Rosemary-Cornmeal Sugar Cookies Recipe

Name: Rosemary-Cornmeal Sugar Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups fine yellow cornmeal; 1/4 cup nonfat dry milk powder; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 4 teaspoons finely chopped rosemary; 1 teaspoon salt; 3/4 cup fresh or thawed frozen corn kernels; 2 teaspoons finely grated lemon zest; 2 1/2 sticks unsalted butter, at room temperature; 3/4 cup plus 3 tablespoons sugar; 1 large egg; 1/4 cup sorghum molasses or dark honey; 2 teaspoons fresh lemon juice; 1 teaspoon pure vanilla extract

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 cups fine yellow cornmeal
1/4 cup nonfat dry milk powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
4 teaspoons finely chopped rosemary
1 teaspoon salt
3/4 cup fresh or thawed frozen corn kernels
2 teaspoons finely grated lemon zest
2 1/2 sticks unsalted butter, at room temperature
3/4 cup plus 3 tablespoons sugar
1 large egg
1/4 cup sorghum molasses or dark honey
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract

1
Preheat the oven to 350.
2
Line 2 large baking sheets with parchment paper.
3
In a medium bowl, whisk the flour, cornmeal, milk powder, baking powder, baking soda, rosemary and 1/2 teaspoon of the salt.
4
In a food processor, pulse the corn with the lemon zest until very finely chopped.
5
In the bowl of a standing mixer fitted with the paddle, beat the butter with 3/4 cup of the sugar at medium-high speed for 2 minutes, until smooth.
6
Beat in the egg until incorporated.
7
At low speed, beat in the chopped corn mixture, then add the molasses, lemon juice and vanilla.
8
Beat at high speed until pale and fluffy, about 5 minutes.
9
At low speed, beat in the dry ingredients in 3 additions.
10
Working in 2 batches, scoop 11/4-inch mounds of dough onto the prepared baking sheets, about 2 inches apart.
11
With damp fingers, flatten each mound slightly.
12
In a small bowl, mix the remaining 3 tablespoons of sugar and 1/2 teaspoon of salt and sprinkle half of the mixture on the cookies.
13
Bake in the upper and lower thirds of the oven for 12 to 15 minutes, until golden brown; shift the pans from top to bottom and front to back halfway through.
14
Slide the parchment paper from the baking sheets onto racks.
15
Repeat to bake the remaining dough.

1035

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups fine yellow cornmeal, 1/4 cup nonfat dry milk powder, 3/4 teaspoon baking powder, and more.

Yes, Rosemary-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.

That's it — enjoy your meal!

Rosemary-Cornmeal Sugar Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions