Soft, chewy, and sweet Cornmeal Cookies with honey! These cookies have gorgeous crisp edges and are studded with white chocolate chips.
author’s note
Crumbl Cookies Who? These Cookies Win!
Love honey-soaked cornbread and soft cornbread muffins? Same. I tried Crumbl’s Cornbread Cookie one afternoon and that was it.
I drove home thinking about that sweet corn flavor and grabbed my mixer. So, I mixed cornmeal into my go-to cookie dough, added a little honey, and baked a test tray. The house smelled like warm corn and butter.
By batch three, I knew I had it. Soft middles, crisp edges, a tiny cornmeal crunch. Cornbread flavor in cookie form.
Ingredients
| Ingredient | Tips |
|---|---|
| Unsalted Butter | Let it cool before adding the sugar. Hot butter can make the cookies greasy. |
| Brown and White Sugar | Stir until the mixture is completely smooth to prevent grainy cookies. |
| Honey | Measure it with a lightly greased spoon so it slides out easily. |
| Egg | Use a room-temp egg so it blends more evenly into the dough. |
| Vanilla Extract | A little goes a long way—don’t skip it! |
| Cornstarch, Baking Soda, and Baking Powder | Mix them in thoroughly to ensure the cookies bake with an even texture. |
| Flour | Spoon the flour into the measuring cup and level it off. |
| Cornmeal | Use fine yellow cornmeal for the best texture. |
| White Chocolate Chips | Press a few extra chips onto each cookie after baking for a bakery-style finish. |
How To Make Cornmeal Cookies
- Melt and Cool Butter.
- Mix: Combine butter, sugars, honey, egg, and vanilla.
- Add Dry Ingredients: Mix cornstarch, baking soda and powder, salt, cornmeal, flour, and chocolate chips. Chill dough for at least an hour.
- Shape and Re-chill: Form 2-tablespoon balls, chill for 20-30 minutes.
- Bake: At 325°F for 8-12 minutes. Press edges, add chips, let stand 5 minutes.
Storage
- Freezing Baked Cornmeal Cookies: Cool, freeze on a sheet, then store in bags with parchment layers for up to 3 months. Note: slight texture loss.
- Freezing Dough Balls: Freeze on a pan, then store in an airtight container for up to 3 months.
- Baking from Frozen: Bake dough balls directly from the freezer, adding 1-3 minutes to the cooking time.
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