By now, you know I love cookies. They are a simple to bake and enjoy, but can be challenging to execute. There is science to the creaming process of butter and sugar — not creaming long enough can leave clumps of butter that ooze out and deform a perfectly round cookie. Cookies are also great vessels for flavor aside from chocolate, peanut butter, and nuts; cookies can be savory, fruity, acidic, and spicy while still being sweet. This recipe leans on the savory side with cornmeal. The earthiness balances with the sugar and the medium-coarse cornmeal adds texture to the cookie that you didn’t realize you missed until you bite into one. The recipe below is for a plain cornmeal cookie, but the dough can handle added flavor: fruit like berries (fresh or freeze dried), citrus zest, or herbs. I prefer coating these cookies in sugar baking, but they can also handle a glaze drizzled on top for additional flavor. 

Cornmeal Cookies
Yields 12 cookies

Ingredients
2 sticks unsalted butter, room temperature
¾ cups plus 2 tablespoons sugar, plus extra for garnish
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
½ cup medium-coarse cornmeal
2 teaspoons baking powder
½ teaspoon salt 

Directions

1. Preheat the oven to 350°F and line two sheet pans with parchment paper. 
2. In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Add eggs and vanilla and beat on medium speed until fully incorporated, about 3 minutes. 
3. Using a medium bowl, whisk together flour, cornmeal, baking powder, and salt. On low speed, add the flour mixture to the butter-egg mixture and mix until just combined, about 1 to 2 minutes. Cover and chill dough in the refrigerator for 30 minutes. 
4. Meanwhile, fill a small bowl with sugar and set aside. 
5. Portion dough into ¼ cup (or smaller) balls. Roll portioned dough in sugar and space 2-inches apart. Using your hand or the back of a measuring cup, slightly flatten balls. Bake until the edges are pale brown and the center is slightly firm to the touch, about 20 minutes. 
6. Cool completely on a wire rack before serving. Store cookies in an airtight container at room temperature for up to 3 days.

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