Soft Cornmeal Cookies Recipes

CORNMEAL COOKIES

Cornmeal Cookies image

These simple shortbread-like treats use plenty of butter.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 26

Number Of Ingredients 7

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

SOFT CORNMEAL COOKIES

Soft Cornmeal Cookies image

Combining humble ingredients can sometimes result in a delicious treat. Use these versatile cookie as the base for ice cream sandwiches or crumble them over strawberries and ice cream. -Gina Martin, Spooner, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield About 2 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/2 cup plus 1/3 cup sugar
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/4 cup cream cheese
3/4 cup 2% milk
1/2 cup chopped walnuts, optional

Steps:

Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add milk and, if desired, walnuts; stir until blended. Shape into 1-1/2-in. balls. Place remaining sugar in a shallow bowl; roll cookies in sugar., Place cookies 2 in. apart on greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CORNMEAL COOKIES

Cornmeal Cookies image

These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER.

Provided by Diana A

Categories Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour

Steps:

Mix softened BUTTER and sugar until creamy.
Add the egg and vanilla and beat well.
In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
Add to the creamed mixture.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

LEMON CORNMEAL COOKIES

Lemon Cornmeal Cookies image

Anything lemon makes my day brighter and these soft cookies have a fabulous lemon aroma and a subtle lemon flavor. -Theresa Miller, Sault S Marie, Michigan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 14

Ingredients

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup packed brown sugar
1 large egg
3 tablespoons lemon juice
4 teaspoons grated lemon zest
1 tablespoon poppy seeds
3-1/3 cups all-purpose flour
3/4 cup cornmeal
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1 package (10 to 12 ounces) white baking chips

Steps:

In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips., Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets; flatten slightly with a glass. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

CORNMEAL COOKIES II

Cornmeal Cookies II image

Rich cookies.... my kids love them!

Provided by Elaine Ogden

Categories Desserts Cookies Drop Cookie Recipes

Yield 24

Number Of Ingredients 9

Ingredients

¾ cup shortening
¾ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup cornmeal

Steps:

Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 14.3 g, Cholesterol 7.8 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 6.3 g

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