If you love cornbread and cookies, why not combine the best of both worlds? Cornbread Cookies are a unique twist on classic cookies, offering a slightly sweet, buttery flavor with a hint of cornmeal crunch. They’re perfect for tea time, brunch, or whenever you want a cookie that’s a little different — slightly rustic, comforting, and surprisingly addictive.
These cookies are lightly golden, crisp at the edges, soft inside, and have a subtle corn flavor that pairs beautifully with honey, vanilla, or a sprinkle of coarse sugar on top.
Why You’ll Love Cornbread Cookies
- Lightly sweet with a subtle corn flavor
- Slightly crunchy edges with soft centers
- Simple ingredients you probably already have
- Easy to make, no complicated techniques
- Perfect with tea, coffee, or milk
Cornbread cookies are a delightful mix of cornbread charm and cookie indulgence — rustic yet refined.
Ingredients
- 1 cup all-purpose flour
- ½ cup cornmeal (fine or medium grind)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar or turbinado sugar for topping
Why Cornmeal Works in Cookies
Cornmeal adds:
- Subtle sweetness and nutty flavor
- Slight crunch and texture contrast
- A golden color reminiscent of classic cornbread
Using fine or medium cornmeal ensures the cookie isn’t gritty while still providing that cornbread-like bite.
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cornmeal
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugars
In a large bowl:
- Beat softened butter with granulated and brown sugar until creamy.
- Add the egg and vanilla extract, mixing until smooth.
This creates a soft, buttery base for the cookies.
Step 4: Combine Wet and Dry Ingredients
Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Optional: Sprinkle coarse sugar over the tops for a sparkling finish.
Step 5: Shape and Bake
- Scoop cookie dough into tablespoon-sized balls.
- Place 2 inches apart on the baking sheet.
- Flatten slightly with the back of a spoon or your hand.
Bake 10–12 minutes, until edges are lightly golden.
Step 6: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
The centers will set as they cool, giving the perfect texture.
Texture & Flavor Profile
- Slightly crisp edges
- Soft, tender centers
- Buttery, subtly sweet with cornmeal crunch
- Light golden color
Cornbread cookies have a unique, rustic flavor that pairs beautifully with honey, tea, or coffee.
Variations
1. Honey Cornbread Cookies
Add 1–2 tablespoons honey to the dough for extra sweetness and flavor depth.
2. Lemon Cornbread Cookies
Add 1 teaspoon lemon zest for a bright citrus note.
3. Chocolate Chip Cornbread Cookies
Fold in ½ cup chocolate chips for a modern twist.
4. Maple Pecan Cornbread Cookies
Add ½ teaspoon maple extract and ½ cup chopped toasted pecans.
Storage Instructions
Room Temperature
Store in an airtight container for up to 5 days.
Freezer
Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to baking time.
Nutritional Information (Approximate per Cookie)
- Calories: 120
- Carbohydrates: 18g
- Fat: 5g
- Protein: 1.5g
- Sugar: 8g
Tips for Perfect Cornbread Cookies
- Use softened butter — ensures proper creaming and soft centers.
- Do not overmix — overmixing will make cookies tough.
- Flatten slightly before baking — helps them bake evenly.
- Chill dough if too soft — prevents cookies from spreading too much.
Serving Ideas
- With a cup of tea or coffee
- Alongside fresh fruit or yogurt
- Drizzled with honey or maple syrup
- As part of a cookie platter for holidays
Why This Recipe Works
The combination of butter, sugars, and cornmeal gives these cookies a delicate balance of:
- Soft chewiness
- Slight crunch
- Buttery sweetness with a hint of corn flavor
It’s essentially cornbread transformed into a cookie, keeping the nostalgic flavor while adding portable cookie fun.
Final Thoughts
Cornbread Cookies are rustic, comforting, and just a little different from your average cookie. They’re sweet but subtle, buttery yet light, and versatile enough for modern twists like chocolate chips or nuts.
This recipe is perfect for bakers who want a cookie with a little nostalgia and a lot of character.
Print
Cornbread Cookies (Sweet, Buttery & Slightly Crunchy)
Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (140g) fine yellow cornmeal
- ½ cup (100g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1 large egg
- ¼ cup milk (whole or buttermilk)
- 2 tbsp honey (optional, for extra sweetness)
- Optional mix-ins:
- ½ cup shredded sharp cheddar
- 1–2 tbsp minced jalapeño
- ¼ cup chopped pecans
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
- Cream wet ingredients: Beat butter until smooth. Add egg, milk, and honey (if using); mix well.
- Combine: Stir wet into dry until just combined. Fold in any mix-ins.
- Scoop & bake: Drop 1-tbsp mounds onto sheets, spaced 2″ apart. Flatten slightly (they don’t spread much).
- Bake 12–15 minutes, until edges are golden and tops look set.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Use fine cornmeal for best texture—coarse can make cookies gritty.
– For savory version: Reduce sugar to 2 tbsp and add cheese + jalapeño.
– Serve warm with butter or alongside chili or soup!
Prep Time & Nutrition (per cookie, makes 18):
Servings: 18 | Calories: 100 | Net Carbs: 12g | Fats: 6g | Protein: 2g