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Are you looking for a new cookie to try? Cornmeal cookies have a similar texture to sugar cookies but with a different flavor that works really well. If you like the taste of cornbread or polenta, you will love this unique cookie recipe.

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Blue plate full of cornmeal cookies

I love to visit bakeries, especially if they have new-to-me cookies and desserts to try. A few years ago, I tried a cornmeal cookie at a bakery in Santa Barbara, CA, and fell in love with it. It reminded me of a sugar cookie but less sweet with the distinctive flavor of corn. It really worked.

I still think about that cookie and have been working on a copycat recipe ever since. Finally, I’ve landed on a version that tastes like the cookie I loved so much. It’s a new favorite recipe at our house – if you’ve been wanting to branch out, you should definitely give this cornmeal cookie recipe a try.

Why We Love Cornmeal Cookies

The cookies are chewy in the middle with crispy edges like a classic sugar cookie, but the cornmeal mixed into the dough gives them a unique twist.

Overhead view of cornmeal cookies with a stainless steel measuring cup full of cornmeal


  • Butter: as always, use softened unsalted butter
  • Sugar: just granulated sugar in these!
  • Egg, Baking soda, Salt: typical cookie ingredients
  • Vanilla extract: for flavor
  • Yellow cornmeal: just buy the normal kind you find at the grocery store
  • All-purpose flour: be sure to measure it correctly

How to Make Cornmeal Cookies

1. Mix: Cream the butter with both kinds of sugars. Mix in the eggs, baking soda, salt, and vanilla. Add the flour and cornmeal and stir until smooth.

2. Roll: Pour some granulated sugar into a small bowl. Scoop two tablespoons of the cookie dough, roll it into a ball and coat it in the sugar. Place on the baking sheet and repeat with the rest of the dough, spacing them two inches apart.

3. Press: Use a glass to press each dough ball by pressing the bottom of the glass on each ball. If the dough sticks to the glass, lightly coat it with cooking spray.

4. Bake: Bake the cornmeal cookies for 10 to 14 minutes or until they are lightly golden around the edges. Cool them on the sheet and then store them in an airtight container.

Cornmeal cookies stacked on eachother with the top cookie cut in half

Add a Glaze

I like these cookies plain, but you can add a simple powdered sugar glaze if you want to add more sweetness. Wait until the cookies are cooled before topping them with the glaze.

How to Store Cornmeal Cookies

The cookies will keep well at room temperature for up to three days. Or, you can freeze them for up to a month. When you’re ready to serve, leave them at room temperature to thaw. These cookies are great with a cup of coffee or tea as an afternoon snack. Every bite reminds me of the first time I tried them at the bakery. They’re delicious! I hope you give them a try – I think you’ll love them, too.

More Unique Cookies to Try

Stack of four cornmeal cookies with more scattered around

Cornmeal Cookies Recipe

4.94 from 15 votes
These Cornmeal Cookies are so delicious and unique. Chewy in the middle, with crispy edges just like a sugar cookie but the cornmeal takes it to the next level.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Yield 22 cookies
Serving Size 1 serving


  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup yellow cornmeal
  • 1 ½ cups (186g) all-purpose flour
  • Granulated sugar for rolling
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  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • Cream butter and both sugars using an electric mixer until fluffy. Mix in egg, baking soda, salt and vanilla. Add cornmeal and flour and mix until smooth.
  • Place a bit of granulated sugar in a small bowl.
  • Scoop 2 tablespoon balls of cookie dough and roll them between your palms. Roll the cookie dough in the granulated sugar and place 2-inches apart on cookie sheet. Flatten cookies with the back of a measuring cup or glass (if the dough sticks, spray the glass with nonstick cooking spray).
  • Bake for 10-14 minutes or until lightly golden around the edges. Cool before removing from cookie sheets.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Recipe Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 204IU | Calcium: 7mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert, Snack
Cuisine American
Plate full of cornmeal cookies with recipe title on top of image

Cornmeal cookies have a similar texture to sugar cookies but with a different flavor that works really well. If you like the taste of cornbread or polenta, you will love this unique cookie recipe.

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.94 from 15 votes (11 ratings without comment)

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Recipe Rating


  1. Nice, soft cookie. I used a flax egg and plant butter, plus reduced white sugar to 1/3 cup. I added 1/8 tsp coconut extract to the dough and some pie spice to the rolling sugar. Opting for smaller cookies, the yield was 3 1/2 dozen and I baked them for 11 minutes and let them sit 5 minutes on the sheets before moving to racks to cool completely. Next time I think I will add orange zest and possibly use some whole wheat flour.

  2. I add corn grits to some of my cookies for taste and texture.
    Do you think this would work with the cornmeal cookie recipe?

  3. In the recipe it says to use 1/2 Cup packed brown sugar, but in the section above you list “Sugar: just granulated sugar in these!”.