Cornmeal cookies filled with sweet and tart dried cranberries and rolled in sugar are a childhood holiday favorite. These cookies are simple, rustic, unique, and yummy!
This recipe comes from one my mom and I used to make at Christmas. She gave me the recipe and I changed it slightly to make a smaller batch and also to incorporate a bit more cornmeal and more cranberries to the cookies.
These cookies are lovely to have for Thanksgiving and Christmas holidays. The cornmeal adds texture and makes a pretty rustic looking cookie, but they taste super! I love cornmeal in baked goods and pairing it with cranberries is a beautiful combination of fall flavors.
Either white or yellow cornmeal will work in this recipe. You can also add a bit of orange zest if you'd like as orange pairs so well with cranberries.
I hope everyone is loving all the cranberry recipe ideas everyone has been sharing this week. I know I have been and look forward to trying some of them out.
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Yield: about 24 cookies

Cranberry Cornmeal Cookies
Cornmeal cookies filled with sweet and tart dried cranberries and rolled in sugar are a childhood holiday favorite. These cookies are simple, rustic, unique, and yummy!
ingredients:
- 1-1/4 cups all-purpose flour
- 1-1/4 cups yellow cornmeal (fine ground)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup, plus 1/2 cup sugar, divided
- 1/8 teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup dried cranberries
instructions:
How to cook Cranberry Cornmeal Cookies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone baking mats.
- Whisk together the flour and cornmeal in a medium bowl.
- In a large bowl, beat together the butter, 1/3 cup of sugar, and salt until light and fluffy. Add the egg yolk, vanilla, and milk and beat until combined.
- Beat in the flour mixture until just combined. Stir in the cranberries.
- Let the dough sit for 10 minutes. Place the remaining 1/2 cup of sugar into a shallow bowl.
- Roll the dough one heaped tablespoon at a time into a ball. Roll into the sugar. Place on the baking sheets about 3 inches apart.
- Flatten each cookie to about 1/4-inch thickness using a glass or flat metal spatula.
- Bake for about 10-12 minutes, until the edges are golden brown. Let cool for ten minutes on the baking sheets and then remove to a wire rack to finish cooling.
- Repeat until all dough has been used.
I hope you give these cookies a try! Let me know in the comments below.
It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
- Cranberry Apple Muffins from Hezzi-D's Books and Cooks
- Cranberetto Sour from A Day in the Life on the Farm
- Cranberry Cornmeal Cookies from Savory Moments
- Cranberry Creme Brulee from The Redhead Baker
- Cranberry Buckle from Karen's Kitchen Stories
- Cranberry Margaritas from Sweet Beginnings
- Cranberry Cheese Bites from Our Good Life
- Cranberry Moscow Mule from Caroline's Cooking
- Cranberry Pecan Biscotti from The Freshman Cook
- Cranberry Syrup from Daily Dish Recipes
- Sparkling Cranberry Cocktail from Cookaholic Wife
- Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise
I would love a couple of them for my tea now :-) Love the add of cornmeal!
ReplyDeleteI have never heard of cornmeal cookies but they sound amazing.
ReplyDeleteOooh, I love cookies with cornmeal in them! I'm going to have to add these to my recipe box.
ReplyDeleteThese sound great! I love the texture of cornmeal cookies
ReplyDeleteI have never had cookies made out of cornmeal...the sure look amazing...thanks for the recipe Amy and I am loving the cranberries in it..very festive!
ReplyDeleteHave a great week!
How interesting and unusual.
ReplyDeleteI love that cornmeal addition! I imagine that these are sweet, but can pair with a savory option too!
ReplyDeleteI love the look of these yummy sounding cookies!
ReplyDelete