Cornbread Cookies

Cornbread Cookies

Cornbread Cookies 

These cookies came straight out of quarantine necessity. We had a surplus of cornmeal, not enough flour, and a scarce amount of sugar. Promising my kids we could bake but unwilling to brave the store led me to look up how to replace ingredients. 

Delicious !

I seriously can’t believe how good these are. And Mike even said he prefers them to sugar cookies! I’m going to have to try and roll these out and use a cookie cutter next time. For now, I’ve dipped them in honey to really give them a cornbread feel.

Cornbread Cookies

Course Dessert

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup corn meal
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp honey

Instructions

  • Preheat oven to 350 degrees.
  • In a bowl, mix flour, cornmeal, and salt and set aside.
  • In a stand mixer or in a bowl with a beater, mix butter and sugar until fluffy.
  • Next add egg and vanilla extract and continue to mix.
  • Slowly add the dry ingredient mixture until well combined.
  • Line a baking sheet with parchment paper.
  • Using a tablespoon measure out dough. Roll it in between your hands and gently flattened on the parchment paper.
  • Bake for approximately 14 minutes or until the edges and golden. Then place cookies on a cooling rack to cool.
  • Next place honey in a small bowl that the top of the cookies can fit in.
  • When cookies are cool, carefully dip the top of the cookies into the honey. Be sure to shake off any extra honey.
  • Enjoy!