Sweet Cornbread Cookies Recipe
Introduction
Cornbread cookies offer a delightful twist on traditional cookies by combining the rustic flavor of cornmeal with a sweet buttery base. These cookies are perfect for a unique snack or a simple dessert that everyone will enjoy.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Gradually add the cornmeal and flour to the butter mixture, stirring until a soft dough forms.
- Step 4: Shape the dough into small cookie rounds and place them evenly spaced on the prepared baking sheet.
- Step 5: Bake the cookies for 12 to 15 minutes, or until they are lightly golden around the edges.
- Step 6: Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For added flavor, try incorporating a teaspoon of vanilla extract or a pinch of cinnamon into the dough.
- Substitute half the sugar with brown sugar for a richer, caramel-like taste.
- Mix in some finely chopped nuts or dried fruits to give the cookies extra texture and variety.
Storage
Store the cornbread cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the cookies for up to three months. Reheat frozen cookies briefly in the oven at 325°F (160°C) for about 5 minutes to restore their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute gluten-free flour blends for all-purpose flour, but the texture may be slightly different. Look for a blend designed for baking to get the best results.
How do I make sure my cornbread cookies are not too dry?
Make sure not to overbake the cookies and keep the butter softened but not melted before mixing. Adding a small amount of honey or an extra tablespoon of butter can also help keep them moist.
PrintSweet Cornbread Cookies Recipe
These Cornbread Cookies combine the rustic, slightly sweet flavor of traditional cornbread with the crisp, buttery texture of a cookie. Perfectly golden and lightly crunchy, they offer a delightful twist on classic cookies with a subtle cornmeal bite that pairs wonderfully with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and develop a perfect golden color.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps to create a tender texture in the cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. Mixing the dry ingredients well distributes the leavening agent and salt evenly throughout the dough.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture, beating until fully blended. This adds flavor and helps bind the dough.
- Combine All Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to ensure the cookies remain tender.
- Shape Dough: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. You can flatten each dollop slightly with the back of a spoon or your fingers for more even baking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden brown. Keep a close eye to prevent overbaking.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling helps the cookies firm up and develop their final texture.
Notes
- For a nuttier flavor, try using stone-ground cornmeal.
- You can add 1/2 cup of chopped nuts or chocolate chips for variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The cookies pair wonderfully with a cup of hot tea or coffee.
- For a dairy-free version, substitute butter with coconut oil or your preferred vegan butter.
Keywords: cornbread cookies, cornmeal cookies, baked cookies, sweet cornbread treats, easy cookie recipe
