Cornmeal Sugar Cookies

Cornmeal Sugar Cookies Recipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
From the Kitchen of Robin Warren, Clarkesville, GA

"For me, the cornmeal gives a traditional sugar cookie a more complex crunch," says Robin. Cut the dough into desired shapes.


Makes about 3 dozen

Recipe from


1 cup granulated sugar
1 cup butter, softened
2 egg yolks
1 1/2 cups all-purpose flour
1 cup plain white cornmeal
Sparkling sugar


Preheat oven to 300°. Beat granulated sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add egg yolks, 1 at a time, beating until blended after each addition. Whisk together flour and cornmeal; gradually add to sugar mixture, beating just until blended. Roll to 1/4-inch thickness on a heavily floured surface. Cut with a 3 1/4-inch star-shaped cutter; decorate with sparkling sugar. Place 2 inches apart on lightly greased baking sheets. Bake 14 to 16 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).


Robin Warren, Clarkesville, GA,

December 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note