Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
6. Scoop the dough by tablespoonfuls and roll into balls.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each dough ball slightly with the bottom of a glass.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 100
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 40mg
Total carbohydrates: 13g
Dietary fiber: 0.5g
Sugars: 6g
Protein: 1.5g
Substitutions for ingredients:
- You can use yellow cornmeal instead of white cornmeal.
- You can use salted butter instead of unsalted butter, but reduce the salt to 1/8 tsp.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for added crunch.
- Add 1/2 cup of raisins or dried cranberries to the dough for a fruity twist.
- Add 1/2 tsp of ground ginger or nutmeg to the dough for a spicier flavor.
Tips and tricks:
- Don't overmix the dough, or the cookies will be tough.
- Use room temperature butter for easier mixing.
- Chill the dough for 30 minutes before baking for a firmer texture.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with cinnamon sugar or drizzle with melted chocolate for added flavor.
Pairings:
Serve the cookies with a cup of coffee or tea for a cozy snack.
Suggested side dishes:
Serve the cookies with a side of fresh fruit or a scoop of vanilla ice cream for a sweet treat.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
- If the cookies are too wet, add 1-2 tbsp of flour to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the dough.
Food history:
Cornmeal cookies have been a staple in Southern cuisine for centuries, often made with leftover cornmeal from grits or cornbread.
Flavor profiles:
These cookies have a sweet and nutty flavor from the cornmeal, with a warm and spicy note from the cinnamon.
Serving suggestions:
Serve these cookies as a snack or dessert for any occasion.
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