Amazing Cornmeal Cookie Recipe 2025

Name: Amazing Cornmeal Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 0.5 cup unsalted butter (softened); 0.5 cup granulated sugar (caster sugar also works); 0.25 cup light brown sugar (packed); 1 large egg (room temperature); 1 tbsp honey (or maple syrup); 1 tsp vanilla extract; 1.5 cups all-purpose flour; 0.75 cup fine cornmeal (fine polenta); 0.5 tsp baking soda; 0.5 tsp fine salt; 0.5 cup white or dark chocolate chips (optional); 1 tsp lemon or orange zest (optional); 0.25 tsp ground cinnamon or cardamom (optional)

This cornmeal cookie recipe bakes into cookies with crisp, golden edges and soft, tender middles—think cornbread meets classic sugar cookie, with a buttery crumb and a whisper of honey.

Table of Contents

Why You’ll Love This Cornmeal Cookie Recipe

If you love the comfort of cornbread and the chew of a bakery cookie, these cornmeal cookies deliver the best of both. Finely ground cornmeal adds gentle crunch and warm, toasty corn flavor without turning the texture gritty. A mix of white and brown sugar brings snap at the edges and a caramel note through the center, while a spoonful of honey amplifies the “cornbread” vibe in the most delightful way. There’s no chilling required, so you can go from mixing bowl to oven in minutes—perfect for last-minute bake sales, coffee breaks, or a quick after-dinner treat. The dough is also surprisingly flexible: fold in citrus zest, warm spices, or even chocolate chips to make them your own.

Stack of homemade cornmeal cookies on a plate.

Ingredients for Cornmeal Cookie Recipe

Base Dough

½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar (caster sugar also works)
¼ cup (50 g) light brown sugar, packed
1 large egg, room temperature
1 tablespoon honey (or maple syrup)
1 teaspoon vanilla extract
1½ cups (180 g) all-purpose flour
¾ cup (90 g) fine cornmeal (fine polenta)
½ teaspoon baking soda
½ teaspoon fine salt

Optional Flavor Boosts (choose 1–2)

1 teaspoon lemon zest or orange zest
¼ teaspoon ground cinnamon or cardamom
½ cup white chocolate chips or dark chocolate chips
2 tablespoons sprinkles for a fun twist

Yield: about 12–14 cookies (size 1½ tablespoons each)
Bake time: ~12 minutes at 350°F / 180°C (320°F / 160°C fan)

Ingredient Notes (Substitutions, Healthy Swaps)

Cornmeal grind: Use fine cornmeal (sometimes labeled “fine polenta”). Medium or coarse grinds can make the cookies too crunchy. If your cornmeal is slightly coarse, pulse it in a food processor for 15–30 seconds to refine.
Butter: Unsalted butter gives you full control over salt levels. If you only have salted butter, reduce the added salt to a pinch.
Sugars: The combo of granulated + light brown sugar balances crisp edges and moist centers. In a pinch, all granulated sugar works (the cookies will be a bit crisper), or swap all light brown sugar for slightly chewier centers.
Honey: Honey adds subtle floral sweetness and keeps the centers tender. Maple syrup or agave can sub 1:1 (flavor will vary). If skipping honey, add 1 extra teaspoon granulated sugar to compensate.
Egg-free option: Replace the egg with 1 tablespoon ground flaxseed + 3 tablespoons warm water (rest 5 minutes to gel). Expect a slightly cakier texture but still delicious results.
Gluten-free option: Use a 1:1 gluten-free all-purpose baking flour (with xanthan gum). Ensure your cornmeal is certified gluten-free.
Dairy-free option: Swap butter for a plant-based baking stick (not a soft tub spread). The cookies may spread a touch more; bake one test cookie to gauge timing.
Citrus & spice: Lemon zest makes the corn flavor pop. Cinnamon, nutmeg, or cardamom brings cozy bakery notes. Start small—cornmeal has a delicate personality that shines when not overpowered.
Mix-ins: Chocolate chips, chopped white chocolate, or even freeze-dried berries (crushed) pair beautifully with the honeyed corn base.

Freshly baked cornmeal cookies cooling on a wire rack.

Step-by-Step Instructions

Step 1 – Prep the pans and oven

Heat the oven to 350°F / 180°C (or 320°F / 160°C fan). Line two rimmed baking sheets with parchment paper. This prevents over-browning on the bottoms and encourages even spread.

Step 2 – Cream butter and sugars

In a large mixing bowl (or stand mixer with the paddle attachment), beat butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes, until visibly lighter and fluffy. Creaming incorporates air, which helps the cookies rise slightly and bake up with tender centers.

Step 3 – Add egg, honey, and vanilla

Beat in the egg, honey, and vanilla until smooth, scraping down the bowl as needed. The mixture might look slightly separated—once the dry ingredients go in, it will come together.

Step 4 – Add dry ingredients

In a separate bowl, whisk together flour, cornmeal, baking soda, and salt. Add the dry mixture to the bowl in two additions, mixing on low until just combined and no dry streaks remain. Overmixing develops gluten and can make cookies tough; stop as soon as you have a soft, cohesive dough.

Dough check: It should be soft but not sticky, similar to classic sugar cookie dough. If yours seems dry (cornmeal can vary), add 1–2 teaspoons milk. If it’s overly sticky, chill for 10 minutes or add 1–2 teaspoons flour.

Step 5 – Portion and bake

Scoop the dough into 1½ tablespoon mounds (a #40 scoop works well) and set them 2 inches (5 cm) apart on the lined sheets. Bake one sheet at a time for 10–12 minutes (start checking at 10). Look for lightly golden edges and pale centers; the cookies will set as they cool.

Step 6 – Cool and set the texture

Let cookies cool on the tray for 5 minutes, then transfer to a rack to cool completely. As they cool, edges crisp and centers set to a soft, tender chew.

Step 7 – Optional finish

For a bakery gloss, warm 2 teaspoons honey and lightly brush over just-baked cookies; sprinkle a pinch of flaky sea salt if you like sweet-salty contrast (especially nice with chocolate chip add-ins).

Pro Tips for Success

Choose fine cornmeal: Texture is everything. Fine grind keeps the crumb tender and avoids grit.
Cream properly: Under-creamed butter won’t trap enough air; over-creamed butter can lead to extra spread. Aim for pale and fluffy, 2–3 minutes.
Bake by color, not time: Pull them when edges are gold and centers look just set. Overbaking dries the cornmeal and steals the soft chew.
Size = texture: Larger scoops produce more contrast (crisp edge, soft middle). Smaller cookies bake faster and crisper.
Test cookie first: Ovens differ. Bake one cookie to dial in time and spread, then adjust the rest (flatten mounds slightly for wider cookies, chill the dough briefly for thicker ones).
Flavor bloom: A touch of lemon zest or a dash of cinnamon enhances corn’s natural sweetness. Start small and taste the results.

Flavor Variations

Lemon Cornmeal Cookies: Add 1–2 teaspoons lemon zest and finish warm cookies with a light lemon glaze (¼ cup powdered sugar + 1–2 teaspoons lemon juice).
Honey-Cardamom: Add ¼ teaspoon ground cardamom and brush warm cookies with honey. The floral spice pairs beautifully with corn.
Brown Butter & Vanilla: Brown the butter, cool until just soft, and proceed. Expect deeper caramel notes and a slightly chewier center.
Cornmeal Chocolate Chip: Fold in ½ cup dark or white chocolate chips; sprinkle a few chips on top just before baking for a bakery look.
Maple-Pecan: Swap honey for maple syrup and fold in ½ cup chopped toasted pecans for a cozy fall vibe.

Serving Suggestions

These cookies shine next to a mug of tea, coffee, or cold milk. For dessert, sandwich two cookies around a scoop of vanilla or honey ice cream. Hosting brunch? Offer a plate of cornmeal cookies beside a bowl of fresh berries and a pot of lemon curd for dipping. Their not-too-sweet profile also makes them a great nibble on cheese boards—try them with soft goat cheese and a drizzle of honey.

Storage and Freezing Instructions

Room temperature: Store completely cooled cookies in an airtight container for 3–4 days. Slide a piece of parchment between layers to protect the edges.
Re-crisping: If edges soften, warm on a baking sheet in a 300°F / 150°C oven for 3–4 minutes, then cool.
Freeze baked cookies: Freeze in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw at room temperature.
Freeze dough balls: Scoop, freeze on a tray until firm, then bag and freeze up to 2 months. Bake from frozen at 350°F / 180°C adding 1–2 minutes.

Nutrition Facts (Per Cookie)

Approximate values for 1 of 12 cookies; exact numbers vary by ingredients.

Calories	Protein	Carbs	Fat	Fiber	Sodium
165	2 g	22 g	7 g	1 g	95 mg

FAQ About Cornmeal Cookie Recipe

What type of cornmeal should I use?

Choose fine cornmeal for a tender crumb. Medium or coarse grinds can taste gritty in cookies. If fine cornmeal isn’t available, pulse a coarser grind briefly in a food processor to reduce the grain size.

Do I need to chill the dough?

No chilling is required; the cookies are designed to spread just enough. If your kitchen is very warm or the dough feels sticky, you can chill it for 10–15 minutes to help keep the cookies a little thicker.

Can I make these cookies gluten-free?

Yes—use a 1:1 gluten-free baking flour in place of all-purpose flour and make sure the cornmeal is certified gluten-free. Bake a single test cookie to fine-tune timing, as GF blends can brown slightly faster.

How do I keep the edges crisp?

Bake until the edges are just golden and let the cookies rest on the hot tray for 5 minutes before moving to a rack. For extra crunch, bake 1 minute longer or reduce cookie size slightly so more edge area forms.

Can I reduce the sugar?

You can reduce the total sugar by 2–3 tablespoons without big texture changes. Keep at least some brown sugar for moisture and flavor. Reducing too much can make the cookies dry and less tender.

What if my cookies don’t spread?

A few reasons: butter was too cold, dough too dry, or oven running cool. Flatten dough mounds slightly before baking, add 1–2 teaspoons milk to the remaining dough, or check your oven temperature with an oven thermometer.

Can I add corn kernels or freeze-dried corn?

Yes. Freeze-dried corn (crushed) adds a bigger corn punch without extra moisture—add 2 tablespoons to the dry mix. Fresh or canned kernels add moisture and may make the texture cakier, so keep additions small and well-drained.

Why include honey in a cookie recipe?

Honey complements corn’s natural sweetness and helps the centers stay soft. It also adds gentle floral notes you won’t get from sugar alone. If you swap it for maple or agave, expect a slightly different flavor profile but similar texture.

Final Thoughts

These cornmeal cookies are the kind of bake you bookmark because they’re simple, comforting, and endlessly customizable. Fine cornmeal sets them apart—delivering fragrant corn flavor and a subtle, satisfying crunch—while classic cookie technique keeps the centers soft and chewy. Whether you finish them with lemon glaze for a bright afternoon tea or fold in chocolate chips for a crowd-pleaser, this dough is a reliable canvas. Keep cornmeal in the pantry and butter on the counter, and you can have warm, golden cookies on the table in under 30 minutes—just right for busy days and sweet, spontaneous moments.