Cornbread Cookies Recipe
Cornbread cookies combine the best of both worlds—savory, soft cornbread with the sweet satisfaction of a cookie. These cookies have the texture of cornbread but are sweetened just enough to bring a treat-like experience, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
8.5 oz corn muffin mix (such as Jiffy)
4 tablespoons butter, softened
2 egg yolks, room temperature
¼ cup sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line 2 cookie pans with parchment paper.
- In a large bowl, combine the corn muffin mix, butter, egg yolks, and sugar (if using). Mix with an electric mixer until smooth.
- Scoop 24 equal portions of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for 10-12 minutes or until the cookies are golden brown around the edges.
Notes
- For a more textured cookie, replace part of the corn muffin mix with fine cornmeal.
- If using a vegan option, replace butter with dairy-free butter and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://recipesbyjanet.com/cornbread-cookies-recipe/
