Easy Cornmeal Cookies (Gluten-Free)
These Gluten-free Cornmeal Cookies are a simple and delicious treat with a subtle corn flavor and a hint of orange flavor. They have a soft center, crisp edges, and a hint of citrus flavor. They’re easy to prepare and ready in under 30 minutes. Perfect for snack time, quick dessert, or everyday cookies.
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About these gluten-free cookies with cornmeal
These cornmeal cookies deliver crisp edges and a soft and tender center. They have a subtle corn flavor and a hint of orange flavor. An easy, quick gluten-free cookie recipe, ready with simple ingredients and fantastic. If you like baking with cornmeal, here is the link to this orange polenta loaf cake.
The cookies are one of those simple recipes you’ll make again and again. They’re great for everyday snacking or sharing. Also, great for coffee, tea, or a simple homemade dessert. Bonus: they freeze very well.
Are cornmeal cookies naturally gluten-free? No, they also take flour. In this case, a gluten-free all-purpose flour blend.
Ingredients
Some NOTES about the main ingredients of this recipe:
- Cornmeal: fine or medium-ground cornmeal.
- Butter: unsalted butter softened at room temperature.
- Sugar: white and brown granulated sugar.
- Egg: room temperature egg is better.
- Orange: fresh orange zest.
- Honey: for natural sweetness and a soft center.
How to make gluten-free cornmeal cookies
Whisk together gluten-free all-purpose flour, cornmeal, baking soda, and salt in a medium bowl. Set aside.
In another bowl, cream butter and sugar with a hand or stand mixer fitted with a paddle attachment until smooth and pale.
Beat in the egg. Add honey, vanilla extract, and zest, and mix. Add the dry ingredients and mix until combined.
Let the dough rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly.
Bake for 10/12 minutes or until golden brown. Let cool before removing to a rack.
Storing
Store the cookies covered at room temperature for 4 days or in the refrigerator for up to a week. You can freeze them in an airtight container or freezer bag.
Baking tips for the best cornmeal cookie
- Give all the cookies the same size, so they cook evenly.
- Room-temperature eggs and butter are best. This will help cookies rise by incorporating more air into the dough when creaming.
- Give the cookies space on the baking sheet since they expand when cooked.
- Don’t over-bake them; the bottom should be lightly golden.
- Let the cookies cool before removing them to a rack.
Variations
- Lemon: Add 1 teaspoon of fresh lemon zest for a citrusy flavor.
- Chocolate: Add chocolate chips for a chocolatey version.
- Dried fruits: Add chopped toasted pecans, nuts, or almonds for crunchiness.
- Spices: Add cinnamon or nutmeg for a strong flavor.
For more quick and easy gluten-free snack ideas
Soft and Crispy Cornmeal Cookies (Gluten-Free)
Ingredients
- 1 and 3/4 cups gluten-free all-purpose flour
- 3/4 cup cornmeal (120g)
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 1/2 orange zest
Instructions
- Whisk together gluten-free all-purpose flour, cornmeal, baking soda, and salt in a medium bowl. Set aside.
- In another bowl, cream butter and sugar with a hand or stand mixer fitted with a paddle attachment until smooth and pale.
- Beat in the egg. Add honey, vanilla extract, and orange zest, and mix. Add the dry ingredients and mix until combined.
- Let the dough rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat
- Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly.
- Bake for 10/12 minutes or until golden brown. Let cool before removing to a wire rack.