle
- Store in an airtight container for up to 5 days
- Can be frozen for up to 3 months
- For extra crunch, sprinkle with sugar before baking
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 145
- Sugar: 11g
- Sodium: 35mg
- Fat: 7g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 1.5g