These cornmeal cookies are perfectly chewy with soft centers! Browned butter enhances their sweet corn flavor for a deliciously unique cookie flavor.
Sweet Corn Cookies
If you're obsessed with corn pancakes or cornbread, you will love these cornmeal cookies!
They have perfectly crisp edges and chewy middles with a sweet corn flavor from yellow cornmeal. I'm a self-diagnosed cookie snob and as such, I have very high standards for cookies.
Trust me when I say, these sweet corn cookies are addictively delicious. A perfect way to use up leftover cornmeal.
Key Ingredients
- Unsalted butter - Browned butter gives these cookies those perfectly crackled tops and chewy interiors. I am obsessed! And frankly, it's easier to make than whipping butter with a mixer, win-win.
- White & brown sugar - A combo provides the best flavor and texture.
- Egg + yolk - Trust me on this one! That extra yolk ensures a rich, chewy cookie.
- All-purpose flour - I realize one cup plus one tablespoon is oddly specific, but it's because I test my recipes over and over until they're perfect. And that's the amount that gave the perfect amount of spread. If you prefer a thicker cookie, you can add another tablespoon.
- Yellow cornmeal - Make sure it's regular cornmeal, not medium or coarsely ground.
- Baking soda - The cookies do need to rise so they're not TOO dense.
- Kosher salt - A little bit of salt enhances sweetness!
How to Make Browned Butter
It's easier than you think! I personally think it's easier than creaming butter. You don't even have to pull out your mixer for this cookie recipe.
- If possible, use a small stainless steel or light colored pot so you can see the color of the butter.
- Melt it over medium heat until it begins to sizzle and pop.
- Once it begins to sizzle, watch it and stir it occasionally until the milk solids turn brown and the melted butter turns an amber color.
- Remove it from the heat and transfer it to a bowl.
How to Make Cornmeal Cookies
These cornmeal sugar cookies are really simple! The hardest part is not eating the cookie dough ...
- Make the browned butter: See the helpful tips in the section above! Transfer the browned butter to a mixing bowl.
- Add both sugars: You don't need to use a mixer. You can just stir them in with a spatula.
- Add the egg and yolk: Stir until combined.
- Add the dry ingredients: The flour, baking soda, cornmeal, and kosher salt. The cookie dough will be softer than usual, that's how it should be!
- Scoop: Use a cookie scoop that holds roughly 1 ½ tablespoons of cookie dough. You should get 14 cookies total. I scooped 7 on each pan so I only had to use two sheet pans.
- Bake: You only need to bake them for 9 minutes at 375 degrees. The higher the temp, the less they spread and the more they brown on the edges. 375 degrees is the sweet spot for this!
Expert Tips
- Once the butter starts to sizzle, watch it so it doesn't burn. Once it starts changing color, it turns brown quickly. Once you see the milk solids turn brown, remove the pan from the heat.
- Make sure to set the oven to 375 degrees. The cookies will spread a little too much at 350, plus the edges won't brown as nicely.
- Let the cookies cool on the pan before you move them! A hot cookie will fall apart. They set up as they cool.
Storage
- Let the cookies cool completely before you store them!
- Transfer the cooled cookies to a zip-top bag or airtight container and store at room temperature for up to 4 days.
- For longer storage, you can freeze the cookies! Transfer them to a freezer-safe container or bag and freeze for up to 6 months.
- Reheat a frozen cookie in the microwave until warm.
Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Triple Chocolate Cookies
- Chocolate Peppermint Cookies
- Coffee Cookies
Cornmeal Cookies
These cornmeal cookies are perfectly chewy with soft centers! Browned butter enhances their sweet corn flavor for a deliciously unique cookie flavor.
Equipment
- Large mixing bowl
- small saucepan
Ingredients
- ½ cup unsalted butter (1 stick/4 ounces)
- ½ cup white sugar
- ¼ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 cup + 1 tablespoon all-purpose flour see note for gluten-free
- ⅓ cup + 1 tablespoon yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees Fahrenheit. (This is not a typo!)
- In a small saucepan over medium heat, add the butter. Let it melt and then begin to sizzle and pop. Once it starts to sizzle, stir occasionally, and watch it until it begins to turn light brown and the milk solids begin to brown. Immediately transfer the browned butter to a mixing bowl.
- Add the white and brown sugar to the mixture. Stir until combined.
- Add the egg and yolk to the mixture and stir until combined.
- Add the flour, cornmeal, baking soda, and kosher salt to the mixture and stir until a cookie dough forms. It will be somewhat softer than traditional cookie dough.
- Line a sheet pan with a silicone baking mat or parchment paper. Use a cookie scoop to scoop seven cookies onto the sheet pan, giving them space to spread.
- Bake for 9 minutes. The edges should look golden brown and the middles should look slightly underbaked. They set up as they cool!
- Remove the pan from the oven and let the cookies cool for at least 5 minutes before transferring them. Repeat with the remaining cookie dough.
- You should get 14 cookies.
Notes
Gluten-free: Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten-Free Baking Flour. You can find it at Target, Walmart, or on Amazon.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 130mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 238IUCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!
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