3. Salted Maple Cornbread Cookies

Inspired by a cozy skillet of cornbread, these cookies are golden, buttery, and sweet-savory with maple glaze and a kiss of sea salt.

Why You’ll Love This Recipe

• Cornmeal adds texture and nostalgic flavor
• Maple glaze makes them extra festive
• Perfect balance of sweet and salty
• Feels familiar but totally fresh

Equipment You’ll Need

• Mixing bowl
• Baking sheets with parchment
• Whisk and small bowl for glaze

Ingredient Notes

Use fine cornmeal for smooth texture. Don’t skip the flaky sea salt finish — it makes the flavor pop.

Serving Suggestions

Serve with coffee, cider, or as a savory-sweet surprise on a cookie tray.

Make-Ahead and Storage Tips

Glaze right before serving. Store cookies in an airtight container for 3–4 days.

Recipe

Yield: ~20 cookies

Ingredients

• ¾ cup (170g) unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup fine cornmeal
• ½ teaspoon baking soda
• ¼ teaspoon salt

Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 teaspoons milk

Topping:

• Flaky sea salt

Instructions

1. Preheat oven to 350°F. Line baking sheets.
2. Cream butter and sugars until fluffy. Beat in egg and vanilla.
3. Mix in dry ingredients until dough forms.
4. Scoop dough and flatten slightly on sheets.
5. Bake 10–12 minutes, until edges are golden. Cool completely.
6. Whisk glaze ingredients until smooth. Drizzle over cookies and sprinkle with flaky salt.