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Cornmeal Cookies

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I adore cookies, and lately I’ve been cooking more cookies than I can possibly eat, freeze, or give away. Knowing this, I was still up before six this morning baking a new batch of cookies. This time it’s Cornmeal Crispies, adapted from the Betty Crocker Cookie Book.

Cornmeal Crispies

Nobody does a cookie better than Betty Crocker, and this cookie is particularly unique. Cornmeal Crispies, made with either white or yellow cornmeal, are spectacularly crispy yet sweet. For added deliciousness, spread pepper jelly between two cookies to make a sandwich!

Cornmeal Crispies

Bake: 10 to 12 minutes per sheet

Yield: about 5 dozen cookies

Serving: 1 cookie

Calories: 55

Fat: 3g

Cholesterol: 5mg

Sodium: 65mg

Carbohydrate: 6g

Fiber: 0

Protein: 1g


  • 3/4 cup sugar
  • 1 cup butter or margarine, softened
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 cup yellow cornmeal {I used white}
  • 1 teaspoon baking powder
  • 1 teaspoon grated lemon peel {I used 1/2 teaspoon}
  • 1/2 teaspoon salt


1) Preheat oven to 350 degrees F.

2) In a large mixing bowl, beat sugar, butter, and egg with electric mixer on medium speed; or mix with a spoon.

Cornmeal Crispies

3) Stir in remaining ingredients. I highly suggest folding in the flours with a wooden spoon; otherwise the flour will fly!

Cornmeal Crispies

Cornmeal Crispies

4) Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

Cornmeal Crispies

5) Bake 10 to 12 minutes or until edges are light brown.

Cornmeal Crispies

6) Remove from oven and cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Cornmeal Crispies

7) Enjoy!

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About Becky Coleman