Savory Moments: 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!

This recipe comes from my mom and is one that we used to make at Christmas when I was a kid. 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. Since they have corn and cranberry they are a great addition to Thanksgiving desserts, but the cranberries make them lovely for enjoying through the winter holidays as well.

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. Orange zest will add an extra bit of holiday flavor and aroma.

These cookies are rolled in some sugar before they are baked to add extra sweetness and a bit more texture.

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. Check them all out for today at the bottom of this post.

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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.

Created using The Recipes Generator

I hope you give these cranberry cornmeal cookies a try! Let me know in the comments below.

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