15 Cornmeal Christmas Cookie Recipes (Delicate Crunch)

Classic Cornmeal Sugar Cookies

Classic Cornmeal Sugar Cookies are a delightful twist on traditional sugar cookies. With a hint of cornmeal, these cookies have a unique texture and flavor that is perfect for celebrating the holiday season. Whether enjoyed with a glass of milk or shared at a festive gathering, these cookies are sure to be a hit!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, and mix until they are well incorporated.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together nicely.
6. Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork or your fingertips.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar (Optional): If desired, once the cookies are completely cool, dust them lightly with powdered sugar for a festive touch.

Enjoy your Classic Cornmeal Sugar Cookies as a delightful treat for yourself or to share during the holiday season!

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Cranberry Cornmeal Cookies

Cranberry Cornmeal Cookies are a festive treat that combines the unique texture of cornmeal with the tartness of cranberries. These cookies are not only delicious but also add a vibrant splash of color to your holiday cookie platter. Perfect for sharing with family and friends, they offer a delightful balance of flavors that’s sure to impress!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. This dry mixture will add structure to your cookies.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 3-5 minutes.
4. Add Egg, Vanilla, and Zest: Incorporate the egg, vanilla extract, and orange zest into the butter mixture. Mix until well combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add your dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
6. Fold in Cranberries: Gently fold the dried cranberries into the dough, ensuring they are evenly distributed throughout.
7. Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Flatten each ball slightly with your fingertips.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may seem a little soft, but they will firm up as they cool.
9. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar (Optional): Once cooled, if desired, sprinkle the cookies lightly with powdered sugar for an elegant finish before serving. Enjoy!

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Lemon Zest Cornmeal Cookies

Lemon Zest Cornmeal Cookies are a bright and revitalizing treat that perfectly embodies the spirit of the holidays. These cookies are a delightful mix of crunchy and chewy textures, enhanced by the zingy flavor of fresh lemon zest. Ideal for cookie exchanges or festive gatherings, they evoke a sense of joy and celebration with every bite.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. This mixture will form the base of your cookie dough.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, approximately 3-5 minutes.
4. Incorporate Egg and Flavorings: Add in the egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mix. Beat until fully combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, making sure not to overmix the dough.
6. Scoop and Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingertips.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may appear soft, but will set as they cool.
8. Cool the Cookies: Once baked, remove the tray from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Optional Dusting: Once cooled, you can dust the cookies with powdered sugar for an extra touch of sweetness and festivity. Enjoy your Lemon Zest Cornmeal Cookies!

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Spiced Ginger Cornmeal Cookies

Spiced Ginger Cornmeal Cookies are a delightful holiday treat that combine the warmth of spices with the unique texture of cornmeal. These cookies are soft on the inside, with a slightly crispy exterior, making them perfect for enjoying with a cup of tea or coffee. The zesty ginger flavor, along with hints of cinnamon and nutmeg, will surely fill your home with the comforting aromas of the season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to ascertain the cookies do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. This will be your dry mixture.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
4. Incorporate Egg, Molasses, and Vanilla: Beat in the egg, molasses, and vanilla extract into the butter and sugar mixture until fully combined and smooth.
5. Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients. Use low speed on the mixer until just combined, being careful not to overmix the dough.
6. Scoop and Shape Cookies: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can gently flatten each ball with your fingers for even baking.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers are set but still soft.
8. Cool the Cookies: Once baked, remove the sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Optional Dusting: If desired, once the cookies are completely cooled, dust them lightly with powdered sugar before serving, adding an extra festive touch.

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Almond Cornmeal Biscotti

Almond Cornmeal Biscotti are a delightful twist on the traditional Italian cookie, offering a crunchy texture with a hint of nuttiness thanks to the cornmeal and almonds. Perfect for dipping in coffee or tea, these biscotti make for an excellent holiday treat or a delicious snack any time of the year.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisk these ingredients together until they are well blended.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Eggs and Flavor: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the almond extract and mix well.
5. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain the cookie’s texture.
6. Add Almonds: Gently fold in the sliced almonds until they are evenly distributed throughout the dough.
7. Shape the Dough: Transfer the dough onto a floured surface. Divide it into two equal parts and shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring they are spaced out.
8. Initial Baking: Bake in the preheated oven for 25-30 minutes or until the logs are lightly golden and firm to the touch. Remove from the oven and let them cool for about 10 minutes.
9. Slice the Logs: Using a sharp knife, slice the logs diagonally into ½-inch thick pieces. Arrange these slices cut-side down on the baking sheet.
10. Final Baking: Return the biscotti to the oven and bake for an additional 15-20 minutes, or until they are crisp and golden brown. Depending on your desired level of crunch, you can bake them longer.
11. Cool and Dust: Once baked, remove the biscotti from the oven and let them cool on a wire rack. If desired, dust the cooled biscotti with powdered sugar before serving.

Enjoy your Almond Cornmeal Biscotti with your favorite hot beverage!

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Cornmeal Oatmeal Raisin Cookies

Cornmeal Oatmeal Raisin Cookies are a delightful variation of the classic oatmeal cookie, combining the heartiness of oats with the unique texture and flavor of cornmeal. These cookies are perfect for the holidays or as a wholesome snack any time of the year. The addition of raisins provides a burst of sweetness that balances the nuttiness of the cornmeal, making these cookies a satisfying treat.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to make clean-up easier and to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a bowl, mix together the all-purpose flour, cornmeal, old-fashioned oats, baking soda, ground cinnamon, and salt. Whisk until all ingredients are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to combine the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it is light and fluffy, approximately 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, making sure to beat well after each addition. Then, mix in the vanilla extract until fully combined.
5. Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this may lead to tougher cookies.
6. Fold in the Raisins: Gently fold the raisins into the cookie batter using a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
9. Cool the Cookies: Once baked, let the cookies rest on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This allows them to set and makes them easier to handle.
10. Enjoy: Once cooled, your Cornmeal Oatmeal Raisin Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature.

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Maple Pecan Cornmeal Cookies

Maple Pecan Cornmeal Cookies are a delightful twist on traditional cookies, combining the sweet, rich flavor of maple syrup with crunchy pecans and the unique texture of cornmeal. These cookies have a wonderfully crisp exterior and a soft, chewy center, making them a perfect treat for holiday gatherings or a cozy afternoon snack. The combination of flavors creates a festive and warm cookie that is sure to be a hit with family and friends.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper. This will help prevent sticking and make clean-up easier.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornmeal, baking soda, salt, and ground cinnamon. Whisk the ingredients together until they are well mixed and set them aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Wet Ingredients: Pour in the maple syrup, and add the egg and vanilla extract to the butter mixture. Beat together on medium speed until all of the wet ingredients are thoroughly combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until everything is incorporated. Be careful not to overmix, as this could result in a denser cookie.
6. Fold in Pecans: Using a spatula, gently fold in the chopped pecans, ensuring they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded mounds of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked; they will firm up as they cool.
9. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Afterward, transfer them to wire racks to cool completely. Enjoy your Maple Pecan Cornmeal Cookies!

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Chocolate Chip Cornmeal Cookies

Chocolate Chip Cornmeal Cookies are a deliciously unique treat that combines the classic flavors of chocolate chip cookies with the hearty texture of cornmeal. These cookies are slightly crispy on the outside while remaining chewy and soft on the inside. The addition of cornmeal gives them a delightful crunch, adding an interesting twist to the traditional chocolate chip cookie. Perfect for holiday gatherings or just as an everyday indulgence, these cookies are sure to impress anyone who tries them.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking while baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornmeal, baking soda, and salt. Use a whisk to mix the dry ingredients together well, ensuring they are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Add the large egg and vanilla extract to the butter and sugar mixture. Beat again on medium speed until everything is well combined, creating a smooth mixture.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed just until the ingredients are fully incorporated, being careful not to overmix.
6. Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Use a tablespoon or cookie scoop to drop rounded mounds of cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each mound to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may appear slightly underbaked, which will lead to a chewier texture.
9. Cool the Cookies: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy your Chocolate Chip Cornmeal Cookies!

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Cornmeal Snickerdoodles

Cornmeal Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie. These soft and chewy cookies incorporate cornmeal for added texture and a subtle sweetness that perfectly complements the warm cinnamon flavor. With a crisp exterior and a tender inside, Cornmeal Snickerdoodles are perfect for holiday gatherings, cookie exchanges, or just as a cozy treat to enjoy with a warm cup of tea or coffee.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easier cleanup and to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Confirm the dry ingredients are well mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Add the large egg and vanilla extract to the butter and sugar mixture. Beat on medium speed until fully combined, creating a smooth and creamy texture.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should come together without any visible flour.
6. Prepare Cinnamon Sugar: In a small bowl, mix the additional granulated sugar with the ground cinnamon until well combined. This will be used for rolling the cookies.
7. Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Then, roll each ball in the prepared cinnamon-sugar mixture until completely coated.
8. Bake the Cookies: Place the rolled cookie dough on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers look slightly undercooked.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer the cookies to a wire rack to cool completely. Enjoy these delightful Cornmeal Snickerdoodles with family and friends!

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Orange Clove Cornmeal Cookies

Orange Clove Cornmeal Cookies are a wonderfully festive treat that brings together the bright flavors of orange zest and the warm spice of cloves. These cookies are slightly crisp on the outside, with a crumbly texture and aromatic essence that makes them a perfect addition to holiday cookie platters or a lovely gift for friends and family during the season.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, ground cloves, ground cinnamon, and salt. Make sure the dry ingredients are evenly mixed, then set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Incorporate Wet Ingredients: Add the large egg, vanilla extract, and orange zest to the butter mixture. Beat on medium speed until everything is well combined and smooth.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, ensuring not to overmix; the dough should be cohesive without visible flour.
6. Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place the cookie balls on the prepared baking sheets, leaving space in between to allow for spreading.
7. Sprinkle with Sugar: Lightly sprinkle the tops of the cookie balls with the additional granulated sugar for a little extra sweetness and crunch.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers might look slightly soft; they will firm up as they cool.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy these delightful cookies with a warm beverage or as a sweet holiday treat!

Cornmeal Shortbread With Jam

Cornmeal Shortbread With Jam are delightful, crumbly cookies that combine the buttery richness of traditional shortbread with the hearty texture and flavor of cornmeal. These cookies are perfect for spreading with your favorite jams, making them an excellent treat for holiday gatherings or afternoon tea. The contrast between the crisp edges and the soft, sweet filling creates a satisfying bite that everyone will enjoy.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper for easier cleanup.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Flavorings: Incorporate the vanilla extract into the butter and sugar mixture, mixing until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly blended.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture into the butter mixture. Use a spatula or wooden spoon to gently fold the ingredients together until just combined. Be careful not to overmix as this could affect the texture of the cookies.
6. Shape the Cookies: Take heaping tablespoons of the dough and roll them into balls. Space them evenly on the prepared baking sheet.
7. Flatten and Make Indentations: Gently flatten each cookie ball with your palm, then use your thumb or the back of a spoon to create a small indentation in the center of each cookie. This is where you’ll add the jam.
8. Add the Jam: Spoon a small amount of your chosen jam into the indentation of each cookie, filling it without overflowing.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies are lightly golden. The centers may puff slightly but will settle as they cool.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Cornmeal Shortbread With Jam!

Coconut Cornmeal Cookies

Coconut Cornmeal Cookies are a delightful twist on traditional cookies that seamlessly blend the chewy texture of coconut with the crisp bite of cornmeal. These cookies have a subtle sweetness, and the added coconut gives them a tropical flair that’s perfect for holiday gatherings or any festive occasion. The combination of flavors and textures creates a unique cookie that is sure to impress friends and family alike.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar. Beat the mixture until it’s light and creamy, approximately 3-4 minutes.
3. Add Eggs and Vanilla: Crack the eggs into the butter-sugar mixture, one at a time, beating well after each addition. Then, add the vanilla extract and mix until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly distributed.
5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to gently fold the mixtures together until just combined, being careful not to overmix.
6. Incorporate Coconut: Fold in the shredded coconut, ensuring it’s evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll them into balls. Space the cookie balls evenly on the prepared baking sheet.
8. Flatten the Cookies: Gently press down on each cookie ball with your palm to flatten them slightly, as they won’t spread much while baking.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
10. Cool and Enjoy: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut Cornmeal Cookies with a cup of tea or coffee!

Pumpkin Spice Cornmeal Cookies

Pumpkin Spice Cornmeal Cookies are a delectable treat that brings together the rich flavors of pumpkin, warm spices, and the unique texture of cornmeal. These cookies are soft and chewy, with a delightful autumnal aroma that makes them perfect for holiday gatherings or cozy evenings at home. The addition of pumpkin puree not only enhances the flavor but also provides moisture, creating a cookie that is sure to be a favorite among family and friends.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Pumpkin: Crack the egg into the butter-sugar mixture, and then add the pumpkin puree and vanilla extract. Mix well until all ingredients are fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until everything is well combined.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently fold the mixtures together until just combined, being careful not to overmix.
6. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll them into balls. Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten the Cookies: Gently press down on each cookie ball with your palm to slightly flatten them, as they will not spread much during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges start to turn golden and the centers look set.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious Pumpkin Spice Cornmeal Cookies!

Hazelnut Cornmeal Cookies

Hazelnut Cornmeal Cookies are a delightful twist on traditional cookies, featuring the nutty flavor of hazelnuts combined with the unique texture of cornmeal. These cookies are crispy on the outside and chewy on the inside, with a rich, buttery taste that balances perfectly with the earthy hazelnut flavor. Ideal for holiday gatherings or as a tasty treat any time of year, these cookies are sure to impress friends and family alike.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal of cookies once baked.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes).
3. Add Egg and Vanilla: Crack the egg into the butter-sugar mixture, and add the vanilla extract. Mix until well combined, ensuring everything is blended smoothly.
4. Combine Dry Ingredients: In another bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until they are well mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredient mixture. Use a spatula or wooden spoon to fold them together gently until just combined; be careful not to overmix.
6. Fold in Hazelnuts: Once the dough is mixed, carefully fold in the chopped hazelnuts, making sure they are evenly distributed throughout the dough.
7. Shape the Cookies: Utilize a tablespoon or cookie scoop to portion out the dough, rolling it into smooth balls. Place the cookie balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Flatten the Cookies: Lightly press down on each cookie ball with your palm to flatten them slightly, as they will retain their shape during baking.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set.
10. Cool Down: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely.

Enjoy your Hazelnut Cornmeal Cookies with a cup of tea or coffee, or share them with loved ones during the holiday season!

Cornmeal Peanut Butter Blossoms

Cornmeal Peanut Butter Blossoms are a fun and festive twist on the classic peanut butter cookie, combining the rich and creamy flavor of peanut butter with the unique texture of cornmeal. Topped with a delicious chocolate candy, these cookies are perfect for holiday gatherings or any time you’re craving a tasty treat. Their delightful crunch and satisfying chew, coupled with the melty chocolate center, make them a crowd-pleaser.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. Cream Butter, Sugars, and Peanut Butter: In a large mixing bowl, use an electric mixer to combine the softened unsalted butter, granulated sugar, brown sugar, and peanut butter. Beat the mixture until it is light and fluffy (about 3-4 minutes).
3. Add Egg and Vanilla: Crack the egg into the creamed mixture and add the vanilla extract. Mix until all ingredients are fully combined and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this could affect the texture of the cookies.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough, rolling each piece into a ball. Place the cookie balls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are set and lightly golden. The centers may look slightly underbaked, which is fine, as they will firm up as they cool.
8. Add Chocolate Kisses: When the cookies are done baking, remove them from the oven and immediately press a chocolate kiss into the center of each cookie while they are still warm.
9. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Cornmeal Peanut Butter Blossoms!