Cornbread Cookies

Cornbread cookies are what you might expect, only better! The flavor is like extra sweet cornbread, and the texture, with their crispy edges and soft centers, is like cookies. And altogether, absolutely delicious!

Do you like corn?

Then you will LOVE this recipe for cornbread cookies! It's nothing short of a dream, with a perfectly crisped outside, a soft inside, and a scrumptious taste that keeps you coming back for more.

They're quick to make, and fast to disappear!

If you follow this tried-and-true corn cookie recipe, I'm pretty sure you're going to be very happy!

Important Ingredient Notes

• unsalted butter - Cornbread cookies are made with butter that's partially melted to create crispy edges and bottoms, without making them too thin.
• granulated sugar - Part of what gives these cookies their delicious crunch is the granulated sugar.
• kosher salt - Use half the amount if you're using table salt.
• creamed corn - Look for the ones labeled Cream Style Sweet Corn.
• egg - When possible, use pasture-raised eggs.
• cooked corn kernels - Fresh or canned both work well. Unless it's summer, canned is best. To avoid adding too much moisture to the cookies, if you're using canned corn, it should be drained well and patted dry with a paper towel.
• cornmeal - I use a medium ground corn meal, and I think it's best for this recipe, as it enhances the crunch of the cookies. If you want a softer texture, you can use corn flour.
• all-purpose flour - Be sure to spoon the flour into the cups when you're measuring. If you scoop the flour with the cup, it packs it in and will be too much. If you're gluten-free, or making them for someone who is, you can substitute with a 1-to-1 all-purpose gluten-free flour. I like Cup4Cup Multi-Purpose Gluten-Free Flour, and Bob's Red Mill Gluten-Free Baking Flour (not sponsored).
• baking soda and baking powder - These are measured to create just the right amount of spread and lift to the cookies.

How to Make Cornbread Cookies

- Adjust a rack to the center of the oven, preheat to 375℉, and line a sheet pan with parchment paper. Set aside. (Generally, cookies are baked at 350℉, but to ensure crispy edges, 375℉ does the trick.)

- Melt the butter about halfway. This is easiest in the microwave, and should take about 30 seconds if it's cold and solid.

- In a large mixing bowl, use the back of a large wooden spoon to mix the partially melted butter with the sugar and salt until it's smooth.

- Then mix in the egg until it's completely incorporated and then add the cornmeal and blend.

- Add about half of the flour, the baking soda and baking powder to the bowl.

- After roughly chopping the corn kernels, pat them dry with a paper towel, and add them directly on top of the flour. Then add the remaining flour on top of them and fold to blend everything together.

- Use a 1½-inch cookie scoop to shape the batter into balls, placing them on the parchment-lined sheet pan as you go, with a few inches between them. (About 8 per sheet.)

- Then use the palm of your hand to gently press down on each ball of cookie batter. They should flatten just a bit. (See right image below.)

- Place the sheet pan in the preheated 375 ℉ oven and bake until the bottoms and edges are golden, and they're slightly golden on top.

- Let the cookies cool on the sheet pan for at least 5 minutes before transferring them to a baking rack to cool for at least another 10 minutes.

Storing Cookies

• If you somehow can keep yourself from eating them all immediately, once the cookies have completely cooled, they can be stored in an airtight container at room temperature for two days. If you don’t plan to serve them within the first couple of days after baking them, you can freeze them.
• They can be kept in the freezer in an air-tight container or freezer Ziploc bag for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll lose.)

More Must-Try Corn Recipes

I hope you'll give my cornbread cookies a go, and that you love them as much as my family and I do.