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+ servings
Stack of four cornmeal cookies with more scattered around
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4.94 from 15 votes

Cornmeal Cookies Recipe

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 Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 22 cookies
Calories: 138kcal
Author: Dorothy Kern
Cost: 15


  • 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


  • 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.


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