ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornmeal-Fennel Cookies

Leigh Beisch
Yield Makes 2 1/2 to 3 dozen cookies
Cornmeal gives these tender cookies a pleasing texture and slightly nutty taste. Prep and Cook Time: 30 minutes, plus at least 2 hours chilling time. Notes: Lightly grind fennel seeds with a mortar and pestle or spice grinder.


  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon fennel seeds, coarsely ground
  • 1/4 teaspoon salt
  • 1 egg
  • 1 3/4 cups flour, sifted
  • 3 tablespoons fine yellow cornmeal
  • 1 1/2 teaspoons baking powder

Nutrition Information

  • calories 78
  • caloriesfromfat 0.0 %
  • protein 1 g
  • fat 3 g
  • satfat 1.8 g
  • carbohydrate 12 g
  • fiber 0.2 g
  • sodium 70 mg
  • cholesterol 14 mg

How to Make It

  1. In a large bowl, cream butter and sugar until light and fluffy. Add fennel seeds and salt. Add egg and beat to combine.

  2. In a small bowl, stir together flour, cornmeal, and baking powder. Add these dry ingredients to butter mixture in 3 batches, mixing after each addition. Shape dough into a log, wrap in plastic wrap, and refrigerate at least 2 hours and up to 1 day.

  3. Preheat oven to 375°. Break off small bits of dough and roll into balls about 1 1/2 in. wide. Arrange on parchment-lined baking sheets. Gently flatten each cookie using the bottom of a water glass (dip the glass in water to prevent sticking). Bake cookies for 8 minutes, or until golden brown and puffed. Transfer cookies to cooling racks.

  4. Note: Nutritional analysis is per cookie.