Description
Cornbread Cookies are a fun and unique twist on traditional cookies, combining the soft, sweet texture of cookies with the slightly crumbly and buttery flavor of cornbread. Perfect as a snack or dessert, they’re easy to make and a great conversation starter!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup cornmeal
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Flatten slightly with your palm or the bottom of a glass.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
- Use finely ground cornmeal for a smoother cookie texture.
- Try adding honey or a drizzle of maple glaze for a sweet touch.
- Cookies will firm up as they cool, so avoid overbaking.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
