Cornmeal Cookies
These homemade Gluten-free Cornmeal Cookies are a simple and delicious treat with a subtle corn flavor and a hint of orange flavor. They have crisp edges and a soft center, are easy to prepare, and are ready in under 30 minutes. These cookies are a great everyday cookie. Perfect for snack time or a quick dessert.
Ingredients
- 1 ¾ cup 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 teaspoon 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.
- Cream the butter with the sugars with an electric hand mixer until smooth in another bowl.
- 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 rack.
Notes
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 air-tight container or freezer bag.