thepioneerwoman
Cornmeal Cookies
These crisp, buttery cornmeal cookies with a sprinkle of flaky salt are so easy to make and perfect with coffee, for dessert, or as an after-school snack!
👥 2 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2
In a large bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking soda, and salt. Work the butter in with a pastry cutter or 2 butter knives until the mixture resembles wet sand, 2 to ⏱️ 3 minutes.
3
In a small bowl, beat together the egg and vanilla extract. Add to the flour mixture and stir until well combined and the dough holds together when pinched. (Using your hands to mix helps.)
large egg1
4
Scoop the dough into 1-tablespoon balls and place on a baking sheet or a large plate. Chill the dough in the refrigerator for at least ⏱️ 30 minutes or up to ⏱️ 6 hours, covering the baking sheet with plastic wrap if chilling longer than ⏱️ 30 minutes.
5
Space 8 dough balls on each prepared baking sheet about 2 inches apart and bake until golden, 10 to ⏱️ 12 minutes. Sprinkle the cookies with flaky salt before letting them cool completely on the baking sheet. Repeat with the remaining dough.
Nutrition Facts
calories
130 Calories
fat Content
6 g
fiber Content
0 g
sugar Content
8 g
sodium Content
128 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
23 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
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