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 Sugar Cookies

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Yield Makes about 3 dozen
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.

Ingredients

  • 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

How to Make It

  1. 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).