Description
Buttery, crisp-edged cookies with a subtle corn flavor and tender crumb, offering a unique twist on traditional sugar cookies.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup fine cornmeal
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Mix flour, cornmeal, baking powder, and salt.
- Cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Gradually stir in dry ingredients until combined.
- Drop rounded tablespoons onto lined baking sheets, 2 inches apart.
- Bake at 350°F for 12 minutes or until edges are lightly golden.
Notes
- Chill dough for 30 minutes if too soft
- Store in airtight container up to 5 days
- Can be frozen for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 135
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1.5g