Cornmeal Cookies
These cornmeal cookies have the buttery, delicious taste of thumbrpint cookies. They are filled with jam and have a chewy texture and unique flavor thanks to the addition of cornmeal. If you're a fan of thumbprint cookies and enjoy the flavor of cornbread or polenta, you will love this cookie recipe.
Servings: 33 cookies
Calories: 110kcal
Equipment
Ingredients
Cornmeal Cookies
- 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
Jam Filling
- ⅓ cup jam any flavor, store bought or homemade
Instructions
- In a large bowl, whisk to combine the flour, yellow cornmeal, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed til creamy and combined, about 1 minute.
- Add the vanilla extract and egg yolks and beat just til incorporated.
- Turn the mixer to low and add the dry ingredients until fully incorporated. Avoid overmixing.
- Pour about 1/3 cup granulated sugar in a shallow bowl. Scoop the dough into 1 tablespoon-sized balls (or heaping tablespoon sized) balls. Roll the balls with your hands til smooth then roll each ball in the granulated sugar to coat. Place balls on a baking sheet lined with parchment paper.
- Press the back of a rounded teaspoon or use your thumb to press in the middle of each cookie dough ball to make a cavity. Press any cracks back together with your fingers. Freeze for 30 minutes or refrigerate 1 hour.
- Preheat oven to 375 F. Fill each cavity with jam (use about 1/2 teaspoon jam per cookie). Bake 11-13 minutes until edges begin to turn light brown. Cool on cookie sheet 10 minutes then transfer to a wire rack to cool completely.
Notes
Flour: When measuring the flour, be sure to spoon the flour into the measuring cup and then level it or use a kitchen scale to weigh it. Dredging a measuring cup in flour will compact flour and cause you to use too much flour. Too much flour will give you dry cookies.
Avoid overmixing: Mix the cookie dough only as much as needed to combine. Overmixing can make the cookies turn out hard.
Jam filling: You can fill these cookies with jam before or after baking. If you use something else for filling, add it after baking.
Filling options: Instead of jam, fill the baked cookies with with salted caramel sauce, lemon curd, or Nutella.
Chocolate ganache filling: These cookies can also be filled with chocolate ganache instead of jam. To make ganache, add 1/2 cup semi-sweet chocolate chips to a heat proof bowl. Heat 1/4 cup heavy cream in the microwave or on the stovetop until it just starts to bubble (do not boil). Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk the two ingredients together until the chocolate has melted completely and you have a silky ganache. Fill with chocolate ganache after baking.
Decoration suggestions: Sprinkle with nonpareils or drizzle with chocolate ganache or melted white or semi-sweet chocolate.
Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 25mg | Fiber: 1g | Sugar: 6g | Vitamin A: 145IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
