Cornbread Cookies Recipe
Introduction
Cornbread cookies offer a delightful twist combining the rustic flavor of cornbread with the sweetness of a cookie. They are quick to prepare and perfect for a unique treat or snack.
Ingredients
- 8.5 oz corn muffin mix (such as Jiffy)
- 4 tbsp butter (softened)
- 2 egg yolks (room temperature)
- 1/4 cup sugar (optional, see notes)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two cookie pans with parchment paper to prevent sticking.
- Step 2: In a large bowl, combine the corn muffin mix, softened butter, egg yolks, and sugar if using. Mix with an electric mixer until smooth.
- Step 3: Scoop 24 evenly sized cookies onto the prepared baking sheets, spacing them apart.
- Step 4: Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Remove and let cool briefly before serving.
Tips & Variations
- For a touch of warmth, add a pinch of cinnamon or nutmeg to the dough.
- Try mixing in a handful of corn kernels or chopped nuts for added texture.
- If you prefer sweeter cookies, increase the sugar slightly or drizzle with honey after baking.
- Room temperature egg yolks help the dough combine smoothly and improve texture.
Storage
Store cornbread cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in a microwave or oven to restore their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of just egg yolks?
Yes, you can use whole eggs, but the texture may be slightly less tender. Using just yolks gives a richer, softer cookie.
Is it necessary to add sugar?
Sugar is optional depending on your taste preference. The corn muffin mix already has some sweetness, so you can omit sugar for a less sweet, more cornbread-like cookie.
PrintCornbread Cookies Recipe
Delightful cornbread cookies combining the sweet, comforting flavors of classic cornbread with the satisfying texture of cookies. These easy-to-make treats require minimal ingredients and baking time, making them perfect for a quick snack or a unique dessert option.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-17 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 8.5 oz corn muffin mix (such as Jiffy)
- 4 tbsp butter, softened
- 2 egg yolks, room temperature
- 1/4 cup sugar (optional, see notes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure even baking and easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the corn muffin mix, softened butter, egg yolks, and sugar if using. Beat with an electric mixer until the batter is smooth and fully incorporated.
- Portion Cookies: Using a scoop or spoon, drop 24 evenly sized dollops of batter onto the prepared cookie sheets, spacing them apart to prevent spreading together.
- Bake: Place the cookie sheets in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown, indicating that the cookies are cooked through and perfectly crisped.
Notes
- The sugar is optional and can be adjusted based on your preferred sweetness level.
- Ensure the egg yolks are at room temperature for better mixing.
- Do not overmix the batter to keep cookies tender.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Keywords: cornbread cookies, cornbread mix cookies, easy cookies, sweet cornbread, baking dessert, quick cookie recipe
