Description
Buttery, slightly crisp cookies with a unique texture from cornmeal, offering a delicate sweetness and subtle crunch in every bite.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup fine yellow cornmeal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, cornmeal, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Gradually mix in dry ingredients until combined.
- Drop rounded tablespoons onto lined baking sheets, 2 inches apart.
- Bake at 350°F (175°C) for 12 minutes or until edges are lightly golden.
Notes
- Chill dough for 30 minutes if too soft
- Let cool completely on wire rack
- Store in airtight container for up to 5 days
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 1.5g