Who would have thought that yellow polenta cornmeal could create such delicious cookies? These cornmeal cookies are a simple, wholesome recipe with a rustic flavor and a slightly grainy texture, perfect for breakfast or your afternoon tea. Crunchy on the outside and tender on the inside, they are easy to whip up and will win you over at the first bite.
Start by melting the butter in a double boiler and let it cool slightly. Meanwhile, preheat your oven to 400°F (200°C). In a large mixing bowl, add the cornmeal, all-purpose flour, sugar, vanilla, and eggs. Pour in the melted butter and mix vigorously until the mixture is smooth, soft, and well-combined.
Line two baking sheets with parchment paper. Using a spoon or a piping bag with a small tip, take small portions of dough and form balls the size of a walnut. Place them on the trays, leaving space between each cookie as they will spread while baking. Finish by sprinkling a generous amount of pearl sugar on top.
Bake for 10-12 minutes until they are lightly golden. Every oven varies, so check after the first 10 minutes. While one tray is baking, you can prepare the next to save time. Subsequent batches often bake 1-2 minutes faster.
Once out of the oven, let the cookies cool for a few minutes before removing them from the parchment paper, as they are delicate and can break. Use a spatula to move them. Serve once cool or store for the following days.
Cornmeal cookies keep perfectly in a tin box or an airtight glass jar for up to a week.
Get creative with shapes: besides simple rounds, you can make "cat's tongues" or sticks, keeping in mind they will flatten during baking.
Thanks to the cornmeal, these cookies have a unique texture and a nostalgic flavor. Perfect for kids, but loved by adults too!
