Description
Soft and chewy cornbread cookies with a buttery flavor, subtle sweetness, and a hint of cornmeal texture—perfect as a unique snack or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, honey, and milk; mix until smooth.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, brush warm cookies with melted butter and honey.
- Do not overbake to keep cookies soft.
- Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American