These cornmeal cookies are among the first things I make when I'm craving something crunchy and don't want to spend much time in the kitchen. I first tried them because I had some leftover cornmeal and didn't want to waste it, and since then I make them quite often. The recipe isn't complicated and is the kind you can make with kids. I've noticed that even the pickiest eaters in the family didn't comment on them, which doesn't happen very often.
Quick Info
Total time: 30 minutes
Preparation time: 10 minutes
Baking time: 10-15 minutes
Servings: about 30 cookies (depends on size)
Difficulty: easy
Recipe type: homemade cookies, suitable for Christmas or quick snacks
Ingredients
240 g cornmeal
250 g butter
200 g flour
1 egg
140 g powdered sugar
a handful of oats
Preparation steps
1. Start by placing all the ingredients in a large bowl: cornmeal, butter, flour, egg, and powdered sugar. I use cold butter from the fridge, cut into small cubes, so it mixes easily.
2. Mix well by hand or with a spatula until you have a soft, homogeneous dough. If it seems too soft, let it chill a bit, but usually, it works well right away.
3. Take pieces of dough about the size of a walnut and form balls. Each ball is rolled or lightly flattened over the oats.
4. Place the flattened balls on a baking tray lined with parchment paper, leaving a little space between them as they expand slightly while baking.
5. Bake the cookies in a preheated oven at 180°C for 10-15 minutes. When you take them out, they will seem soft, but after cooling, they become crunchy.
6. You can leave them plain or decorate some with a little icing, as you prefer. I made half of the dough with oats, and lightly decorated the others with glaze, but it's not mandatory.
Why I make the recipe often
I like that they are quick to make, don't require complicated techniques, and are quite versatile. The cookies keep well for a few days and remain crunchy, even without a special container. They are suitable when you crave something sweet or want to prepare something to take to a visit. It's also one of the few recipes where cornmeal really adds a nice texture, not just volume.
Tips and variations
Tips
I use powdered sugar because it incorporates faster into the dough.
If the butter is too soft, the dough can be a bit sticky, but after chilling it for a few minutes, it becomes easier to shape.
Don't leave them too long in the oven - the cookies harden as they cool. If you keep them too long, they become too hard.
Substitutions
If you don't have oats, you can leave them completely plain or sprinkle crushed nuts on top.
Powdered sugar can be replaced with granulated sugar, but the texture won't be as fine.
Variations
You can leave them all plain, cover them all with oats, or glaze them halfway, as you prefer.
If you want a different flavor, you can add a little grated lemon or orange zest to the dough, but the original recipe doesn't have it.
Serving ideas
They are good plain, with tea or coffee.
They can be placed on holiday platters or given as gifts, as they hold up well.
Frequently asked questions
Are the cookies very crunchy or softer?
When you take them out of the oven they are still soft, but they harden quite quickly after they cool completely.
Can I use margarine instead of butter?
Yes, but the taste is better with butter. The texture remains crunchy even with margarine.
Should the oats be incorporated into the dough or just sprinkled on top?
Just sprinkled or rolled on top; I don't put them inside the dough.
If I don't have cornmeal, can I use semolina or something else?
I don't recommend it. The cookies get their crunch from the cornmeal. Semolina has a different texture.
Can I double or halve the recipe?
Yes, I've made half a portion without any problems.
Nutritional values
Approximately, for one cookie (out of 30): about 90-100 kcal, with approximately 5 g fat, 11 g carbohydrates, and 1 g protein. These are approximate values, depending on how big you make them and the exact ingredients used.
Storage and reheating
The cookies store well for 3-5 days in a sealed container at room temperature. There's no need to reheat them, as the crunchy texture remains. If they sit longer, they may become a bit harder, but not unpleasant. If you want to keep them longer, you can freeze them, but usually, they don't last that long.
The recipe is simple and effective. With readily available ingredients, cornmeal cookies bring something different to the platter and don't require much effort.
Quick Info
Total time: 30 minutes
Preparation time: 10 minutes
Baking time: 10-15 minutes
Servings: about 30 cookies (depends on size)
Difficulty: easy
Recipe type: homemade cookies, suitable for Christmas or quick snacks
Ingredients
240 g cornmeal
250 g butter
200 g flour
1 egg
140 g powdered sugar
a handful of oats
Preparation steps
1. Start by placing all the ingredients in a large bowl: cornmeal, butter, flour, egg, and powdered sugar. I use cold butter from the fridge, cut into small cubes, so it mixes easily.
2. Mix well by hand or with a spatula until you have a soft, homogeneous dough. If it seems too soft, let it chill a bit, but usually, it works well right away.
3. Take pieces of dough about the size of a walnut and form balls. Each ball is rolled or lightly flattened over the oats.
4. Place the flattened balls on a baking tray lined with parchment paper, leaving a little space between them as they expand slightly while baking.
5. Bake the cookies in a preheated oven at 180°C for 10-15 minutes. When you take them out, they will seem soft, but after cooling, they become crunchy.
6. You can leave them plain or decorate some with a little icing, as you prefer. I made half of the dough with oats, and lightly decorated the others with glaze, but it's not mandatory.
Why I make the recipe often
I like that they are quick to make, don't require complicated techniques, and are quite versatile. The cookies keep well for a few days and remain crunchy, even without a special container. They are suitable when you crave something sweet or want to prepare something to take to a visit. It's also one of the few recipes where cornmeal really adds a nice texture, not just volume.
Tips and variations
Tips
I use powdered sugar because it incorporates faster into the dough.
If the butter is too soft, the dough can be a bit sticky, but after chilling it for a few minutes, it becomes easier to shape.
Don't leave them too long in the oven - the cookies harden as they cool. If you keep them too long, they become too hard.
Substitutions
If you don't have oats, you can leave them completely plain or sprinkle crushed nuts on top.
Powdered sugar can be replaced with granulated sugar, but the texture won't be as fine.
Variations
You can leave them all plain, cover them all with oats, or glaze them halfway, as you prefer.
If you want a different flavor, you can add a little grated lemon or orange zest to the dough, but the original recipe doesn't have it.
Serving ideas
They are good plain, with tea or coffee.
They can be placed on holiday platters or given as gifts, as they hold up well.
Frequently asked questions
Are the cookies very crunchy or softer?
When you take them out of the oven they are still soft, but they harden quite quickly after they cool completely.
Can I use margarine instead of butter?
Yes, but the taste is better with butter. The texture remains crunchy even with margarine.
Should the oats be incorporated into the dough or just sprinkled on top?
Just sprinkled or rolled on top; I don't put them inside the dough.
If I don't have cornmeal, can I use semolina or something else?
I don't recommend it. The cookies get their crunch from the cornmeal. Semolina has a different texture.
Can I double or halve the recipe?
Yes, I've made half a portion without any problems.
Nutritional values
Approximately, for one cookie (out of 30): about 90-100 kcal, with approximately 5 g fat, 11 g carbohydrates, and 1 g protein. These are approximate values, depending on how big you make them and the exact ingredients used.
Storage and reheating
The cookies store well for 3-5 days in a sealed container at room temperature. There's no need to reheat them, as the crunchy texture remains. If they sit longer, they may become a bit harder, but not unpleasant. If you want to keep them longer, you can freeze them, but usually, they don't last that long.
The recipe is simple and effective. With readily available ingredients, cornmeal cookies bring something different to the platter and don't require much effort.