Cornmeal Cookies:

Ingredients You’ll Need for Cornmeal Cookies

The beauty of this recipe is that you probably already have most of these ingredients at home. Here’s the full list:

• All-purpose flour
• Golden yellow cornmeal
• Cornstarch
• Baking powder and baking soda
• Kosher salt
• Butter, softened
• Cream cheese, at room temperature
• Light brown sugar and granulated sugar
• Large eggs (divided)
• Milk
• Pure vanilla extract
• Maldon salt for finishing

Golden yellow cornmeal is the star of the show here. It delivers that distinctive corn flavor and a slightly coarse texture that sets these cookies apart from anything you’ve tried before. You can find it in the baking aisle of most grocery stores.

How to Make Easy Cornmeal Cookies

Follow these simple steps for perfect cornmeal cookies every time:

1. Prepare your workspace: Preheat your oven to 350°F and line your baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt until evenly combined.
3. Cream the wet ingredients: In a large mixing bowl (a stand mixer with the paddle attachment works great), beat the softened butter and cream cheese until smooth. Add the brown sugar and granulated sugar and mix on medium speed for about 3 minutes until fluffy. Then add one whole egg, one egg yolk, the milk, and vanilla extract. Mix until creamy and smooth.
4. Combine everything: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix — you want to keep these cookies tender.
5. Scoop and shape: Use a #40 cookie scoop or two tablespoons of dough to form balls, placing them about 2 inches apart on your prepared baking sheets. These cookies spread a bit while baking, so give them room.
6. Add the signature crunch: Mix one tablespoon of cornmeal with one tablespoon of granulated sugar in a small bowl. Gently press each cookie ball down with a drinking glass that has been buttered on the bottom and dipped in the cornmeal mixture. This flattens the cookies slightly and gives the bottoms a beautiful golden, textured crust. Sprinkle any remaining mixture over the tops of all the cookies.
7. Bake and finish: Bake for 13 to 15 minutes until the edges are slightly golden brown. As soon as you pull them from the oven, sprinkle each cookie with a pinch of Maldon salt. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.