Corny Sugar Cookies

cornmealThis was my surprise find cookie for the holidays. And because it is what it is, it works for any time of the year.

It’s a sugar cookie, but it uses some cornmeal which makes it so nicely crunchy and crumbly. I just loved it.

I adapted my recipe, from one at My Recipes.


  • 1 c sugar
  • 1 c butter, softened
  • 2 egg yolks
  • 1 1/2 c flour
  • 1 1/2 tsp baking powder
  • 1 c white or yellow cornmeal (not self-rising)


  1. Beat sugar and butter together until smooth and light.
  2. Add egg yolks one at a time.
  3. Whisk together the flour, cornmeal and baking powder.
  4. Gradually add the flour mixture to the butter/sugar mixture.
  5. Roll into a log, in plastic and refrigerate until ready to bake. At least an hour and up to say 4 days.
  6. Slice in 1/2 in rounds, and place on  a greased parchment lined baking sheet, about 2 inches apart.
  7. Bake in a preheated 350° oven for 10-12 minutes, or until edges begin to brown slightly.

Serves: 3 dozen

NOTES: This is a great dough to freeze, or freeze the baked cookies, so don’t be afraid to double this recipe. You can frost them of course–see our Sweet Sugar Icing. You don’t technically have to roll this into a log. You can if you wish roll it out and cut it with cookie cutters into cute shapes. Also you can dust with colored sugars or other sprinkles. Do this before baking.





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