Cornmeal Sugar Cookies – a delicious recipe with all-purpose, yellow cornmeal, cornstarch, salt, unsalted butter, confectioners sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F with rack in middle.
2
Whisk together flour, cornmeal, cornstarch, and salt.
3
Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of flour mixture and pulse until dough just begins to come together.
4
Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter or drinking glass and transfer to an ungreased large baking sheet. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar.
5
Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
383
kcal
Calories
23
g
Fat
42
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup all-purpose flour, 1/4 cup yellow cornmeal, 2 tablespoons cornstarch, 1/4 teaspoon salt, and more.
Yes, Cornmeal Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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