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.
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.
- 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
- 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.