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Cornmeal Cookies

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These delightful Cornmeal Cookies are tender-crisp with a subtle corn flavor, featuring a sweet jam filling for a perfect treat.

Ingredients

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  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar plus granulated sugar for rolling (about 1/3 cup)
  • ¼ cup light brown sugar packed
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2⅓ cups all purpose flour
  • ½ cup yellow cornmeal
  • 1/2 teaspoon salt
  • ⅓ cup jam any flavor, store bought or homemade

Instructions

  1. In a large bowl, whisk to combine the flour, yellow cornmeal, and salt.
  2. Set aside the dry ingredients.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and both granulated and light brown sugars on medium speed.
  4. Beat until creamy and combined, about 1 minute.
  5. Add the vanilla extract and egg yolks to the butter mixture.
  6. Beat just until the vanilla and egg yolks are fully incorporated.
  7. Turn the mixer to low speed.
  8. Gradually add the dry ingredients to the wet mixture.
  9. Mix until fully incorporated, being careful to avoid overmixing.
  10. Pour about 1/3 cup granulated sugar into a shallow bowl for rolling.
  11. Scoop the dough into 1 tablespoon-sized balls (or heaping tablespoon sized).
  12. Roll the dough balls with your hands until smooth.
  13. Roll each smooth dough ball in the granulated sugar to coat completely.
  14. Place the coated dough balls on a baking sheet lined with parchment paper.
  15. Press the back of a rounded teaspoon or use your thumb to create a cavity in the middle of each cookie dough ball.
  16. Press any cracks that form back together with your fingers.
  17. Freeze the prepared cookie dough balls for 30 minutes or refrigerate for 1 hour.
  18. Preheat your oven to 375°F (190°C).
  19. Fill each cookie cavity with approximately 1/2 teaspoon of your preferred jam.
  20. Bake the cookies for 11-13 minutes.
  21. Bake until the edges begin to turn a light brown color.
  22. Cool the baked cookies on the cookie sheet for 10 minutes.
  23. Transfer the cookies to a wire rack to cool completely.

Notes

Ensure butter is at room temperature for a smooth, creamy dough.
Do not overmix the dough once flour is added to prevent tough cookies.
Chilling the dough helps prevent spreading and maintains cookie shape.
Watch cookies closely; remove from oven when edges are just lightly golden.

Find it online: https://theflakytruth.com/cornmeal-cookies/