Cornmeal Sugar Cookies

 Cornmeal Sugar Cookies - made dough June 26, 2021 from Yellow Bliss Road

I'm not quite sure how I feel about these. I tried them for something new beyond the typical sugar cookie. They spread a bit more than I would've liked but were nicely chewy and recognizable as a sugar cookie.

If you didn't know they had cornmeal in them, you might pause to wonder at the different flavor but it's easily figured out. There's a very slight grittiness from the cornmeal but not enough to distract.

I'm not sure if I loved the flavor though but it wasn't bad. If you want to try something different from a typical sugar cookie, this is a good option.

1 cup unsalted butter

1 1/2 cups granulated sugar

1 large egg

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1 tablespoon vanilla extract

3/4 cup yellow cornmeal

1 3/4 cups all-purpose flour

1. Cream butter and sugar in a large bowl until well combined and fluffy, 2-3 minutes. Add egg, baking soda, cream of tartar and vanilla; mix until combined. Mix in cornmeal and flour until just combined.
2. Portion into dough balls (these cookies spread so don't make dough balls too large), cover and chill or freeze for several hours or overnight.
3. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Roll dough balls into granulated sugar if desired (optional) and space evenly on prepared baking sheets. Bake for 9-12 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheets for 3-4 minutes. Remove to wire rack to cool completely.