Cornmeal Cookies

I love chocolate and nuts and really just about anything in my cookies. During the holidays, our inner bakers tend to go into overdrive and set sights on the more decadent desserts. Sometimes it’s nice to have something a little more understated. That’s where these cookies come into play.

Cornmeal Cookies are subtly sweet, simple to make, and wonderfully delicious.

These cookies are a bit like sugar cookies but with just a little something extra. They’re delicate and subtly sweet and really just about perfect. Plus, they’re quick easy to make, too. Besides all that, I think they’re just lovely in all of their less-is-more glory.

If you still want to go the decadent cookie route, go right ahead. But, do yourself and your fellow holiday revelers a favor and make up a batch of these, too.

Cornmeal Cookies

Prep Time: 16 minutes

Cook Time: 16 minutes

Yield: about 30 cookies

Cornmeal Cookies


  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


Preheat oven to 350°. Line baking pans with parchment paper or silicone liners.

Whisk together flour, cornmeal, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla, and mix well.

Reduce mixer speed to low and gradually add flour mixture. Mix just until combined.

Drop dough by tablespoonfuls onto prepared pans, placing cookies about 2 inches apart. Flatten each cookie slightly. Bake* 14-16 minutes, or until edges are golden. Transfer cookies to a wire rack to cool completely.


*I prefer to bake cookies one pan at a time. If you're baking 2 pans at a time, be sure to rotate the pans halfway through baking.

Recipe adapted from Everyday Food.

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  1. I love cornmeal cookies! These sound so tasty :)

  2. Im At Home Baking December 4, 2012 Reply

    I’ve never had these cookies before. So I will have to make them and try them all at once :)

  3. Caley December 4, 2012 Reply

    These sound great…I love anything with cornmeal. Thanks!

  4. Angie December 4, 2012 Reply

    Have you ever tried these with honey in the batter? I’ll try it and report back :)

  5. So are these essentially polenta cookies?

  6. Tahnycooks December 5, 2012 Reply

    I’m seriously in love with cornmeal! I will be making these for sure maybe even today if I can’t wait!

    You can check out another dessert recipe with the fantastic ingredient of cornmeal

  7. Jess @ OnSugarMountain December 5, 2012 Reply

    Oh how neat ! I’ve never thought of using cornmeal in cookies before, and I bet it is a nice relaxing treat compared to all the UBER sugary treats circling the blogosphere right about now. :)

  8. Sherrie May 14, 2013 Reply

    This is the first time i have commented on a recipe. I made these last week and i am still raving about it! Love, love, loved them. Especially when flattened. Absolutely the best cookie i have ever made. Fabulous, decadent and addictive. I hid them in a yogurt container and my son cannot find them. Lol, otherwise he would devour them. Thanks for sharing.

  9. jennifer May 15, 2013 Reply

    Hi, Sherrie! I’m so glad you liked these cookies. I love their simplicity, both in preparation and in flavor.

  10. Lori December 12, 2013 Reply

    Mine didn’t turn out like yours, I don’t know what I did wrong? They weren’t light they were heavy, I liked the taste and mine looked like a blob not a circle, yours looked like a cookie, like to try it again.

  11. diana January 3, 2014 Reply

    wow! i just made these cookies using homemade bourbon vanilla that my daughter gave me for Christmas and they are light and delicate and wonderful!

  12. Theresa January 18, 2014 Reply

    These cookies are the absolute best! They’re my go-to cookie for holidays, parties, and when I want some homemade cookies. They’re really fast, easy and super delicious!

    I especially love adding 1 cup chopped-up uncrystallized or candied ginger (omitting a few Tbsp sugar so they’re retain not-too-sweet

    I’ve also made a few batches adding about 1/3 c. fresh chopped rosemary instead of ginger, those are terrific too.

    • Author
      Jennifer McHenry January 18, 2014 Reply

      Hi, Theresa. Your variations sound wonderful! Thanks for sharing.

  13. Sharon T March 7, 2014 Reply

    Over the holidays my friend & I made Cornmeal Cookies with orange zest and juice in them and them. I loved them………most unusual

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