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 to 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 to 2 teaspoons milk
Topping:
- Flaky sea salt
Instructions
- Preheat oven to 350°F. Line baking sheets.
- Cream butter and sugars until fluffy. Beat in egg and vanilla.
- Mix in dry ingredients until dough forms.
- Scoop dough and flatten slightly on sheets.
- Bake 10 to 12 minutes, until edges are golden. Cool completely.
- Whisk glaze ingredients until smooth. Drizzle over cookies and sprinkle with flaky salt.