Description
Tender, buttery cornbread cookies with a delightful crumbly texture – a unique twist on classic cornbread that’s perfect for snacking, dessert, or gifting.
Ingredients
– 1 1/4 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (1 stick) unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick.
5. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a slightly sweeter cookie, you can increase the sugar to 1 cup. The cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 15
- Category: Cookies
- Method: Baking
- Cuisine: American