Description
These Cornbread Cookies are a delightful twist on classic cornbread, with a soft, tender crumb and a satisfying crunch. Perfect for an afternoon snack or holiday dessert table.
Ingredients
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/4 cup milk
Instructions
1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, cream the softened butter until light and fluffy. Beat in the egg, then stir in the milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, until the edges are lightly golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a variation, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough. These cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American